15 Chocolate Brownie Cookie Recipes to Share with Friends

You know those moments when you just need a chocolate fix? These brownie cookies are the perfect blend of fudgy brownie and chewy cookie—ideal for sharing with friends (or keeping all to yourself!). Dive into 15 irresistible recipes that’ll satisfy any sweet tooth.

Classic Fudge Brownie Cookies

Psst — I’ve got a secret that’ll make you the hero of every bake sale and cookie craving: these Classic Fudge Brownie Cookies. They’re everything you love about a fudgy brownie (crackly top, dense center, impossible-to-resist chocolate punch) but shaped like a cookie, because who has time to wait for a whole pan to cool?

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookie Dough

• 1 cup (2 sticks) unsalted European-style butter
• 1 cup dark chocolate chips (60-70% cacao), chopped
• 1 1/2 cups granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup Dutch-processed cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt

Instructions

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a medium saucepan over low heat, melt the unsalted butter and chopped dark chocolate together, stirring frequently until smooth. Remove from heat and let cool slightly.
3. In a large bowl, whisk together the granulated sugar, lightly beaten eggs, and vanilla extract until pale and slightly thickened, about 1 minute.
4. Pour the melted chocolate-butter mixture into the sugar-egg mixture and stir until combined.
5. In another bowl, whisk the all-purpose flour, Dutch-processed cocoa powder, baking powder, and sea salt.
6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix—overworking the dough will result in tough cookies.
7. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This chilling step is key for that signature crackly top and prevents spreading.
8. Scoop tablespoon-sized rounds of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
9. Bake for 10-12 minutes, or until the edges are set and the tops are crackled but still soft in the center. The cookies will look slightly underdone—that’s perfect.
10. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The residual heat will finish setting the fudgy interior.

Don’t be surprised if these little nuggets of chocolate heaven vanish faster than you can say ‘brownie.’ Serve them warm with a cold glass of milk for a classic combo, or crumble them over vanilla bean ice cream for an indulgent sundae. Either way, the crackly top and rich, fudgy center will have everyone begging for the recipe.

Double Chocolate Chunk Brownie Cookies

Double the trouble, double the delight—these cookies are basically brownies in disguise. Don't be fooled by their crispy edges; they're hiding a gooey, chocolate-packed center that'll make you forget every other cookie recipe you've ever tried.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 1 cup (120g) all-purpose flour
• 1/3 cup (30g) unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt

Wet Ingredients & Mix-ins

• 1/2 cup (115g) unsalted butter, browned and cooled
• 3/4 cup (150g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup (90g) dark chocolate chunks (70% cacao)
• 1/2 cup (90g) milk chocolate chunks

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and fine sea salt. Set aside.
3. In a large saucepan over medium heat, melt the butter, then continue cooking, swirling occasionally, until it turns golden brown and smells nutty, about 4–5 minutes. Remove from heat and let cool for 10 minutes. (Tip: Browning the butter adds a deep, toasty flavor—don't walk away or it'll burn!)
4. Transfer the browned butter to a large mixing bowl. Add the granulated sugar and brown sugar, and whisk vigorously until well combined and slightly cooled, about 1 minute.
5. Add the lightly beaten eggs and vanilla extract to the butter-sugar mixture, and whisk until smooth and glossy, about 30 seconds.
6. Pour the dry ingredients into the wet mixture and fold with a rubber spatula until just combined—no streaks of flour remain. Do not overmix.
7. Fold in both the dark and milk chocolate chunks until evenly distributed. The dough will be thick and slightly sticky. (Tip: For a prettier cookie, reserve a few chunks to press onto the dough balls before baking.)
8. Cover the dough with plastic wrap and refrigerate for 30 minutes. Chilling prevents spreading and intensifies the fudgy texture.
9. Using a 1.5-tablespoon cookie scoop or two spoons, portion the dough into 24 balls (about 1.5 inches each), and place them 2 inches apart on the prepared baking sheets. Press a few reserved chocolate chunks onto the tops.
10. Bake one sheet at a time for 10–12 minutes, or until the edges are set and the tops look slightly cracked. (Tip: The centers will look soft—that's your gooey payoff. Overbaking dries them out!)
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They'll firm up as they cool.

Heavenly is an understatement—these cookies boast a fudgy interior with crispy edges and pools of melted chocolate. Serve them warm with a glass of cold milk or crumbled over vanilla ice cream for an over-the-top dessert.

Peanut Butter Swirl Brownie Cookies

Peanut butter meets brownie in these cheeky cookies that pack a fudgy punch with a salty-sweet ribbon of creamy peanut butter. Perfect for when you can't decide between your two favorite desserts—why choose when you can have both?

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon sea salt
• 3/4 cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1/2 cup creamy peanut butter, melted slightly

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until thoroughly combined.
3. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and no lumps remain.
4. Add beaten eggs and vanilla extract; whisk vigorously until fully incorporated and glossy.
5. Gradually fold dry ingredients into wet mixture using a rubber spatula, stirring just until no streaks remain—overworking leads to tough cookies.
6. Using a 1.5-tablespoon cookie scoop, portion dough onto prepared sheets, spacing 2 inches apart.
7. With the back of a teaspoon, create a shallow well in the center of each dough ball.
8. Spoon about 1/2 teaspoon of melted peanut butter into each well.
9. Drag a toothpick through the peanut butter in a figure-eight motion to create a marbled swirl.
10. Bake for 10–12 minutes, until edges are set and tops look slightly underdone—this guarantees a fudgy center.
11. Let cookies rest on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Not just a cookie—these are little clouds of chocolatey bliss with a peanut butter surprise hiding inside. Serve them warm with a glass of cold milk for the ultimate kitchen victory lap.

Mint Chocolate Brownie Cookies

Forget everything you thought you knew about brownie cookies—these Mint Chocolate Brownie Cookies are about to flip the script. They’re rich, fudgy, and loaded with refreshing mint extract and dark chocolate chips for a next-level treat that’s as bold as your coffee order.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 2 large eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 teaspoon peppermint extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
3. Beat in the eggs, vanilla extract, and peppermint extract until fully incorporated—don’t overmix or the cookies will be dense.
4. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined (no flour streaks remain).
6. Fold in the dark chocolate chips gently—reserve a few for pressing onto tops later.
7. Chill the dough for 30 minutes if time allows; this prevents spreading and yields thicker, chewier cookies (tip #1).
8. Using a 1.5-tablespoon cookie scoop, drop dough balls 2 inches apart onto the prepared sheets. Press a few extra chocolate chips onto each ball for a bakery look (tip #2).
9. Bake for 9–11 minutes, until edges are set and tops look slightly crackly. For fudgy centers, pull them at 10 minutes (tip #3).
10. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

No need to choose between brownies and cookies anymore—these deliver the best of both worlds with a minty twist. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an instant sundae upgrade.

Salted Caramel Brownie Cookies

So, you're craving brownies but want cookies? These Salted Caramel Brownie Cookies are the best of both worlds—fudgy, rich, and drizzled with homemade salted caramel sauce for that sweet-salty punch. Get ready to be the hero of your next bake sale.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Brownie Cookies

• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour
• 1/2 cup Dutch-process cocoa powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 1 cup semisweet chocolate chips

For the Salted Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon flaky sea salt

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Tip: Parchment prevents sticking and makes cleanup a breeze.
2. In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy. Add the beaten eggs and vanilla, whisking until fully combined.
3. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Sifting removes lumps and ensures a tender crumb—don’t skip it!
4. Gradually fold the dry ingredients into the wet mixture using a spatula, just until no streaks of flour remain. Overmixing will make cookies tough.
5. Fold in the chocolate chips until evenly distributed. The dough will be soft and slightly sticky—that’s normal.
6. Chill the dough in the refrigerator for 30 minutes. Chilling firms up the butter, preventing excessive spread and giving you thick, fudgy cookies.
7. Using a 1.5-tablespoon cookie scoop, drop rounded mounds of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10–12 minutes, until the edges are set but the centers still look slightly underdone. They'll continue baking from residual heat.
9. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: Cooling on the sheet sets the structure.
10. While cookies cool, make the caramel: In a heavy-bottomed saucepan, heat the sugar over medium heat, swirling occasionally, until melted and amber-colored (about 6–8 minutes). Do not stir—just swirl.
11. Remove from heat and whisk in the butter pieces until melted and smooth. The mixture will bubble vigorously—stand back.
12. Slowly drizzle in the heavy cream while whisking constantly. Add the flaky sea salt and whisk until smooth. Let cool for 10 minutes; it will thicken as it cools.
13. Drizzle the salted caramel sauce over the cooled cookies. For a neat finish, use a spoon or a squeeze bottle. Store any extra caramel in the fridge for up to a week.

Zap your taste buds with that first bite—crispy edges, fudgy center, and a slick of caramel in every chew. Serve these with a tall glass of cold milk or a scoop of vanilla ice cream for over-the-top indulgence.

White Chocolate Macadamia Brownie Cookies

Nobody can resist a cookie that thinks it's a brownie, and this White Chocolate Macadamia Brownie Cookies recipe is here to prove it. With chunks of white chocolate and buttery macadamia nuts, these chewy delights are a flavor bomb waiting to happen.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup Dutch-processed cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup white chocolate chunks (about 6 oz)
• 1/2 cup macadamia nuts, coarsely chopped

Instructions

1. Preheat your oven to 350°F and line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and fine sea salt.
3. In a large bowl, combine the melted unsalted butter with the granulated sugar and brown sugar; whisk until smooth and glossy.
4. Add the lightly beaten egg and pure vanilla extract to the butter-sugar mixture, stirring until fully incorporated.
5. Gradually pour the dry ingredients into the wet mixture, folding with a spatula just until no streaks of flour remain. (Tip: Overmixing develops gluten, making cookies tough—stop when just combined.)
6. Gently fold in the white chocolate chunks and chopped macadamia nuts until evenly distributed.
7. Chill the dough for 20 minutes in the refrigerator. (Tip: Chilling prevents excessive spreading and deepens the fudgy texture.)
8. Using a 1.5-tablespoon cookie scoop, portion dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10 minutes, rotating the pans halfway through. The edges should look set but the centers will appear slightly underdone. (Tip: For chewy centers, pull them just as the tops crack—carryover baking finishes the job.)
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Melting white chocolate pools into rich brownie crumb, each bite delivers a nutty crunch and sweet finish. Serve these alongside a cold glass of milk for an afternoon pick-me-up, or gift them in a tin—they’ll vanish within hours.

Espresso Brownie Cookies

Buckle up, coffee and chocolate lovers, because these Espresso Brownie Cookies are about to become your new obsession. They’re the love child of a fudgy brownie and a chewy cookie, with a serious caffeine kick that’ll make your taste buds do a happy dance. Trust me, one bite and you’ll be hooked.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1/2 cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/3 cup Dutch-process cocoa powder
• 1 tablespoon espresso powder, finely ground
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup semisweet 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 and glossy.
3. Add the lightly beaten eggs and vanilla extract, whisking until fully incorporated.
4. In a separate bowl, sift together the all-purpose flour, Dutch-process cocoa powder, espresso powder, baking powder, and fine sea salt.
5. Gradually add the dry ingredients to the wet mixture, stirring with a spatula just until no streaks remain—don’t overmix, or the cookies will be tough.
6. Fold in the semisweet chocolate chips until evenly distributed. (Tip: chilling the dough for 30 minutes enhances the espresso flavor and prevents spreading.)
7. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
8. Using a 1.5-tablespoon cookie scoop, portion the dough into balls and place them 2 inches apart on the prepared baking sheet.
9. Bake for 10 to 12 minutes, until the edges are set and the centers look slightly underdone. (Tip: underbaking ensures a fudgy, brownie-like texture.)
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. (Tip: use a high-quality espresso powder for the deepest chocolate flavor.)

Velvety, crackly, and intensely chocolaty, these cookies deliver a perfect balance of chew and fudge. Serve them slightly warm with a scoop of vanilla bean ice cream or a tall glass of cold brew for an unforgettable dessert experience.

Gluten-Free Brownie Cookies

Let's be real: brownies are great, but turning them into cookies? That's a fudgy, chewy game-changer. These gluten-free brownie cookies use almond flour for a grain-free texture that's so rich you'll forget they're healthier.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 ½ cups superfine almond flour
• ½ cup Dutch-processed cocoa powder
• ⅔ cup coconut sugar
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 2 large pasture-raised eggs, lightly beaten
• ¼ cup clarified butter, melted and cooled
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F. Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the superfine almond flour, Dutch-processed cocoa powder, baking soda, and fine sea salt. Set aside.
3. In a separate large bowl, combine the coconut sugar, clarified butter, pure vanilla extract, and lightly beaten pasture-raised eggs. Whisk vigorously until the mixture becomes smooth and slightly thickened, about 1 minute.
4. Pour the dry ingredients into the wet mixture. Stir with a rubber spatula until a thick, glossy dough forms. Tip: Don't overmix or the cookies will be tough—a few streaks are fine.
5. Cover the bowl with plastic wrap and refrigerate for 20 minutes. Chilling the dough is key to prevent spreading and ensure a fudgy center.
6. Using a 1.5-tablespoon cookie scoop, portion the dough and roll into balls. Place them 2 inches apart on the prepared baking sheets. Tip: For crackly tops, roll the balls in a bit of extra coconut sugar before baking.
7. Bake one sheet at a time for 10-12 minutes, until the edges are set and the centers look slightly underdone. The cookies will be soft to the touch—they firm up as they cool. Do not overbake.
8. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This step ensures they hold their fudgy texture.

Don't be surprised if these disappear faster than you can say 'gluten-free.' Their fudgy centers and crackly tops make them irresistible on their own or crumbled over a scoop of vanilla ice cream.

Vegan Brownie Cookies

You know those moments when you want a brownie but also a cookie? Well, meet your new obsession: Vegan Brownie Cookies. They’re fudgy, chewy, and 100% plant-based—no one will guess they’re made with flax eggs!

Serving: 18 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 tablespoon ground flaxseed
• 3 tablespoons water
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1/2 cup vegan butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup dairy-free chocolate chips

Instructions

1. Prepare the flax egg: In a small bowl, whisk together ground flaxseed and water. Let sit for 5 minutes until thickened and gel-like.
2. In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat softened vegan butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Scrape down the sides as needed.
4. Add the prepared flax egg and vanilla extract to the butter mixture. Beat until well combined, about 30 seconds.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix—overworking the dough develops gluten and yields tough cookies.
6. Fold in the dairy-free chocolate chips using a rubber spatula until evenly distributed.
7. Cover the dough and refrigerate for at least 30 minutes. Chilling the dough enhances flavor and prevents excessive spreading during baking.
8. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
9. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets. For a polished look, lightly press a few extra chocolate chips onto the tops.
10. Bake one sheet at a time for 9-11 minutes, until the edges are set and the tops look slightly crackly. The centers will appear soft—they continue to set as they cool.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. For extra chewy cookies, bake on the lower end of the time range.

Meltingly soft centers with crispy edges, these cookies are a texture dream. Serve them warm with a scoop of dairy-free ice cream for the ultimate decadent treat.

S’mores Brownie Cookies

Venture into the ultimate campfire hug in cookie form: these S'mores Brownie Cookies are fudgy, chewy, and topped with toasted marshmallows and graham cracker crumbs. They're like a bonfire party in your mouth—no mosquito bites required.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

• 1 cup unsalted butter, preferably European-style, melted and cooled
• 1 1/2 cups granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 teaspoons vanilla bean paste
• 1 1/4 cups all-purpose flour, sifted
• 3/4 cup Dutch-process cocoa powder, sifted
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking powder
• 2 cups semi-sweet chocolate chips, divided
• 24 large marshmallows
• 1/2 cup graham cracker crumbs, from about 4–5 full sheets

Instructions

1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together the melted butter and granulated sugar until glossy and well combined.
3. Add the lightly beaten eggs and vanilla bean paste; whisk vigorously for 30 seconds until slightly thickened.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, salt, and baking powder. Tip: Sifting ensures a silky batter with no lumps.
5. Fold the dry ingredients into the wet mixture with a rubber spatula until just combined; do not overmix.
6. Gently fold in 1½ cups of the chocolate chips, reserving the remaining ½ cup for topping. Tip: Reserve some chips to press on tops for a bakery-style finish.
7. Drop rounded tablespoons of dough (about 1½ tablespoons each) onto the prepared sheets, spacing 2 inches apart.
8. Bake for 9 minutes, then remove from oven and immediately press one large marshmallow into the center of each cookie.
9. Return to oven and bake for another 2–3 minutes, until marshmallows are puffed and lightly golden. Watch closely—they can burn quickly.
10. While still warm, sprinkle graham cracker crumbs and press reserved chocolate chips onto the marshmallow tops.
11. Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Never underestimate the power of a puffy marshmallow melted atop a fudgy brownie cookie—it's a textural dream. Serve these slightly warm for maximum gooeyness, or at room temperature for a chewier bite. They're basically a campfire you can hold.

Red Velvet Brownie Cookies

Oh, you thought red velvet was just for cakes? Think again, cookie rebels! These Red Velvet Brownie Cookies are a fudgy, tangy, brilliantly red mashup that’ll have your taste buds doing a double take. With a brownie-like crumb and cute cream cheese frosting dots, they’re basically a party in every bite.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Cookies

• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 1/2 tablespoons red gel food coloring

For the Cream Cheese Frosting

• 4 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 cup powdered sugar, sifted
• 1/2 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and fine sea salt.
3. In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Add the lightly beaten pasture-raised egg and vanilla extract, mixing until combined, then scrape down the bowl.
5. Add the red gel food coloring and beat until the color is evenly distributed—don't worry if it looks intense; it will mellow!
6. Gradually add the dry ingredients to the wet mixture, mixing on low until just incorporated. Avoid overmixing to keep the cookies tender.
7. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. Tip: Chilling prevents excessive spreading and deepens the flavor.
8. Using a 1.5-tablespoon cookie scoop, portion the dough and place on the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10–12 minutes, until the edges are set and the centers look slightly underdone—they will continue to set as they cool.
10. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Tip: For perfectly round cookies, gently nudge the edges with a round cutter while still warm.
11. While cookies cool, make the frosting: In a small bowl, beat the softened cream cheese and butter until smooth, then add the sifted powdered sugar and vanilla, beating until creamy.
12. Transfer the frosting to a piping bag fitted with a small round tip, and pipe dots onto the cooled cookies—about 6–8 per cookie, or as desired.

Oh, the texture is pure magic: a crisp, slightly crackly shell gives way to a fudgy, almost brownie-like interior, with tangy cream cheese dots cutting through the sweetness. Serve these stunners at your next brunch or solo with a tall glass of oat milk—they’re impossible to resist.

Coconut Brownie Cookies

Craving a cookie that’s part fudgy brownie, part tropical getaway? These Coconut Brownie Cookies are here to save your snack game—chewy, chocolatey, and studded with toasty coconut shreds.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

• 1/2 cup unsalted butter, melted and cooled slightly
• 3/4 cup granulated sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup Dutch-processed cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup unsweetened shredded coconut
• 1/2 cup semisweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, whisk together melted butter and sugar until smooth and glossy.
3. Add the beaten egg and vanilla extract, mixing until fully incorporated.
4. In a separate bowl, sift together cocoa powder, flour, baking powder, and salt.
5. Gradually fold the dry ingredients into the wet mixture until just combined—overmixing will make cookies tough.
6. Stir in shredded coconut and chocolate chips until evenly distributed.
7. Chill the dough in the refrigerator for 10 minutes; this prevents spreading and yields thicker, chewier cookies.
8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10–12 minutes, or until the edges are set and the tops look slightly cracked. They’ll still be soft in the center.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
11. For extra fudgy texture, press a few extra chocolate chips onto the warm cookies right after baking.

No need to choose between brownies and cookies anymore—these deliver both textures in one bite, with a subtle coconut crunch. Serve them with a cold glass of milk for the ultimate afternoon pick-me-up, or crumble over vanilla ice cream for a decadent sundae.

Orange Chocolate Brownie Cookies

Orange you glad I decided to mash up a fudgy brownie and a chewy cookie into one citrusy chocolate bomb? Because these Orange Chocolate Brownie Cookies are about to become your new obsession—think deep, dark cocoa kissed with fresh orange zest. They're rich, slightly crackly, and packed with bright flavor.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Cookie Dough

• 1/2 cup unsalted European-style butter, melted and cooled
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large pasture-raised egg, at room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon finely grated fresh orange zest (from 1 orange)
• 1 cup all-purpose flour
• 1/3 cup Dutch-process cocoa powder, sifted
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup dark chocolate chips (60-70% cacao)

Instructions

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, sifted Dutch-process cocoa powder, baking powder, and fine sea salt until evenly combined.
3. In a large bowl, whisk the melted and cooled unsalted butter with the granulated sugar and packed light brown sugar until smooth and glossy.
4. Add the room-temperature pasture-raised egg, pure vanilla extract, and finely grated orange zest. Whisk vigorously until the mixture is pale and thickens slightly, about 1 minute. (Tip: Zest the orange directly over the bowl to capture the aromatic oils.)
5. Gradually fold the dry ingredient mixture into the wet ingredients using a rubber spatula, stirring just until no streaks of flour remain. (Tip: Overmixing develops gluten, making the cookies cakey rather than fudgy.)
6. Fold in the dark chocolate chips until evenly distributed. Reserve a few chips to press onto the dough balls later for a bakery-style finish.
7. Drop rounded tablespoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Gently press a few reserved chocolate chips onto the top of each dough ball.
8. Bake for 10 to 12 minutes, rotating the sheets halfway through, until the edges are set and the tops are lightly crackled. The centers will still appear soft. (Tip: For chewier cookies, pull them out at the 10-minute mark; for crisper edges, bake closer to 12 minutes.)
9. Let the cookies cool on the baking sheets for 5 minutes—this allows them to firm up without overbaking. Then transfer them to a wire rack to cool completely.

Once fully cooled, these cookies strike the perfect balance between fudgy and chewy, with a burst of orange in every bite. Or, serve them warm with a scoop of vanilla bean ice cream for an indulgent dessert that’ll make you feel like a pastry genius—no one has to know how easy they were.

Candy Cane Brownie Cookies

Ready to rock your holiday cookie tray with a twist? These Candy Cane Brownie Cookies are like a fudgy brownie and a crispy candy cane had a delicious baby—and it’s wearing a chocolate dress.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Cookie Dough

• 1/2 cup unsalted European-style butter, softened
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large pasture-raised egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour
• 1/3 cup Dutch-processed dark cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup semi-sweet chocolate chips (60% cacao)

Topping

• 1/2 cup crushed candy canes (about 4-5 medium candy canes, crushed)

Instructions

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large bowl, beat butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
3. Add beaten egg and vanilla extract; mix on low until combined, scraping down the bowl as needed.
4. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
5. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix—stop as soon as no flour streaks remain.
6. Fold in chocolate chips with a rubber spatula until evenly distributed. (Tip: For perfectly round cookies, chill the dough for 10 minutes if it feels too sticky to handle.)
7. Using a 1.5-tablespoon cookie scoop, drop dough onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 9-10 minutes, until edges are set and centers look slightly soft. (Tip: For a fudgy texture, pull them out when a toothpick inserted near the edge comes out with moist crumbs—not wet batter.)
9. Immediately after removing from oven, gently press about 1 teaspoon of crushed candy canes onto the top of each warm cookie. (Tip: Press lightly so the pieces stick without cracking the cookie.)
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Each bite delivers a chewy brownie center, crisp edges, and a cool peppermint crunch. Serve these with a mug of hot cocoa for an instant holiday party—or hoard them all yourself. No judgement.

Triple Chocolate Brownie Cookies

Expect a chewy, fudgy cookie loaded with dark, milk, and white chocolate chips in every single bite. Whether you're a chocoholic or just looking to impress, these brownie cookies are your new best friend. They're ridiculously easy to make and even easier to devour.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large pasture-raised eggs, lightly beaten
• 2 teaspoons vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips

Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth and no lumps remain.
4. Add beaten eggs and vanilla extract to the butter mixture; whisk vigorously for about 1 minute until glossy and slightly thickened.
5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no streaks of flour remain. Tip: Overmixing can lead to tough cookies, so stop as soon as combined.
6. Gently fold in dark, milk, and white chocolate chips until evenly distributed. The dough will be soft and sticky.
7. Chill the dough in the refrigerator for 15 minutes. Tip: Chilling prevents spreading and develops a chewier texture.
8. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto prepared baking sheets, spacing them 2 inches apart. Flatten slightly with your fingers if desired.
9. Bake for 10-12 minutes, until edges are set and tops look slightly cracked and shiny. The centers will appear soft but will set as they cool. Tip: For fudgier cookies, pull them out at the first sign of cracking.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Really, these cookies are best enjoyed warm with a glass of cold milk. The contrast between the crackly top and soft interior makes each bite irresistible. Store any leftovers (if they last!) in an airtight container for up to a week.

Conclusion

Every recipe in this roundup is a winner—perfect for sharing with friends or keeping all to yourself! Try a few this weekend, then drop a comment letting us know your fave. Don’t forget to pin this collection for later too!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.