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I think brownie cookies are the perfect holiday dessert; fudgy, chocolatey, soft, and so delicious! I’ve loaded them up with chocolate chips for the ultimate chocolate cookie. They are perfect for when I can’t decide whether to make brownies or cookies.
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“Yay, the best of both worlds!! These are gooey & chocolatey & so addicting! The perfect option for when you can’t decide!” -Natalie
Easy Brownie Cookie Recipe
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 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.
Tips for Beginners
- Stir in the chocolate chips after mixing everything. This way, they stay intact inside the cookies.
- Freeze the dough for an hour before you bake it. This helps reduce spreading, so keep that in mind when planning your time.
- These bake fast. Keep an eye on them. You know they’re done when the top starts to crack, and the edges look dry.
- Sprinkle powdered sugar on top after baking. This adds a nice touch.
- This recipe makes about 24 brownie cookies. If you need more, double the recipe, sticking to the listed ingredient ratios. Here are a couple of things to keep in mind when doubling cookie recipes.
- Add a peppermint twist. Press crushed peppermint pieces into the top of the cookies as soon as they come out of the oven so the peppermint stays in place.
Brownie Cookies—2 Ways
Ingredients
- 4 tbsp salted butter 57g, (½ stick)
- 1 lb. chopped semisweet chocolate 454g
- 4 large eggs 200g, room temperature
- 1½ cups granulated sugar 300g
- 1 tsp pure vanilla extract 4g
- ½ cup all-purpose flour 60g, sifted
- ½ tsp baking powder 2g
- 12 oz. milk chocolate chips 340g
- crushed peppermint optional, for topping
Video
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 lb. chopped semisweet chocolate, 4 tbsp 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 tsp pure vanilla extract, ½ cup all-purpose flour, ½ tsp baking powder
- Gently fold in the chocolate chips.12 oz. 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 Reynolds Kitchens Parchment Paper with SmartGrid. Scoop 2 tbsp of batter into a ball (doesn't have to be pretty) and place on the prepared baking sheets, about 2 inches apart.
- 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
Equipment
- Reynolds Kitchens Parchment Paper with SmartGrid
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Brownie Cookies Step by Step
Melt the butter and chocolate: Place a heatproof bowl over a saucepan of simmering water. Add 1 lb. semi-sweet chocolate and 4 tbsp butter. Stir until melted and smooth. This usually takes me about 5-10 minutes.
Beat eggs and sugar: Using the paddle attachment, in the bowl of a stand mixer, beat the 4 eggs with 1½ cups sugar on medium speed, then beat in 1 tsp vanilla. Scrape down the sides, as needed, and pour in the melted chocolate. Beat until combined.
Mix in ½ cup flour and ½ tsp baking powder. Turn off the mixer.
Add the chocolate chips: Gently fold in 12 oz. milk chocolate chips.
Transfer and freeze: Pour the batter into a large bowl and cover. Freeze for 1 hour.
Bake: Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop 2 tbsp of batter into a ball; it doesn’t have to be pretty, and place the ball on the prepared baking sheet, about 2 inches apart.
Bake for 10 minutes, or until the cookies crack on top and appear dry on the edges.
Cool and serve: Let cool on the cookie sheet for 10 minutes, then transfer to a cooling rack to cool completely. Serve and enjoy.
How to Store
Once cooled, transfer cookies to an airtight container and store at room temperature for 3-4 days. Or freeze, for up to 3 months. I like to flash freeze on a cookie sheet, so when I throw them in the freezer, they don’t stick together. This way, I can easily grab one or two at a time, without defrosting the whole batch.
Serving Suggestions
When I’m baking for the holidays, I love preparing a variety of festive options for my cookie platter. Colorful Italian anise cookies are a family favorite and a must around the holidays. These easy-to-prepare pignoli cookies always disappear fast, and old-fashioned hermit cookies are a true classic I make every year.
so good but too sweet. melting chocolate AND adding sugar AND chocolate chips is just too sweet, but still i had like 3 cookies cuz im big
This was super easy and made a double batch for cookie exchange. Feedback was too sweet so I will reduce sugar from 3 cups to 2 cups when I make them for Christmas. I also used only 1 bag of chocolate chips like someone else did. Any suggestions for gluten free version?
Any idea how I can adjust for high altitude? I’m in Colorado.
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!
Only 1/2 cup of flour!
Yes! These are fudgy brownie cookies, not cakey ones!
Can I use a hand mixer?
Yes, any recipe that uses a stand mixer is also suitable for a hand mixer!
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 me
Those look wonderful, Denise! Thanks so much for sharing!
I’ve made a gluten free version before and they turn out great!
Thanks so much for sharing, Steph!!
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.
It sounds like either the cookies needed to chill a bit longer or they needed a little bit more flour!
Can you make these with boxed brownie mix?
Try this brownie cookie recipe (click here)!
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.
It depends on your taste!