I don’t know about you, but sometimes I just want a cookie that eats like a brownie. Something with a crinkly top, a rich chocolaty middle, and the kind of chew that practically demands a glass of cold milk. These fudgy brownie cookies? Yeah, they’re *those* cookies. They’re rich. They’re gooey. And they come together in a single bowl without a mixer in sight. I whipped these up one night when I was craving something sweet but didn’t want to wait an hour for an actual pan of brownies to bake and cool. Turns out, smashing together my two dessert weaknesses—cookies and brownies—was the best bad decision I’ve ever made in the kitchen. Whether you’re making them for a weekday treat, a lunchbox surprise, or just to hoard in a tin for your midnight snacking, these fudgy brownie cookies hit that perfect balance. Deep chocolate flavor, crispy edges, and a soft middle that just melts in your mouth. And hey, you don’t even need fancy ingredients—just pantry basics and a bit of that chocolate magic. Let’s make them.
Table of Contents
- 1) Key Takeaways
- 2) Easy Fudgy Brownie Cookies Recipe
- 3) Ingredients for Fudgy Brownie Cookies
- 4) How to Make Fudgy Brownie Cookies
- 5) Tips for Making Fudgy Brownie Cookies
- 6) Making Fudgy Brownie Cookies Ahead of Time
- 7) Storing Leftover Fudgy Brownie Cookies
- 8) Try these Cookies next!
- 9) Fudgy Brownie Cookies Recipe
- 10) Nutrition
1) Key Takeaways
- Can you make brownie cookies without chilling the dough?
- How do you get that signature crinkle top?
- What kind of chocolate is best for this recipe?
- What’s the trick to keeping the centers soft and fudgy?
2) Easy Fudgy Brownie Cookies Recipe
Brownie cookies walk that delicious line between chewy and gooey. I started making them when I wanted brownies, but didn’t want to wait. The batter comes together quickly with pantry staples, and the result tastes like a deep chocolate hug. The edges get crisp, the middles stay soft, and they taste like the kind of treat you didn’t know you needed until now.
The best part? You don’t need fancy tools or expensive chocolate. Just one bowl, a spoon, and about twenty minutes. The main keyword sweet easy recipes fits this one perfectly because these are simple, fast, and guaranteed to be loved.
Whether you’re baking for a party or just trying to rescue a long weekday, fudgy brownie cookies offer comfort in bite-size form. Their rich texture and shiny crackled tops make them look bakery-worthy, but they’re the kind of thing anyone can whip up with little effort. Welcome to your new favorite go-to sweet recipe.
3) Ingredients for Fudgy Brownie Cookies
Unsalted Butter You’ll melt this with chocolate to give the batter its smooth texture and deep flavor. Make sure it’s unsalted so you can control how much salt goes into the dough.
Semi-Sweet Chocolate Chips These melt right into the butter and help form the base. You’ll also fold in a few extra chips at the end to make sure every bite is chocolate-packed.
Light Brown Sugar Adds depth and chewiness to the cookies. It also helps lock in moisture, so these treats stay soft in the center.
Granulated Sugar Balances the brown sugar and gives the cookies that crackly top we all love.
Eggs Two of them bring structure and hold the dough together without making the cookies dry.
Vanilla Extract A splash goes a long way. It smooths the chocolate’s sharp edge and makes the whole batch smell even better.
All-Purpose Flour Just enough to give the cookies shape without turning them cakey. You want the dough thick, not stiff.
Unsweetened Cocoa Powder Boosts the chocolate flavor and helps the texture stay dense but not dry.
Baking Powder Just a bit lifts the cookies and gives them a bit of softness in the middle.
Salt Balances the sweetness and sharpens the chocolate. Don’t skip it.
Flaky Sea Salt Optional, but a pinch on top before baking brings out all the flavors beautifully.
4) How to Make Fudgy Brownie Cookies
Step 1. Preheat your oven to 350°F. Line two baking trays with parchment paper. This will keep the cookies from sticking and help them bake evenly.
Step 2. In a microwave-safe bowl, melt the butter with one cup of chocolate chips. Heat in 30-second bursts and stir in between until smooth. Let it cool for about a minute.
Step 3. Whisk the brown sugar and granulated sugar into the warm chocolate-butter mix. Then add eggs and vanilla. Stir until glossy.
Step 4. Add the flour, cocoa powder, baking powder, and salt. Stir just until no dry spots remain. Fold in the rest of the chocolate chips.
Step 5. Scoop tablespoon-sized mounds onto your baking sheets. Leave space for spreading. Sprinkle with flaky sea salt if using.
Step 6. Bake for 8 to 10 minutes. The tops should be crackly, but the centers should still look soft. That’s where the fudgy magic lives.
Step 7. Let them cool for 5 minutes on the tray, then move to a wire rack. Try one warm. Try not to eat six.
5) Tips for Making Fudgy Brownie Cookies
Don’t overmix. Once the dry ingredients go in, stir just enough to bring everything together. Overmixing can toughen your cookies and lose the fudgy texture.
Use good chocolate. You don’t need to spend a fortune, but make sure your chips actually taste good. The better the chocolate, the richer the cookie.
Chill if needed. If your dough feels too soft to scoop, let it sit in the fridge for 10 minutes. It helps keep the cookies from spreading too far when baking.
6) Making Fudgy Brownie Cookies Ahead of Time
If you like to plan ahead, these cookies work well prepped in advance. Make the dough, then scoop it into balls and freeze them on a tray. Once they’re firm, transfer them to a freezer bag. Bake from frozen, just adding a minute or two to the baking time.
Or bake the cookies fully and freeze them once cool. They’ll keep their flavor and texture, and you can pull out a couple whenever cravings hit. This makes sweet easy recipes like this one even more of a winner.
Let them come to room temperature before eating, or warm in the microwave for 10 seconds to bring the chocolate back to its melty best.
7) Storing Leftover Fudgy Brownie Cookies
Once baked and cooled, these cookies will stay fresh in an airtight container for up to five days. Just keep them out of direct sunlight and away from heat.
For that just-baked feel, microwave one for a few seconds to bring the softness back. It melts the chocolate chips slightly and gives the cookie that warm, gooey bite again.
You can even refrigerate the dough for up to 3 days if you’re not baking all at once. That flexibility makes sweet easy recipes like this one great for busy schedules.
8) Try these Cookies next!
9) Fudgy Brownie Cookies Recipe
Fudgy Brownie Cookies – Sweet Easy Recipes You’ll Crave
Ingredients
- 1/2 cup unsalted butter
- 1 1/4 cups semi-sweet chocolate chips, divided
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- Optional: flakey sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a microwave-safe bowl, melt the butter with 1 cup of chocolate chips in 30-second intervals until smooth. Let it cool for a minute.
- Whisk in the brown sugar and granulated sugar. Add the eggs and vanilla extract, and whisk until the mixture looks glossy.
- Stir in flour, cocoa powder, baking powder, and salt until just combined. Fold in the remaining 1/4 cup of chocolate chips.
- Scoop the dough onto the baking sheets using a cookie scoop. Leave space—they spread! Sprinkle with flakey sea salt if using.
- Bake for 8–10 minutes, or until the tops are crackly but the centers still look slightly underdone. That’s the fudgy part.
- Let cool on the tray for 5 minutes before transferring to a wire rack. Then? Eat one warm. You’ll thank me later.
10) Nutrition
Serving Size: 1 cookie Calories: 215 Sugar: 17g Sodium: 85mg Fat: 12g Saturated Fat: 7g Carbohydrates: 25g Fiber: 1g Protein: 2g Cholesterol: 25mg
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