Brownie cookies are the perfect holiday dessert. Fudgy, Chocolatey, soft, and so delicious! They’re filled with chocolate chips, and if you want, you can add crushed peppermint for the ultimate chocolate cookie recipe.

close up view of chocolatey fudgy brownie cookies

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Sometimes when I’m baking for the holidays, I find myself asking a very difficult question: do I want cookies or brownies?

Cookies are easier to eat without making a mess, which comes in handy at holiday parties when everyone is grabbing desserts to eat while chatting. But brownies are…well, amazingly FUDGY and full of chocolate. They’re hard to beat.

Now I have the perfect solution to that dilemma: Brownie Cookies! The best of both worlds in one delectable dessert.

These have the same great texture and flavor you’d expect from brownies, but in the form of an irresistible cookie. They’re filled with chocolate chips, and if you really want to get festive, you can top them off with crushed peppermint. Peppermint and chocolate is such a great combo for Christmas (or year round)!

cookie sheet lined with reynolds kitchens genuine parchment paper
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photo collage of scooping cookie dough onto cookie sheet with reynolds parchment paper
a fudgy brownie cookie topped with crushed peppermint candy

Smart Parchment Paper

Good news for all the people baking Christmas Cookies this year, Reynolds Kitchens is making things easy with their Parchment Paper with SmartGrid Non Stick Parchment Rolls with SmartGrid!  It’s such a great product that is essential for all your baking needs. Some of the features I LOVE include:

  • Easily cut along the lines to fit any pan
  • Nonstick! (Perfect cookies every time)
  • Space out your cookies exactly right with the built-in grid lines
  • REUSABLE! This is a time when it’s great to conserve where we can, and Reynolds Kitchens makes it easy. Reuse these sheets to get the most out of them.
  • Oven safe up to 425F (Cookies of all kinds don’t stand a chance)
  • Great for baking, but also measuring, rolling, pastry bags, and more!

I love any product that makes baking easier and more consistent. I just love these Parchment Rolls with SmartGrid.

fudgy brownie cookies with peppermint candy on top on a cooling rack
fudgy brownie cookies on a plate
a mix of fudgy brownie cookies on a plate, some cookies with crushed peppermint candy on top

How to Make Brownie Cookies

This recipe is so simple, which means you can easily (and quickly) get your baking done for holidays, parties, bake sales, or any other reason you might need these (like an emergency chocolate craving).

Here are a few quick tips to help you out:

  • Make sure you stir in the chocolate chips AFTER mixing everything else together, so they stay in tact inside the cookies.
  • After making the dough, you’ll need to freeze it for about an hour before you bake it. So keep that in mind when planning your time.
  • Lining your baking sheet with parchment paper will save you so much stress! Keeps the cookies from sticking AND makes cleaning that pan a lot easier.
  • The cookies will be about 2 tablespoons of dough each, but they don’t need to be perfect. Reynolds Kitchens Parchment Paper comes with built-in grid lines to help space these out perfectly!
  • These bake pretty fast, so keep an eye on them. You’ll know they’re done when the top starts to crack and the edges look dry.
  • Sprinkling a bit of powdered sugar on top after baking adds a nice touch.
  • This recipe makes about 24 brownie cookies. If you need more (you’ll want more), just double the recipe, sticking to the listed ingredient ratios. Here’s a couple of things to keep in mind when doubling cookie recipes.
  • To Store: Once they’ve fully cooled, transfer them into an airtight container. They’ll keep for up to 1 week.

You can jump to the recipe card for full ingredients & instructions!

Add some peppermint to that chocolate

I love how fudgy these cookies turn out with all the chocolate. They’re like chocolate chip brownies! 

If you want to add a cool peppermint twist, just press some crushed peppermint pieces into the top of the cookies as they cool. You’ll want to do this right out of the oven while the cookies are still warm and soft, so the peppermint stays in place.

This part is optional, but I highly recommend it if you’re making these for Christmas!

close up of crushed peppermint candy on the cookies
a stack of cookies on a plate in front of a glass of milk

Brownies or Cookies?

With this recipe, I’ll never be plagued by this decision again! I have so many brownie and cookie recipes to choose from, and this is the perfect blend of both.

But if you just want one or the other, here are my favorites for the holidays:

chocolate fudgy brownie cookies on a plate

This brownie cookie recipe is the perfect chocolate cookie, and I can’t wait to share them with my family. I hope you enjoy them as much as I do (seriously, they’re so good). Happy Holidays! And if you want another flavor variation, try these Salted Caramel Brownie Cookies!

If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.

Recipe Card

Brownie Cookies 2 Ways

4.61 from 253 votes
Prep: 20 minutes
Cook: 10 minutes
Freeze Time: 1 hour
Total: 1 hour 30 minutes
Servings: 24 cookies
Author: Becky Hardin
chocolate fudgy brownie cookies
Brownie cookies are the perfect holiday dessert. Fudgy, Chocolatey, soft, and so delicious! They're filled with chocolate chips, and if you want, you can add crushed peppermint for the ultimate Christmas treat!
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Equipment

Ingredients 

  • 4 tablespoons salted butter 57 grams (½ stick)
  • 1 pound chopped semisweet chocolate 454 grams
  • 4 large eggs 200 grams, room temperature
  • cups granulated sugar 300 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • ½ cup all-purpose flour 60 grams, sifted
  • ½ teaspoon baking powder 2 grams
  • 12 ounces milk chocolate chips 340 grams
  • Crushed peppermint optional, for topping

Instructions 

  • Place a heatproof bowl over a saucepan of simmering water. Add the butter and the chopped chocolate. Stir until smooth, about 5-10 minutes.
    1 pound chopped semisweet chocolate, 4 tablespoons salted butter
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the sugar on medium speed, then beat in the vanilla. Scrape the sides if needed. Pour in the melted chocolate and beat until combined. Mix in the flour and baking powder. Turn off the mixer.
    4 large eggs, 1½ cups granulated sugar, 1 teaspoon pure vanilla extract, ½ cup all-purpose flour, ½ teaspoon baking powder
  • Gently fold in the chocolate chips.
    12 ounces milk chocolate chips
  • Pour the batter into a large bowl and cover. Freeze for 1 hour.
  • Preheat the oven to 350°F. Line a baking sheet with ReynoldsKitchens Parchment Paper with SmartGrid. Scoop 2 tablespoons of batter into a ball (doesn't have to be pretty) and place on the prepared baking sheets, about 2 inches apart (The Reynolds Kitchens Parchment Paper with SmartGrid makes spacing super easy!)
  • Bake for 10 minutes, or until the cookies crack on top and appear dry on the edges.
  • Let cool on the cookie sheet for 10 minutes, then transfer to a cooling rack to cool completely.
  • If wanting to make the peppermint version, sprinkle cookies with crushed peppermint upon removing from the oven. Lightly and carefully press them into each cookie to adhere. Allow to cool as stated above.
    Crushed peppermint

Video

Becky’s Tips

  • Make sure you stir in the chocolate chips AFTER mixing everything else together, so they stay in tact inside the cookies.
  • After making the dough, you’ll need to freeze it for about an hour before you bake it. So keep that in mind when planning your time.
  • Lining your baking sheet with parchment paper will save you so much stress! Keeps the cookies from sticking AND makes cleaning that pan a lot easier.
  • The cookies will be about 2 tablespoons of dough each, but they don’t need to be perfect. Reynolds Kitchens Parchment Paper comes with built-in grid lines to help space these out perfectly!
  • These bake pretty fast, so keep an eye on them. You’ll know they’re done when the top starts to crack and the edges look dry.
  • Sprinkling a bit of powdered sugar on top after baking adds a nice touch.
  • This recipe makes about 24 brownie cookies. If you need more (you’ll want more), just double the recipe, sticking to the listed ingredient ratios. Here’s a couple of things to keep in mind when doubling cookie recipes.
  • Nutritional information does not include optional ingredients.
Storage: Store Brownie Cookies in an airtight container at room temperature or in the refrigerator for up to 1 week, or freeze for up to 1 month.
Serving: 1cookieCalories: 230kcalCarbohydrates: 29gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 35mgSodium: 39mgPotassium: 121mgFiber: 2gSugar: 23gVitamin A: 107IUCalcium: 22mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.61 from 253 votes (241 ratings without comment)
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40 Comments
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Stacie
Stacie
March 25, 2023 8:21 am

Any idea how I can adjust for high altitude? I’m in Colorado.

Samantha Marceau
March 27, 2023 10:02 am
Reply to  Stacie

Hi Stacie, we don’t have much experience baking at high altitude, but some general guidelines are to reduce the sugar by 1-2 tablespoons per cup, decrease the baking powder by 25% (about 1/8 teaspoon in this recipe), and add an extra 3-4 tablespoons of water per cup of flour. Hope this helps!

Carolyn G Wight
Carolyn G Wight
March 24, 2023 9:58 am

Only 1/2 cup of flour!

Samantha Marceau
March 24, 2023 4:43 pm

Yes! These are fudgy brownie cookies, not cakey ones!

pamela
pamela
March 1, 2023 9:29 pm

Can I use a hand mixer?5 stars

Samantha Marceau
March 2, 2023 9:41 am
Reply to  pamela

Yes, any recipe that uses a stand mixer is also suitable for a hand mixer!

Denise
Denise
January 22, 2023 4:34 pm

I like these, but I need I’d rather have brownies. The cookies, however are crispy on top and chewy. I actually had to cook mine longer in the convection oven, anywhere from 10 to 16 minutes.

I didn’t cook the first two trays long enough so I had to throw those back in.

I made a double batch, and the only thing I did not do was add another bag of milk chocolate chips. I only used one and it’s plenty.
I will probably make them again because they were easy to me4 stars

228EC12F-B33B-47D7-8E9D-A73B2AC09410.jpeg
Last edited 1 year ago by Denise
Samantha Marceau
January 23, 2023 9:19 am
Reply to  Denise

Those look wonderful, Denise! Thanks so much for sharing!

Steph Tsouloufis
Steph Tsouloufis
January 13, 2023 8:55 pm

I’ve made a gluten free version before and they turn out great!

Samantha Marceau
January 17, 2023 9:07 am

Thanks so much for sharing, Steph!!

Kaitlyn
Kaitlyn
January 13, 2023 4:55 pm

I followed the recipe to a T, so I’m not sure how these turned out to wrong 😭 I think I made brownie brittle instead. All three pans spread out so much.3 stars

image.jpg
Samantha Marceau
January 17, 2023 9:06 am
Reply to  Kaitlyn

It sounds like either the cookies needed to chill a bit longer or they needed a little bit more flour!

Kevin I
Kevin I
December 19, 2022 11:41 am

Can you make these with boxed brownie mix?

Samantha Marceau
December 19, 2022 12:25 pm
Reply to  Kevin I
Marcella L Raykowski
Marcella L Raykowski
November 21, 2021 10:42 am

1 1/2 cups of sugar into only a half cup of flour? Are these cookies overly sweet? It seems like way too much sugar for these cookies along with the sweet chocolate chips.

Becky Hardin
Becky Hardin
November 24, 2021 10:52 am

It depends on your taste!

Starner Gail
Starner Gail
October 31, 2021 10:47 am

Can I freeze these gonna my for this Xmas cookie swap sn the Red velvet

Becky Hardin
Becky Hardin
November 2, 2021 2:40 pm
Reply to  Starner Gail

Best fresh, but you can freeze!

Mel
Mel
April 12, 2021 8:03 pm

Very good still cooling. Used 2lb of milk chocolate nuggets and dark chocolate chips. The reason they Ste do fark. Max chocolate! Thanks for the receipt. Mostly fo chocolate chip.5 stars

Last edited 3 years ago by Mel
Becky Hardin
Becky Hardin
April 16, 2021 2:26 pm
Reply to  Mel

Thanks for stopping by, Mel!