Brownie Cookies

Brownie Cookies

When presented with a dessert menu, do you wish you could try a bite of each? Brownie Cookies are for you!

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Rich and fudgy with a subtle chew, these easy brownie cookies take my absolute favorite One Bowl Brownies and these dangerous Dark Chocolate Cookies and turn them into one sensational dessert that’s the best of everything.

Like brownies, these cookies are decadent and chocolaty.Like cookies, they have a caramelized, buttery taste and edges you won’t be able to resist picking off and popping right into your mouth.

Basically, if a cookie and a brownie had a baby, and if that baby were the best, most brilliant, chubby-cheeked adorable baby of all time, it would be fudgy brownie cookies.

This easy cookie dough doesn’t need to be refrigerated, meaning you can have a warm batch emerging from the oven about 25 minutes from now.

I don’t know about you, but when I want a brownie, a cookie, or chocolate in general, I want it (no, need it!) NOW.

5 Star Review

“I made these yesterday, and they were great! I loved that I could whip up a great dessert without having to go to the store. The texture of the cookie is amazing! They are remarkably brownie-esc.”

— Ann —

How to Make Chewy Brownie Cookies

Forget brownie cookies from a box (sorry Betty Crocker).

They are a breeze to make from scratch and so worth it!

Another reason to skip the mix is that you can make these fudgy brownie cookies any way you like.My favorite way to bake them is with a blend of toasted nuts for crunch and dark chocolate chips for posterity.

Feel free to make these brownie cookies without chocolate chips or nuts, and sub a different mix-in like peanut butter chips, white chocolate chips, or chopped dried cherries (you’ll love these Healthy Chocolate Cherry Cookies too!).


Love the combo of nuts and chocolate in your desserts? Don’t miss these top-rated Chocolate Chip Walnut Cookies.

The Ingredients

Semisweet Chocolate. The perfect balance of deep chocolaty flavor and sweetness. It gives these cookies the rich chocolate flavor that makes brownies so addictive.Butter. For tender, flavorful cookies. All-Purpose Flour. All-purpose flour helps create the ideal cookie texture. You don’t need much for these fudgy cookies.Sugar. Sugar adds sweetness to balance any bitterness from the chocolate and makes the cookies moist. Espresso Powder. It makes the cookies taste more intensely chocolatey (I add it to almost every chocolate dessert).

Substitution Tip

You can use instant coffee instead of espresso powder.

Vanilla. Elevates the chocolate flavor and adds warmth to the cookies. Walnuts. I love the nutty crunch that the walnuts add. They’re also rich in omega-3 fatty acids and antioxidants (I know it’s a cookie, but I’ll take it!).

Substitution Tip

If you prefer, you can swap the walnuts for pecans or hazelnuts.

Dark Chocolate Chips. We’re taking the chocolatey goodness a step further by adding luscious dark chocolate chips.

The Directions

Melt the chocolate and butter together over the stove.

Stir the flour, baking powder, and salt together in a separate bowl. Whisk the sugar, espresso powder, and vanilla into the chocolate.

Add the eggs one at a time.

Fold the chocolate mixture into the dry ingredients.

Add the walnuts and chocolate chips.

Arrange cookie dough balls on two baking sheets.

Bake for 11 minutes at 325 degrees F, rotating the pans 180 degrees halfway through. Let cool, then DIG IN!

Storage Tips

To Store. Store baked cookies in an airtight storage container for up to 5 days. Separate cookie layers with a piece of wax paper.To Freeze. Freeze cookies in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.

Meal Prep Tip

Cookie dough can be covered in plastic wrap and refrigerated in an airtight storage container for up to 3 days or frozen for up to 1 month. 

What to Serve with Brownie Cookies

Healthy Hot Chocolate

5 mins

Brown Butter Peanut Butter Blossom Cookies

4 hrs 40 mins

Brownie Bites

45 mins

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Recommended Tools to Make this Recipe

Baking Sheet. Enjoy brownie cookies anytime a craving strikes!Mixing Bowls. This set will help you prepare any cookie recipe.Batter Scoop. For perfectly-portioned cookies.

The Best Baking Sheets

Whether you’re baking cookies, making a one-pan meal, or roasting vegetables, these heavy-duty baking sheets are the kitchen tools for the job.

Did you make this recipe?

Let me know what you thought!

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Brownie Cookies: proof that sometimes you really can have it all!

Frequently Asked Questions

Can I Use Chocolate Chips instead of Semisweet Chocolate?

Because chocolate chips don’t melt as smoothly (they contain stabilizers that help them keep their shape in the oven), I do not recommend this swap.

Why Did My Cookies Spread?

Cookies often spread and flatten because there isn’t enough flour in the dough. Make sure to measure your flour carefully. It’s also important to ensure your oven is at the correct temperature before you add the cookies.

Can I Make Gluten Free Brownie Cookies?

Sure! Replace the all-purpose flour in this recipe for a 1:1 gluten free baking flour like this one.

More Chocolate Cookie Recipes

Chocolate Meringue Cookies

1 hr 30 mins

Peanut Butter Chocolate Crinkle Cookies

3 hrs 30 mins

Chocolate Ginger Cookies

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Brownie Cookies

Fudgy like a brownie, chewy like a cookie, and loaded with chocolate, Brownie Cookies are easy and irresistible. No dough chilling needed!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 30 (3-inch) cookies, approx.
Calories 137kcal


8 ounces chopped semisweet chocolate or chocolate chips (1 1/3 cups)3 tablespoons unsalted butter1 cup all-purpose flour1/4 teaspoon baking powder3/4 teaspoon kosher salt1 cup granulated sugar1 teaspoon espresso powder (instant coffee works too)1 teaspoon pure vanilla extract3 large eggs at room temperature3/4 cup chopped toasted walnuts or pecans or hazelnuts1/2 cup dark chocolate chips or white chocolate chips, peanut butter chips, or a mix


Place racks in the upper third and middle of the oven and preheat to 325 degrees F. Line two cookie sheets with parchment paper or a silpat mat. Set aside.
Bring 1 inch of water to a gentle simmer in the bottom of a double boiler (ensure that the water is just barely simmering). Place semi-sweet chocolate and butter in the top of the double boiler. Gradually heat and stir, just until the butter melts. Remove from simmering water and stir until chocolate melts completely. The chocolate may be thick—this is OK, but ensure the chocolate does not smell or taste burned. Set aside to cool.
In a large bowl, stir together the flour, baking powder, and salt. Set aside.
Once the chocolate has cooled slightly (it should be warm but not hot), whisk in the granulated sugar, espresso powder, and vanilla (if the chocolate is very thick, you may need to use a mixer.)
Mix in the eggs one at a time, ensuring that you incorporate well after each.
Add the chocolate mixture all at once to the dry ingredients, then fold in with a wooden spoon, until the flour is nearly incorporated. The batter will be very thick.
Fold in the walnuts and dark chocolate chips.
Scoop cookies by tablespoons (take care to measure the dough to ensure proper baking) onto prepared baking sheets.
Bake for 11 minutes, switching the pans on the racks and rotating each 180 degrees halfway through (the cookies will look slightly underdone.) Let rest for 5 minutes on the baking sheet, then remove to a wire rack to let cool completely…or for as long as you can wait.


TO MAKE COOKIE DOUGH AHEAD: Cookie dough can be covered in plastic wrap and refrigerated in an airtight storage container for up to 3 days or frozen for up to 1 month. 
TO STORE: Store baked cookies in an airtight storage container for up to 5 days. Separate cookie layers with a piece of wax paper.
TO FREEZE: Freeze cookies in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.


Serving: 1(of 30) | Calories: 137kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Potassium: 91mg | Fiber: 1g | Sugar: 11g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

READ: Brownie Cookies