When presented with a dessert menu, do you wish you could try a bite of each? Brownie Cookies are for you!
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.
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).
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!).
Dark Chocolate Chips. We’re taking the chocolatey goodness a step further by adding luscious dark chocolate chips.
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!
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
Recommended Tools to Make this Recipe
Brownie Cookies: proof that sometimes you really can have it all!
Frequently Asked Questions
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.
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.
Sure! Replace the all-purpose flour in this recipe for a 1:1 gluten free baking flour like this one.
More Chocolate Cookie Recipes
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.
READ: Brownie Cookies