Brownie Cookies
Brownie Cookies

Brownie Cookies

Recipe by Molly Marzalek-Kelly
43 Reviews 4.2 out of 5 stars

The age-old debate: brownie or chocolate chip cookie? With this recipe, you can have both a fudgy brownie and a chewy chocolate chip cookie! Both the brownie and cookie batter are made using melted butter, which means they come together quickly and can be mixed by hand. And since these brownie cookies are baked in a standard muffin pan, they make a perfect hand-held (and lunch box friendly) treat. 

Prep
25 mins
Bake
18 to 22 mins
Total
1 hr 15 mins
Yield
24 pieces
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Brownie Cookies - select to zoom
Brownie Cookies - select to zoom
Brownie Cookies - select to zoom
Brownie Cookies - select to zoom

Instructions

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  1. Preheat the oven to 350°F. Grease 2 standard muffin pans with nonstick spray. (See "tips," below for details on how to bake the brownie cookies without a muffin pan.)

  2. To make the brownie batter: In a large microwave-safe bowl or in a saucepan set over low heat, melt the butter, sugar, salt, and espresso powder. Stir until the butter is melted and the sugar has dissolved. The mixture will become shiny. 

  3. Add the chocolate chips and stir until chips have melted; reheat gently if necessary. Stir until smooth and the mixture feels warm, not hot. 

  4. Add the eggs and vanilla, stirring until smooth. 

  5. Add the flour, cocoa powder, and baking powder and mix gently until no dry spots remain. 

  6. Portion the batter evenly into the prepared wells of the muffin pans (about 1 generous tablespoon per well). If using a tablespoon cookie scoop, use 1 level scoop per well.  

  7. To make the cookie batter: In a large microwave-safe bowl or in a saucepan set over low heat, melt the butter. Add the sugar and salt, stirring until well combined. If the mixture feels hot to the touch, allow it to cool for several minutes until it’s just warm.  

  8. Add the egg and vanilla, stirring until smooth. 

  9. Add the flour, baking soda, and baking powder. Mix gently until no dry spots remain. 

  10. Check the temperature of the batter: If it’s warm to the touch, let it cool briefly before adding the chocolate chips. (You don’t want them to melt while being stirred in.) When the batter feels close to room temperature, add the chocolate chips and mix until evenly distributed.  

  11. Portion the batter evenly into the prepared wells of the muffin pan (about 1 generous tablespoon per well), on top of the portioned brownie batter. If using a tablespoon cookie scoop, use 1 scant scoop per well; no need to wash off the brownie batter from prior scooping. 

  12. Bake the brownie cookies for 18 to 22 minutes, until the cookies are golden brown, set in the middle, and just starting to pull away from the sides of the pan. 

  13. Remove from the oven and allow the brownie cookies to cool in the pan for 15 minutes before removing. Enjoy warm or at room temperature. 

  14. Storage information: Store any leftover brownie cookies, covered, at room temperature for up to 1 week; freeze for longer storage.  

Tips from our Bakers

  • If you don’t want to bake all 24 brownie cookies at once, both batters can be stored, covered, in the refrigerator for up to 4 days. When ready to bake, let the batters rest at room temperature for 20 minutes to allow them to warm up slightly; this will make portioning much easier. Scoop and bake as directed. 

  • To bake the brownie cookies without muffin pans: Prepare the brownie and cookie batters as directed. Chill both batters completely in the refrigerator, then portion out 24 balls of each. (Chilling the batters will make them more dough-like in consistency.) Working with one brownie dough ball and one cookie dough ball at a time, gently press the two together and roll them into a single ball, being careful not to completely blend them. Place on a parchment-lined baking sheet and bake at 350°F for 15 to 18 minutes. 

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