Fudgy Brownie Cookies

Nothing compares to the comfort of a warm cookie, especially when it has the rich taste of a brownie. If you’ve ever craved the taste of brownies with the portability of cookies, this Fudgy Brownie Cookies recipe is your next go-to dessert.

These treats blend the best parts of both classic brownies and soft chocolate cookies, delivering a gooey center and a crisp outer layer that feels like a bite of pure chocolate joy. You’ll discover the beauty of a sweet snack that’s straightforward to bake, fun to share, and perfect for any occasion. Get ready to taste the magic of a brownie in cookie form.

Why You’ll Love This Recipe

You’ll love this recipe because it’s easy to follow yet special enough for guests or special events. Unlike basic cookie recipes that can lack depth, these fudgy brownie cookies promise layers of chocolate flavor. You get those crispy edges and a fudgy middle, which are perfect for folks who enjoy a soft texture yet still want a hint of crunch.

They’re also simple to modify: you can add extra chocolate chips, swirl in a bit of nut butter, or sprinkle coarse salt on top. Even if you don’t bake often, this recipe is beginner-friendly and relies on straightforward steps. By the end, your kitchen will smell like a chocolate lover’s dream, and your cookie jar will be filled with an addictive snack that your family will request again and again.

Ingredients for Fudgy Brownie Cookies

To make these fudgy brownie cookies, gather the following items. Always aim for fresh, high-quality products, since that helps the final taste and texture. Feel free to adjust add-ins based on personal preference.

1. Butter (½ cup or 1 stick)
   • Unsalted is best so you can control the salt level.
2. Semi-sweet chocolate (8 ounces)
   • Chop a bar of good quality chocolate or use semi-sweet chocolate chips.
3. Granulated sugar (¾ cup)
   • Helps create that crackly top and sweet flavor.
4. Brown sugar (½ cup, packed)
   • Adds moisture and enhances the fudgy center.
5. Large eggs (2)
   • Room-temperature eggs blend better with the melted chocolate and butter.
6. Vanilla extract (1 teaspoon)
   • Balances the deep cocoa flavor.
7. All-purpose flour (1 cup)
   • Creates structure without making the cookie too dense.
8. Unsweetened cocoa powder (⅓ cup)
   • Provides that extra chocolate punch. Use good cocoa for top flavor.
9. Baking powder (½ teaspoon)
   • Contributes some lift so the cookies stay soft and a bit puffy.
10. Salt (½ teaspoon)

• Balances sweetness. If you’re using salted butter, reduce salt slightly.

11. Espresso powder (½ teaspoon, optional)

• Boosts the chocolate flavor without making the cookies taste like coffee.

12. Additional chocolate chips or chunks (½ cup)

• Dark, milk chocolate, or semi-sweet chocolate chips all work well.

How to Make Fudgy Brownie Cookies Recipe

These cookies combine the typical steps for making brownies with the process of baking drop cookies. Expect a glossy, thick batter that sets into pillowy portions on your baking sheet. Follow these instructions for the perfect brownie cookie:

1. Melt the Chocolate and Butter

• In a heatproof bowl, combine chocolate and butter. To melt chocolate and butter, you can use the microwave in short bursts of 15 to 20 seconds, stirring between each interval.
• If you prefer, set up a double boiler: place the bowl over a pan of simmering water. Let the chocolate and butter sit above the steam, stirring occasionally so it melts evenly.
• Once melted, set the melted chocolate mixture aside for 5 minutes so it cools slightly. You don’t want it scalding hot when you add it to your eggs and sugar.

2. Combine Sugars and Eggs

• In a large bowl or the bowl of a stand mixer, crack your two eggs. Add your granulated sugar and brown sugar, then beat on medium speed.
• Keep mixing until the sugar dissolves a bit and the mixture looks lighter in color. This might take 1 to 2 minutes. You can use a whisk if you don’t have a mixer.

3. Add Melted Chocolate

• Slowly pour the slightly cooled butter and chocolate mixture into the egg-sugar blend.
• Mix on low speed (or whisk gently if doing this by hand). This step gives you that rich, brownie batter consistency.
• Stir in the vanilla extract (and espresso powder if you’re using it). Be sure everything is well combined without overmixing.

4. Combine Dry Ingredients

• In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This helps avoid lumps when you add them to your wet ingredients.
• Add these dry components into the chocolate mixture and mix until you see no visible streaks of flour. Keep the speed low or fold by hand to maintain a fudgy texture.

5. Add Extra Chocolate Chips

• Gently fold in your favorite chocolate chips or chunks. You can try dark chocolate, milk chocolate, or stick with semisweet chocolate chips for more sweetness.
• This optional step makes the fudgy brownie cookies even more chocolatey and adds a slight crunch.

6. Chill the Dough (Optional)

If your cookie dough looks loose, you can place it in the fridge for 15 to 20 minutes. Chilling helps the cookies hold their shape when baked. Some prefer to skip this if the dough already feels thick enough to scoop.

7. Preheat and Prep

• Set your oven to 350°F (175°C).
• Line a baking sheet with parchment paper or a silicone baking mat. This keeps the cookies from sticking and helps them bake evenly.

8. Scoop onto Baking Sheet

• Use a cookie scoop (about 1½ to 2 tablespoons of dough) for uniform portions. Place each scoop on the prepared baking sheet, leaving at least 2 inches of space between each cookie.
• If you like extra decorative touches, press a few additional chocolate chips on top of each dough ball.

9. Bake and Observe

• Slide the cookies into your preheated oven. Let them bake for 10 to 12 minutes, or until the tops look slightly crackly and set.
• You want the center to remain soft so you get that classic brownie feel.

10. Let the Cookies Cool

• Remove the sheet from the oven, but allow the cookies to stay on it for about 2 minutes.
• Transfer them to a cooling rack to rest for another 10 minutes. This rest time keeps the fudgy center from turning dry.
• The final texture will be soft and thick, like a brownie in cookie form.

Serving and Storage Tips

Serving Suggestions:

• Dress Them Up: Serve these fudgy brownie cookies at your next gathering. Plate them with a scoop of vanilla ice cream or drizzle with warm chocolate fudge frosting.
• Extra Crunch: If you’re a nut fan, add chopped walnuts or pecans on top right after you scoop the dough. They’ll toast as the cookies bake.
• Milk Pairing: A cold glass of milk is a classic option. Dip your cookie to soak up that sweet cocoa flavor even more.

Storage:

• Room Temperature: Keep any leftover cookies in an airtight container at room temperature for up to 5 days. Slide a small piece of parchment between each cookie if you stack them, to avoid sticking.
• Refrigeration: If you prefer a firmer texture, store leftover cookies in an airtight container in the fridge. Let them sit on the counter for 5 minutes before serving, so they’re not too hard.
• Freezing: You can freeze brownie cookie dough or the fully baked cookies. For unbaked dough, scoop it into portions and freeze on a cookie sheet until solid. Transfer the dough scoops to a freezer bag, and bake them directly from frozen, adding an extra minute or two to the bake time. For baked cookies, arrange them in a freezer-safe container with parchment between layers. Thaw at room temperature.

Reheating:

• If you want a warm, gooey center, pop a cookie in the microwave for about 10 seconds. This approach revives that soft, brownie-like bite.

FDA Food Storage Guidelines: The FDA outlines best practices for storing food safely, including proper temperatures and handling to prevent foodborne illnesses.

Helpful Notes

1. Use Good Quality Chocolate
   • The final taste depends on the chocolate you pick. Cheap chocolate bars might taste waxy and not melt well. A good quality chocolate bar or high-grade chocolate chips will make these cookies taste amazing.
2. Test Your Oven Temperature
   • Some ovens run hot or cold, so keep an eye on your first batch. If your cookies come out dry, lower the temperature by 5 to 10 degrees or bake them a bit less. If they stay too wet in the center, extend the baking time by a minute or two.
3. Espresso Powder for Extra Depth
   • A small pinch of espresso powder is a classic trick to enhance the chocolate flavor in brownies and cookies. Your dough won’t taste like coffee, but the flavor will pop. If you like an actual mocha vibe, increase the espresso powder to 1 teaspoon.
4. Don’t Overmix
   • Once you add your flour, stir gently. Overmixing can develop too much gluten, which leads to a tougher cookie. A simple fold just until everything comes together is enough.
5. Consider Salt Flakes
   • A dash of flaky sea salt on top of your scooped dough can set off the sweetness. You get a subtle salty crunch in each bite.
6. Shiny, Crackly Top Tips
   • If you’re craving that classic brownie shine, whisk the eggs and sugars long enough for them to grow pale and slightly fluffy. Then, blend in the melted chocolate. This process often leads to that desirable crackly surface.
7. Experiment with Mix-Ins
   • These brownie cookies are super adaptable. Stir in peanut butter chips, white chocolate chips, or chopped candy. If you enjoy a minty twist, fold in crushed peppermint candies or swirl in a bit of peppermint extract.
8. Adjust Sweetness
   • If you find these cookies too sweet, reduce the granulated sugar slightly or swap half of it for coconut sugar. Keep in mind that less sugar might change the texture, making them less chewy.
9. Size Variations
   • For smaller bite-sized cookies, use a teaspoon measure. They will bake faster, usually in about 8 to 10 minutes. For extra-large cookies, scoop about 3 tablespoons each and extend the bake time by a few minutes.
10. Baking Multiple Trays

• If you plan to make a double batch of cookies, bake them one sheet at a time for best results. Crowding the oven can affect the circulation of heat and cause uneven baking.

11. Room Temperature Ingredients

• Bring eggs to room temperature before mixing. Cold eggs can make the melted chocolate clump. If you forgot to take them out early, place your eggs in a bowl of warm water for about 5 minutes.

12. How to Make Cookies Thicker

• If you want a thicker cookie, chill the dough for 20 to 30 minutes or until it’s a bit firmer. This step slows the spread in the oven, resulting in a puffier shape.

13. How to Tell If They’re Done

• The tops of the cookies should be set and cracked, but a quick tap in the middle will still feel soft. They’ll finish cooking from the residual heat once you remove them from the oven. This ensures that gooey, brownie-like center.

14. Batch Size

• This recipe yields about 18 to 24 cookies, depending on how big you scoop them. If you need more for a bake sale or a party, you can easily double the ingredients.

15. Airtight Container is Key

• Always store your brownies and cookies in an airtight container to keep them from drying out. If you’re sending them as a gift, line a tin or box with parchment paper to lock in freshness.

16. Grab a Cookie Scoop

• A cookie scoop is a handy tool for making uniform dough balls. This ensures even baking and a consistent look. If you don’t have one, you can use two spoons, though your cookies might look a bit different in shape.

17. Avoid Overbaking

• The difference between a fudgy center and a crumbly interior can be a minute or two in the oven. Check them at the 10-minute mark. You can always give them another minute if you want them more set.

18. Perfect for Chocolate Lovers

• If you love these cookies, try sprinkling extra unsweetened cocoa powder on top or swirling in a tablespoon of dark melted chocolate for extra flair. This recipe is a treat for anyone who craves a serious chocolate punch.

19. Make It Gluten-Free

• Swap the all-purpose flour with a one-to-one gluten-free baking blend. Double-check that the rest of your ingredients, including your cocoa powder and chocolate chips, are gluten-free as well.

20. Dairy-Free Variation

• Replace butter with a dairy-free margarine or a plant-based butter alternative. Confirm your chocolate chips and cocoa powder don’t include dairy. This small change helps those who need or prefer a dairy-free diet enjoy these brownies and cookies.

Conclusion

These fudgy brownie cookies merge two beloved desserts into one delightful package. They have the bold taste of high-quality chocolate, the soft, gooey interior of a brownie, and the crisp edges that define a top-tier cookie. With a handful of staple ingredients, you can whip up a treat that’s sweet enough for celebrations yet simple for any casual weekend snack. The results are consistent each time, and the recipe is open to little tweaks—like adding nuts or changing up the type of chocolate chips—to keep things fresh.

If you’re in search of a perfect brownie cookie that satisfies a serious craving, you’ll want to make this recipe over and over. Share these cookies with friends at a potluck, or surprise your family on a slow afternoon. You can even save extras in the freezer for busy days when you need a quick taste of chocolate comfort. Feel free to leave a comment with your thoughts, or rate this recipe once you’ve tried it in your own kitchen.

Your feedback helps others discover the delight of brownies and cookies in one sweet, fudgy bite. Enjoy every last crumb, and have fun making these tasty treats part of your home baking rotation!

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Fudgy Brownie Cookies

Rebecca Blumer

These fudgy brownie cookies bring together the rich, gooey texture of brownies and the portability of cookies. With a crackly top, crisp edges, and a soft, fudgy center, they are a chocolate lover’s dream.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chilling Time 15 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 22 Cookies

Calories 180 kcal

Equipment

• Mixing Bowls
• Hand Mixer or Stand Mixer
• Baking Sheet
• Parchment Paper
• Cookie Scoop
• Cooling Rack

Ingredients

  

Wet Ingredients

• 1/2 cup unsalted butter 1 stick
• 8 ounces semi-sweet chocolate chopped or chips
• 3/4 cup granulated sugar
• 1/2 cup brown sugar packed
• 2 large eggs room temperature
• 1 tsp vanilla extract
• 1/2 tsp espresso powder optional, enhances chocolate flavor

Dry Ingredients

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp salt

Mix-Ins

• 1/2 cup chocolate chips or chunks dark, milk, or semi-sweet

Instructions

 

• In a heatproof bowl, melt the butter and chocolate together in the microwave in 15-second bursts, stirring between each interval, or use a double boiler.
• Let the melted chocolate mixture cool for 5 minutes.
• In a large bowl, beat the eggs, granulated sugar, and brown sugar together for 1-2 minutes until light and fluffy.
• Slowly mix in the melted chocolate and butter mixture, followed by the vanilla extract and espresso powder (if using).
• In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
• Gradually fold the dry ingredients into the wet mixture until combined. Be careful not to overmix.
• Gently fold in the chocolate chips or chunks.
• Chill the dough for 15-20 minutes if it appears too loose to scoop.
• Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
• Scoop about 1 1/2 to 2 tablespoons of dough onto the prepared baking sheet, spacing them at least 2 inches apart.
• Bake for 10-12 minutes, until the tops look set and slightly crackly, but the centers remain soft.
• Let cookies cool on the baking sheet for 2 minutes before transferring them to a cooling rack.

Notes

For extra flavor, try adding flaky sea salt on top before baking. You can also experiment with mix-ins like chopped nuts or white chocolate chips.

Nutrition Information (Per Serving)

• Calories: 180 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 25mg
• Sodium: 85mg
• Carbohydrates: 24g
• Fiber: 2g
• Sugar: 15g
• Protein: 3g

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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