Brownie Cookie Recipe: Fast, Fudgy, Delicious

This Brownie Cookie Recipe is rich, fudgy, and full of chocolate flavor. With crisp edges and gooey centers, these easy-to-make cookies are the perfect blend of brownie and cookie in one bite.

Brownie Cookie Recipe

Think of a cookie that’s crisp on the edges, soft and fudgy in the middle, and full of deep chocolate flavor — these brownie cookies check every box. Made with cocoa powder and real chocolate, they’ve got that rich, indulgent taste with just the right hint of vanilla.

They bake up with crinkly tops and a slightly flatter shape, giving them that homemade, brownie-like charm. Perfect for parties, or anytime you need a serious chocolate fix.

If you love cookies as much as I do, don’t miss out on these favorites: Birthday Cake Cookies, Chocolate Chip Cheesecake Cookies, Raspberry Cookies, Apple Cookies, and Toffee Cookies!

Why You’ll Love This Recipe

• Deep, Rich Chocolate Flavor: Made with both cocoa powder and melted chocolate, these cookies are a dream come true for chocolate lovers.
• Fudgy Meets Chewy: Expect a soft, brownie-like center with slightly crisp edges and that signature crinkly top.
• So Easy to Make: No fancy equipment or tricky steps here. Just a straightforward, fuss-free recipe with pantry staples.
• Crowd-Pleaser: Great for parties, lunchbox treats, or a cozy night snack. These cookies disappear fast wherever they go.
• Freezer-Friendly: You can make the dough ahead and freeze it, so fresh cookies are just minutes away any time.

How To Make This Perfect Brownie Cookie Recipe

Prepare: Preheat your oven to 350°F and line a large baking sheet with parchment paper. This keeps cleanup simple and prevents the cookies from sticking.

Melt the Chocolate: In a heat-safe bowl, melt the chopped chocolate and butter together. You can use the microwave in short bursts (about 60 seconds at a time, stirring in between) or go old-school with a double boiler — just place the bowl over simmering water and stir until smooth. Let the melted mixture cool slightly before moving on.

Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

Cream the Eggs and Sugar: In a large mixing bowl, beat the eggs and sugar together until light and slightly fluffy. Stir in the vanilla extract.

Combine Wet and Dry: Slowly whisk the cooled chocolate mixture into the egg mixture. (Make sure it’s not too hot — you don’t want scrambled eggs in your cookies!) Once that’s smooth, gently fold in the dry ingredients until you have a rich, brownie-like mixture.

Bake: Using a tablespoon or cookie scoop, drop the dough onto your prepared baking sheet. Leave about 1½ inches between each one — they’ll spread as they bake. Bake for 6–8 minutes, just until the tops crack. For a fudgier texture, don’t overbake. If you prefer a more cakey cookie, add an extra 2–4 minutes to the baking time.

Cool and Enjoy: Let the cookies cool completely on the baking sheet — they’ll firm up as they sit, giving you that perfect chewy bite without falling apart.

Pro Tips

• Bring Eggs to Room Temp: Using room temperature eggs makes a big difference — your batter will mix more evenly, which helps create that perfect chewy texture.
• Melt with Care: Whether you’re using a microwave or double boiler, melt the chocolate and butter slowly. Stir often and let the mixture cool slightly before adding it to the eggs to avoid any unwanted scrambling.
• Watch the Bake Time: The magic happens when the tops are just cracked and the centers still look a little soft. That’s your cue to take them out. They’ll continue to set as they cool, giving you that signature fudgy middle.

Key Ingredients And Substitutions

Semi-Sweet Chocolate: This is where the deep chocolate flavor starts. It melts down into the batter for that rich, brownie-like base. You can use dark chocolate for a more intense flavor.

Unsalted Butter: Butter adds richness and helps create that soft, fudgy texture we love. You can use vegetable oil in a pinch, but it may slightly change the flavor.

All-Purpose Flour: Keeps everything held together. If you’re baking gluten-free, a 1:1 gluten-free flour blend should work well here.

Cocoa Powder: Adds even more chocolate flavor. Stick with unsweetened to keep the balance just right.

Granulated Sugar: Sweetens the cookies and helps create that beautiful crackly top. If you want them a bit chewier, try using part brown sugar.

Eggs: They bind everything and add moisture. If you’re avoiding eggs, flax eggs or a store-bought egg replacer can work — just note the texture might vary slightly.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can prep the dough in advance, scoop it onto a baking sheet, and refrigerate for up to 24 hours before baking. This can actually boost the flavor and help the cookies hold their shape better.

Why are my cookies spreading too much?

Warm dough spreads more in the oven. If your cookies are spreading too thin, chill the dough for 15–20 minutes before baking. Also, make sure you’re not using too much butter.

Why are my brownie cookies flat and not fudgy?

The most common culprits are overmixing, warm dough, or incorrect measurements. Too much butter or not enough flour can cause the cookies to spread too much, while overbaking can dry them out. To keep them fudgy, make sure to measure carefully, let the melted chocolate cool slightly before mixing, and watch closely while baking — pull them out as soon as the tops crack and the centers look just set.

How should I store brownie cookies?

Once cooled, store them in an airtight container at room temperature for up to 3 days. You can also freeze them (baked or unbaked) for up to 2 months.