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brownie cookies on a plate topped with mint chips.
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5 from 1 vote

Brownie Cookies Recipe

Easy-to-make Brownie Cookies made with made with pantry staple ingredients. They are perfect, sweet, soft, and so delicious. Great all year round, and they are especially perfect for enjoying during the holiday season!
Prep Time10 minutes
Cook Time10 minutes
Chill time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 22 cookies
Author: Rena

Ingredients

  • 8 oz dark chocolate 1 ¼ cups, chopped
  • 1/3 cup butter at room temp
  • 2 large eggs at room temp
  • ¾ cups caster sugar or fine cane sugar
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1 tsp baking powder
  • ¼ tsp salt
  • chopped candy canes to style

Instructions

  • Preheat the oven to 350F and line 2 sheet pans with parchment paper.
  • Melt the chopped 8 oz dark chocolate together with the 1/3 cup butter, in a heatproof bowl, over boiling water. Or microwave in 20-second increments, stirring after each. Mix until well combined.
    chocolate and butter being melted in a bowl.
  • In a medium bowl, whisk the 2 large eggs, ¾ cups caster sugar, and 1 tsp vanilla extract until light and smooth.
  • Pour the melted chocolate and butter mixture over the eggs, and stir to combine.
    chocolate added over the milk and egg mixture and a blue spatula is mixing to combine.
  • Sift over the 3/4 cup all-purpose flour, 2 tbsp cocoa powder, 1 tsp baking powder, and ¼ tsp salt. Use a spatula and stir just until incorporated. Don't over-mix.
    eggs and milk whisked together in a bowl, then flour and cocoa powder added over it.
  • Cover and chill the dough for 30 minutes.
  • With a spoon, take equal amounts of batter and place them, ball-shaped and about 2 inches apart, in the prepared sheet pans.
    Eight cookie dough balls were added to a pan lined with parchment paper.
  • Bake for 8-10 minutes, or until they're spread but still with a soft middle.
  • As soon as you take them out of the oven, sprinkle some of them with chopped candy canes for a festive look. Alternatively, you can sprinkle with salt flakes, if desired.
    cooked cookies on a sheet pan.
  • Allow to rest in the pan until completely cooled.

Notes

The cookies will look “uncooked” at first when you remove them from the oven, but allowing the cookies to cool will do the trick. They will shrink a bit.
Storing and freezing
    • To store: Place any leftover brownie cookies in an airtight container and keep them at room temperature for the first day or two, then store them in the refrigerator for up to about five days.
    • To freeze: You can freeze the cookie dough or the fully baked cookies! 
        • Cookie dough: Flash freeze cookie dough balls on a cookie sheet for about 30 minutes, then store in a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
        • Baked cookies: Once completely cool, place them in an airtight container lined with wax or parchment paper or a freezer-safe bag before storing them in the freezer for up to 3 months. When ready to eat, simply thaw at room temperature.

Nutrition

Serving: 1cookie | Calories: 136kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 77mg | Potassium: 93mg | Fiber: 1g | Sugar: 9g | Vitamin A: 115IU | Calcium: 23mg | Iron: 2mg