Name: Brownie Cookies Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: American
Ingredients: 1/2 cup unsweetened natural cocoa powder; 1/4 cup granulated sugar; 3/4 cup light brown sugar - packed; 1 1/4 cups all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter - melted; 2 tablespoons + 1 teaspoon vegetable oil; 1 large egg - room temperature; 2 teaspoons vanilla extract; 1/3 cup semi sweet chocolate chips

Imagine biting into a warm cookie that melts with the rich fudgy texture of a brownie—that’s exactly what you get with this Brownie Cookies Recipe. It’s the perfect treat that combines the best of both worlds: chewy, chocolatey, and utterly satisfying.

The image shows a close-up view of six round chocolate cookies spread out on white parchment paper that lies on a white marbled surface. Each cookie is thick and textured with a rich dark brown color, having a slightly rough surface with natural cracks. On top of each cookie, there are two or three large shiny dark chocolate chips, which give a smooth, glossy contrast to the rough texture of the cookie base. Around the cookies, small pieces of broken chocolate chunks are scattered irregularly, adding extra texture and visual interest. The overall scene is softly lit, emphasizing the rich chocolatey tones and the soft crumbly texture of the cookies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Brownie Cookies Recipe
Top Tip
How to Serve Brownie Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Brownie Cookies Recipe

Why You'll Love This Recipe

I honestly can’t get enough of how these brownie cookies strike the perfect balance between cakey and chewy. Whenever I bake them, the whole kitchen fills with that warm cocoa smell, and they disappear faster than I expect!

Rich, Fudgy Flavor: The cocoa and brown sugar combo creates a deep chocolate taste that's decadent without being overwhelming.
Perfect Texture: These cookies are chewy with just the right hint of softness, making them a great cross between a brownie and a classic cookie.
Simple Ingredients: You probably have everything you need in your pantry to whip these up—no complicated steps or special equipment!
Customizable: Swap out chocolate chips for fun flavors like mint or peanut butter for a twist every time.

The image shows several soft chocolate cookies on white parchment paper that is placed on a white marbled surface. The cookie in the front center is broken in half, revealing a melted, smooth chocolate layer inside. Each cookie is dark brown with a slightly rough texture and topped with small, round chocolate chips. Chocolate crumbs and small broken chocolate pieces are scattered around the cookies, adding to the look of a fresh, freshly baked batch. The scene is close-up, with a soft focus on the background cookies. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This brownie cookies recipe uses ingredients that not only blend to create that decadent flavor but also work in harmony to nail the texture. I always tell my friends, don’t skip the brown sugar—it’s key for that chewy, moist bite.

Flat lay of a small mound of unsweetened natural cocoa powder, a small white ceramic bowl filled with granulated sugar, a small white ceramic bowl holding packed light brown sugar, a square of melted unsalted butter in a small white bowl, a small white ceramic bowl with vegetable oil, one large whole egg with a clean shell, a small white ceramic bowl containing clear vanilla extract, a small pile of all purpose flour, a small white ceramic bowl with baking powder, a small white ceramic bowl with salt, and a small white ceramic bowl filled with semi sweet chocolate chips, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsweetened natural cocoa powder: Gives the cookies their deep chocolate foundation without added sweetness.
Granulated sugar: Adds sweetness and helps with structure and a slight crisp edge.
Light brown sugar: Packed brown sugar adds moisture and a subtle caramel note that's essential for chewiness.
Unsalted butter: Melted butter enriches the dough and helps set that fudgy texture.
Vegetable oil: Adding a bit of oil keeps the cookies tender and moist—don’t skip it!
Egg: Binds everything together and adds richness; room temperature egg mixes in best.
Vanilla extract: Boosts the chocolate flavor and adds a warm, sweet aroma.
All-purpose flour: Gives the cookies structure; too much flour can make them dry, so measuring carefully helps.
Baking powder: Provides a little lift so the cookies don’t turn out flat.
Salt: Balances the sweetness and enhances the chocolate flavor.
Semi-sweet chocolate chips: For melty pockets of chocolate throughout that make each bite extra luscious.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this brownie cookies recipe is how easy it is to mix things up. Once you nail the base, feel free to make it your own with a few tweaks that reflect your taste or what you have on hand.

Variation: I’ve swapped the chocolate chips for butterscotch chips before, and it was delightful—sweet, buttery pockets make the cookies a new experience without extra work.
Dietary Mod: For a dairy-free version, try coconut oil instead of butter and make sure your chocolate chips are dairy-free.
Seasonal Boost: Adding a sprinkle of cinnamon or a pinch of cayenne gives the cookies a cozy warmth—perfect for cooler months.

Step-by-Step: How I Make Brownie Cookies Recipe

Step 1: Prep and Mix the Wet Ingredients

First, preheat your oven to 350°F and line your baking sheets with either parchment paper or a silicone baking mat—I prefer the silicone mat since it helps keep the cookie shape just right. In your stand mixer with the paddle attachment (or with a sturdy spoon if you’re hand-mixing), combine the cocoa powder, both sugars, melted butter, and vegetable oil. Beat those together really well. Then, add the egg and vanilla extract, making sure to scrape down the sides of the bowl so nothing gets left behind—that little step really made a difference the first time I tried this!

Step 2: Add Dry Ingredients and Chocolate Chips

Next, add the flour, baking powder, and salt to the wet mix. Stir just until combined—don’t overmix or your cookies might turn out tough. Fold in the chocolate chips gently to spread them throughout. The dough will be a bit sticky and fudgy, which is exactly what we want here.

Step 3: Scoop and Bake

I like to use a cookie scoop or a tablespoon to make uniform 2-tablespoon-sized dough balls, spaced about 2 inches apart on the baking sheets. Bake for 11–12 minutes, watching closely—your kitchen will smell amazing. The cookies will still look slightly underbaked when you take them out, but that’s perfect! Let them cool on the sheet for 5–8 minutes before transferring to a wire rack to cool completely. This resting time helps them set just right.

Top Tip

From my experience making this brownie cookies recipe more times than I can count, a few things can make all the difference between good and unforgettable cookies.

Scrape the Bowl: Don’t skip scraping down the bowl as you mix—especially after adding the egg and vanilla—ensuring a uniform, fudgy dough.
Underbake Slightly: Watch the cookies closely; pulling them out when still a bit soft keeps them chewy and tender.
Use a Silicone Mat: I love baking on my silicone mat because it prevents spreading and helps the bottoms bake evenly without burning.
Measure Flour Carefully: Spoon flour into your measuring cup and level it off instead of scooping directly to avoid dry, crumbly cookies.

How to Serve Brownie Cookies Recipe

Garnishes

My go-to garnish is just a light dusting of powdered sugar—simple, elegant, and it adds a touch of sweetness without overpowering. When I want to get fancy, I drizzle a bit of melted dark chocolate or sprinkle flaky sea salt on top to highlight the chocolate flavor.

Side Dishes

These brownie cookies are fantastic alongside a cold glass of milk or a scoop of vanilla ice cream for an indulgent dessert. I've also enjoyed them with a warm cup of coffee or hot chocolate when I need a cozy pick-me-up.

Creative Ways to Present

For a party, I’ve arranged them on a platter with clusters of fresh berries and mint leaves to brighten things up. They also make great edible gifts when stacked in a pretty box with a ribbon—people always ask for the recipe afterward!

Make Ahead and Storage

Storing Leftovers

I store leftover brownie cookies in an airtight container at room temperature, and they stay soft and delicious for about 4 days. If you like a bit of chew, this method works great without drying them out.

Freezing

I’ve frozen both baked cookies and cookie dough balls with success. For dough, I roll the balls, freeze them on a sheet for about half an hour, then transfer to a Ziplock bag—this makes it so easy to bake fresh cookies whenever a craving hits. Just add a couple of extra minutes to baking time when frozen.

Reheating

To bring back that just-baked feeling, I pop the cookies in the microwave for about 10-15 seconds or warm them in a low oven for 5 minutes. It revives the softness in a flash without drying them out.

Frequently Asked Questions:

Can I use salted butter instead of unsalted?

Yes, you can. If you use salted butter, reduce or omit the added salt in the recipe to avoid overly salty cookies.

How do I keep Brownie Cookies chewy and moist?

Bake the cookies just until they look set but slightly underbaked (about 11-12 minutes). They’ll firm up as they cool, giving you that perfect chewy texture.

Can I freeze the cookie dough for later?

Absolutely! Roll dough into balls, freeze on a sheet for 30 minutes, then store in a freezer bag for up to 3 months. Bake straight from frozen, adding a minute or two to baking time.

What can I substitute for chocolate chips?

Feel free to swap chocolate chips for butterscotch, cinnamon, mint, or peanut butter chips to create exciting new flavors.

Final Thoughts

This Brownie Cookies Recipe is a total winner in my kitchen—and I think you’ll feel the same once you give it a whirl. There’s something so comforting and delightful about that fudgy-chewy combo, and it's pretty easy to make with all pantry staples. Next time you want a chocolate treat that's a little different but unmistakably delicious, just come back to this recipe—I can guarantee it'll become one of your go-tos!