Brownie cookies are soft, chewy, and perfectly chocolatey! They give you all the perfect crunchy edges you love in a classic pan of brownies, but in a cookie form.
What could be better? Learn how to make these delicious brownie cookies today! They’re easy, delicious, and filled with home baked love.
Brownie cookies are great because they are wonderful at any time of the year! Add them to holiday cookie platters for a gorgeous dark contrast. Serve them for the 4th of July with a layer of patriotic sprinkles or holiday m&ms.
The options are endless! No matter how you serve them, you’re sure to love them! They are chewy, decadent and full of chocolatey goodness.
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Why You’ll Love these Brownie Cookies
- Pantry Ingredients (+ butter and egg)
- Easy to Make
- Seasonless
- Best of Brownies and Cookies Combined
Love a soft + fluffy cookie? Don’t skip these amazing frosted Cinnamon Roll Cookies!
Tools You’ll Need
- Large Cookie Scoop – It’s not required, but it makes consistent sized cookies, which display beautifully and bake evenly. 1¾ scoop is preferred.
- Mixer – Stand mixer or hand mixer (or combine by hand).
- Rubber Spatula – For folding in optional chocolate chips!
- Cookie Sheet or Flat Baking Sheet – A traditional cookie sheet has no sides, allowing you to slide cookies off without ruining their shape after baking. A flat baking sheet works as well! I prefer a light color sheet for a balanced and evenly baked cookie.
- Parchment Paper – Use parchment for easy clean-up.
- Cooling Rack – While not required, it’s nice to remove your cookies to a cooling rack so air can circulate and they won’t continue to cook on the sheet!
Brownie Cookie Ingredients
- All purpose flour – For the fine consistency of these brownie cookies.
- Baking powder – For rise.
- Salt – To balance out all the sweet.
- Sugar – White granulated sugar.
- Cocoa powder – Unsweetened cocoa powder brings in all the chocolatey flavor.
- Butter – salted, melted
- Egg – size large
- Vanilla extract – for both fragrance and flavor
- Chocolate chips – semi sweet works well here, for a little tangy contrast to the sweetness of the brownie cookies.
Variations
- Add M&Ms for a holiday or themed touch. You can add them over the top prior to baking, or place them individually on each cookie just as it comes out of the oven.
- Similarly, add sprinkles to the top when they come out of the oven!
How to Make Brownie Cookies in Four Easy Steps
The full printable recipe is below.
- Preheat oven to 350º
- In a medium sized mixing bowl, combine dry ingredients and then stir in wet ingredients. Stir in chocolate chips.
- Scoop dough onto cookie sheet.
- Bake as directed, just until cookies are set on the edges, but still soft in the middle. Allow to cool and enjoy!
Tips
- Parchment paper works well for these cookies, but a silpat works well too.
- These might look a little under-baked when you take them out of the oven – that’s okay! Leave them on the tray for 5 minutes and they will set up so you can move to a cooling rack.
- Double or triple the recipe using the 1x2x3x tab in the printable recipe card.
Frequently Asked Questions
A brownie is more like a cookie than a cake, which is what makes these brownie cookies so perfect! While a cake is soft with a fluffy texture, brownies are more dense, often fudgy and have crispier edges.
Generally, brownies fall under three umbrellas: cakey, fudgy and chewy. These brownie cookies are a little fudgy and a lot chewy! You’re going to love them.
How to Store
- Room Temperature – Store in a sealed container for up to 3 days.
- Refrigerate – Store in an airtight container for up to 5 days.
- Freeze – You can freeze these cookies for up to 2 months in an airtight container or sealed Ziploc freezer bag. Separate layers with parchment paper.
Brownie Cookies
Ingredients
- 1 cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- ½ cup cocoa powder
- ½ cup butter, melted
- 1 egg
- 1 ½ teaspoons vanilla
- ½ cup chocolate chips
Instructions
- Preheat oven to 350º
- In a medium sized mixing bowl, combine flour, baking powder, and salt
- In a larger bowl, combine sugar and cocoa powder
- Stir in melted butter
- Whisk in egg and vanilla, until everything is fully incorporated
- Stir in dry ingredients until just combined
- Stir in chocolate chips
- Using a cookie scoop or large spoon, scoop 2 tablespoons of dough onto parchment lined, or ungreased cookie sheet, with at least 2 inches of space between each cookie
- These cookies will stay pretty thick, so if you prefer a thinner cookie, flatten each cookie a bit before baking
- Bake in center of oven for 8-10 minutes, just until cookies are set on the edges, but still soft in the middle
- Remove from oven and allow to cool until set before removing from cookie sheet
Video
Notes
- Parchment paper works well for these cookies, but a silpat works well too.
- These might look a little under-baked when you take them out of the oven – that’s okay! Leave them on the tray for 5 minutes and they will set up so you can move to a cooling rack.
- Double or triple the recipe using the 1x2x3x tab in the printable recipe card.
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