Name: Brownie Cookies: The Best of Both Worlds in One Bite
Prep time: 45 min
Cook time: PT-483779H3M7S
Total time: 48 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ¼ cup unsweetened cocoa powder; ½ teaspoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter; 8 ounces dark chocolate (chopped); ¾ cup brown sugar; ¼ cup granulated sugar; 2 eggs; 1 teaspoon vanilla extract; 1 cup chocolate chips (semi-sweet, dark, or even white!); ½ cup chopped nuts (optional, but they add a nice crunch)

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Alright, let’s be real for a second—choosing between brownie and cookies and you’ll fall into the impossible task. That, in fact, is like a question of whether you’d prefer cake or ice cream, because why not both? That’s exactly where brownie cookies come in. These bad boys give you that chewy, fudgy richness of a brownie but with the crispy, slightly crackly edges of a cookie. Honestly, they might just be the best thing to ever happen in dessert.

A close-up of delicious brownie cookies with a cracked, glossy surface, stacked on top of each other.

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Why Brownie Cookies Are a Game-Changer

I know exactly what you’re thinking, why can’t I just make gooey brownies or classic toll house chocolate-chip cookies? Well, let me just tell you why these hybrids are worth a try.

Texture heaven: They’ve got that chewy brownie center with crispy, cookie-like edges.
Rich chocolate flavor: These aren’t just chocolate cookies; they’re packed with deep, fudgy goodness.
Easier to eat: No need for forks or plates like with brownies. Just grab and go!
Perfect for sharing: They hold their shape better than brownies, making them great for parties, lunchboxes, or just snacking straight from the jar.

Convinced? Good. Let’s get baking.

Ingredients You’ll Need

This recipe keeps things simple—no fancy ingredients, just pure chocolate magic.

Dry Ingredients:

1 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter
8 ounces dark chocolate (chopped)
¾ cup brown sugar
¼ cup granulated sugar
2 eggs
1 teaspoon vanilla extract

Extras (Because Why Not?):

1 cup chocolate chips (semi-sweet, dark, or even white!)
½ cup chopped nuts (optional, but they add a nice crunch)

Step-By-Step: How to Make Brownie Cookies

1: Melt the Chocolate

Start by melting your butter and dark chocolate together. You can do this in a heatproof bowl over a pot of simmering water (double boiler style) or just zap it in the microwave in 30-second bursts, stirring in between. Let it cool slightly—otherwise, you’ll scramble the eggs later (not fun).

2: Mix the Wet Ingredients

In a large bowl, whisk together the brown sugar, granulated sugar, eggs, and vanilla extract until it’s smooth and slightly thick. This helps give the cookies that signature crackly top!

3: Combine Everything

Empty the melted chocolate into the egg mixture and blend thoroughly so nothing is left alone. In an additional container, combine flour, cocoa powder, baking powder, and salt. Stir them together so that they form a thick shiny batter, gradually folding in wet ingredients when combined.

A step-by-step guide showing four stages of mixing brownie batter: melted chocolate, beaten eggs, mixed wet ingredients, and the final thick batter.

4: Add the Good Stuff

Toss in those chocolate chips and nuts (if using). Stir everything together, but don’t overmix!

5: Chill the Dough

Utmost important. The cookie dough will be way too soft to scoop immediately. So refrigerate for a minimum of thirty minutes and a maximum of an hour to prevent excessive spreading.

6: Bake to Perfection

By this time, the oven should have reached an internal temperature of 350°F (175°C), and a baking sheet lined with parchment paper has been placed in it. Using a tablespoon, scoop the dough and space out on the baking sheet by a couple of inches. Bake for about 10-12 minutes or until the edges look set with the centers remaining slightly soft.

Raw brownie cookie dough scoops placed on a parchment-lined baking tray.

7: Cool & Enjoy

Let’s leave them to cool on a baking sheet for 7-5 minutes, then transfer to a wire cooling rack. Trust me—this waiting period is the hardest part.

💡

Tips for the Best Brownie Cookies

Don’t skip the chilling step. The dough needs time to firm up!
Use good-quality chocolate. Since chocolate is the star, go for something rich and dark.
Don’t overbake. They should look slightly underdone in the center when you take them out.
Let them cool. The texture improves as they set.

Follow these tips, and you’ll make the best brownie cookies ever!

Variations to Try

Feeling creative? Here are some fun ways to switch things up:

Peppermint Brownie Cookies: Add a few drops of peppermint extract for a holiday twist.
Espresso Brownie Cookies: Simply drop in 1 tsp of espresso for deepening the somewhat rich chocolate flavor.
Salted Caramel Brownie Cookies: Drizzle some caramel on top and sprinkle with sea salt.
Peanut Butter Swirl: Swirl in some peanut butter before baking for a Reese’s-inspired treat.
Brookies (Brownie + Cookie Combo!): If you love both brownies and cookies but want them layered together, check out my Brookie Recipe for the ultimate dessert mashup!

A brownie cookie with a bite taken out, showing a gooey, fudgy center.

How to Get That Perfect Crackly Top on Brownie Cookies

One of the best things about brownie cookies (aside from their insanely good flavor) is that signature crackly top—you know, the shiny, slightly crisp layer that makes every bite extra special. But not every batch gets that perfect finish. So, what’s the secret?

Whipping the eggs and sugar. This step is key! Whisking your eggs and sugar together until the mixture is thick and pale creates a structure that gives the cookies that delicate, crinkly crust. Skipping this step? Say goodbye to that gorgeous crackle.
Melting the chocolate just right. You want smooth, slightly cooled chocolate before mixing it in. If it’s too hot, it can mess with the batter’s texture, and if it’s too cold, it won’t blend well.
Using the right sugar mix. Brown sugar adds chewiness, while granulated sugar helps with crispiness. The balance of both is what gives brownie cookies their unique bite.
Letting the batter rest. Brownie cookies get even better when you let the batter sit for a bit before baking. It thickens slightly, giving you those crackly tops while keeping the insides soft and fudgy.

A close-up of a brownie cookie with a bite taken out, revealing a gooey, chocolate-filled center.

What Makes Brownie Cookies Different from Regular Cookies?

If you’ve ever wondered what sets brownie cookies apart from classic chocolate chip cookies, here’s the deal:

More chocolate, less flour. Brownie cookies have a higher chocolate-to-flour ratio than standard cookies. This gives them that rich, fudgy texture.
Less butter, more eggs. Unlike traditional cookies that rely heavily on butter for structure, brownie cookies get their chewiness from a mix of melted chocolate and eggs.
No creaming butter and sugar. Most cookie recipes start by beating butter and sugar together, but brownie cookies skip this step in favor of melted chocolate and a smooth, blended batter.

Basically, they’re like brownies dressed up as cookies—and that’s why they’re so ridiculously good.

How to Make Brownie Cookies Extra Chewy

Some people love a crisp, crunchy cookie, but if you’re all about chewy brownie cookies, here’s how to get that texture just right:

Use more brown sugar than white sugar. Brown sugar has more moisture, which keeps cookies soft and chewy.
Don’t overbake! This is the #1 mistake people make. Your cookies should still look slightly underdone in the center when you pull them from the oven. They’ll continue to set as they cool.
Add an extra egg yolk. Want a super chewy bite? Adding an extra yolk (without the white) can boost that soft, fudgy texture.
Melted butter instead of softened butter. Since brownie cookies are closer to brownies than regular cookies, melted butter helps create that gooey, chewy consistency.

The Best Chocolate for Brownie Cookies

Not all chocolate is created equal, and if you want the best brownie cookies, the kind of chocolate you use really matters.

Dark chocolate (60-70% cocoa): This is your best bet for a deep, rich flavor. It melts smoothly and gives your cookies that intense, bakery-style taste.
Semi-sweet chocolate chips: If you like a balanced sweetness, go for semi-sweet chips. You can mix them into the batter for melty chocolate pockets in every bite.
Milk chocolate (if you like it sweeter): This will make the cookies less rich and more on the sweet side. Not a bad thing—just depends on what you like!
Cocoa powder: Using a mix of melted chocolate and cocoa powder intensifies the flavor and helps with texture. Dutch-processed cocoa gives a smoother taste, while natural cocoa has a bit more acidity and bite.

Basically, the better the chocolate, the better your brownie cookies. So don’t skimp on quality!

Can You Make Brownie Cookies in Advance?

Yes! Brownie cookies actually get better with time, and there are a few ways to prep them ahead:

Refrigerate the dough. You can keep the dough chilled for up to 48 hours before baking. This actually deepens the chocolate flavor and improves texture!
Freeze the dough. Make small dough balls and keep them on a baking sheet. Once solid, transfer them to a zip-top bag. When you’re ready to bake, pop them straight into the oven—just add 1-2 extra minutes to the baking time.
Store baked cookies properly. keeping them in an airtight container in room temperature so they do not dry out for about 4 days. To keep them soft, throw in a slice of bread (it sounds weird, but it works!).

So whether you’re making them for a party, meal prepping (dessert edition), or just want a midnight stash, you’ve got options!

My First Brownie Cookie Fail (And Why Chilling Matters)

The first time I made brownie cookies, I skipped the chilling step—big mistake. Instead of perfect, chewy cookies, I got chocolate puddles spreading all over the baking sheet. They tasted great but looked like a total mess.

I actually followed the recipe the next time (hard to believe, right?). I chilled the dough, I used good chocolate, and I didn’t overbake them-goodbye crackly tops, fudgy centers, and crispy edges. I learned my lesson: good things come to those who wait-patience=perfect brownie cookies. Trust me, don’t skip the chill!

FAQs

How long are brownie cookies good for?

Brownie cookies retain their freshness at room temperature for about four days if safely tucked in an airtight container. For extending the shelf life longer, When it comes to refrigerating, you can store the cookies up to a week, though it is possible to freeze them up to 3 months. Bump besides to give 3 seconds of warmth in the microwave to the cookie to enjoy the lovely soft, fudgy texture.

Why are my brownie cookies not spreading?

If your brownie cookies aren’t spreading, a few things could be going on:
✔️ Too much flour: If you accidentally packed too much flour into the measuring cup, the dough can be too thick to spread properly. Try fluffing the flour before measuring.
✔️ Not enough butter or sugar: These ingredients help the cookies spread as they bake. If you reduced the sugar or butter, that could be the issue.
✔️ Dough was too cold: While chilling the dough is necessary, if it’s too firm, the cookies might not spread at all. Let it sit for a few minutes at room temp before baking.

Do cookies and brownies need to be refrigerated?

Nope! Brownies and cookies are best stored at room temperature in an airtight container. Refrigerating them can dry them out and make them lose that soft, chewy texture. However, if you live in a hot or humid climate, refrigeration can help keep them from getting too soft or sticky—just let them come to room temp before eating for the best texture.

How do you store brownie cookies overnight?

To keep brownie cookies fresh overnight:
Use an airtight container. Thus, they remain soft and don’t dry out.
Add a slice of bread. Sounds weird, but placing a small piece of bread in the container helps keep the cookies moist.
Keep them at room temperature. No need to refrigerate unless your kitchen is really warm.

Final Thoughts: Brownie Cookies Are the Best of Both Worlds

If you love brownies and cookies, this is your dream dessert. They’re rich, chewy, chocolatey, and ridiculously easy to make. Plus, they’re perfect for sharing—or, you know, hoarding for yourself. No judgment here.

What are you waiting for? Go and get your mixing bowl and some of the best brownie cookies you ever cooked for yourself. And hey, if you try them, let me know how they turn out!

Happy baking!