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

There’s something irresistibly comforting about the fudgy warmth of a brownie and the soft, chewy snap of a cookie all rolled into one. This Brownie Cookies Recipe brings the best of both worlds, offering a generously chocolatey treat that’s easy to make and hard to put down.

The image shows six round chocolate cookies placed on white marbled surface covered with white baking paper. Each cookie has a cracked, rough texture and is dark brown in color, with three to four dark chocolate drops on top that are glossy and smooth. Small pieces of broken chocolate are scattered around the cookies on the baking paper. The cookies are evenly spaced, creating a simple yet appealing layout. 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

This brownie cookies recipe holds a special place in my kitchen because it hits that sweet spot between gooey brownies and chewy cookies. I love baking them when I want something deeply chocolatey but crave the comfort of a cookie.

Perfect Texture: Soft and fudgy on the inside with just enough chew on the outside.
Simple Ingredients: Uses pantry staples and mixes up quickly for easy weeknight baking.
Customizable: Swap out chocolate chips for your favorite mix-ins—more on that later!
Great for Sharing: These cookies hold up well for packing in lunchboxes or gift tins.

The image shows several round chocolate cookies on a white marbled surface covered with white paper. Each cookie is dark brown with a rough, crumbly texture and has visible melted chocolate chips on top, some slightly glossy from melting. The cookie in the front is broken in half, revealing a gooey, melted chocolate center inside. Scattered tiny chocolate pieces are around the cookies, adding detail to the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here lies in balancing rich cocoa and brown sugar to get that deep chocolate flavor and moist softness. The melted butter and vegetable oil team up to give a tender crumb without weighing the cookies down.

Flat lay of a small mound of rich unsweetened natural cocoa powder, a small white ceramic bowl filled with granulated sugar, another small white bowl with packed light brown sugar, a square of melted unsalted butter in a white ceramic dish, a small white bowl holding clear vegetable oil, one large whole brown egg with a clean shell, a small white bowl of smooth vanilla extract, a neat pile of all-purpose flour, a small white bowl with fine baking powder, a small white bowl with fine salt, and a small white 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: This adds intense chocolate flavor without extra sweetness—don’t swap for Dutch-processed unless you adjust other ingredients.
Granulated sugar: Provides structure and slight crispness on the cookie edges.
Light brown sugar: Brings moisture and that toffee-like depth to the cookies.
Unsalted butter: Melted so it blends easily, giving rich flavor and moisture.
Vegetable oil: A bit of oil keeps the cookies soft and chewy.
Egg: Binds everything together and adds richness.
Vanilla extract: Enhances all the flavors and balances the chocolate.
All purpose flour: Provides the structure but just enough to keep cookies tender.
Baking powder: Helps the cookies rise slightly without making them cakey.
Salt: Balances the sweetness and rounds out the chocolate taste.
Semi-sweet chocolate chips: More melty pockets of chocolate—you can never have too much chocolate!

📝

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 my favorite things about this Brownie Cookies Recipe is how easy it is to tweak. I often swap the chocolate chips for other types of chips or nuts depending on what I have on hand or the occasion.

Variation: For a minty twist, I like adding some mint chocolate chips and a hint of peppermint extract—makes for a festive cookie perfect for holidays.
Diet friendly: You can easily make these dairy-free by using vegan butter and ensuring your chips are dairy-free.
Seasonal flavors: Try swapping chips for cinnamon chips or butterscotch to give the cookies a cozy vibe.
Texture tweak: For crunch, sprinkle chopped walnuts or pecans right into the dough before baking.

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

Step 1: Prep Your Tools and Oven

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper or a silicone baking mat. I prefer silicone mats because they’re grippy and really help keep the cookies from spreading too much.

Step 2: Mix the Sugars, Cocoa, and Fats

In your stand mixer fitted with a paddle attachment—or a large bowl if mixing by hand—combine the cocoa powder, granulated sugar, and brown sugar. Then add the melted butter and vegetable oil. Beat everything together well to get a glossy chocolate mixture. Scrape down the bowl sides here to ensure all those pockets of sugar get mixed in evenly.

Step 3: Add Wet Ingredients

Next, beat in the egg and vanilla extract. This step adds richness and binds the dough. Scraping down the sides again keeps everything beautifully mixed.

Step 4: Fold in Dry Ingredients

Add the flour, baking powder, and salt into the wet ingredients. Mix gently until just combined to avoid overworking the dough, which could make the cookies tough. Lastly, fold in the chocolate chips with a spatula to keep those melty pockets intact.

Step 5: Scoop and Bake

Scoop the dough into balls about two tablespoons each and place them spaced roughly 2 inches apart on the prepared baking sheets. That spacing helps the cookies spread without merging. Bake for 11–12 minutes—keep a close eye as ovens vary. You want the edges set, but the centers still a little soft, as the cookies firm up while cooling.

Step 6: Cool and Enjoy

Remove from oven and let the cookies cool on the baking sheet for 5–8 minutes to finish setting. Then transfer to a wire rack to cool completely. This step is key to avoid breaking warm, delicate cookies.

Top Tip

From my experience, getting that perfect brownie cookie texture is all about timing and watching your oven. These simple but crucial tips can save you from ending up with dry cookies or doughy centers.

Scrape the Bowl: Make sure you scrape down the sides of your mixing bowl several times during mixing to get an even batter.
Don’t Overbake: Pull the cookies out when the edges look set and the centers still look soft—cookies will finish cooking on the hot baking sheet.
Use a Silicone Mat: Helps prevent spreading and keeps the bottoms soft rather than crispy.
Chill the Dough (Optional): If you have time, chilling the dough 20–30 minutes can help control spread for thicker cookies.

How to Serve Brownie Cookies Recipe

Garnishes

I love serving these with a light dusting of powdered sugar or a drizzle of melted chocolate for extra flair. Sometimes, sprinkling a pinch of flaky sea salt on top just before baking takes them to another level—you get this lovely sweet-salty balance that makes each bite irresistible.

Side Dishes

Pair these brownie cookies with a cold glass of milk, or for adults, a rich espresso or a scoop of vanilla ice cream. The creamy contrast with the fudgy cookies is dreamy—perfect for after a cozy weekend dinner.

Creative Ways to Present

For a party, try stacking the cookies with layers of whipped cream and fresh berries between them for a quick brownie cookie trifle. Or arrange them in a pretty tin with parchment paper for gifting—it’s such an easy way to spread the joy!

Make Ahead and Storage

Storing Leftovers

These cookies keep beautifully at room temperature for about 4 days in an airtight container or zip-top bag. I like to add a slice of bread to the container—it helps keep them moist and soft as the bread soaks up any excess air.

Freezing

If you want to stash some for later, I freeze both baked cookies and raw dough balls. For dough, roll into balls and freeze on a sheet for 30 minutes, then transfer to a zip-top bag. You can bake the frozen dough balls straight from the freezer but add an extra minute or two to the baking time.

Reheating

To reheat, pop cookies into the microwave for about 10 seconds or warm them in a 300°F oven for 5 minutes. This brings back that fresh-baked gooeyness that makes them truly addictive.

Frequently Asked Questions:

Can I substitute Dutch-processed cocoa for natural cocoa powder?

Dutch-processed cocoa is less acidic and has different chemical properties than natural cocoa powder, so it can affect the rise and flavor. It’s best to stick with natural cocoa powder for this recipe unless you want to experiment and adjust leavening.

Why do my brownie cookies sometimes turn out flat?

Often flat cookies result from dough that’s too warm or spreading too much in the oven. Using a silicone baking mat or chilling your dough before baking can help control spreading and keep a thicker, fudgier texture.

Can I make these brownie cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. Keep an eye on baking time as gluten-free flours sometimes bake faster or slower.

How should I store leftover brownie cookies?

Store leftovers at room temperature in an airtight container for up to 4 days. For longer storage, freeze the cookies, wrapping individually or in a sealed bag for up to 3 months. Thaw at room temperature before eating.

Final Thoughts

This Brownie Cookies Recipe feels like a little hug in cookie form—fudgy, chewy, deeply chocolatey, and just straight-up satisfying. I always keep the ingredients on hand for when I want a quick chocolate fix, and I hope you give these a try and love them as much as I do. Trust me, once you bake a batch, they’ll become your go-to treat for sharing or keeping all to yourself!