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 magnetic about the fudgy, chewy magic of brownies combined with the convenience of cookies—that’s exactly why this Brownie Cookies Recipe quickly became one of my go-tos for an indulgent treat. These cookies hit that sweet spot between cakey and gooey, bringing together the best of both worlds every single time.

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

I’m absolutely obsessed with how this Brownie Cookies Recipe captures that deep, chocolatey richness of brownies without the hassle of cutting squares or dealing with messy slices. Baking cookies instead of brownies means quick portions, faster bake times, and perfectly shareable bites.

Fudgy Texture: These cookies stay soft and moist inside, just like your favorite brownie.
Easy Prep & Bake: The dough comes together quickly, and baking is fast—ideal for last-minute cravings.
Versatile Flavors: Chocolate chips add that extra melty goodness, but you can swap them for other chips to mix things up.
No Fuss Ingredients: Pantry staples with a touch of melted butter and cocoa make this approachable and foolproof.

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

The magic of this Brownie Cookies Recipe lies in the balance: rich cocoa powder for depth, brown sugar for chewiness, and just the right fat blend to get that tender crumb. Plus, a hint of vanilla boosts all those chocolate notes.

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: This gives your cookies a rich, chocolate base without any added sweetness, making the flavor deep and complex.
Granulated sugar: For sweetness and a slight crispness on the cookie edges.
Light brown sugar: The moisture in brown sugar keeps the cookies soft and chewy—don’t swap it for dark brown sugar unless you want a more molasses-y flavor.
Unsalted butter: Melted to keep the cookies tender and fudgy without greasiness.
Vegetable oil: Adding oil alongside butter gives the cookies a little extra moisture and helps with that soft texture.
Large egg: This binds everything together and builds structure without drying the cookies out.
Vanilla extract: Just a splash here brings warmth and rounds out the chocolate notes perfectly.
All purpose flour: The right amount is key—too much flour makes cookies cakey, too little causes spreading. This recipe nails it.
Baking powder: Helps the cookies rise just enough without turning cakey.
Salt: Balances sweetness and enhances all the flavors.
Semi sweet chocolate chips: Of course, these are the melty little treasures inside each cookie—feel free to add more if you’re like me and love extra chocolate!

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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

This Brownie Cookies Recipe is super forgiving, and I love playing around with add-ins. Sometimes I swap the chocolate chips for peanut butter chips or even cinnamon chips—it creates such a fun twist. You can easily make these your own.

Variation: One time, I added chopped walnuts for some crunch; it made the cookies feel even more decadent and added texture.
Dietary modification: For a dairy-free version, try swapping butter for coconut oil—just know the flavor shifts slightly but still delicious!
Seasonal changes: During the holidays, I sprinkle a pinch of peppermint extract instead of vanilla—so festive.

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

Step 1: Mix the Sugars, Butter, and Cocoa

Start by preheating your oven to 350°F and lining your baking sheets. In a stand mixer bowl, blend the cocoa powder, granulated sugar, brown sugar, melted butter, and vegetable oil. Use a paddle attachment if you have one for even mixing. The mixture will look glossy and deeply chocolatey—if you stop here and sneak a taste, you’ll understand why this recipe is a winner.

Step 2: Add Egg and Vanilla

Pop in your room temperature egg and vanilla extract, then beat everything together until combined. Don’t forget to scrape down the sides of the bowl with a spatula to make sure no pockets of cocoa or sugar hide in there—this step makes a huge difference for even texture.

Step 3: Incorporate Dry Ingredients and Chocolate Chips

Next, add the flour, baking powder, and salt. Mix just until everything comes together—overmixing can make cookies tough. Then fold in your chocolate chips gently; you want them evenly scattered but not crushed.

Step 4: Scoop and Bake

Use a cookie scoop or spoon to portion out 2-tablespoon balls of dough, placing them about 2 inches apart on your lined baking sheets. Bake for 11-12 minutes—watch carefully near the end. They’ll look slightly underdone but that’s the secret to that perfect chewy texture once cooled.

Step 5: Cool and Enjoy

Let the cookies cool on the baking sheet for 5-8 minutes before transferring them to a wire rack. This rest time helps them set and finish cooking gently so you get the best texture possible.

Top Tip

After making this Brownie Cookies Recipe several times, I realized little tweaks make all the difference. These tips have helped me get consistently perfect cookies every time.

The Underbake Trick: Always pull your cookies from the oven when they still seem a touch soft in the middle. They will firm up as they cool, preserving that irresistible chewy brownie texture.
Scrape Down Sides: Don’t skip scraping! I used to rush past this and found uneven bites. Scraping ensures no pockets of unmixed sugar or cocoa disrupt the texture.
Use a Silicone Baking Mat: The cookies hold their shape better and don’t spread too thin compared to parchment—plus, clean-up is a breeze.
Room Temperature Egg: This helps create a smooth dough and ensures better mixing consistency.

How to Serve Brownie Cookies Recipe

Garnishes

I love sprinkling a pinch of flaky sea salt on top right after baking—it highlights the chocolate beautifully and adds a subtle crunch I can’t resist. Sometimes, I dust them very lightly with powdered sugar for a pretty, delicate look.

Side Dishes

Pair these cookies with a cold glass of milk or a scoop of vanilla ice cream for the ultimate cozy combo. For an adult twist, try serving with a small cup of rich coffee or a mug of hot cocoa.

Creative Ways to Present

For parties, I like arranging these brownie cookies in a decorative tin or on a tiered dessert stand with some fresh berries and mint sprigs. Wrapping a few in parchment and tying them with twine also makes a sweet homemade gift.

Make Ahead and Storage

Storing Leftovers

I store leftover brownie cookies in an airtight container at room temperature, and they stay soft for about 4 days. If they start to firm up, a short microwave zap for 10-15 seconds revives that fresh-baked softness.

Freezing

I freeze baked cookies and dough balls alike. For dough, roll into balls, freeze on a tray, then transfer to a freezer bag. This way, you can bake fresh cookies anytime by popping them straight into the oven—just add a minute or two to baking time.

Reheating

To warm up cookies, I prefer a quick 10-15 second microwave burst or a few minutes in a 300°F oven on a baking sheet. This keeps them soft and melty without drying out the edges.

Frequently Asked Questions:

Can I substitute baking powder with baking soda in this Brownie Cookies Recipe?

Baking powder and baking soda aren’t interchangeable because they react differently. Baking powder creates a gentle rise, while baking soda requires acidity to activate. Since this recipe doesn't include acidic ingredients, stick to baking powder for the best texture.

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

Using a silicone baking mat or parchment paper helps control spreading. Additionally, chilling the dough for 15-30 minutes before baking firms it up and reduces spreading. Also, be sure not to over-melt your butter—melted but slightly cooled butter works best.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that's suitable for baking. Since gluten-free flours behave differently, you might want to check the blend’s instructions for any additional binders or tweaks. The texture might differ slightly but it’s delicious either way.

What’s the best way to measure the flour for this recipe?

I always recommend spooning flour lightly into your measuring cup and leveling it off with a knife instead of scooping directly from the bag. This prevents packing too much flour in, which can make cookies dry and tough. Accuracy here really impacts the final texture!

Can I double this Brownie Cookies Recipe?

Absolutely! Double the ingredients and use multiple baking sheets, rotating them halfway through baking. Just keep an eye on your baking time, as oven hot spots can vary. It’s perfect for parties or when you want to stock up.

Final Thoughts

This Brownie Cookies Recipe feels like a little sweet love letter from my kitchen to yours. It’s quick, reliable, and deeply satisfying. I always have a batch ready for unexpected guests or when I need that chocolate fix in a pinch. Seriously, give it a try—you’ll wonder why you didn’t make these sooner!