These Ginger Brownie Cookies bring together the best parts of a fudgy brownie and a soft, spiced ginger cookie, all in one gorgeous, marbled swirl. You get warm gingerbread flavor throughout, rich chocolate ribbons swirled in, and perfectly chewy edges all the way around. They’re festive (a perfect Christmas cookie idea), freezer-friendly, and surprisingly simple once you learn the quick dough-stacking method.
Ingredients & Substitutions
- Unsalted Butter: Used in both doughs for softness and chew. If using salted butter, you may want to lessen the kosher salt.
- Light Brown Sugar: Keeps the cookies moist and gives the ginger dough its classic flavor.
- Semi-Sweet Chocolate Chips: Melted for the brownie portion; dark chocolate chips also work.
- Eggs: Help both doughs bind and bake evenly. Out of eggs? Check out some egg substitutes to try.
- Molasses: Essential for gingerbread flavor; use unsulfured.
- All-Purpose Flour: Provides structure without making the cookies dry.
- Cocoa Powder: I prefer Dutch-processed cocoa powder; it creates a richer chocolate flavor. Natural cocoa can be used in a pinch.
- Baking Powder & Baking Soda: A combination helps the cookies spread slightly while keeping the centers soft.
- Ginger, Cinnamon, Cloves & Nutmeg: Classic gingerbread spices; increase the ginger for more warmth. You could also try my gingerbread spice.
FAQs
Can I make the dough ahead of time?
Yes! Both doughs can be prepared 1-2 days in advance. Keep them covered in the refrigerator, then scoop and assemble when ready to bake.
Can I freeze the cookie dough?
Absolutely. After shaping the marbled balls, freeze on a sheet pan until firm, then transfer to a freezer bag. Bake straight from frozen, adding 1 to 2 extra minutes.
Why is my brownie dough so soft?
Brownie dough starts like thick batter. If it still feels loose after the initial freeze, chill it for an additional 5 minutes until it’s scoopable and holds its shape.
Do these cookies spread a lot?
They will spread moderately. Chilling is key to keeping the marbled pattern distinct.
Serving Ideas
- Add them to your Christmas cookie tray with Gingerbread Crinkle Cookies, Chocolate Crinkle Cookies, or Browned Butter Snickerdoodles.
- Serve warm with hot cocoa, gingerbread hot chocolate, or a cup of coffee with gingerbread creamer for a cozy dessert.
- Wrap individually in cellophane bags for an easy homemade gift.
Variations
- Extra Chocolate: Fold in chocolate chunks or white chocolate chips for pockets of melty chocolate.
- Ginger Boost: Increase the ginger or use crystallized ginger pieces for more spice and texture.
- Nutty Twist: Add chopped walnuts or pecans to either dough for crunch.
- Mini Cookies: Make smaller dough balls (about 1-2 tablespoons each) for bite-sized cookies.
- Gluten-Free: Substitute a 1:1 gluten-free flour blend in both doughs.
How To Store Ginger Brownie Cookies
- Room Temperature: Store in an airtight container for 3-4 days.
- Refrigerator: Keep for up to 1 week (bring to room temp before serving).
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature. Check out my guide to freezing, baking, and storing cookies for more helpful tips.
Ginger Brownie Cookies
Ingredients
Brownie Cookie Dough
- ½ cup (84 g) semi-sweet chocolate chips
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 tablespoons Dutch-process cocoa powder
- ⅔ cup (133 g) light brown sugar, packed
- 1 large egg, room temperature
- ⅔ cup (83 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Ginger Cookie Dough
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- ¼ cup (84 g) molasses
- 2 ½ cups (312.5 g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
Instructions
Brownie Cookie Dough
- In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth.
- Whisk in the cocoa powder until fully combined. Set aside.
- In a separate small bowl, whisk the brown sugar and egg vigorously for about 1 minute, or until slightly thickened and lighter in color.
- Stir the chocolate mixture into the sugar mixture.
- Add the flour, baking powder, and salt. Fold gently with a spatula until no streaks remain. The mixture will resemble thick brownie batter.
- Freeze the dough for 10-15 minutes, or until firm enough to scoop.
Ginger Cookie Dough
- In the bowl of a stand mixer with the paddle attachment, cream together the butter and brown sugar until light and fluffy, about 2 minutes.
- Add the egg and molasses; mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
- Add the dry ingredients to the wet and mix on low until just combined. The dough should be soft but hold its shape.
- If it feels sticky or too loose to roll, chill the dough for about 10 minutes.
Assemble & Bake
- Scoop 3 tablespoons ginger dough and 1 ½ tablespoons brownie dough.
- Split each portion in half so you have four pieces.
- Arrange the pieces in your palm, alternating ginger and brownie (ginger → brownie → ginger → brownie).
- Gently press the pieces together, then roll into a smooth ball.
- Repeat with remaining dough.
- Chill all dough balls for 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Place dough balls at least 3 inches apart on the prepared sheets.
- Bake for 12-14 minutes, or until the edges are set and the centers look just slightly underbaked. (They will finish setting on the pan.)
- Let the cookies cool on the baking sheet for 5 minutes.
- If desired, "scoot" the cookies with a round cutter to make perfectly even edges.
- Transfer to a wire rack to cool completely.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Perfect balance of fudgy chocolate and warm ginger spice. I loved them!
Elizabeth
These are impressive in size and in flavor! I love the brownie/ginger cookie combination!
Stephanie
These are soft, chewy, and beautifully marbled.
Bella
Ginger flavor shines without overpowering the rich brownie swirls. Delicious!
