These brownie cookies are rich, fudgy, and full of chocolate flavor with a crinkle top. Made in one bowl and ready in just 20 minutes for an easy brownie meets cookie treat!

Homemade brownie cookies with shiny crinkle tops and fudgy centers on counter.

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Fudgy Chocolate Brownie Cookies

If you’re a cookie lover like me, you’re going to swoon over these brownie cookies. They’re rich, chocolatey, and loaded with chocolate chips kind of like a mix between my triple chocolate chip cookies and chewy homemade brownies.

They have crisp edges, a fudgy center, and just the right amount of sweetness. My whole family loved them, especially my husband, who’s a big brownie fan. I took his favorite dessert and turned it into a cookie recipe, and now he’s hooked, just like with these brownie mix cookies!

Chocolate cookie dough being stirred with a spatula in a glass bowl

Ingredients

For the batter, you’ll just need a few basic ingredients such as flour, sugar, cocoa powder, eggs, butter and oil. Then of course you can’t forget the chocolate chips!

If you want your brownie cookies with cocoa powder a little darker and more rich, you can always use a dark cocoa powder and dark chocolate chips. I used an unsweetened cocoa powder and semi-sweet chocolate chips.

  • Butter
  • Sugar
  • Vegetable oil
  • Cocoa powder
  • Eggs
  • Vanilla extract
  • Flour
  • Baking powder
  • Chocolate chips

How to Make Brownie Cookies

The best thing about these cookies is that they come together so easy. You only need one bowl and no need to refrigerate them!

  1. Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
  2. Place chocolate chips in freezer until ready to add (this helps cool the dough).
  3. Stir together butter, sugar and oil in large bowl. Next add cocoa and vanilla and mix together. Then mix in the egg and stir until combined.
  4. Add flour and baking powder and mix with spoon until smooth. Fold in chilled chocolate chips and M&M’s.
  5. Scoop out dough with large cookie scoop and place on pan. Bake for 10-12 minutes, until edges are lightly crisp but middles are still soft.
  6. Let cool on pan for a few minutes and then transfer to cooling rack.
Flat lay of Brownie cookies on counter.

Recipe Tips

  • Use unsalted butter if needed. Just add 1/2 teaspoon salt to balance the flavor since the recipe uses 2 sticks of butter.
  • Mix-ins are welcome! Stir in chocolate chunks for a double chocolate chip cookie or M&M’s for a chocolate M&M cookies. Add mini marshmallows for a fun hot chocolate cookie twist.
  • Chilling the dough is optional. It’s not required, but chilling for 15–30 minutes can make the cookies thicker and chewier.
  • Don’t overbake. The brownie cookies with cocoa powder are done when the edges are lightly crisp and the centers look soft. This keeps the brownie-like texture.
Stack of brownie cookies on wire rack with one cookie showing a bite.

Love easy desserts with chocolate? Try this brookies recipe, cake mix brownies or chocolate crinkle cookies!

Brownie cookies on counter.

Brownie Cookies

4.95 from 18 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36
These brownie cookies are rich, fudgy, and full of chocolate flavor with a crinkle top. Made in one bowl and ready in just 20 minutes for an easy brownie meets cookie treat!

Ingredients 

Instructions

  • Preheat oven to 350°F. Line a baking sheet with a silicone mat or parchment paper and set aside. Melt butter and set aside to cool for a few minuts.
  • In a large bowl stir together 1 cup butter, 2 cups sugar and 1/4 cup oil. Add the 1 cup cocoa powder and 1 Tablespoon vanilla and mix together. Then add in 2 eggs and stir until combined.
  • Next add 2 1/2 cups flour and 1 teaspoon baking powder and mix with a spoon until smooth. Fold in 1/2 cup chocolate chips (save a few to add on top).
  • Using a large cookie scoop, scoop out the dough and place onto the baking pan. Bake for 10-12 minutes, or until the edges are lightly crisp and the middles are still soft. Sprinkle flake sea salt on top while the chocolate is still hot.
  • Allow cookies to cool on the pan for a few minutes and then transfer to a cooling rack.

Last step: Please leave a comment and rating after you make the recipe.

Nutrition

Calories: 137kcal, Carbohydrates: 17g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 24mg, Sodium: 47mg, Potassium: 57mg, Fiber: 1g, Sugar: 13g, Vitamin A: 178IU, Vitamin C: 0.02mg, Calcium: 15mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Storage

  • To store: Place in an airtight container or bag to keep soft and chewy. They will last for a couple of days if kept at room temperature. You could also store them in the fridge as well, which will extend their shelf life to about a week.
  • To freeze: I prefer freezing the cookie dough instead of baked cookies as it makes for a fresher cookie later. Scoop the dough into balls, flash freeze on a baking sheet, then transfer to a freezer bag. When ready to bake, let thaw for 15–20 minutes before placing in the oven.
Fudgy chocolate brownie cookies with colorful M&Ms.