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 absolutely delightful about biting into a cookie that tastes like a rich, fudgy brownie, isn’t there? This Brownie Cookies Recipe combines the best of both worlds – chewy, chocolatey, and utterly satisfying. Once you try these, they’ll become your new go-to sweet 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

Honestly, I’m a cookie lover but sometimes I crave the deeper chocolate goodness you usually find in brownies. This recipe nails that fudgy brownie texture while still delivering the fun of a cookie. Perfect for sharing or stashing away for yourself.

Rich Chocolate Flavor: Thanks to a healthy amount of cocoa powder and chocolate chips, these cookies have a deep, intense chocolate taste that feels luxurious.
Chewy Yet Soft Texture: You get that chewy center with slightly crisp edges, balancing brownie and cookie characteristics beautifully.
Simple Ingredients: No fancy pantry hunting here — just classic ingredients that you probably already have.
Quick and Easy: From mixing to baking, these come together in about 15 minutes, making them ideal for last-minute cravings.

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

Each ingredient in this Brownie Cookies Recipe plays a part to create that perfect cookie-brownie hybrid. The cocoa gives it depth, while the mix of butter and vegetable oil keeps it moist without heaviness. Let’s break down what makes these ingredients a winning team.

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: The star for intense chocolate flavor and that rich brown color you want in a brownie cookie.
Granulated sugar: Adds sweetness and helps create a slightly crisp edge.
Light brown sugar: Brings moisture and chew thanks to its molasses content, making cookies chewy and soft.
Unsalted butter: Provides creamy richness and flavor – be sure it’s melted for even mixing.
Vegetable oil: Helps keep the cookies tender and moist without weighing them down.
Egg: Adds structure and binds the dough together perfectly.
Vanilla extract: Enhances all the other flavors for well-rounded yum.
All purpose flour: The base that holds everything together with just enough structure.
Baking powder: Gives a slight lift without puffing the cookies too much.
Salt: A pinch balances sweetness and heightens chocolate notes—don’t skip it!
Semi sweet chocolate chips: Melty, gooey pockets of extra chocolate goodness.

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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

One of my favorite things about this Brownie Cookies Recipe is how easy it is to tweak based on what you have or prefer. Feel free to get creative — these cookies are like a canvas for chocolate lovers!

Variation: I’ve swapped the chocolate chips for peanut butter chips a few times; it’s surprising how the nutty flavor pairs perfectly with the rich dough.
Add nuts: If you like a little crunch, toss in some chopped walnuts or pecans for texture and toasty flavor.
Dairy-free version: You can substitute the butter for coconut oil and use dairy-free chocolate chips to make these allergy-friendly without losing any tastiness.
Extra fudge: To up the gooey factor, add a tablespoon of espresso powder or a handful of mini marshmallows folded in before baking.

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

Step 1: Preheat and Prep

Start by heating your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat. I prefer the mat because it helps the cookies keep their shape without spreading too thin.

Step 2: Cream the Chocolate and Sugars

In your stand mixer fitted with the paddle attachment (or a big bowl if you’re mixing by hand), combine the cocoa powder, granulated sugar, brown sugar, melted butter, and vegetable oil. Mix thoroughly until it’s smooth and shiny. A quick scrape down the bowl sides will make sure everything gets incorporated.

Step 3: Add the Egg and Vanilla

Next, beat in the room temperature egg and the vanilla extract until well combined. This adds moisture and helps the cookies hold together without becoming cakey.

Step 4: Add Dry Ingredients and Chocolate Chips

Gently add in the flour, baking powder, and salt. Mix just until everything is combined — don’t overwork the dough or you’ll lose that soft, fudgy texture you’re after. Fold in the semi sweet chocolate chips to get melty bites throughout.

Step 5: Scoop and Bake

Scoop the dough into 2-tablespoon sized balls and place each one about 2 inches apart on your prepared baking sheets. Pop them into the preheated oven and bake for 11 to 12 minutes. They’ll still look a bit soft around the edges – that’s perfect!

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 to 8 minutes before transferring to a wire rack to cool completely. This rest time helps them set up with that chewy, tender texture I always look for.

Top Tip

Through lots of baking these cookies, I’ve learned a few tricks that really help you get that perfect brownie cookie texture every single time.

Scrape the Bowl: Always scrape down the sides during mixing to make sure no pockets of dry cocoa powder or sugar remain unincorporated, which can cause uneven flavor or texture.
Underbake Slightly: I often take mine out at 11 minutes rather than 12. They’ll be just set but still soft in the center, and they continue to firm up as they cool.
Use a Silicone Mat: It helps keep the cookies from spreading too much and gives them a nice even bake on the bottom.
Chill If Needed: If your dough feels too soft or sticky to scoop, pop it in the fridge for 10-15 minutes. This will make shaping easier and prevent excess spreading.

How to Serve Brownie Cookies Recipe

Garnishes

I love sprinkling a tiny pinch of flaky sea salt on top right after baking. It adds a delicate contrast to the rich chocolate and makes each bite even more decadent. Sometimes I toss a few extra chocolate chips on top before baking for a rustic, melty look.

Side Dishes

Pair these brownie cookies with a cold glass of milk or a smooth iced coffee for a classic combo. On cooler days, I enjoy them alongside a scoop of vanilla ice cream for a quick dessert that feels extra special.

Creative Ways to Present

For parties, I like arranging brownie cookies on a platter with fresh berries or mint leaves. Another fun way is to sandwich a dollop of whipped cream or flavored buttercream between two cookies — brownie cookie sandwiches, anyone?

Make Ahead and Storage

Storing Leftovers

I keep leftover brownie cookies in an airtight container at room temperature, and they hold up well for about 4 days. To keep them soft, make sure the container is sealed tight to trap in their fudgy moisture.

Freezing

Freezing these cookies is a game-changer when you want to stock up. You can freeze the baked cookies for up to 3 months — just wrap them individually and place in a freezer bag. For cookie dough, I roll the dough into balls then freeze them on a tray before transferring to a bag. When ready, bake straight from frozen, adding a couple of minutes to the baking time.

Reheating

To warm up leftover brownie cookies, pop them in the microwave for 10-15 seconds or heat in a 300°F oven for a few minutes. This refreshes their gooey texture beautifully without drying them out.

Frequently Asked Questions:

Can I use Dutch-processed cocoa powder instead of natural cocoa?

Using Dutch-processed cocoa will change the acidity and might affect how the baking powder reacts, slightly altering the texture and rise. I recommend sticking with natural cocoa powder for best results in this Brownie Cookies Recipe.

How do I prevent my brownie cookies from spreading too much?

Chilling the dough before baking helps reduce spreading. Also, using a silicone baking mat instead of greased sheets can help the cookies keep their shape. Be careful not to over-melt the butter, and avoid overmixing the dough.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be mindful of any added ingredients in the blend and adjust baking time as needed, since gluten-free doughs can bake a bit differently.

What’s the best way to store brownie cookies to keep them fresh?

Store them in an airtight container at room temperature, away from heat and humidity, for up to 4 days. For longer storage, freezing baked cookies or dough balls works great, ensuring freshness when you want a treat.

Final Thoughts

Honestly, this Brownie Cookies Recipe is one of those happy accidents I stumbled upon that immediately became a household favorite. Its fudgy yet chewy nature makes it feel special every time you bite in, and I’m pretty sure you’ll feel the same once you bake a batch. So go ahead, gather your ingredients, and treat yourself – these cookies won’t stay around for long!