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You are here: Home / Desserts / Cookie Recipes / Brownie Cookie Recipe

Brownie Cookie Recipe

Posted by: Kate / Cookie Recipes, Popular Posts

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This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one easy, homemade cookie recipe. One of the best cookie recipes around!

Stack of Brownie Cookies Next to Milk Bottle

I have some amazing, chocolaty goodness for you today! These Brownie Cookies are for serious chocolate lovers.

They’re similar to my Flourless Fudge Cookies, the one of the most popular cookie recipes on my site, but this easy cookie recipe makes chocolate cookies that are thicker and richer.

Close-Up Tall Stack of Brownie Cookies with a Bite Out of the Top Cookie

This homemade brownie cookie recipe is pretty simple to make and give you all of the good parts of a brownie – shiny, crackly crust, fudgy middles, chewy edges, and intense chocolate flavor – in one little cookie.

Overhead picture of brownie cookies on a silicone baking mat

When you read the recipe, you may be tempted to cut short the mixing time. Don’t do it!

The cookies need the extended mixing time. It’s going to make all the difference in your cookies turning out right. So please take the few extra minutes to make it as written.

Stack of brownie cookies on a piece of brown parchment paper next to a milk bottle

And…..then enjoy the most ridiculously rich and fudgy, best homemade cookies ever!

If you love brownies, please take a moment to check out my how-to make homemade brownies guide! Or check out my Brookie recipe that combines these cookies with chewy chocolate chip cookies!

This post may contain affiliate links. Read my disclosure policy here.

Tools used to make these Brownie Cookies:

Cookie Scoop: This is the cookie scoop I have. I use it so much that I bought a second one. It’s great for scooping cookies, mini muffins, and even meatballs.

Parchment paper: I buy a giant roll of parchment paper, and I use it regularly to line pans. I also use it underneath baking racks to catch drips when I’m putting on glaze or icing.

Brownie Cookie Recipe Video

More cookie recipes!

  • Easiest Chocolate Chip Cookie Recipe
  • Chewy Chocolate Cookies
  • Chewy Brown Sugar Chocolate Chip Cookies

If you’ve tried this brownie cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Brownie Cookie Recipe

This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one little cookie! Also, if check out the how-to video right above the recipe. 

Author: i heart eating
Prep Time: 45 minutes
Cook Time: 13 minutes
Total Time: 58 minutes
Course: Dessert
Cuisine: American
Keyword: brownies, cookie
Servings: 36 cookies
Brownie Cookie Recipe
4.86 from 54 votes
Print Recipe

Ingredients

  • 12 ounces bittersweet chocolate chips 60-70% cacao
  • 1/2 cup butter
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder not Dutch-processed
  • 1 cup pecans chopped, optional
  • 1/2 cup mini semisweet chocolate chips
US Customary - Metric

Instructions

  1. Melt bittersweet chocolate chips and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.

  2. Remove from heat, and set aside.
  3. In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy. This step is key, so make sure to beat the mixture for the full 5 minutes.

  4. Reduce the speed to low, and mix in the melted chocolate until well-combined.
  5. Stir in flour and cocoa powder just until combined.
  6. Add nuts, if using, and mini chocolate chips. Stir in to combine. The batter should be the consistency of a thick brownie batter at this point.

  7. Cover the batter, and chill for 30 minutes.
  8. Preheat oven to 350 F. Line two baking sheets with parchment paper.
  9. Using a 1.5 tablespoon cookie scoop, drop batter onto the prepared cookie sheets about 2 inches apart.
  10. Bake cookies 8-10 minutes. The cookie will look set at the edges but still be a little wet looking in the center. Don't overbake, or the cookies won't be crackly and fudgy.
  11. The shiny, crackly crust will develop as the cookies cool on the baking sheet.

Recipe Notes

*Nutrition facts are estimated.

Nutrition facts per serving (1cookie)

Calories: 156kcal
Fat: 9g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 71mg
Potassium: 114mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 11g
Protein: 2g
Vitamin A: 2%
Vitamin C: 0.1%
Calcium: 4%
Iron: 3.8%

Adapted from Everyday Dishes.

 

This brownie cookie recipe is all of the good parts of a brownie- crackly crust, fudgy middles, chewy edges, & intense chocolate flavor -in one little cookie!
Pin203K
Share858
Tweet70
Email
204K Shares
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  1. Christine says

    December 8, 2018 at 10:38 am

    Which attachment, paddle or whisk, is used to beat the egg and sugar mixture?

    Reply
    • Kate says

      December 8, 2018 at 3:16 pm

      Hi! I just use the paddle attachment. Hope that helps!

      Reply
  2. Nancy says

    December 3, 2018 at 7:36 pm

    Just made these incredible lil morsels of heaven! They’re perfect! Brownie in cookie form, best of both worlds. 8 minutes is just enough time to ensure gray chewy delightfulness. I’m goin freeze half the batch to see how they hold up. Fingers crossed, they’ll be just as delectable once frozen.

    Reply
    • Kate says

      December 4, 2018 at 1:20 pm

      Thank you! I’m so glad that you liked the cookies! =) I would love to hear how they work out if you wouldn’t mind. Thank you again! =)

      Reply
  3. Kelly says

    November 30, 2018 at 10:32 am

    These cookies are amazing!! I left out the nuts because I’m personally not a fan of nuts in my brownies. I also left the batter in the fridge for almost 5 hours, took it out, had to microwave to thaw a bit and they still turned out great!

    Reply
    • Kate says

      November 30, 2018 at 11:26 am

      Thank you so much!! I’m glad to hear that they came out well for you. =) Thank you for coming back to comment!

      Reply
  4. Muskan says

    November 21, 2018 at 10:34 am


    Hey,can I make brownie of this batter?

    Reply
    • Kate says

      November 21, 2018 at 5:01 pm

      Hi! I haven’t tried to bake this batter as a pan of brownies. I’ve made it in a muffin tin, and it worked well, but I haven’t tried it to say for sure.

      Reply
  5. Kylie says

    November 20, 2018 at 12:44 am


    Delicious, I make these for the holidays and the entire family loves them.

    Reply
    • Kate says

      November 20, 2018 at 8:30 am

      Yay! I’m glad that everyone liked them! =) Thank you for coming back to comment.

      Reply
  6. Sarah Meikle says

    November 13, 2018 at 6:05 pm


    Love them. I will make them multiple times this holiday season! Way better than I imagined. I followed the recipe to a T except I also left them in for 15 min in my electric oven. My new go to easy yummy dessert!

    Reply
    • Kate says

      November 14, 2018 at 9:55 am

      Thank you! I’m so glad that you liked the cookies! Thank you for taking the time to come back to comment! =)

      Reply
  7. Terry Swierzowski says

    November 11, 2018 at 4:58 pm

    Can you freeze these cookies after you bake them? I’m afraid they would lose their “crackle”.

    Reply
    • Kate says

      November 12, 2018 at 9:33 am

      I haven’t tried to freeze the cookies after baking them, so I’m afraid that I’m not sure on this one. Sorry!

      Reply
  8. Reanna Pitts says

    November 8, 2018 at 7:44 pm

    What should the consistency of the batter be ?

    Reply
    • Kate says

      November 9, 2018 at 8:54 am

      Before of after you chill it? In step 6, it says that the batter should be the consistency of a thick brownie batter at that point. After you chill it, it should firm up a bit and be quite thick.

      Reply
  9. Kathleen says

    November 2, 2018 at 12:38 pm

    Do you think the dough could be made into balls and frozen if I defrost before baking?

    Reply
    • Kate says

      November 2, 2018 at 2:08 pm

      I’m not sure. I haven’t tried to freeze this dough. If you try it, I’d love to hear how it comes out!

      Reply
  10. Jessica says

    October 31, 2018 at 4:00 pm


    Hello! These look amazing!… might be a dumb question but can they be baked in a pan like actual brownies? Or is this strictly for cookies?

    Reply
    • Kate says

      October 31, 2018 at 4:37 pm

      Hi! Thank you! I’ve baked these cookies in a muffin tin, and they work well like that. However, I’ve never tried to bake them as brownies, so I’m not sure how they would come out that way.

      Reply
  11. Michelle Perkins says

    October 30, 2018 at 3:09 pm


    OMG AMAZING!! I followed recipe to the T except baked for 15 mins…let cool on cookie sheet for 10 mins…absolutely perfect and soooooo good

    Reply
    • Kate says

      October 30, 2018 at 4:43 pm

      Thank you! I’m so glad that you liked the cookies! Thanks for your notes about baking time. I’ve noticed that there can be quite the range! Thanks again! =)

      Reply
  12. Jon says

    October 21, 2018 at 5:37 pm


    These are really good, but 8 to 10 minutes is not long enough for baking time, especially if you are using a gas oven. More like 15 minutes.

    Reply
    • Kate says

      October 21, 2018 at 8:52 pm

      Thanks for the note about gas ovens! I have an electric oven, so that’s what my timing is based on.

      Reply
  13. Catherine says

    October 16, 2018 at 9:15 pm


    Great recipe, huge hit at the dental office!
    I used a small cookie scoop so the cookies are less likely to broke when stacked in the cookie jar.

    Reply
    • Kate says

      October 17, 2018 at 11:32 am

      Thank you! I’m so glad that they were a hit! =) Thank you for the tip, too!

      Reply
  14. Robin Heddinger says

    October 13, 2018 at 8:46 pm

    have you made these with Splenda?

    Reply
    • Kate says

      October 13, 2018 at 9:19 pm

      No, I’m sorry. I haven’t tried using Splenda in this recipe.

      Reply
  15. Liz says

    October 8, 2018 at 8:57 am


    Tried this recipe for something different than my usual chocolate chip. Crunchy on the outside and chewy inside, was perfect! Brought them into work and everyone loved them! New favorite cookie!

    Reply
    • Kate says

      October 8, 2018 at 10:03 am

      Thank you so much! I’m so glad that you and your co-workers liked the cookies. =) Thanks for coming back to comment!

      Reply
  16. Lisia says

    October 7, 2018 at 9:45 pm


    I just finished these cookies! OMG they are so Delicious!!! I let them cool for 10 minutes and couldn’t resist trying one! They turned out perfect! I used the Dutch processed cocoa because that’s what I have in my pantry.

    Reply
    • Kate says

      October 8, 2018 at 10:03 am

      Thank you! And thank you for your note about using Dutch processed cocoa! It’s always helpful to hear what else will work. =)

      Reply
  17. Angie D says

    September 17, 2018 at 5:08 pm

    Hello! I was thinking about baking these cookies to be wedding favors. Do you know if these cookies will freeze well after they’ve been baked?

    Reply
    • Kate says

      September 18, 2018 at 9:26 am

      I’m sorry, but I haven’t tried to freeze them. I wish I had a better answer for you! Good luck!

      Reply
  18. shania jae says

    September 14, 2018 at 11:13 pm


    I recommend this recipe 110%! They are delicious! <3

    Reply
    • Kate says

      September 15, 2018 at 7:56 am

      Thank you so much! I’m so glad that you like the cookies. =) Thanks for coming back to comment!

      Reply
  19. Kelli says

    September 12, 2018 at 9:19 am

    Can I leave the batter in the fridge overnight to bake the next day?

    Reply
    • Kate says

      September 12, 2018 at 10:52 am

      I’m not sure how it will work. The batter tends to set up more the longer that it’s in the fridge. If you wanted to leave it overnight, I think you would need to set the batter out before baking to let it soften up.

      Reply
  20. Jazzyg says

    September 7, 2018 at 9:09 am


    I followed the instructions but my dough is spreading all over my pan and they stick to each other when baked. I tried to put it in a cup cake pan and it worked! But it doesn’t look like a cookie anymore. I tried it again, this time I put the dough in the ref over night and it’s not the same again like in the picture, the crinkly on top didn’t appear but still taste really goood! ? please help

    Reply
    • Kate says

      September 7, 2018 at 9:57 am

      Yes! Let’s figure this out. =) The first thing that I think of is that the egg may need to beaten longer. What did your dough look like? Was it thick like a thick brownie batter, or was it thinner like a cake batter?

      Reply
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