Brownie Cookies
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Brownie cookies? Yes, please! This recipe combines the best of both worlds—rich, fudgy brownies baked into soft, chewy cookies. These are my personal favorite, and trust me, once you try them, you’ll understand why. Whether you’re a cookie lover or a brownie fan, these will win you over with their perfect chocolatey goodness!
Can’t get enough brownie goodness? Try my Best Ever Brownies, Fudge Brownies, Nutella Brownies, or for a super quick fix my 2 Ingredient Mug Brownies!
Why You’ll Love This Recipe
- Freezer Friendly: One of my all-time favorite thing about cookies is how easy they are to save. I have an entire post written to help you learn how to freeze cookie dough.
- Loaded with Chocolate: This is the ultimate chocolate cookie for chocolate lovers!
- Personal Favorite: This is my personal go-to cookie. I love the balance of sweet and salty, and even sometimes make them without the salt finish! Delicious either way.
If you’re a fan of brownies and cookies, you’re in for a treat because this recipe for brownie cookies combines the best of both worlds. Imagine biting into a cookie that’s got that rich, fudgy center of a brownie, but with the slightly crisp edges of a perfectly baked cookie. It’s the kind of dessert that keeps you coming back for more. I’ve made this recipe more times than I can count, and each time, it never disappoints.
The best part? Don’t even think about skipping that sprinkle of salt at the end. It’s the perfect finishing touch that elevates the chocolate flavor and balances out the sweetness. These cookies are practically irresistible—one bite, and you’ll see why I call them my personal favorite! Perfect for any occasion or just because you’re craving something sweet and indulgent.
Ingredients You’ll Need
Here’s a quick rundown of the key ingredients that make these brownie cookies so irresistible. Each one plays a vital role in giving you that rich, fudgy texture with a slightly crisp edge. Follow these tips, and you’ll be set for baking success!
- Butter: Use unsalted butter to control the salt levels in your cookies. Make sure it’s fully melted to create that gooey, fudgy consistency.
- Chocolate Chips: Semi-sweet or dark chocolate chips work best here. Melt them for that rich, chocolaty goodness, but save some for adding into the dough later for texture.
- Eggs: Room temperature eggs help everything mix more evenly and give your cookies a fluffier texture.
- Sugar: Both granulated and brown sugar are key for sweetness and a soft, chewy texture. Don’t skimp!
- Vanilla: Pure vanilla extract adds depth to the chocolate flavor, so opt for the real deal if you can.
- Cocoa: Go for high-quality unsweetened cocoa powder. It makes all the difference in achieving that deep, rich chocolate flavor.
- Salt and Baking Powder: These two balance the sweetness and help the cookies rise just enough without being cakey.
- Flour: Stick with all-purpose flour for the best texture—just the right amount of chew without being too dense.
- Fleur de Sel Salt: This finishing touch brings out the chocolate flavors while adding a delightful contrast to the sweetness. Don’t skip it!
Variations and Substitutions
Want to mix things up or need to swap an ingredient or two? Here are some fun variations and easy substitutions to make these brownie cookies your own:
- Add-Ins: Stir in nuts like pecans or walnuts for a bit of crunch, or add dried fruit such as cherries or cranberries for a sweet-tart twist.
- Cocoa Powder: If you don’t have unsweetened cocoa powder on hand, Dutch-processed cocoa will work. It’ll give the cookies a deeper, more intense chocolate flavor.
- Fleur de Sel: If you can’t find fleur de sel, any coarse sea salt will work as a finishing touch. Just be sure to use it sparingly!
Feel free to experiment—this recipe is versatile and forgiving!
Brownie Cookies From Scratch
No box mix here. These salted brownie cookies are baked completely from scratch. However, that doesn’t mean they are complicated. You can have these whipped up and ready for the oven in just 10-15 minutes!
- Prep Your Pan: Preheat the oven to 350 degrees and line two cookie pans with parchment paper, or a silicone baking mat, and set aside.
- Melt the Chocolate: Combine the chocolate chips with the butter inside a glass, or heat safe, bowl. Microwave for roughly 1 minute, stirring every 30 seconds, until the chocolate has melted. Set aside to slightly cool.
- Mix: Whisk the eggs, sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl using a hand mixer, for about 2 minutes, or until fully combined. Scrape the sides of the bowl then slowly mix in the melted chocolate until incorporated into the wet ingredients.
- Add the Dry Ingredients: In a small bowl, or measuring cup, whisk together the cocoa powder, regular table salt, baking powder, and flour. Fold into the batter.
- Bake Your Cookies: Drop spoonfuls onto the lined baking trays, sprinkle with finishing salt, and bake for 10-12 minutes. Or until the edges slightly curl and the tops have cracks.
Helpful Tools
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring spoon. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
Storage and Freezing Instructions
To keep your brownie cookies fresh and chewy, store them in an airtight container at room temperature for up to 4-5 days. If you want to extend their shelf life a bit, you can refrigerate them, but make sure they’re in a tightly sealed container to prevent them from drying out.
Freezing Instructions: Brownie cookies freeze wonderfully! Here’s how:
- Baked Cookies: Allow the cookies to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or airtight container. They’ll keep for up to 3 months. When ready to eat, let them thaw at room temperature for a few minutes, or pop them in the microwave for 10-15 seconds for a warm treat.
- Cookie Dough: You can also freeze the cookie dough. Simply portion out the dough into balls, place them on a baking sheet to freeze until solid, and then transfer them to a freezer-safe bag. Bake straight from frozen—just add an extra 2-3 minutes to the baking time!
Freezing the dough allows you to enjoy freshly baked brownie cookies whenever a craving strikes!
Expert Tips:
Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature before mixing. This helps everything blend more smoothly and creates a better texture in the final cookies.
Don’t Overmix the Dough: Once you add the dry ingredients, stir just until combined. Overmixing can make the cookies dense and tough instead of soft and chewy.
Chill the Dough: Not required, but for best results, chill the dough for 30 minutes before baking. This helps the cookies maintain their shape and gives them that thick, fudgy texture.
Watch the Baking Time: Brownie cookies can go from perfect to overbaked quickly. Bake just until the edges are set, but the centers still look slightly underbaked. They will continue to firm up as they cool.
Don’t Skip the Salt: A sprinkle of fleur de sel or flaky sea salt on top of the cookies right after baking adds a perfect balance to the sweetness and enhances the chocolate flavor.
Recipe FAQs
Yes, you can use regular table salt, but fleur de sel or flaky sea salt adds a nice texture and flavor contrast on top of the cookies. If using table salt, use just a small pinch.
Brownie cookies should be slightly underbaked in the center when you remove them from the oven. They’ll continue to firm up as they cool, giving you that fudgy, brownie-like texture.
Look for set edges and slightly soft centers. If you poke the center and it feels just barely firm, they’re ready to come out. They’ll firm up as they cool.
Semi-sweet or dark chocolate chips work best for these cookies to balance the sweetness, but you can use milk chocolate or even white chocolate chips for a sweeter version.
No, hot chocolate mix contains added sugar and other ingredients, which will change the texture and flavor. Stick to unsweetened cocoa powder for the best results.
More Must-Try Cookie Recipes
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Salted Brownie Cookies
Ingredients
- 1/2 cup unsalted butter
- 1 (12oz) bag semi sweet chocolate chips
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup all-purpose flour
- fleur de sel salt
Instructions
- Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper. Set aside for later.
- Melt the butter and chocolate chips together in a microwave-safe bowl. Heat in 30-second bursts, stirring after each interval, until completely melted and smooth. Set aside to cool slightly.
- Beat the eggs, sugar, and vanilla in the bowl of an electric mixer on medium speed for about 3-4 minutes, or until well mixed and slightly fluffy.
- Slowly stir in the melted chocolate mixture until everything is combined.
- In a separate small bowl, whisk together the cocoa, salt, baking powder, and flour. Gently fold this dry mixture into the chocolate batter until just combined.
- Scoop spoonfuls of dough onto your prepared cookie sheets, leaving some space between each one.
- Sprinkle each cookie dough ball with a pinch of fleur de sel for extra flavor.
- Bake for 10-12 minutes or until the edges start to curl and the tops have a shiny, crackled appearance.
- Cool and enjoy your delicious brownie cookies!
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
MORE COOKIE RECIPES YOU MIGHT LIKE:
- Spicy Chocolate Cookies
- Red Velvet Valentine Cookies
- The Very Best Chocolate Chip Cookies
- Copycat Oreo Cookies
How many cookies does this make?
I got 3 dozen small cookies.