Brownie Cookies

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!

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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!

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.

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.

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.