Name: Brownie Cookies Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1/2 cup unsweetened natural cocoa powder; 1/4 cup granulated sugar; 3/4 cup light brown sugar - packed; 1 1/4 cups all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter - melted; 2 tablespoons + 1 teaspoon vegetable oil; 1 large egg - room temperature; 2 teaspoons vanilla extract; 1/3 cup semi sweet chocolate chips

There’s something utterly satisfying about biting into a brownie turned cookie: that fudgy, chocolatey goodness in a perfectly portable form. This Brownie Cookies Recipe is everything you want – chewy, rich, with just the right amount of chocolate chips melting in every bite. Trust me, once you try it, these cookies will become your go-to treat.

The image shows six round chocolate cookies placed on white marbled surface covered with white baking paper. Each cookie has a cracked, rough texture and is dark brown in color, with three to four dark chocolate drops on top that are glossy and smooth. Small pieces of broken chocolate are scattered around the cookies on the baking paper. The cookies are evenly spaced, creating a simple yet appealing layout. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Brownie Cookies Recipe
Top Tip
How to Serve Brownie Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brownie Cookies Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this Brownie Cookies Recipe because it combines the best of two worlds: the chewy, fudgy texture of brownies with the fun, handheld ease of cookies. I’ve made these countless times for friends and family, and the rave reviews never stop coming.

Fudgy Texture: These cookies have that chewy, brownie-like texture that’s so hard to resist.
Easy to Make: Minimal ingredients and simple steps – perfect for any level of baker.
Customizable: Swap out chocolate chips for other flavors to fit your mood or occasion.
Perfect Treat: Great for sharing, gifting, or just keeping all to yourself (no judgment here!).

The image shows several round chocolate cookies on a white marbled surface covered with white paper. Each cookie is dark brown with a rough, crumbly texture and has visible melted chocolate chips on top, some slightly glossy from melting. The cookie in the front is broken in half, revealing a gooey, melted chocolate center inside. Scattered tiny chocolate pieces are around the cookies, adding detail to the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This mix of ingredients balances flavor, texture, and richness so well. The combination of cocoa powder and melted butter gives depth, while the brown sugar adds sweetness and chewiness. Each element plays a part to make these brownie cookies unforgettable.

Flat lay of a small mound of rich unsweetened natural cocoa powder, a small white ceramic bowl filled with granulated sugar, another small white bowl with packed light brown sugar, a square of melted unsalted butter in a white ceramic dish, a small white bowl holding clear vegetable oil, one large whole brown egg with a clean shell, a small white bowl of smooth vanilla extract, a neat pile of all-purpose flour, a small white bowl with fine baking powder, a small white bowl with fine salt, and a small white bowl filled with semi sweet chocolate chips — all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsweetened natural cocoa powder: This is the star for that deep, intense chocolate flavor without extra sweetness.
Granulated sugar: Adds sweetness and helps with the cookie’s structure.
Light brown sugar: Packed for moisture and enhances that chewy, fudgy texture.
Unsalted butter: Melted to blend easily and delivers richness; unsalted lets you control the salt level.
Vegetable oil: Keeps the cookies moist and adds tenderness.
Egg: Acts as a binder and contributes to the softness of the cookies.
Vanilla extract: Rounds out the flavors with a warm aroma.
All-purpose flour: Provides structure but use it sparingly to keep things chewy, not cakey.
Baking powder: Just enough to give a slight lift without making these cakey brownies.
Salt: Enhances flavors and balances the sweetness.
Semi-sweet chocolate chips: Adds melty pockets of chocolate and extra indulgence.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tinker with this Brownie Cookies Recipe depending on what I have on hand or which flavor mood I’m in. It’s fun to swap ingredients and make it your own, and the cookie always turns out amazing.

Variation: Once, I tried butterscotch chips instead of chocolate, and the subtle caramel notes gave the cookies such a warm, nostalgic twist that everyone loved.
Dietary Modification: You can easily swap vegetable oil for coconut oil or try a flax egg if you’re vegan—though the texture might vary a bit.
Texture Adjustment: Add a teaspoon of instant espresso powder to really amplify the chocolate flavor — it’s a game-changer!

Step-by-Step: How I Make Brownie Cookies Recipe

Step 1: Mixing the chocolatey base

Start by preheating your oven to 350°F and lining your baking sheets with parchment paper or a silicone mat. In your mixer bowl, combine the unsweetened cocoa, granulated sugar, and brown sugar with the melted butter and vegetable oil. I like to mix this thoroughly with the paddle attachment until it looks velvety smooth. Then, beat in the egg and vanilla extract, scraping down the bowl once or twice to make sure everything is evenly incorporated.

Step 2: Adding the dry ingredients

Next, add the all-purpose flour, baking powder, and salt to your wet ingredients. Mix on low speed just until everything comes together—don't overmix or you'll risk tougher cookies. At this point, fold in the semi-sweet chocolate chips gently; those little pockets of chocolate are what make these brownie cookies truly special.

Step 3: Scooping and baking

Use a tablespoon or cookie scoop to portion the dough into about 2-tablespoon balls. Space them roughly 2 inches apart on your baking sheets — these cookies don't spread much, but giving them some breathing room never hurts. Bake them for 11 to 12 minutes. Here’s a pro tip: Pull them out just before they look totally done; the centers will set up as they cool. This little trick is how you keep that fudgy, brownie-like tenderness.

Step 4: Cooling and enjoying

Let the cookies cool on the baking sheet for 5 to 8 minutes before transferring to a wire rack. This prevents them from breaking apart and helps lock in that gorgeous chewy texture. Then, go ahead and enjoy – fresh brownie cookies straight from the rack are honestly magical.

Top Tip

From my many baking sessions, I’ve learned a few key things that make a big impact on the outcome of this Brownie Cookies Recipe. Paying attention to these will guarantee your cookies come out as fudgy and delicious as possible.

Don’t Overbake: Even if they look slightly underdone at 11 minutes, trust the process! They’ll firm up while cooling and stay moist inside.
Scrape the Bowl: Scraping down the sides while mixing ensures no pockets of dry flour or sugar remain, giving you an even texture.
Use a Silicone Baking Mat: I prefer this over parchment paper because it prevents spreading and gives a slightly crisper bottom without burning.
Underbake Slightly for Fudginess: This is how you get that perfect brownie-like chewiness instead of cakey cookies.

How to Serve Brownie Cookies Recipe

Garnishes

I love to dust these brownie cookies lightly with powdered sugar just before serving – it adds a pretty, delicate contrast to the rich chocolate. Sometimes, I’ll drizzle a little warm caramel or melted white chocolate on top for a fancy finishing touch when guests come over. Fresh raspberries or a scoop of vanilla ice cream on the side turn these into an irresistible dessert.

Side Dishes

Pair these cookies with a cold glass of milk or a mug of coffee or tea for an afternoon pick-me-up. If you want to turn it into a sweet platter, add some mixed nuts or a fruit salad alongside to balance the richness.

Creative Ways to Present

For a party, I’ve arranged these brownie cookies on a tiered dessert stand with little handwritten labels describing the flavors when I’ve swapped chips. They also look adorable wrapped in cellophane with a ribbon, making heartwarming homemade gifts that always impress.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store my brownie cookies in an airtight container at room temperature. They stay perfectly chewy and fresh for up to four days—but honestly, they rarely last that long in my house!

Freezing

I’ve frozen these cookies both baked and raw. For the dough, I roll it into balls and freeze them on a tray before transferring to a Ziplock bag. That way, I can bake a fresh batch on demand. Just remember to add a couple of extra minutes to baking time when coming out of the freezer.

Reheating

To reheat leftovers, a quick 10-second zap in the microwave does wonders to warm them up and soften that rich center, just like fresh-baked. Alternatively, warming them in a low oven for 5 minutes works if you want a little crispy edge.

Frequently Asked Questions:

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but I recommend reducing or omitting the added salt in the recipe to keep the flavor balanced. Using unsalted butter simply gives you more control over the saltiness.

How do I keep the brownie cookies chewy and fudgy?

The key is to underbake the cookies slightly and avoid overmixing the dough. Pull them out when they still look a bit soft in the center—they’ll set as they cool to that lovely chewy perfect texture.

Can I freeze the cookie dough for later?

Absolutely! Shape the dough into balls and freeze on a tray before storing them in a freezer-safe bag. When ready, you can bake them straight from the freezer, just add a minute or two to the baking time.

What’s the best way to customize the flavors?

You can swap out the semi-sweet chocolate chips for butterscotch, mint, cinnamon, or peanut butter chips depending on your preference. Adding a teaspoon of espresso powder also deepens the chocolate flavor wonderfully.

Final Thoughts

This Brownie Cookies Recipe has become a staple in my kitchen because it never fails to please, whether I’m whipping it up for a casual afternoon snack or an impromptu dessert for company. The ease and reliability make it a recipe I’m always happy to return to. I can’t recommend giving these a try enough — they really bring that brownie magic into a cookie form, and I bet they’ll become a favorite in your home, too.