Brownie Cookies

Fudgy Brownie Cookies combine the best of dessert worlds to make one delicious “brookie” filled with loads of chocolate chips AND flavor!

Chocolate lovers will go gaga for these tasty Brownie Cookies – the texture of a brownie in a cute cookie! For more chocolate dreams come true try Moist Sour Cream Chocolate Cake and EASY Chocolate Covered Oreos.

What is a Brookie?

A “brookie” is a mix of a brownie and a cookie all in one, and I can tell you right now that they are amazing!

Sometimes that sweet tooth hits and you can’t quite decide if you want a brownie or a cookie. You don’t have to decide when you can make both in one delicious, chewy cookie.

These chocolate Brownie Cookies are soft and chewy like a brownie but also have a crispy outside like a cookie. The outside has a crackly finish like a brownie too!

They are a super yummy dessert and if you have never tried a brookie, we highly recommend it! Serve them up with a scoop of Vanilla Ice Cream, or a cold glass of milk!

How to make brownie cookies

This recipe is really simple and these cookies turn out so delicious.

PREP. Preheat your oven to 350°F.

MELT CHOCOLATE. In a saucepan, melt the butter and 1 cup of semi-sweet chocolate chips over low heat, stirring occasionally. Remove from heat when it’s all melted together. Let cool.

WET INGREDIENTS. In another bowl, add sugars and eggs. Blend until combined, and then whip for a few minutes. Add vanilla and cooled chocolate and blend until combined.

DRY INGREDIENTS. Add the dry ingredients to a bowl and mix in flour, salt, and cocoa. Fold this into the wet ingredients and mix until just combined. Add in the remaining chocolate chips.

CHILL. Chill the Cookie Brownie batter for 10 minutes.

BAKE. Drop tablespoons of dough onto a parchment paper-lined cookie sheet. Bake for 10 minutes. Take out of the oven and let cool 5 minutes on the cookie sheet before transferring to a wire rack to cool.

make brownie cookies with a mix + VARIATIONS

• 1 box brownie mix
• 1/2 cup vegetable oil
• 2 eggs
• 1/3 cup chocolate chips

BATTER. Begin by adding together the brownie mix, oil, and eggs until well combined. Then fold in the chocolate chips.

BAKE. Cook at 375°F for 8-9 minutes. Cool for 3 minutes on the cookie sheet before transferring to a wire rack to cool completely.

CHANGE IT UP.

You can make these Brownie Cookies in a couple of different variations:

• Add caramel bits and chopped pecans to make them “Turtle Brownie Cookies”.
• Change out the chips to add different flavors. We love to use butterscotch chips, white chocolate chips, and/or peanut butter chips!
• Add crushed Oreo cookies to the batter to make them “Oreo Brownie Cookies”.

Recipe Tips

Chocolate chips. Use high-quality chocolate chips.

Seized chocolate. In step 2, do not overheat the butter-chocolate mix. Pull the mixture off of the stove as soon as the chocolate has melted and has been stirred into the butter.

Heating for too long can cause the chocolate to seize, becoming grainy and pasty.

Sticky dough. If the dough is too sticky to scoop, just chill it in the fridge for 20-30  minutes.

Baking cocoa. Unsweetened baking cocoa is the same as unsweetened cocoa powder. There are two types of baking cocoa – dutch processed and natural unsweetened cocoa.

Dutch processed is darker, a bit redder with a mellow, less bitter flavor than unsweetened cocoa. I used regular unsweetened cocoa, but you can use dutch processed.

Do not over-mix. Use a stand mixer or handheld electric mixer, just don’t over-mix the dough once you add the flour mixture to the wet ingredients.

Easy clean-up. You can line the baking pan with a silicone mat as well.

Storing Info

Make ahead of time. Like other cookies, you can make the brownie cookie dough ahead of time and store it to be baked later. Cover and store the dough in the fridge for 1-2 days.

FREEZE the cookie dough. For longer storage scoop the dough into balls, place them on a pan and freeze. Once solid, transfer them to a freezer-safe container. They can stay in the freezer for up to 2 months. Thaw for about 15 minutes before baking.

STORE baked cookies in an airtight container until ready to eat these delicious treats. You can also toss in a piece of white bread to help keep them soft and chewy.

FREEZE baked cookies. Place the cooled cookies, 2 at a time, in fold-top sandwich baggies. Store the baggies together in a freezer-safe container.

This makes it really easy to grab a bag and toss it into lunch boxes or a day bag for an easy treat.

For more chocolate cookies try:

• No Bake Cookies
• Chocolate Flourless Cookies
• Nutella Cookies
• Crinkle Cookies
• Chocolate Chip M&M Cake Cookies
• Chocolate Marshmallow Cookies