There’s something magical about combining the fudginess of brownies with the hand-held convenience of cookies, and that’s exactly what this Brownie Cookie Recipe delivers. Each bite is rich, chewy, and loaded with chocolatey goodness, making it one of my all-time favorite treats to bake and share.
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Why You'll Love This Recipe
This Brownie Cookie Recipe combines the best of both worlds: brownie’s deep chocolate richness and a cookie’s perfect portability. I love how forgiving it is—whether you’re a beginner or a baking pro, you’ll end up with moist, chewy cookies that everyone raves about.
- Rich and Decadent: Thanks to cocoa powder and melted butter, these cookies have that intense chocolate flavor that brownie lovers crave.
- Chewy Texture: Slightly underbaking the cookies means they stay soft and tender instead of drying out—trust me, it’s worth the countdown.
- Simple Ingredients: You likely have everything in your pantry already, so no need for a special trip to the store!
- Versatile Fun: Feel free to swap the chocolate chips with your favorite mix-ins for an easy twist on a classic.
Ingredients & Why They Work
This recipe thoughtfully balances flavors and textures. The unsweetened cocoa powder infuses intense chocolate flavor without extra sweetness, while the mix of sugars keeps the cookies tender and chewy. Melted butter and vegetable oil provide just the right moistness, and the chocolate chips add pockets of melty joy.
- Unsweetened natural cocoa powder: Gives that deep chocolate taste and color without added sugar.
- Granulated sugar: Adds sweetness and helps with slight crisp edges.
- Light brown sugar: Packed with moisture and hints of molasses for chewiness.
- Unsalted butter: Melted for rich flavor and contributes to tender texture.
- Vegetable oil: Keeps the cookies moist and soft, helping them stay chewy.
- Large egg: Binds everything together and adds structure.
- Vanilla extract: Rounds out the flavors with its subtle warmth.
- All-purpose flour: Provides the base with just enough gluten for a chewy bite.
- Baking powder: Just a touch to give a slight lift without compromising dense brownie feel.
- Salt: Enhances the chocolate and balances sweetness—don’t skip it!
- Semi-sweet chocolate chips: Melty chunks of yum throughout every cookie.
Make It Your Way
I love experimenting with this Brownie Cookie Recipe by switching up the mix-ins to surprise my family. You can absolutely make it your own by adding new flavors or adjusting textures to suit your preference.
- Variation: I once swapped semi-sweet chocolate chips for peanut butter chips and wow—the cookies had an irresistible nutty twist that everyone adored.
- Dietary tweak: For a dairy-free take, use melted coconut oil instead of butter; the cookies still come out rich and moist.
- Seasonal spin: Adding a teaspoon of cinnamon and some chopped nuts creates a cozy autumn vibe perfect for holiday gatherings.
- Difficulty level: This recipe is beginner-friendly but also fun to play with if you like small baking challenges, like trying different types of cocoa powder or chocolate chunks.
Step-by-Step: How I Make Brownie Cookie Recipe
Step 1: Mix the Sugars and Fats
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper or a silicone mat. In your mixer bowl, combine the cocoa powder, granulated sugar, light brown sugar, melted butter, and vegetable oil. I like using the paddle attachment for this—it mixes everything evenly without overwhipping. Once smooth, beat in the egg and vanilla extract. Remember to scrape down the sides of your bowl so no cocoa or sugar hides away—this helps create a uniform batter.
Step 2: Add Dry Ingredients and Fold in Chocolate Chips
Next, sprinkle in the all-purpose flour, baking powder, and salt. Mix just until everything comes together—overmixing can make your cookies tough. Then gently fold in the semi-sweet chocolate chips with a spatula. This step is where the magic happens; those melty pockets of chocolate are what I look forward to the most while these bake.
Step 3: Scoop and Bake with Care
Using a cookie scoop or spoon, portion the dough into roughly 2-tablespoon balls and place them about 2 inches apart on your prepared baking sheets. The spacing is key to prevent them from merging while baking. Pop them into the oven for 11-12 minutes—watch closely around minute 11 because you want them to be just set but still soft. These cookies will firm up as they cool, so avoid the temptation to bake them to a crisp.
Step 4: Cool Before Enjoying
Once baked, let the cookies cool on the baking sheet for about 5 to 8 minutes. This step helps them finish setting while staying chewy in the center. Then transfer them to a wire rack to cool completely, unless you’re like me and can’t wait to sneak one when they’re still a little warm!
Top Tip
From my experience making this Brownie Cookie Recipe, the biggest difference comes down to timing and mixing. These tips helped me get the perfect chewy, fudgy texture every single time.
- Scrape the Bowl: Make sure to scrape the sides and bottom of the mixing bowl often to keep your batter uniform and avoid patches of dry cocoa or flour.
- Don’t Overbake: Cookies continue to set after coming out of the oven—pull them when they’re just set on the edges but still soft in the center.
- Use a Silicone Mat: I prefer silicone baking mats over parchment here because they grip the dough better, preventing the cookies from spreading too thin.
- Mix-ins Matter: Try different chips or even chopped nuts to add texture—you’ll discover what your family likes best!
How to Serve Brownie Cookie Recipe
Garnishes
I like to dust these cookies lightly with powdered sugar for a pretty finish when serving guests. Sometimes, I add a pinch of flaky sea salt on top right before baking—it enhances the chocolate flavor beautifully and adds a little crunch.
Side Dishes
Serve these with a scoop of vanilla ice cream or a glass of cold milk. For a grown-up twist, hot coffee or a creamy latte pairs just right and amplifies that chocolatey goodness.
Creative Ways to Present
For parties, I arrange brownie cookies in a stack, tied with a rustic ribbon, or present them on a wooden board alongside fruit and nuts for a cozy dessert spread. Wrapping a few up in cellophane bags makes an easy and thoughtful homemade gift.
Make Ahead and Storage
Storing Leftovers
Brownie cookies keep well at room temperature in an airtight container or resealable bag for up to four days. In my experience, they actually get a bit more flavorful after a day as the chocolate melds with the dough.
Freezing
I often freeze both baked cookies and raw dough balls. For dough, I roll into balls, freeze on a sheet for 30 minutes, then store in a Ziplock bag for up to three months. When ready, bake straight from frozen—just add a minute or two to the baking time.
Reheating
Leftover cookies warm up beautifully in the microwave for about 10-15 seconds, softening the chocolate for an almost fresh-baked feel. You can also pop them in a warm oven (around 300°F) for 5 minutes if you want a slightly crisp edge again.
Frequently Asked Questions:
Dutch-processed cocoa is less acidic than natural cocoa powder, which can affect the rise and flavor of your cookies. For this recipe, natural cocoa is preferred because it reacts better with the baking powder, giving you the perfect chewy texture. If you use Dutch-processed, the cookies might turn out a little denser and less tangy, but still delicious.
The combination of melted butter and vegetable oil creates a balance of flavor and moisture. Butter provides rich taste and slight crispness around the edges, while vegetable oil keeps the cookies moist and chewy. Using only butter might make them too firm; oil makes them tender without sacrificing flavor.
Using a silicone baking mat instead of parchment paper helps because it offers a bit more grip, reducing spreading. Also, chilling the dough balls briefly before baking can help them hold their shape. Just make sure not to overdo it—resting the dough about 15-20 minutes in the fridge usually does the trick.
Yes, you can substitute with a 1:1 gluten-free flour blend, but results may vary depending on the brand. Some blends may affect texture, so adding a small amount of xanthan gum can help maintain chewiness and structure in your brownie cookies.
Final Thoughts
This Brownie Cookie Recipe is one I always keep in my back pocket for when I want to impress without stress. It brings together the fudgy richness of brownies with the ease of a cookie, making it a total crowd-pleaser at any gathering or a comforting solo snack. I hope you’ll enjoy baking and savoring these chewy, chocolatey gems as much as I do—happy baking, friend!
Print
Brownie Cookie Recipe
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delicious brownie cookies that combine the rich fudgy texture of brownies with the convenience and delightful chewiness of cookies. These brownie cookies are easy to make with common ingredients and perfect for satisfying your chocolate cravings.
Ingredients
Dry Ingredients
- ½ cup unsweetened natural cocoa powder
- ¼ cup granulated sugar
- ¾ cup light brown sugar - packed
- 1 ¼ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter - melted
- 2 tablespoons + 1 teaspoon vegetable oil
- 1 large egg - room temperature
- 2 teaspoons vanilla extract
Add-ins
- ⅓ cup semi sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F. Line 2 baking sheets with a silicone baking mat or parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients With Sugars and Fats: In the bowl of a stand mixer fitted with a paddle attachment, thoroughly mix together the cocoa powder, granulated sugar, light brown sugar, melted butter, and vegetable oil until well combined and smooth.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the mixture. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated for even texture.
- Combine Flour Mixture: Add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix until just combined to avoid overmixing which can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold in the semi sweet chocolate chips by hand to distribute evenly throughout the dough.
- Form Cookie Dough Balls: Scoop the cookie dough into 2 tablespoon sized balls and place them on the prepared baking sheets approximately 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 12 minutes. Watch carefully to avoid overbaking, as the cookies will continue to set when cooling.
- Cool and Transfer: Remove cookies from oven and let them cool on the baking sheets for 5-8 minutes to firm up. Then transfer them to a wire rack to cool completely before serving.
Notes
- Use unsalted butter to control saltiness; if substituting salted butter, reduce added salt accordingly.
- Scraping down the sides of the bowl ensures thorough mixing of all ingredients.
- Do not overbake the cookies to maintain moisture and tenderness; underbaking slightly results in a fudgy brownie-like texture.
- Line baking sheets with parchment paper or a silicone baking mat to prevent spreading and sticking.
- Variations include substituting chocolate chips for butterscotch, cinnamon, mint, or peanut butter chips.
- Store cookies at room temperature in an airtight container for up to 4 days.
- You can freeze baked cookies for up to 3 months. Freeze cookie dough balls on a sheet for 30 minutes before transferring to a Ziplock bag. Bake frozen dough balls as directed, adding a couple of minutes to baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
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