From Scratch Brownie Cookies

filed under: Brownies · Cookies on January 16, 2019

Love chocolate and brownies? These just might be your new favorite cookie! Packed with brownies (literally) and loaded with mini chocolate chips, these cookies are a wonderful chocolate overload! Next time be sure to try another of my cookie recipes and my homemade brownies recipe!

Brownie Cookies


Brownie Cookies

I went a different route than a ‘traditional’ brownie cookie (have they been around long enough to be traditional? ha!) and actually added brownies right into the batter of a chocolate cookie. The inspiration came from an ice cream I was enjoying while Netflix binging one evening. I loved the texture of the soft brownie bites as well as the flavor punch they added. So why not attempt the same thing with a chocolate cookie?

The end result is pretty amazing. The chewy bits of brownie are the perfect addition to cookies and I fully plan on adding them to many more recipes in the future!

The Best Brownie Cookies

The Best Brownie Cookies

The interesting part about this recipe is that I used two really solid recipes (that stand up well on their own) and then added them together. Brownies and Chocolate Cookies.

I did some experimenting with the chocolate chip flavor (semi-sweet and milk chocolate actually tied as best with my taste testers), size, and amount. In the end, we settled on a cookie covered in mini semi-sweet chocolate chips. While this is an optional way to serve them, (you can certainly just add all the morsels to your cookie dough) we could not have loved it more. It’s fun seeing a cookie absolutely loaded with chocolate morsels!

Brownie Cookies Recipe

How to Make Brownie Cookies

Start with the Brownies

Prepare brownies in a 9×13 pan and bake according to the recipe below. (They will be thin, so be sure to start checking them at 15 minutes.) If you want thicker brownies you can use a 8×8 pan and cook for 22-25 minutes. Remove brownies, allow to come to room temperature, and then chill the brownies for about 30 minutes in the freezer. I found that not only does this lock in flavor, but it is easier to cut chilled brownies.

Prepare the Chocolate Cookies

Follow the recipe to make the chocolate cookies. A few things to note, I listed a total amount of 1 1/2 cups of mini semi-sweet morsels. Only 1/2 cup goes into the batter, the remaining is placed in a bowl and used to cover the cookies before baking.

Once the batter comes together is when you want to add in the cubed brownies. The cookie batter is quite thick so I recommend adding the 4 cups of brownie cubes and then gently incorporating with a spatula. I liked a few big chunks to remain in the final cookie so only stirred the cookie dough until mostly incorporated.

How to Get Shiny Chocolate Morsels

These cookies will come out of the oven with those beautiful glossy morsels. If your cookies are cooled or have been sitting out for a couple days, you can easily achieve that glossy look again by placing some cookies on a cookie sheet, popping into the oven set to low broil, and heating for 30-45 seconds. (Or the microwave)

Brownie Cookies Recipe

Variations for Brownie Cookies

You can absolutely use store-bought brownies or a box mix to save yourself a step here. You can also use frozen brownies if you happen to make extra and freeze for later. Just let frozen brownies sit on the counter for about 30 minutes and then make your brownie cubes.

I mentioned that these cookies are great all on their own. Essentially, you could make the cookies and they are rich enough that they could pass for a “brownie” cookie. One option would be to remove a 1/4 cup of the dough before you add the brownie bits and bake up 2 cookies just to see how they taste. I find the recipe to be delicious, but not as chewy as the version with brownie bits added.

After testing a number of recipes I found that making Brownie Cookies this way was the best way. It tastes like a brownie because there is actual brownie in it!

5 from 5 votes
Brownie Cookies
Prep Time
20 mins
Cook Time
40 mins
Brownie Cooling Time
30 mins
Total Time
1 hr

Love chocolate and brownies? These just might be your new favorite cookie!

Course: Dessert
Cuisine: American
Keyword: brownie cookie, Brownies, chocolate cookie
Servings: 36
Author: Amanda Rettke
  • 1/2 cup (113g) butter melted, then cooled
  • 1 cup (200g) granulated sugar
  • 1/3 cup (40g) unsweetened cocoa powder sifted
  • 1/2 cup (64g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 eggs room temperature
  • 1 teaspoon vanilla extract
Chocolate Cookie
  • 2 1/2 cups (320g) all-purpose flour
  • 1/2 cup (64g) cocoa powder
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) cold butter, cut into cubes
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 1/2 cups semi-sweet mini chocolate chips, divided
  1. Melt butter and set aside to cool.
  2. Sift together all dry ingredients.
  3. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated.
  4. Spread batter in a prepared 9x13 pan and bake for 15-20 minutes at 350°F. 

  5. Use a toothpick to test the brownies and note that they will be thin. (I have removed them right at 15 minutes before.)  If when removed a few crumbs remain but there is no wet batter, the brownies are done.

  6. Set aside to cool.
Chocolate Cookies
  1. Heat oven to 350°F.
  2. In a medium bowl, sift together the flour, cocoa powder, cornstarch, baking soda, and salt and set aside. Don't skip this step!

  3. In the bowl of a stand mixer, cream together the butter and sugars until incorporated. There may be some small butter cubes and that is ok.
  4. Add in eggs one at a time and mix until incorporated.
  5. With the mixer on low, add in the dry ingredients. Mix until combined. (about 30 seconds) Cookie dough will be thick.
  6. Remove bowl from stand mixer and fold in 1/2 cup of semi-sweet chocolate chips.
  7. Flip brownies onto a cutting board and cut off hard edges on all sides and discard. (or have a little snack!) 

  8. Cut the brownies into small bite-sized pieces. I found that about 1/2 inch across and wide was the perfect size. (I used 4 cups total which was about 3/4 of the brownies.) Fold into batter. 

  9. Prepare cookie sheets with parchment paper.
  10. Using a scoop that holds about 2 tablespoons of batter, scoop out cookie dough onto baking sheet.
  11. Pick up each rounded cookie and dunk into a bowl with the remaining mini chocolate chips. Press the dough cookie into the bowl to flatten it and fully cover the cookie.   

  12. Set the dough cookie on the sheet and repeat with remaining cookies. (You should be able to fit 8 on one sheet as the cookies do not spread too much.)

  13. Bake for 8-10 minutes. Allow cookies to rest on pan for at least 5 minutes. 

Recipe Notes

I do recommend testing your first batch of cookies for doneness. I tend to take them out of my oven at 8 minutes and then let them cool on the baking sheet. You don't want the cookie to fall apart (be raw) but you don't want them to be overbaked either.


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  • Emily says:

    Am I missing what to do with the brownie chunks? After you cut them up, I don’t see where it says what to do with them.

    • Amanda says:

      Add them to the cookie dough.

  • Linda says:

    This cookie looks awesome!

    The brownie mixture calls for 1/3 cup (40g) unsweetened cocoa powder sifted.

    The cookie mixture calls for 1/2 cup (64g) cocoa powder.
    It doesn’t say unsweetened or sweetened.

    • Amanda says:

      Thanks! They are both unsweetened.

  • jeanne seymour says:

    I have been looking for just a cakey type brownie, not fudgy – would that be this recipe? thank you!

  • nicole ( says:

    What a delicious idea! These cookies sound and look mouthwatering, thank you for sharing, Amanda! 🙂

  • Pam Hull says:

    Your killin’ me!!!!!! LOL

  • Trapti says:

    Any alternative of eggs so plz tell me

  • Barbara Adams says:

    I need your help, I have recently come out of hospital after a long stay, and from now on need to be on a fat free diet! Huhhh, so how do I make my all time favourite brownies, chocolate biscuits ( to you cookies, I live in the UK!) I fact any thing cake like , without butter or oil??? I have heard of using mashed banana or applesauce instead of the fats, but does this really work??? Please help, X. Barbs Adams

  • Cathy says:

    Thank you Amanda!! Did I mention how much I love chocolate? Can’t wait to try these cookies. Do they freeze well? I’m thinking if I freeze them and only take out a couple a day, we won’t be able to devour them all in one sitting. Did I mention how much I love chocolate? 😋

    • Amanda Rettke says:

      lol I haven’t frozen them, but I do believe they would freeze well! 🙂

  • OQAB MOHAMED says:

    Very very nice please sent to me video for how I make Brownie Cookies
    Thanks 🌹

  • Pam says:

    These look delicious and yummy!! I love everything you make❤️

  • Joumana Merhi says:

    Amanda you are great it’s so yummy and well done .Thanks a lot for this recipe

  • Rakhi says:

    What is the substitute of egg…. Want to make eggless cookies pls

  • Sandy Foster says:

    I am diabetic so I just get to look at the recipes and pictures. DRAT!

  • Shrishti says:

    Can u please suggest an alternative of egg.!!

  • Sandy says:

    These are fabulous! The brownies by themselves are great (ate the edges and the little leftover). The cookies with the brownies in. . . Amazing! Thank you for sharing the recipe!

  • Varsha Gautam kadam says:

    Hi i am home baker and your recipe is Very nice and easy to make and test are awesome.

  • Julie says:

    Hi, do you have a video for this?