18 Decadent Brownie Cookie Recipes Irresistible

Brownie lovers, rejoice! If you’ve ever found yourself torn between a chewy brownie and a crispy cookie, we’ve got the perfect compromise. Our roundup of 18 Decadent Brownie Cookie Recipes is here to satisfy your sweetest cravings with irresistible treats that blend the best of both worlds. Perfect for any occasion, these recipes promise to be a hit. Ready to indulge? Let’s dive into these mouthwatering creations!

Double Chocolate Brownie Cookies

Perfectly blending the rich, decadent flavors of a brownie with the satisfying chew of a cookie, these Double Chocolate Brownie Cookies are a dream come true for chocolate lovers. Crafted with premium cocoa and melted dark chocolate, each bite offers a luxurious texture and depth of flavor that’s simply irresistible.

Ingredients

• 1 cup unsalted butter, melted (I find melted butter gives these cookies their signature fudgy texture)
• 1 1/2 cups granulated sugar (for that perfect sweetness balance)
• 2 large eggs, room temperature (they blend more smoothly into the batter)
• 2 tsp pure vanilla extract (the real deal makes all the difference)
• 1 cup all-purpose flour (spooned and leveled for accuracy)
• 1/2 cup cocoa powder (I prefer Dutch-processed for its rich color and flavor)
• 1/2 tsp baking powder (helps achieve that slight lift)
• 1/4 tsp salt (just enough to enhance the chocolate)
• 1 cup dark chocolate chips (because more chocolate is always better)

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 and granulated sugar until well combined.
3. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, baking powder, and salt, folding gently until just combined to avoid overmixing.
5. Fold in the dark chocolate chips, ensuring they’re evenly distributed throughout the dough.
6. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Chewy on the inside with a slightly crisp exterior, these cookies are a chocolate lover’s paradise. Serve them warm with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them as they are for a midday treat.

Peanut Butter Swirl Brownie Cookies

Delightfully decadent, these Peanut Butter Swirl Brownie Cookies marry the rich, fudgy depth of brownies with the creamy, nutty allure of peanut butter, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that extra light texture)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that intense chocolate flavor)
• 1/2 tsp baking powder (a little lift goes a long way)
• 1/4 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 cup granulated sugar (for that perfect sweetness)
• 2 large eggs (room temperature eggs blend more smoothly)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup creamy peanut butter (I like the natural kind for its pure peanut taste)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter is not too hot to avoid scrambling the eggs.
4. Add the eggs one at a time to the butter mixture, followed by the vanilla extract, mixing well after each addition.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to tough cookies.
6. Drop tablespoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Using a teaspoon, dollop small amounts of peanut butter onto each cookie dough mound, then swirl gently with a toothpick for a marbled effect.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chewy with a slight crunch around the edges, these cookies offer a perfect balance of chocolate and peanut butter flavors. Serve them slightly warm with a glass of cold milk for an indulgent treat, or stack them high on a plate for a show-stopping dessert table centerpiece.

Salted Caramel Brownie Cookies

Perfectly blending the rich, fudgy depth of brownies with the chewy, comforting texture of cookies, these Salted Caramel Brownie Cookies are a decadent treat that promises to delight. Paired with a hint of sea salt, they strike an irresistible balance between sweet and savory, making them a standout addition to any dessert table.

Ingredients

• 1 cup unsalted butter, melted (I find melted butter gives a richer flavor)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 2 large eggs, room temperature (they blend better when not cold)
• 2 tsp vanilla extract (pure vanilla makes all the difference)
• 1 cup all-purpose flour (sifted for lightness)
• 1/2 cup cocoa powder (Dutch-processed for a deeper chocolate flavor)
• 1/2 tsp baking powder
• 1/4 tsp sea salt (plus extra for sprinkling)
• 1 cup salted caramel chips (the star of the show)

Instructions

1. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Tip: Ensure the mixture is slightly cooled to avoid cooking the eggs.
3. Add the eggs one at a time, followed by the vanilla extract, whisking after each addition until smooth.
4. Sift in the flour, cocoa powder, baking powder, and sea salt, folding gently to avoid overmixing. Tip: Overmixing can lead to tough cookies.
5. Fold in the salted caramel chips until evenly distributed throughout the dough.
6. Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, spacing them about 2 inches apart. Tip: For uniform cookies, use a scoop.
7. Sprinkle each cookie with a pinch of sea salt before baking to enhance the caramel flavor.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will firm up as they cool.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Combining the gooey richness of caramel with the intense chocolatey goodness of brownies, these cookies offer a texture that’s crisp on the outside yet wonderfully soft inside. Serve them slightly warm with a glass of cold milk for an indulgent treat, or package them beautifully as a thoughtful homemade gift.

Mint Chocolate Chip Brownie Cookies

Radiating with the freshness of mint and the rich decadence of chocolate, these Mint Chocolate Chip Brownie Cookies are a delightful twist on the classic brownie, offering a chewy, fudgy texture with a refreshing burst of flavor in every bite.

Ingredients

• 1 cup unsalted butter, softened (I find that butter at room temperature blends more smoothly)
• 1 1/2 cups granulated sugar (for that perfect sweetness)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 2 teaspoons pure vanilla extract (the real deal makes all the difference)
• 1/2 teaspoon peppermint extract (for that unmistakable minty freshness)
• 1 1/2 cups all-purpose flour (sifted to avoid lumps)
• 3/4 cup cocoa powder (I prefer Dutch-process for a deeper flavor)
• 1/2 teaspoon baking powder (for just the right lift)
• 1/4 teaspoon salt (to balance the sweetness)
• 1 cup mint chocolate chips (the star of the show)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts until well combined.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Fold in the mint chocolate chips, distributing them evenly throughout the dough.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They will firm up as they cool.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Out of the oven, these cookies boast a crackly top with a gooey center, packed with melty chocolate chips and a cool mint finish. Serve them slightly warm with a glass of cold milk for an indulgent treat, or stack them high on a platter for your next gathering—they’re sure to disappear quickly.

White Chocolate Macadamia Brownie Cookies

Melt-in-your-mouth meets chewy perfection with these White Chocolate Macadamia Brownie Cookies, a decadent twist on the classic that promises to enchant your palate with every bite.

Ingredients

• 1 cup unsalted butter, softened (I find European-style butter elevates the richness)
• 1 1/2 cups granulated sugar (for that perfect crackly top)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 2 tsp pure vanilla extract (the real deal makes all the difference)
• 1 cup all-purpose flour (measured by spooning and leveling)
• 1/2 cup cocoa powder, unsweetened (I prefer Dutch-process for a deeper flavor)
• 1/2 tsp baking powder (for just the right lift)
• 1/4 tsp salt (to balance the sweetness)
• 1 cup white chocolate chips (high-quality chips melt beautifully)
• 1/2 cup macadamia nuts, roughly chopped (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt to avoid lumps.
5. Gradually add the dry ingredients to the wet, mixing just until combined to keep the cookies tender.
6. Fold in the white chocolate chips and macadamia nuts until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart. Tip: For uniform cookies, roll the dough into balls.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll continue to cook on the sheet out of the oven, so don’t overbake.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Delightfully fudgy with a crisp exterior, these cookies are a textural dream. Serve them slightly warm with a drizzle of melted white chocolate for an extra indulgent touch, or pair with a cold glass of milk for the ultimate comfort treat.

Raspberry Swirl Brownie Cookies

Lusciously rich and perfectly balanced, these Raspberry Swirl Brownie Cookies marry the deep, chocolatey intensity of brownies with the bright, tangy swirl of raspberry for a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 cup unsalted butter, melted (I find melted butter gives these cookies their signature chewy texture)
• 2 cups granulated sugar (for that perfect sweetness level)
• 2 large eggs, room temperature (they blend more smoothly into the batter)
• 1 tsp vanilla extract (pure vanilla elevates the chocolate flavor)
• 1 cup all-purpose flour (measured correctly to avoid dense cookies)
• 1/2 cup cocoa powder (I prefer Dutch-process for a richer color and taste)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 1/2 cup raspberry jam (seedless gives a smoother swirl, but seeded adds texture)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined. Tip: Let the butter cool slightly to avoid cooking the eggs.
3. Add the eggs one at a time, followed by the vanilla extract, whisking after each addition until the mixture is smooth.
4. Sift in the flour, cocoa powder, and salt, folding gently until just combined. Overmixing can lead to tough cookies.
5. Drop tablespoonfuls of dough onto the prepared baking sheets, 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. Swirl lightly with a toothpick for a marbled effect. Tip: Don’t over-swirl to maintain distinct flavors.
7. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies boast a crackly top with a fudgy center, punctuated by bursts of raspberry. Serve them slightly warm with a dusting of powdered sugar or alongside vanilla ice cream for an indulgent treat.

Espresso Brownie Cookies

Yield to the irresistible allure of our Espresso Brownie Cookies, where the deep, rich flavors of chocolate and coffee unite in a perfectly chewy, yet crisp, cookie form. These decadent treats are a coffee lover’s dream, offering a sophisticated twist on the classic brownie.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that extra light texture)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that intense chocolate flavor)
• 1 tbsp finely ground espresso (for that bold coffee kick)
• 1/2 tsp baking powder (the secret to their slight lift)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup unsalted butter, melted (I find melted butter gives a fudgier texture)
• 3/4 cup granulated sugar (for that perfect sweetness level)
• 1/4 cup brown sugar (adds a lovely depth of flavor)
• 1 large egg, room temperature (it blends more smoothly into the batter)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1/2 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, cocoa powder, espresso, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter, granulated sugar, and brown sugar until smooth. Tip: Ensure the butter is just melted, not hot, to avoid cooking the egg.
4. Beat in the egg and vanilla extract until the mixture is creamy and uniform.
5. Gradually fold the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Gently stir in the dark chocolate chips, distributing them evenly throughout the dough.
7. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, a cookie scoop works wonders.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll continue to cook on the baking sheet out of the oven, so don’t overbake.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Every bite of these Espresso Brownie Cookies offers a harmonious blend of chewy and crisp textures, with the espresso elevating the chocolate to new heights. Serve them alongside a cup of your favorite coffee for an indulgent treat, or as a sophisticated dessert at your next dinner party.

Nutella Stuffed Brownie Cookies

Glistening under the kitchen lights, these Nutella Stuffed Brownie Cookies are a decadent fusion of chewy brownie and creamy Nutella, promising to elevate your dessert game with every bite.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that extra lightness)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that rich depth)
• 1/2 tsp baking powder (a little lift goes a long way)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1/2 cup unsalted butter, softened (room temp is key for that perfect creaminess)
• 3/4 cup granulated sugar (for that classic sweet touch)
• 1 large egg (room temp eggs blend more smoothly, trust me)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1/2 cup Nutella (chilled for easier handling)

Instructions

1. Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper for an effortless release.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix. The dough will be thick and fudgy.
6. Scoop tablespoon-sized portions of dough, flatten each in your palm, and place a teaspoon of chilled Nutella in the center. Fold the dough around the Nutella, sealing it completely, and roll into a ball. Tip: Chilled Nutella is less messy and easier to handle.
7. Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart. Lightly press down on each to slightly flatten.
8. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Tip: They’ll continue to cook slightly on the baking sheet, so don’t overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Out of the oven, these cookies boast a crackly top with a gooey Nutella center, offering a delightful contrast in textures. Serve them slightly warm with a dusting of powdered sugar or alongside a scoop of vanilla ice cream for an indulgent treat.

Almond Joy Brownie Cookies

Elevate your dessert game with these Almond Joy Brownie Cookies, a decadent fusion of rich chocolate, chewy coconut, and crunchy almonds that promises to delight your taste buds with every bite.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that extra light texture)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that intense chocolate flavor)
• 1/2 teaspoon baking powder (a little lift goes a long way)
• 1/4 teaspoon salt (just a pinch to balance the sweetness)
• 1/2 cup unsalted butter, softened (room temperature is key for easy mixing)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 large egg (room temperature eggs blend more smoothly)
• 1 teaspoon vanilla extract (pure extract makes all the difference)
• 1/2 cup sweetened shredded coconut (for that chewy texture we love)
• 1/2 cup chopped almonds (toasted for extra crunch)
• 1/2 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
6. Fold in the shredded coconut, chopped almonds, and chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: They’ll continue to cook slightly on the baking sheet after removed from the oven.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Just out of the oven, these cookies boast a crispy edge with a fudgy center, packed with the tropical flair of coconut and the satisfying crunch of almonds. Serve them slightly warm with a glass of cold milk for an irresistible treat, or stack them high on a platter for your next gathering to impress your guests.

Red Velvet Brownie Cookies

Blending the rich, velvety texture of red velvet with the chewy decadence of brownies, these cookies are a delightful twist on two classic desserts. Perfect for those who crave a sophisticated treat with a playful edge, they’re as visually stunning as they are delicious.

Ingredients

• 1 cup unsalted butter, softened (I find European-style butter elevates the flavor)
• 1 1/2 cups granulated sugar (for that perfect sweetness balance)
• 2 large eggs, room temperature (they blend more smoothly)
• 1 tsp pure vanilla extract (the good stuff makes all the difference)
• 1/4 cup cocoa powder (Dutch-processed for a deeper color and taste)
• 1 tbsp red food coloring (gel-based for vibrant hue without thinning the batter)
• 2 cups all-purpose flour (measured by spooning and leveling for accuracy)
• 1/2 tsp salt (fine sea salt distributes evenly)
• 1/2 tsp baking powder (aluminum-free to avoid any metallic aftertaste)
• 1 cup white chocolate chips (for a creamy contrast to the rich cookie base)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl halfway through to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract, cocoa powder, and red food coloring until fully incorporated. Tip: Use a spatula to fold in the color for a more uniform distribution.
4. Whisk together the flour, salt, and baking powder in a separate bowl before gradually adding to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies.
5. Gently fold in the white chocolate chips, reserving a handful to press onto the tops of the cookies before baking for a professional finish.
6. Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Tip: For perfectly round cookies, use the back of a spoon to gently shape them right after baking.
7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

With their crackly tops and fudgy centers, these cookies are a textural dream. The subtle tang of the red velvet pairs beautifully with the sweet white chocolate, making them a standout at any gathering. Serve them stacked high on a vintage cake stand for an eye-catching dessert display.

Pumpkin Spice Brownie Cookies

There’s something undeniably magical about the fusion of pumpkin spice’s warm embrace with the rich, fudgy depth of brownies, all wrapped up in the convenient form of a cookie. These Pumpkin Spice Brownie Cookies are the perfect treat to usher in the cozy vibes of the season, offering a delightful twist on two beloved classics.

Ingredients

– 1 cup all-purpose flour (I always sift mine for that extra light texture)
– 1/2 cup unsweetened cocoa powder (the darker, the better for that intense chocolate flavor)
– 1 tsp pumpkin pie spice (homemade blend if you’re feeling fancy)
– 1/2 tsp baking powder (aluminum-free works wonders)
– 1/4 tsp salt (I swear by Himalayan pink salt for its subtle mineral notes)
– 1/2 cup unsalted butter, melted (let it cool slightly to avoid cooking the eggs)
– 3/4 cup granulated sugar (for that perfect sweetness level)
– 1/4 cup light brown sugar, packed (adds a lovely moisture and depth)
– 1 large egg (room temperature eggs blend more smoothly)
– 1 tsp pure vanilla extract (the real deal makes all the difference)
– 1/2 cup pumpkin puree (not pie filling, for the purest pumpkin flavor)
– 1/2 cup semi-sweet chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking powder, and salt until well combined.
3. In a large bowl, mix the melted butter, granulated sugar, and brown sugar until smooth. Tip: Ensure the butter isn’t too hot to avoid scrambling the eggs.
4. Beat in the egg and vanilla extract until the mixture is light and fluffy, about 1 minute.
5. Gently fold in the pumpkin puree until just incorporated. Tip: Overmixing can lead to dense cookies, so stop when you no longer see streaks of pumpkin.
6. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. Then, stir in the chocolate chips.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, a scoop is your best friend.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Soft and chewy with a crackly top, these cookies are a dreamy blend of spicy and sweet. Serve them slightly warm with a glass of cold milk for an indulgent treat, or stack them high on a plate for a stunning dessert table centerpiece.

Oreo Stuffed Brownie Cookies

Nothing captivates the senses quite like the decadent fusion of two beloved desserts into one irresistible treat. Oreo Stuffed Brownie Cookies are a masterpiece of texture and flavor, combining the crunchy, creamy delight of Oreos with the rich, fudgy depth of brownie cookies.

Ingredients

• 1 cup unsalted butter, softened (I find that room temperature butter blends more smoothly)
• 1 1/2 cups granulated sugar (for that perfect sweetness balance)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 2 teaspoons vanilla extract (pure vanilla elevates the flavor)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 1/2 cup cocoa powder (I prefer Dutch-processed for a richer taste)
• 1/2 teaspoon salt (just a pinch to enhance all flavors)
• 24 Oreo cookies (the classic flavor works best here)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, and salt. Gradually add this to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Take a tablespoon of dough, flatten it slightly, place an Oreo in the center, and wrap the dough around the cookie. Repeat with remaining dough and Oreos. Tip: Ensure the Oreo is fully encased to prevent leakage during baking.
6. Place the stuffed cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are set but the centers are still soft.
7. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

These Oreo Stuffed Brownie Cookies emerge from the oven with a crackly top and a gooey center, offering a delightful contrast to the crisp Oreo within. Serve them slightly warm with a glass of cold milk for an indulgent treat that’s sure to impress.

Cookie Dough Brownie Cookies

Savory and sweet collide in these decadent Cookie Dough Brownie Cookies, a treat that marries the best of both worlds for an unforgettable dessert experience. Perfect for those who can’t decide between a chewy brownie or a soft cookie, this recipe promises the ultimate indulgence with every bite.

Ingredients

• 1 cup unsalted butter, softened (I find that room temperature butter blends more smoothly)
• 1 1/2 cups granulated sugar (for that perfect sweetness level)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 2 tsp pure vanilla extract (the real deal makes all the difference)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 1/2 cup cocoa powder (I prefer Dutch-processed for a richer flavor)
• 1/2 tsp baking powder (for just the right amount of lift)
• 1/4 tsp salt (to balance the sweetness)
• 1 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. In a separate bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. Fold in the chocolate chips evenly throughout the dough.
6. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a measuring tablespoon.
7. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Perfectly fudgy with a slight chew, these Cookie Dough Brownie Cookies are a chocolate lover’s dream. Serve them warm with a scoop of vanilla ice cream for an extra special treat, or enjoy them as is for a simple yet satisfying dessert.

S’mores Brownie Cookies

Nothing heralds the arrival of summer quite like the nostalgic combination of chocolate, marshmallow, and graham cracker. Our S’mores Brownie Cookies are a sophisticated twist on the campfire classic, blending the chewy richness of brownies with the crisp, buttery texture of cookies, all while capturing the essence of s’mores in every bite.

Ingredients

• 1 cup all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that deep chocolate flavor)
• 1/2 tsp baking powder (a little lift goes a long way)
• 1/4 tsp salt (I prefer sea salt for its subtle crunch)
• 1/2 cup unsalted butter, room temperature (softened butter is key for creamy texture)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 1 large egg, room temperature (helps everything blend smoothly)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 cup mini marshmallows (for that gooey s’mores center)
• 1/2 cup graham cracker crumbs (homemade crumbs add a rustic touch)
• 1/2 cup chocolate chips (I like a mix of milk and dark for complexity)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Gradually mix in the dry ingredients until just combined. Overmixing can lead to tough cookies.
6. Fold in the mini marshmallows, graham cracker crumbs, and chocolate chips until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Tip: For extra gooey centers, press a few additional marshmallows into the tops of the cookies before baking.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Tip: For a professional finish, sprinkle a pinch of sea salt over the warm cookies.

Vibrant with the contrast of crispy edges and a molten center, these cookies are a celebration of texture and flavor. Serve them slightly warm with a glass of cold milk for an indulgent treat, or stack them high for a show-stopping dessert platter at your next gathering.

Lemon Zest Brownie Cookies

Combining the tangy brightness of lemon with the deep, chocolatey richness of brownies, these Lemon Zest Brownie Cookies are a delightful twist on two classic treats. Perfect for those who adore the contrast of flavors, they’re a sophisticated yet approachable bake that promises to impress at any gathering.

Ingredients

• 1 cup unsalted butter, softened (I find that room temperature butter creams more smoothly)
• 1 1/2 cups granulated sugar (for that perfect sweetness balance)
• 2 large eggs, room temperature (they incorporate better when not cold)
• 1 tsp vanilla extract (pure extract makes all the difference)
• 1 3/4 cups all-purpose flour (sifted to avoid lumps)
• 3/4 cup cocoa powder (I prefer Dutch-processed for a richer flavor)
• 1/2 tsp baking powder (for just the right lift)
• 1/4 tsp salt (to enhance all the flavors)
• Zest of 2 lemons (the star ingredient, for that vibrant citrus note)
• 1 cup chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the sifted 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 lemon zest and chocolate chips until evenly distributed throughout the dough.
7. Using a tablespoon, drop dough onto the prepared baking sheets, 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. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Zesty and rich, these cookies offer a perfect balance of citrus and chocolate, with a texture that’s crisp on the outside and fudgy within. Serve them alongside a scoop of vanilla ice cream for an indulgent dessert, or enjoy them with your afternoon tea for a sophisticated treat.

Coconut Chocolate Brownie Cookies

Unveiling a dessert that marries the rich, decadent flavors of chocolate with the tropical sweetness of coconut, these Coconut Chocolate Brownie Cookies are a testament to the beauty of combining contrasting textures and tastes. Perfect for those who adore the fudgy depth of brownies but crave the convenience and crisp edges of a cookie, this recipe promises to delight.

Ingredients

• 1 cup all-purpose flour (I always sift mine for that extra light texture)
• 1/2 cup unsweetened cocoa powder (the darker, the better for that intense chocolate flavor)
• 1/2 teaspoon baking powder (freshness is key, so check the date)
• 1/4 teaspoon salt (I use sea salt for a subtle crunch)
• 1/2 cup unsalted butter, softened (room temperature blends more smoothly)
• 1 cup granulated sugar (for that perfect sweetness balance)
• 2 large eggs (room temperature eggs incorporate better)
• 1 teaspoon vanilla extract (pure extract makes all the difference)
• 1 cup shredded coconut (toasted for an extra layer of flavor)
• 1/2 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
4. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
6. Fold in the toasted shredded coconut and dark chocolate chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: The cookies will continue to cook on the baking sheet out of the oven, so don’t overbake.
9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Rich in flavor with a delightful contrast between the chewy centers and crisp edges, these cookies are a chocolate lover’s dream. Serve them slightly warm with a scoop of vanilla ice cream for an indulgent treat, or enjoy them as they are with a cup of strong coffee.

Cherry Cheesecake Brownie Cookies

Yield to the irresistible allure of Cherry Cheesecake Brownie Cookies, where the decadent richness of brownies meets the creamy tang of cheesecake, all punctuated by the sweet burst of cherries. These cookies are a symphony of textures and flavors, perfect for those who cherish the finer things in life.

Ingredients

• 1 cup unsalted butter, melted (I find melted butter gives a fudgier texture)
• 2 cups granulated sugar (for that perfect sweetness)
• 4 large eggs, room temperature (they blend more smoothly)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 1/2 cup cocoa powder (I prefer Dutch-processed for a deeper flavor)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 8 oz cream cheese, softened (essential for that creamy cheesecake layer)
• 1/2 cup powdered sugar (for a smooth, sweet cheesecake filling)
• 1 cup cherry pie filling (the star that adds a fruity contrast)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, whisk together the melted butter and granulated sugar until well combined.
3. Add the eggs one at a time, whisking after each addition, then stir in the vanilla extract.
4. Sift in the flour, cocoa powder, and salt, folding gently until just combined to keep the batter light.
5. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth for the cheesecake layer.
6. Drop tablespoonfuls of the brownie batter onto the prepared baking sheets, leaving space for spreading.
7. Top each dollop of brownie batter with a teaspoon of the cream cheese mixture and a few cherries from the pie filling.
8. Bake for 12-15 minutes, until the edges are set but the centers are still soft for that perfect chewiness.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Simply divine, these cookies offer a delightful contrast between the fudgy brownie base and the creamy cheesecake topping, with the cherries adding a refreshing tartness. Serve them slightly warm with a dusting of powdered sugar for an extra touch of elegance.

Toasted Marshmallow Brownie Cookies

Brimming with the nostalgic charm of campfire treats and the decadent richness of chocolate, these Toasted Marshmallow Brownie Cookies are a delightful twist on classic favorites. Perfectly balancing a crisp exterior with a fudgy center, each bite is a harmonious blend of textures and flavors that will captivate your senses.

Ingredients

• 1 cup all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup unsweetened cocoa powder (Dutch-processed adds a deeper flavor)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 1 cup granulated sugar
• 2 large eggs (room temperature blends more smoothly)
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows (plus a few extra for topping)
• 1/2 cup semi-sweet chocolate chips (for that extra gooeyness)

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 salt until well combined.
3. In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter isn’t too hot to avoid scrambling the eggs.
4. Add the eggs one at a time to the butter mixture, followed by the vanilla extract, mixing well after each addition.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing can lead to tough cookies.
6. Gently stir in the chocolate chips and mini marshmallows until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: The cookies will continue to cook on the baking sheet out of the oven.
9. Immediately after removing from the oven, press a few additional mini marshmallows onto the top of each cookie for extra toastiness.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

With their crackly tops and molten centers, these cookies are a textural dream. The toasted marshmallows add a smoky sweetness that pairs beautifully with the rich chocolate, making them irresistible when served warm with a glass of cold milk.

Conclusion

You’ve just discovered a treasure trove of 18 decadent brownie cookie recipes that promise to satisfy any sweet craving. Whether you’re a novice baker or a seasoned pro, there’s something here for everyone. We’d love to hear which recipes stole your heart—drop a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy baking!

Bella Bacinos