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.
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
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 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)!
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.
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!
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 Peppermint Cookies
- Perfect Homemade Brownies
- Chocolate Mint Cookies
- Peppermint Cheesecake Brownies
- 25 of the Best Christmas Cookies
- Best No Bake Cookies
- Chocolate Chip Peanut Butter Blondies
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.
Brownie Cookies 2 Ways
Equipment
- Reynolds Kitchens Parchment Paper with SmartGrid
- Kitchen Scale (optional)
Ingredients
- 4 tablespoons salted butter 57 grams (½ stick)
- 1 pound chopped semisweet chocolate 454 grams
- 4 large eggs 200 grams, room temperature
- 1½ 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
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!
Can I freeze these gonna my for this Xmas cookie swap sn the Red velvet
Best fresh, but you can freeze!
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.
Thanks for stopping by, Mel!