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Brownie Cookies combine two favorite desserts in one! They are rich and fudgy like brownies but turned into cookies for a twist. These are the best cookies to cure a serious chocolate craving – they’re made from scratch with melted chocolate and cocoa powder for the best fudgy chocolate texture.

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Fudgy Brownie Cookies with chocolate chips on a wire cooling rack
Table of Contents
  1. Why You’ll Love Fudgy Brownie Cookies
  2. Ingredients for Homemade Brownie Cookies
  3. How to Make Brownie Cookies from Scratch
  4. Recipe Tips
  5. FAQ
  6. More Brownie Recipes With a Twist
  7. Fudgy Brownie Cookies Recipe

Yes, Fudgy Brownie Cookies are a thing. And guess what? They’re entirely from scratch! These fudgy cookies are the thing to make for all the chocoholics in your life.

These cookies came to be after a severe weeklong brownie craving. I could not stop thinking about them! But, instead of making brownies, I played around with my favorite brownie recipe and turned it into the best brownie cookie recipe!

I am so happy to report that they came out fantastic – they have the best fudgy brownie texture with gooey pockets of melted chocolate in every bite. In other words, they are a brownie cookie dream come true.

Why You’ll Love Fudgy Brownie Cookies

  • This is a no-chill cookie recipe! No waiting is required.
  • You don’t need a mixer – just a bowl and a spoon.
  • They are made with melted chocolate and cocoa powder – they are seriously chocolatey!
  • The recipe is easy, and you’ll have a batch of amazing brownie cookies in no time at all.

Ingredients for Homemade Brownie Cookies

Butter: I start with unsalted butter. If you use salted, reduce the added salt to 1/4 teaspoon.

Unsweetened Baking Chocolate: This is the kind you buy in the baking aisle.

Sugar: Granulated sugar is the sweetness in the cookies, just like in my favorite brownie recipe.

Unsweetened Cocoa Powder: More chocolate is never wrong! Be sure to use regular unsweetened, not Dutch Process.

Vanilla: For flavor

Salt: To add flavor. Salt is an important part of dessert recipes!

Baking Soda: This helps the cookies spread a little and makes them soft.

Egg: Be sure to buy large eggs.

All-Purpose Flour: My normal cookie making flour!

Chocolate Chips: Grab your favorite flavor and brand chocolate chips or chunks.

Close up shot of fudgy brownie cookie split in half to show fudgy inside

How to Make Brownie Cookies from Scratch

  1. Melt the baking chocolate and butter in a bowl on high power in the microwave in 30-second increments. Stir between each increment until they are melted and smooth. 
  2. Stir the sugar into the melted chocolate and add the cocoa powder, vanilla, salt, and baking soda. 
  3. Mix in the egg and then slowly add the flour. Mix just until the dough comes together, and then mix in the chocolate chips. The dough will be thick.
  4. Scoop two tablespoons of the dough to make each dough ball. Place them 2” apart on prepared cookie sheets.
  5. Lightly press cookies with the palm of your hand to slightly flatten, then bake them for about 10 minutes at 350°F. The cookies are done when they’ve lost most of the glossy sheen. Cool them for 10 minutes before removing them from the sheets.

Recipe Tips

  • For the best fudgy cookies, don’t overmix the dough. Instead, when you add the flour, do it slowly and only mix until it’s absorbed. 
  • For a pretty presentation, press a few chocolate chips on top of the cookies before baking them.
  • If you want to amp up the chocolate flavor, add some instant espresso to the dough. You won’t taste the coffee, but it will enhance and deepen the chocolate flavor.
  • Sometimes I sprinkle some sea salt over the tops of the cookies for a sweet and salty twist.
Fudgy Brownie Cookies with chocolate chips on a wire cooling rack


Why are my brownie cookies cakey?

Often cookies are cakey if you add too much flour or over bake them. These should soft and fudgy because they have baking soda not baking powder.

How do you know when cookies are done?

These are done when they just lose their glossy sheen.

Why didn’t my cookies spread?

You’ll need to press them down slightly with the palm of your hand so they flatten in the oven.

How to store Brownie Cookies?

Store these in an airtight container or ziploc bag for up to 3 days.

Can you freeze cookies?

Yes you can freeze these for up to 3 months.

More Brownie Recipes With a Twist

Have you made this recipe?

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Fudgy Brownie Cookies with chocolate chips on a wire cooling rack

Fudgy Brownie Cookies

4.50 from 2 votes
Fudgy Brownie Cookies – this EASY brownie cookie recipe is completely from scratch and FULL of decadent chocolate!!
Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Yield 21 cookies
Serving Size 1 cookie


  • 1/2 cup unsalted butter
  • 3 ounces unsweetened baking chocolate
  • 3/4 cup granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 1/4 cups all purpose flour
  • 1 1/2 cups chocolate chips or chunks


  • Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
  • Place butter and baking chocolate in a large microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until melted and smooth (about 90 seconds). Stir in sugar.
  • Add cocoa, vanilla, salt, and baking soda. Stir, then stir in egg. Slowly stir in flour until just combined (batter will be thick) and then stir in chocolate chips.
  • Scoop 2 tablespoon sized balls of cookie dough 2” apart onto cookie sheets.
  • Lightly press cookies with the palm of your hand to slightly flatten, then bake for about 10 minutes, or until most of the sheen is gone. Cool for at least 10 minutes before removing from cookie sheets.

Recipe Nutrition

Serving: 1cookie | Calories: 161kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 89mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 146IU | Calcium: 8mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword brownie, cookies
Close up shot of fudgy brownie cookie split in half to show fudgy inside

Fudgy Brownie Cookies – this EASY brownie cookie recipe is completely from scratch and FULL of decadent chocolate!!

Last Updated on October 1, 2021

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1. Do you think these would work for using to make football shape cookies or do you think they will lose their shape? 

  2. So they tasted very yummy and chocolately but they were fairly dry and crumbly, falling apart. And they didn’t spread even a fraction of an inch, they look like yummy little lumps. I followed the directions to the letter but they still came out that way, do you think trying 2 eggs or something might fix it for me?

  3. I made this with just a few minor changes (white chocolate chips instead of chocolate chips so they would pop more and milk chocolate instead of bittersweet chocolate since that’s all I had) and they turned out fantastic. Very soft and chewy and my husband said they melted in his mouth. So thanks for the delicious recipe!

  4. Made these as part of the Christmas cookie list. Thought they were dry and not very chocolatey. Followed the directions exactly as written

  5. Oh my gosh, Dorothy. I made these today! We’re having company for dinner tomorrow night and one of our guests said he wanted chocolate cookies without icing. I used chocolate chunks instead of chocolate chips, used a 1/4 cup scoop (so they are whoppers) and baked them in about 16 minutes. Awesome doesn’t even begin to describe these delicious jewels. So thankful you shared the recipe. They’re going on my Christmas cookie baking list!

  6. Thank you for all of the fabulous recipes! I made these cookies this morning. Saw them last night and couldn’t wait to try them. Very decadent,but they came out crumbly. I did chill them for an hour (couldn’t get them in the oven before that).  Any suggestions? I will be baking another batch next week. 

    1. You may have used too much flour? Did you pack it by chance? If not, you can try chilling them less time. My first batch (with less flour) was more crumbly and fell apart, but with this one they stayed together pretty well.

  7. These look INCREDIBLE! I am making these first thing as soon as it is cool enough to turn on the oven (no air conditioning in most apartments here in Rome, puts a huge cramp in my baking style during the Summer!) Looks like a great recipe. Grazie mille!