Brownie Cookies 2 Ways

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 10

Freeze Time: 1

Total Time: 1 30

Servings: cookies

Calories: 230kcal

Author: Becky Hardin

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!

Print Recipe

Equipment

Reynolds Kitchens Parchment Paper with SmartGrid
Kitchen Scale (optional)
Stand Mixer
Baking Sheet

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

Notes

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.

Nutrition