Brownie Cookies, an easy cookie recipe for the ultimate fudgy soft and chewy chocolate cookies loaded with chocolate chips and topped with a chocolate drizzle. These from-scratch cookies come together quickly even without a brownie mix from a box. These Brownie Cookies can easily be changed with different types of chocolate chips or mix-ins for a tasty treat!
These homemade Brownie Cookies are a twist on one of my favorite cookie recipes, Mudslide Cookies. They are soft and chewy, fudgy, and full of chocolate flavor. These Brownie Cookies also make the best holiday or Christmas Cookie and stay soft even the next day. Can’t beat that!
What I love about this recipe…
I love that you can easily swap out the chocolate chips for your favorite mix-ins, chocolate chips, peanut butter chips, chopped candy, or whatever you have around.
If you’re making these for a special event, you can use melted candy wafers in different colors to drizzle on top. Or add some colored sprinkles or flaky sea salt on top!
I also love that these cookies stay soft and fudgy!
And lastly, these cookies could even be frosted or used to make cookie sandwiches or ice cream sandwiches!
Equipment You May Need
- Parchment Paper – Precut parchment paper sheets are great to line baking sheets and make cleanup a breeze. Go for parchment paper sheets that aren’t too greasy or they can cause the cookies to spread too much.
- Cookie Scoop – A medium cookie scoop (about 1 1/2 Tablespoon) helps the cookies come out in a uniform shape and size. You could also use a smaller or larger scoop but be sure to adjust the baking time.
- Baking Sheets – Good quality baking sheets can make a big difference when making cookies. Be sure to pick out pans that aren’t too dark or that warp when heated.
- Squeeze Bottle – A small squeeze bottle makes drizzling the melted chocolate over the cookies easy to do. Not necessary, but nice to have on hand.
(Full printable recipe card is at bottom of post.)
Brownie Cookies Ingredients
- Flour – Just all-purpose flour.
- Cocoa Powder – Use your favorite unsweetened cocoa powder or even unsweetened dark cocoa powder.
- Salt
- Baking Powder
- Sugar – Granulated sugar. I have not tried brown sugar but curious to try it next time.
- Butter – Unsalted. Melt and cool slightly before adding.
- Egg – Large.
- Coffee – Prepared and cooled coffee. Any of your favorite coffees would work fine. Even flavored coffee or espresso would be tasty.
- Vanilla – Vanilla extract. You could substitute a little of the vanilla for your favorite extract or flavoring such as almond extract.
- Chocolate Chips – You can use milk, dark, bittersweet, white, semi-sweet, or white chocolate chips. You could also use peanut butter chips or your favorite baking chip. Chopped chocolate is also a great option and will even melt better for the chocolate drizzle on top.
How to Make Brownie Cookies
Step One: Preheat oven and prep pans. I like to use parchment paper but you could also use silicone mats.
Step Two: Mix dry ingredients. Whisk together the flour, cocoa, salt, and baking powder.
Step Three: Mix wet ingredients. Beat together sugar and butter, then egg, coffee, and vanilla with a hand mixer or stand mixer.
Step Four: Combine ingredients. Mix together the dry and wet ingredients then fold in the chocolate chips.
Step Five: Scoop dough. Use a cookie scoop and place the dough on baking sheets.
Step Six: Bake cookies. Bake until just golden brown around the edges. Cool completely.
Step Seven: Make the chocolate glaze. Melt the chocolate until smooth.
Step Eight: Drizzle chocolate. Gently drizzle the melted chocolate over the cookies.
(Full printable recipe card with full details is at bottom of post.)
You can also check out my How to Bake Cookies with tips and tricks to help get the perfect cookies every time.
Serving Suggestions
- These cookies are great served with milk or a cup of coffee for a quick snack or dessert!
- You can turn these cookies into the ultimate ice cream sandwiches by stuffing your favorite ice cream in between two cookies. Or stuff with your favorite frosting like this Peanut Butter Frosting!
- These cookies freeze well but be sure to defrost completely before serving.
Quick Tips for Best Results
- Use an unsweetened cocoa powder and a chocolate chip that you like!
- Use good quality baking sheets and parchment paper that is not too greasy to prevent the cookies from overspreading.
- I did not refrigerate and chill the dough before baking BUT if you’d like thicker cookies that do not spread as much, you can refrigerate the dough until thoroughly chilled.
- Use good quality chocolate chips or chocolate for the glaze so that it melts and melts smoothly. This peanut butter glaze also looks delicious and would be a great alternative I bet.
Brownie Cookies FAQ
How should I store these chocolate Brownie Cookies?
Store the cookies in an airtight container at room temperature.
Can I freeze these Brownie Cookies?
Yes! They freeze very well but be sure to defrost completely before serving. I like to freeze them in single layers in resealable bags. Get as much air out as possible.
How long will the cookies last?
They will last at least a few days at room temperature or a few months in the freezer if well-wrapped.
Substitutions?
For the chocolate chips, you can use any variety of chocolate or chip you’d like. Peppermint, mint, or peanut butter chips would be tasty. Instead of coffee, you could use water. Instead of the vanilla extract (or instead of part of it…) you can use your favorite extract such as almond.
Can I use low-fat ingredients?
I have not tried a low-fat butter substitute or lower-fat chocolate in these cookies. They probably would be ok, but I can’t say for sure.
What else can I add to this recipe?
Add your favorite mix-ins like nuts. Instead of the chocolate drizzle, you could use your favorite frosting or glaze.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – This would be tough but you could try using your favorite baking butter substitute and egg substitute. Also, be sure to use vegan chocolate.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try a sugar substitute and low-sugar chocolate.
Gluten-Free -Try a gluten-free baking blend that can be substituted 1:1 for all-purpose flour.
Other Cookie Recipes You May Enjoy
- Cannoli Cookies – One of my most popular cookie recipes! Full of all the favorite cannoli flavors including ricotta, orange, chocolate, and cinnamon.
- Buckeye Thumbprint Cookies – A delicious combo of chocolate and peanut butter.
- Mexican Hot Chocolate Cookies – A gourmet chocolate chip cookie packed with fun flavors.
Hope you enjoy this Brownie Cookies recipe. Tell me in the comments if you made any changes or added anything!
If you like these Brownie Cookies, you may also like my decadent Turtle Brownies!
Brownie Cookies
Ingredients
- 1 1/3 cup all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted & cooled
- 1 large egg
- 2 Tablespoons coffee (prepared cooled coffee)
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (or chopped chocolate)
Chocolate Glaze:
- 1/2 cup chocolate chips (or chopped chocolate)
Instructions
- Preheat oven to 350 degrees F. Line baking sheet(s) with parchment paper sheets.
- In a large mixing bowl, whisk together the flour, cocoa powder, salt, and baking powder until well combined.
- In another large bowl, beat together granulated sugar and melted butter with an electric mixer on medium speed until light and fluffy. Beat in egg, followed by cooled coffee and vanilla until well combined.
- Beat in dry ingredients to wet ingredients until just combined. Fold in chocolate chips.
- Using a medium scoop (about 1 1/2 Tablespoons), scoop cookie dough onto prepared baking sheets leaving about 2 inches between cookies to allow for spreading.
- Bake cookies at 350 degrees F for about 8-12 minutes or until lightly browned around edges. Cool slightly on pan, then transfer to cooling racks to cool completely.
- When cookies are completely cooled, make the glaze. Place the chocolate chips in a microwave safe bowl. Microwave for 10 seconds, stir, and microwave again as needed until melted and smooth.
- Spoon glaze into a small resealable bag, seal bag, then clip one corner with scissors and drizzle over cookies. Or use a squeeze bottle to drizzle over cookies. Let cookies sit a few minutes for glaze to set.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
Could I leave the chocolate chips out, or replace them with nuts and marshmallows? In other words, would this make a good base cookie for inclusions of any kind, or are the chocolate chips there for added moisture?
I find chocolate chips in brownies too much chocolate, but love nuts.
You could definitely leave them out or add something else instead. Marshmallows can sometimes melt so not sure they’d do well but nuts, toffee bits, or other chips like peanut butter chips would be great!