Fudgy Brownie Cookies – Sweet Easy Recipes You’ll Crave
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.
Servings: 12 cookies
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.