Brownie Cookies take only 15 minutes to prep and are like the perfect brownie–now reimagined in the ultimate cookie form!
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Better than any box! What if we told you, it’s possible to make a delectable brownie dessert with a fudgy center, surrounded by chewy edges and a divine crackly crust, without the uneven baking and hard corner pieces of a brownie mix? This too-good-to-be-true Brownie Cookies recipe is made with staples you already have and takes only 15 minutes to prep. Every bite will melt in your mouth like the perfect brownie–now reimagined in the ultimate cookie form!
WHY WE LOVE THIS BROWNIE COOKIES RECIPE
- Quick and easy to make.
- Uses simple ingredients that you probably have in your pantry.
- Combines the best of 2 delicious desserts baked into one chocolate treat!
- Crackly crust, fudgy middle, chewy edges, and decadent chocolate flavor.
- Cures any chocolate craving and will satisfy a sweet tooth.
- Perfect for a cookie exchange, dessert tray, party platter, or an after-meal snack.
Ingredients
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Vegetable oil
- Eggs
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Chocolate chips
SUBSTITUTIONS AND ADDITIONS
- Flavor Factor: The great part about this recipe is that you can control the chocolate’s sweetness and strength. I recommend using semi-sweet chocolate chips for these Brownie Cookies. You can add a touch of espresso powder as well, which deepens the chocolate flavor. For sweeter cookies, use milk chocolate. For bittersweet cookies, use bittersweet or even unsweetened chocolate. However, unsweetened chocolate lends a very deep, dark chocolate cookie!
- Choose Your Chocolate: You can use chocolate chunks or chopped chocolate instead of chocolate chips. Just remember, the lower the percentage of cocoa in your chocolate, the sweeter the cookies will be.
HOW TO MAKE THE BROWNIE COOKIES
This made-from-scratch Brownie Cookies recipe combines all of my favorite parts of a brownie and bakes them into an individual chocolate cookie. It is so quick and easy to prepare this homemade dough, with an indulgent rich taste that is far superior to any brownie batter from a box!
- Beat together butter, brown sugar, granulated sugar, vegetable oil, eggs and vanilla extract on high for 5 minutes.
Pro Tip: It’s important that this is whipped at high speed for 5 minutes to get the proper texture. - Whisk together the flour, cocoa powder, baking powder and salt in a separate bowl.
- Beat dry ingredients into the wet mixture until combined. Do not overmix!
- Stir in chocolate chips.
- Scoop cookies onto baking sheet using a 2-tablespoon cookie scoop.
Pro Tip: If the dough sticks to the scoop, spray the inside with non-stick cooking spray. The cookies can be placed close to each other on the baking sheet in order to fit them all into the freezer during the next step. I strongly recommend using a cookie scoop to scoop out the dough because the dough is thick and sticky.
- Place baking sheet in freezer for 10 minutes.
Pro Tip: Do not leave the raw cookies in the freezer for longer than 30 minutes total. It is important to chill the dough before baking. The cookies will be flat and will bake out if you skip chilling the dough. - Remove some of the cookies from the freezer, roll them into smooth balls with your hands, and place them on a second baking sheet, 3 inches apart.
- Bake at 350 degrees Farenheit for 12 minutes.
Pro Tip: Cookies are done baking when the edges seem set. The middles of cookies will still look slightly wet. The cookies will look underbaked in the center and set around the edges when you take them out of the oven, but they will firm up as they cool down.
- After the first batch is complete, prepare another baking sheet and repeat the baking process until all cookies are baked.
Pro Tip: It is important to only bake one baking tray of cookies at a time to ensure even baking. Remember not to keep the other cookies in the freezer for longer than a total of 30 minutes. If you do, the cookies won’t bake with the nice crackled tops. - Let each batch of cookies cool completely on tray before transferring to wire rack.
- Enjoy!
STORAGE TIPS
- To Store: Once the cookies have fully cooled, store them in an airtight container at room temperature for up to 5 days.
- To Freeze: Place cookies in an airtight freezer bag and freeze for up to 3 months. It is not recommended to freeze the raw dough.
Other Easy Brownie Recipes
Brownie Cookies
Serves —
Brownie Cookies take only 15 minutes to prep and are like the perfect brownie–now reimagined in the ultimate cookie form!
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time: 10 minutes
Total Time 37 minutes
Ingredients
- ½ cup (115 grams) unsalted butter slightly melted
- 1 cup (200 grams) light brown sugar packed
- ¼ cup (50 grams) granulated sugar
- ¼ cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1⅓ cups (187 grams) all-purpose flour
- ½ cup (50 grams) unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- ½ cup semi sweet chocolate chips
Instructions
- In a large bowl, combine the butter, brown sugar, granulated sugar, vegetable oil, eggs and vanilla extract. Beat on high for 5 minutes. It’s important that this is whipped at high speed for 5 minutes. Note: To get the proper texture of fudgy brownie cookies, be sure to whip the wet ingredients for 5 minutes before adding the dry ingredients
- In a separate bowl, whisk together the flour, cocoa powder, baking powder and salt. Beat dry ingredients into the wet just until combined. Do not overmix.
- Stir in chocolate chips.
- Using a 2-tablespoon sized cookie scoop, scoop cookies onto a parchment lined baking sheet. If the dough is sticking to the scoop, spray the inside with non-stick cooking spray. The cookies can be placed close to each other on the baking sheet in order to fit them all into the freezer during the next step.
- Place cookies in freezer for 10 minutes. Do not leave the raw cookies in the freezer for longer than 30 minutes total.
- Preheat oven to 350 degrees F
- Line a second baking sheet with parchment paper and take some cookies out of the freezer and place on baking sheet. Cookies should be 3 inches from each other on the baking sheet. Use your hands to roll cookies into smooth balls.
- Place cookies into the oven – it is important to only bake one baking tray of cookies at a time to ensure even baking. Remember though not to keep the other cookies in the freezer for longer than a total of 30 minutes. If you do, the cookies won’t bake with the nice crackled tops.
- Bake each tray of cookies for 12 minutes or until cookie edges seem set. The middles of cookies will still look slightly wet. Remove from oven and let cool completely on tray before transferring to wire rack.
Notes
Storage:
- To Store: Once the cookies have fully cooled, store them in an airtight container at room temperature for up to 5 days.
- To Freeze: Place cookies in an airtight freezer bag and freeze for up to 3 months. It is not recommended to freeze the raw dough.
- It is important to chill the dough before baking. The cookies will be flat and will bake out if you skip chilling the dough.
- I strongly recommend using a cookie scoop to scoop out the dough because the dough is thick and sticky.
- The cookies will look underbaked in the center and set around the edges when you take them out of the oven, but they will firm up as they cool down.
Nutrition Info
Calories: 115kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 50mg | Potassium: 79mg | Fiber: 1g | Sugar: 11g | Vitamin A: 120IU | Calcium: 20mg | Iron: 1mg
