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Fudgy Brownie Cookies

Say hello to the ultimate sweet treat – brownie cookies!

Whether you’re 9 or 90, everyone will go crazy for these. The gooey chocolate chips, chewy bite, and fudgy center make them sinfully delicious. 

Fudgy Brownie Cookies (Best Recipe) featuring a bunch of fudgy brownie cookies served on a white plate.
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Who doesn’t love homemade chocolate chip cookies? Or brownies? These two goodies top everyone’s list. 

But put the two together, and something magical happens. You get the best of both worlds in one baked good.

So grab your mixing bowl. And get ready to sink your teeth into a warm, freshly baked brownie cookie. 

What Are Brownie Cookies?

Is it a brownie? Is it a cookie? It’s both all in one! 

As the name suggests, brownie cookies are just brownies in cookie form. How irresistible is that?!

They’re fudgy, gooey, and chocolatey to boot. 

These treats even have the classic crackle brownie topping we all know and love. And yet, they’re chewy like a cookie and look like one, too.

So there’s no need to decide or debate about which is better. You can have both! 

You only need a handful of ingredients and you can customize them however you like.

Add your favorite mix-ins of choice. Nuts, Nutella, sprinkles, whatever you fancy. 

Either way, you’re just one bowl and bake away. 

Brownie cookie ingredients: unsalted butter, melted, Dutch cocoa powder, white sugar, brown sugar, one large egg, vanilla extract, all-purpose flour, baking powder, pinch of salt, semisweet chocolate chips.


Brownie cookies call for a handful of pantry staples. Here’s what you need:

  • Butter- I prefer to use unsalted butter to control the amount of salt. Also, be sure to melt the butter before adding. It mixes better and gives the cookies a fudgier consistency. 
  • Cocoa Powder- To make them chocolatey like a brownie! Dutch chocolate is my go-to. It has a deeper chocolate flavor.
  • White Sugar- For adding sweetness and a crisper texture.
  • Brown Sugar. For a deeper, richer flavor. It also makes the cookies more chewy.
  • Egg- Use one large egg for binding. 
  • Vanilla Extract- A splash of vanilla extract enhances the flavor. 
  • Flour- All-purpose flour is the best. You can use gluten-free, but the texture will turn out differently. So you’ll have to experiment. 
  • Baking Powder- So the cookies can rise properly. Without it, they’ll be too dense. 
  • Salt- Add just a pinch. 
  • Semisweet Chocolate Chips- I find they have the best flavor. But dark or milk chocolate works, too.

How to Make Brownie Cookies 

Like ingredients, the process matters. So follow these steps to get the best cookie consistency:

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1. Whisk the butter and cocoa powder. In a large bowl, whisk the melted butter and cocoa powder.

2. Add the sugar, egg, and vanilla. Stir in the sugar, followed by the egg and vanilla.

3. Mix in the dry ingredients and chocolate chips. Stir in the all-purpose flour, baking powder, and salt. Then mix in the chocolate chips.

4. Chill the dough. Refrigerate the dough for 20 minutes. Preheat the oven to 350 degrees Fahrenheit while the cookies chill.

5. Scoop the cookies. Scoop (approximately) 2 tablespoons of dough per cookie and place them on the baking sheet. Space them about 2 inches apart.

6. Bake and serve. Bake for 10-12 minutes. Make sure not to overbake. Transfer to a wire rack and let cool. Enjoy!

Bunch of chocolatey brownie cookies on a parchment paper on top of wooden board.

Tips and Tricks for the Best Cookies

I’m sure you’ve heard that baking is a science. And it’s true! Even with the same recipe, these cookies can turn out differently. 

So here’s some tips and tricks to help you bake the best cookies:

  • Chill the dough. Why? Like brownie batter, the dough will be soft. Refrigerating makes it firmer, so you can form it into a classic cookie shape.
  • Do a test cookie. Your oven, elevation, or humidity- many factors can lead to different results. So, do a test to see if you need to tweak the recipe or the cooking time. You want the consistency to be fudgy but hold their shape like a cookie.
  • Use quality chocolate. I suggest using quality chocolate like Ghirardelli. Trust me, you will taste the difference. 
  • Space the dough evenly. As the cookies bake, they will spread a bit. So leave about 2 inches between each on the baking sheet. 
  • Keep an eye on the cookies. Every oven is different. So, cook times will vary. Watch the cookies so they don’t burn when baking. Oh, and don’t forget to set your timer as a reminder!
  • Don’t skip the wire rack. Leave the batch on the hot baking sheet, and they’ll continue to cook some. Instead, transfer them to a wire rack. A wire rack lets air circulate around the cookie so they cool faster. And you know what that means- you can eat them sooner!
  • Store with parchment paper. The cookies can stick together when stored. Add parchment or wax paper in between the layers to prevent this. 
Stacked brownie cookies on a wooden board, top cookie has a bite out of it.


Like cookies and brownies, these treats are customizable. So, there are tons of tasty variations to try! 

Here are some ideas:

  • Add a crunch with nuts. Walnuts, pecans, and even pistachios will add a complementary nutty nibble.
  • Top them with frosting. Vanilla, chocolate, buttercream, add a smear of your favorite on top.
  • Dress them for the season. Add holiday candies to turn them into a festive treat. Think pastel M&M’s for Easter or red and green sprinkles for Christmas. 
  • Try different chocolate chips. I use semisweet chocolate. But you can use dark, milk, or white chocolate. 
  • Add espresso powder. A scoop of espresso powder enhances the chocolate flavor. You’ve got to try it!
  • Make them extra decadent. Add a swirl of Nutella, peanut butter, or caramel. Yum!

How to Store

Unless you have a house full of cookie monsters, you’ll probably need to store these. Fortunately, you can do just that!

I often double the batch to have extra cookies on hand. 

Regardless, here’s how to store them properly:

  • Storing. Place the cookies in an airtight container. Store them at room temperature away from direct heat. Likewise, you can keep them in the refrigerator. Enjoy them within 1 week.
  • Freezing. Transfer the cooled cookies to a freezer-friendly airtight container. Label, then freeze. They will keep for about 2 months.

More Cookie Recipes

Chewy Brown Sugar Cookies
Cool Whip Cookies
Cowboy Cookies
Monster Cookies
Marry Me Cookies

Fudgy Brownie Cookies



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Brownies or cookies? With these brownie cookies, you don’t have to decide! They are fudgy, chocolatey, and irresistible. Best part? They’re easy to make, too!


  • 1/2 cup melted butter

  • 1/2 cup cocoa powder

  • 1/2 cup white sugar

  • 1/2 cup brown sugar

  • 1 egg, room temperature

  • 2 teaspoons vanilla

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/3 cup semisweet chocolate chips


  • Whisk the melted butter and cocoa powder in a large bowl.
  • Then stir in the sugar, followed by the egg and vanilla.
  • Stir in the all-purpose flour, baking powder, and salt, followed by the chocolate chips.
  • Refrigerate the dough for 20 minutes.
  • Preheat the oven to 350 Fahrenheit. Scoop 2 tablespoons of dough for each cookie, placing them 2 inches apart on the baking sheet.
  • Bake for 10-12 minutes. Make sure not to overbake. Transfer to a wire rack and let cool. Enjoy!

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

20 thoughts on “Fudgy Brownie Cookies”

  1. Stumbled across this recipe by complete accident and I’m so glad I did! My daughter and I whipped these up super quick tonight and they’re absolutely delicious. Ours were a bit thicker than the photos posted here but that could have also just been how I scooped them and put them on the tray. This is a fairly small batch of cookies (again, could’ve been the size of my cookies) but I’m okay with that because I don’t need a million of these in my house haha! Make this recipe, you won’t be disappointed!

  2. Thank you for your recipe and detailed directions. The only question I have is, do you flatten out the 2 tablespoon scoop or leave it in the scoop shape?

  3. I needed a simple and very chocolatey cookie. This is a super simple recipe and I had everything on hand.
    I tweeted the temp and baking time a little for a softer cookie. Perfect 👍 I also like the small recipe so I don’t have to share.
    Thank you 🙏

  4. Question, in the ingredient photo you have two eggs but in the ingredient list it only says one large egg.. so just to clarify, is it one or two eggs?

  5. Hey there! These look insanely scrumptious! I have a question though. I want to be clear about this part. You DON’T cream the butter with the sugar? I want to make sure before I drive 1000 mph to kitchen to make these bad boys! Thanks!

    • Hi Ken, yes, you can freeze these cookies! Transfer the cooled cookies to a freezer-friendly airtight container. Label, then freeze. They will keep for about 2 months.


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