18 Delicious Brownie Cookie Recipes for Chocolate Lovers

Calling all chocolate lovers! If you’re torn between the chewy goodness of brownies and the crispy edges of cookies, we’ve got the perfect treat for you. Dive into our roundup of 18 Delicious Brownie Cookie Recipes that promise the best of both worlds. From classic to creative twists, these easy-to-follow recipes are sure to satisfy your sweet tooth and spark joy in your baking adventures. Let’s get baking!

Classic Chocolate Brownie Cookies

These Classic Chocolate Brownie Cookies are the perfect blend of chewy brownie and crispy cookie, making them a hit for any occasion.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the melted butter and 1 cup granulated sugar until well combined.
3. Beat in the eggs and 1 teaspoon vanilla extract until the mixture is smooth.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in the chocolate chips.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these cookies lies in their texture—crispy on the outside with a fudgy, brownie-like center that chocolate lovers will adore.

Tip: For an extra chocolatey experience, press a few additional chocolate chips onto the tops of the cookies right after they come out of the oven.

Peanut Butter Swirl Brownie Cookies

Get ready to swirl your way into cookie heaven with these Peanut Butter Swirl Brownie Cookies, where rich chocolate meets creamy peanut butter in every bite.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, mix 1/2 cup melted unsalted butter with 1 cup granulated sugar until smooth. Beat in 2 large eggs and 1 teaspoon vanilla extract.
4. Gradually blend the dry ingredients into the wet mixture until just combined.
5. In a small bowl, stir together 1/2 cup creamy peanut butter and 1/4 cup powdered sugar until smooth.
6. Drop tablespoonfuls of the brownie batter onto the prepared baking sheet. Dollop with teaspoonfuls of the peanut butter mixture, then use a knife to swirl gently.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in the perfect swirl of peanut butter that stays creamy against the fudgy brownie base, creating a delightful contrast in every bite.

Tip: For an extra peanut butter punch, drizzle melted peanut butter over the cooled cookies.

Double Chocolate Chunk Brownie Cookies

Get ready to indulge in the ultimate chocolate lover’s dream with these Double Chocolate Chunk Brownie Cookies—chewy, fudgy, and packed with melty chocolate chunks.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chunks

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined. Beat in the egg and vanilla extract.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chunks.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies boast a brownie-like texture with a crisp edge and a gooey center, making them impossible to resist straight from the oven.

Tip: For an extra chocolatey experience, press a few additional chocolate chunks on top of the cookies right after baking.

Salted Caramel Brownie Cookies

These Salted Caramel Brownie Cookies are the perfect blend of chewy brownie and gooey caramel, with a hint of sea salt to balance the sweetness. They’re irresistible!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup caramel bits
• 1 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, mix 1/2 cup melted unsalted butter with 1 cup granulated sugar until well combined. Add 2 large eggs and 1 teaspoon vanilla extract, mixing until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in 1/2 cup caramel bits.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle each with a pinch of sea salt.
6. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in the contrast between the rich, fudgy brownie base and the bursts of salty-sweet caramel. They’re a showstopper at any gathering!

Tip: For an extra caramel punch, press a few additional caramel bits into the tops of the cookies right after they come out of the oven.

Mint Chocolate Chip Brownie Cookies

These Mint Chocolate Chip Brownie Cookies are the perfect blend of fudgy brownie and chewy cookie, with a refreshing minty twist that chocolate lovers will adore.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 cup mint chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, mix 1/2 cup melted unsalted butter with 1 cup granulated sugar until well combined. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Gently stir in 1 cup mint chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their dual texture: crisp edges give way to a soft, brownie-like center, all infused with the cool flavor of mint.

Tip: For an extra minty punch, add a few drops of green food coloring to the dough before baking.

White Chocolate Macadamia Brownie Cookies

These White Chocolate Macadamia Brownie Cookies are the perfect blend of chewy brownie and crispy cookie, loaded with creamy white chocolate and crunchy macadamia nuts for a decadent treat.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 cup white chocolate chips
• 1/2 cup macadamia nuts, chopped

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the melted butter and granulated sugar until well combined. Add the eggs and 1 tsp vanilla extract, stirring until smooth.
3. Sift in the all-purpose flour, cocoa powder, 1/4 tsp baking powder, and 1/4 tsp salt, mixing just until the dry ingredients are incorporated.
4. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake at 350°F for 10-12 minutes, until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their dual texture: crisp on the outside with a fudgy, brownie-like center, making them irresistible to anyone who tries one.

Tip: For an extra nutty flavor, toast the macadamia nuts before chopping and adding them to the dough.

Espresso Brownie Cookies

These Espresso Brownie Cookies are the perfect pick-me-up, combining the rich depth of chocolate with a kick of espresso for a cookie that’s as energizing as it is indulgent.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 tbsp instant espresso powder
• 1/4 tsp salt
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the melted butter and 1 cup granulated sugar until well combined.
3. Add the eggs and 1 tsp vanilla extract to the butter mixture, whisking until smooth.
4. Sift in the flour, cocoa powder, 1 tbsp instant espresso powder, and 1/4 tsp salt, stirring until just combined.
5. Fold in the chocolate chips, then let the dough rest for 10 minutes to thicken.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their contrast: a crisp exterior gives way to a fudgy, brownie-like center, with the espresso adding a sophisticated depth that elevates the chocolate.

Tip: For an extra espresso punch, sprinkle a little extra espresso powder on top of the cookies right after baking.

Raspberry Swirl Brownie Cookies

These Raspberry Swirl Brownie Cookies combine the fudgy richness of brownies with the tart sweetness of raspberries, all in a convenient cookie form.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup raspberry jam

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the eggs and vanilla extract to the butter mixture, whisking until smooth.
4. Sift in the all-purpose flour, cocoa powder, and salt, stirring until just combined.
5. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Using a teaspoon, make a small indentation in the center of each cookie and fill with a dollop of raspberry jam.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The swirl of raspberry jam not only adds a burst of flavor but also creates a stunning marbled effect that makes these cookies as beautiful as they are delicious.

Tip: For an extra tangy twist, try using homemade raspberry jam or a seedless variety for a smoother texture.

Almond Joy Brownie Cookies

These Almond Joy Brownie Cookies are a dreamy mashup of chewy brownies and the classic candy bar, packed with chocolate, coconut, and almonds for a treat that’s irresistibly rich and textured.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup shredded sweetened coconut
• 1/2 cup chopped almonds
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth. Beat in the eggs and vanilla extract until well combined.
3. Stir in the all-purpose flour, cocoa powder, and salt until just mixed. Fold in the shredded coconut, chopped almonds, and chocolate chips.
4. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their perfect balance of fudgy brownie center and crunchy almond-coconut topping, making every bite a delightful contrast.

Tip: For an extra decadent touch, drizzle melted chocolate over the cooled cookies.

Cookies and Cream Brownie Cookies

These Cookies and Cream Brownie Cookies are the ultimate treat for anyone who can’t decide between a brownie and a cookie, combining the best of both worlds with a delightful crunch from Oreo pieces.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed Oreo cookies
• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, mix 1/2 cup melted unsalted butter with 1 cup granulated sugar until well combined. Add 2 large eggs and 1 teaspoon vanilla extract, mixing until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in 1 cup crushed Oreo cookies and 1/2 cup white chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these cookies lies in their chewy brownie center paired with the crunchy Oreo bits, creating a texture contrast that’s irresistibly good.

Tip: For an extra Oreo punch, press a few additional crushed cookies on top of the dough balls before baking.

Pumpkin Spice Brownie Cookies

These Pumpkin Spice Brownie Cookies are the perfect blend of chewy brownie and spiced pumpkin flavor, creating a treat that’s irresistibly soft with just the right amount of festive spice.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
3. In a large bowl, mix 1/2 cup melted unsalted butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar until well combined. Stir in 1/2 cup pumpkin puree, 1 large egg, and 1 tsp vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1/2 cup semi-sweet chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their texture—crispy edges give way to a fudgy, brownie-like center, all infused with the warm aroma of pumpkin spice.

Tip: For an extra gooey center, slightly underbake the cookies and let them rest on the baking sheet to finish setting.

Red Velvet Brownie Cookies

These Red Velvet Brownie Cookies combine the rich flavor of red velvet with the chewy texture of brownies, creating a decadent treat that’s perfect for any occasion.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 1/2 cup white chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a large bowl, mix the melted butter and sugar until well combined. Beat in the egg, vanilla extract, and red food coloring.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The secret to these cookies’ irresistible texture is the slight underbaking, which keeps them wonderfully soft and fudgy in the middle.

Tip: For an extra touch of elegance, drizzle melted white chocolate over the cooled cookies.

Cherry Chocolate Brownie Cookies

These Cherry Chocolate Brownie Cookies are the perfect blend of fudgy brownie and chewy cookie, with bursts of tart cherries in every bite.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup dried cherries, chopped

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the eggs and vanilla extract to the butter mixture, whisking until smooth.
4. Sift in the all-purpose flour, cocoa powder, and salt, stirring just until the dry ingredients are incorporated.
5. Fold in the semi-sweet chocolate chips and chopped dried cherries until evenly distributed throughout the dough.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these cookies lies in their dual texture: crisp on the outside, yet irresistibly gooey inside, thanks to the melted chocolate chips and juicy cherries.

Tip: For an extra chocolatey experience, drizzle melted chocolate over the cooled cookies.

Toasted Marshmallow Brownie Cookies

Imagine biting into a cookie that combines the fudgy richness of a brownie with the gooey, toasted sweetness of a marshmallow. These Toasted Marshmallow Brownie Cookies are a dream come true for anyone who can’t decide between the two!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, mix 1/2 cup melted unsalted butter with 1 cup granulated sugar until well combined. Beat in 2 large eggs and 1 teaspoon vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in 1 cup mini marshmallows.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

The magic of these cookies lies in the marshmallows that toast slightly in the oven, creating pockets of melty sweetness amidst the dense, chocolatey cookie. Perfect for when you’re craving something indulgent yet playful.

Tip: For an extra toasted marshmallow flavor, briefly broil the cookies for 1-2 minutes after baking, watching closely to prevent burning.

Coconut Chocolate Brownie Cookies

These Coconut Chocolate Brownie Cookies are a dreamy twist on the classic brownie, offering a chewy texture with a tropical hint that’ll transport you straight to paradise.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup shredded coconut
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the melted butter and granulated sugar until well combined.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined.
5. Fold in the shredded coconut and chocolate chips until evenly distributed throughout the dough.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their perfect balance of rich chocolate and sweet coconut, creating a flavor that’s both familiar and excitingly new.

Tip: For an extra coconutty experience, toast the shredded coconut before adding it to the dough.

Orange Zest Brownie Cookies

These Orange Zest Brownie Cookies are a delightful twist on the classic brownie, offering a citrusy punch that brightens up the rich chocolate flavor.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons orange zest
• 1/2 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In a large bowl, mix 1/2 cup melted unsalted butter with 1 cup granulated sugar until well combined. Add 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract and 2 tablespoons orange zest.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in 1/2 cup semi-sweet chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The orange zest not only adds a fresh aroma but also cuts through the sweetness, making these cookies irresistibly balanced.

Tip: For an extra zesty flavor, add a little more orange zest to the dough or sprinkle some on top before baking.

Walnut Fudge Brownie Cookies

Imagine biting into a cookie that combines the chewy richness of a brownie with the crunchy delight of walnuts—these Walnut Fudge Brownie Cookies are your dream come true.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup chopped walnuts
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the melted butter and granulated sugar until well combined.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, mixing until just combined.
5. Fold in the chopped walnuts and chocolate chips.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in their perfect balance—crispy edges with a fudgy center, packed with crunchy walnuts and melty chocolate chips.

Tip: For an extra fudgy texture, slightly underbake the cookies and let them cool completely on the baking sheet.

Gluten-Free Chocolate Brownie Cookies

Who says gluten-free can’t be decadent? These chocolate brownie cookies are fudgy, rich, and utterly irresistible, proving that dietary restrictions don’t mean sacrificing flavor.

Ingredients

• 1 cup almond flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup chocolate chips
• 1/4 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1 egg

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.
3. Stir in the chocolate chips, then add the melted coconut oil, maple syrup, vanilla extract, and egg. Mix until well combined.
4. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies boast a crackly top with a gooey center, mirroring the best part of a brownie in every bite. Perfect for when you need a quick chocolate fix without the gluten.

Tip: For an extra chocolatey experience, press a few additional chocolate chips into the tops of the cookies right after they come out of the oven.

Conclusion

We hope this roundup of 18 delicious brownie cookie recipes has inspired your next baking adventure! Perfect for chocolate lovers, each recipe offers a unique twist on the classic treat. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for easy access. Happy baking!

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