Unleash your inner chocolate enthusiast with our irresistible collection of 16 Delicious Brownie Cookie Recipes! Perfect for home cooks craving that perfect blend of chewy brownie and crispy cookie, this roundup is a treasure trove of chocolatey goodness. Whether you’re baking for a special occasion or just because, these recipes promise to satisfy your sweet tooth and inspire your next baking adventure. Dive in and discover your new favorite treat!
Chewy Chocolate Brownie Cookies
Forget everything you know about cookies—these chewy chocolate brownie cookies are a game-changer. Packed with rich flavor and a fudgy center, they’re the ultimate treat for chocolate lovers.
Ingredients
- For the dough:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined.
- Add the eggs and vanilla extract to the butter mixture, whisking until smooth.
- Sift in the flour, cocoa powder, baking powder, and salt, then fold gently to combine—don’t overmix.
- Stir in the chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Enjoy these cookies warm for a melt-in-your-mouth experience, or pair them with a scoop of vanilla ice cream for an indulgent dessert. Either way, their chewy texture and deep chocolate flavor are sure to impress.
Double Chocolate Brownie Cookies
Forget everything you know about cookies—these Double Chocolate Brownie Cookies are a game-changer. They’re fudgy, chewy, and packed with chocolate in every bite.
Ingredients
- For the dough:
- 1 cup unsalted butter, melted
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the mix-ins:
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs and vanilla extract to the butter mixture, whisking until fully incorporated.
- Sift in the flour, cocoa powder, baking powder, and salt. Fold gently until just combined—overmixing leads to tough cookies.
- Stir in the semi-sweet and white chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Every bite of these cookies is a chocolate lover’s dream, with a crispy edge and a gooey center. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Peanut Butter Swirl Brownie Cookies
These peanut butter swirl brownie cookies are your next obsession. They mash up chewy brownies and soft peanut butter cookies into one irresistible treat.
Ingredients
- For the brownie batter:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- For the peanut butter swirl:
- 1/2 cup creamy peanut butter
- 1/4 cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together melted butter and granulated sugar until smooth.
- Add eggs and vanilla extract to the butter mixture, whisking until fully incorporated.
- Sift in cocoa powder, flour, and salt, stirring until just combined to avoid overmixing.
- In a separate bowl, mix peanut butter, powdered sugar, and milk until smooth for the swirl.
- Drop tablespoons of brownie batter onto the prepared baking sheet, spacing them 2 inches apart.
- Dollop small amounts of peanut butter mixture onto each brownie batter mound.
- Use a toothpick to swirl the peanut butter into the brownie batter for a marbled effect.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Ultra-chewy with a fudgy center, these cookies are a dream. Serve them warm with a glass of cold milk for the ultimate comfort snack.
Mint Chocolate Brownie Cookies
These aren’t just cookies; they’re a mint chocolate revelation that’ll hijack your taste buds. Think fudgy brownie meets crisp cookie, with a cool mint twist that’s downright addictive.
Ingredients
- For the dough:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the mint layer:
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 tbsp milk
- 1 tsp peppermint extract
- Green food coloring (optional)
- For the chocolate topping:
- 1 cup semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together melted butter and sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- Sift in flour, cocoa powder, baking powder, and salt, mixing until just combined.
- Drop dough by tablespoons onto the prepared sheet, spacing 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
- Bake for 10-12 minutes until edges are set but centers are soft. Tip: They’ll firm up as they cool, so don’t overbake.
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.
- For the mint layer, beat softened butter until creamy, then gradually add powdered sugar, milk, and peppermint extract. Tint with food coloring if desired.
- Spread a thin layer of mint frosting over each cooled cookie. Tip: A small offset spatula makes this easy.
- Melt chocolate chips with coconut oil in 30-second intervals, stirring until smooth. Drizzle over mint layer.
- Let chocolate set before serving, about 30 minutes at room temperature.
Here’s the kicker: that crunchy chocolate shell gives way to a creamy mint center, all anchored by a chewy brownie base. Serve these beauties with a cold glass of milk or crumble over vanilla ice cream for next-level indulgence.
Salted Caramel Brownie Cookies
Sweet meets salty in these decadent Salted Caramel Brownie Cookies. They’re chewy, chocolatey, and packed with gooey caramel—perfect for when you need a quick dessert fix.
Ingredients
- For the cookies:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the caramel filling:
- 1/2 cup soft caramels, chopped
- 1 tbsp heavy cream
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, mix the melted butter and sugar until combined. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Tip: Don’t overmix to keep the cookies tender.
- For the caramel filling, microwave the caramels and heavy cream in 30-second intervals, stirring until smooth. Stir in the sea salt.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Flatten slightly and make a small indentation in the center.
- Fill each indentation with a teaspoon of the caramel mixture. Cover with another tablespoon of dough, sealing the edges. Tip: Wet your fingers to prevent sticking.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft. Tip: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Rich and fudgy with a molten caramel center, these cookies are a showstopper. Serve them warm with a sprinkle of extra sea salt for that Instagram-worthy finish.
White Chocolate Macadamia Brownie Cookies
Kick off your baking adventure with these decadent White Chocolate Macadamia Brownie Cookies. They’re the perfect mash-up of chewy brownies and crispy cookies, loaded with creamy white chocolate and crunchy macadamia nuts.
Ingredients
- For the dough:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 tsp salt
- For the mix-ins:
- 1 cup white chocolate chips
- 1/2 cup macadamia nuts, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and sugar until fully combined.
- Add the eggs and vanilla extract to the butter mixture, whisking until smooth.
- Sift in the flour, cocoa powder, and salt, then fold the dry ingredients into the wet until just combined.
- Gently fold in the white chocolate chips and chopped macadamia nuts.
- Using a cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Bite into these cookies to discover a fudgy center with a slightly crisp edge, packed with sweet white chocolate and buttery macadamia nuts. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat.
Espresso Brownie Cookies
Espresso yourself with these bold, chewy cookies that pack a caffeinated punch and rich chocolatey goodness.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 tbsp instant espresso powder
- 1 tsp vanilla extract
- For the mix-ins:
- 1/2 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, mix the melted butter and sugar until well combined. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
- Beat in the egg, then stir in the espresso powder and vanilla extract.
- Gradually add the dry ingredients to the wet, mixing until just combined. Tip: Overmixing leads to tough cookies.
- Fold in the dark chocolate chips.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Perfectly fudgy with a crackly top, these cookies are a coffee lover’s dream. Serve them warm with a dusting of powdered sugar or alongside a cold glass of milk for the ultimate treat.
Raspberry Swirl Brownie Cookies
Now, let’s dive into making these irresistible Raspberry Swirl Brownie Cookies that blend chewy brownie texture with a tangy raspberry twist.
Ingredients
- For the brownie cookies:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the raspberry swirl:
- 1/2 cup raspberry jam
- 1 tbsp water
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, mix the melted butter and sugar until well combined.
- Beat in the egg and vanilla extract into the butter mixture.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Don’t overmix to keep the cookies tender.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- In a small bowl, thin the raspberry jam with water, then dollop a teaspoon onto each cookie dough ball.
- Use a toothpick to swirl the jam into the dough. Tip: A light hand ensures a beautiful marbled effect without overmixing.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Get ready for a cookie that’s fudgy like a brownie, with a bright raspberry swirl that cuts through the richness. Serve them slightly warm with a scoop of vanilla ice cream for an extra indulgent treat.
Almond Joy Brownie Cookies
Transform your cookie game with these decadent Almond Joy Brownie Cookies—chewy, chocolatey, and packed with coconut and almond goodness.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the mix-ins:
- 1/2 cup sweetened shredded coconut
- 1/2 cup chopped almonds
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, mix the melted butter and sugar until well combined. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
- Beat in the egg and vanilla extract into the butter mixture until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to tough cookies.
- Stir in the shredded coconut, chopped almonds, and chocolate chips until evenly distributed.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: Cookies will continue to cook on the baking sheet after removed from the oven.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Zesty with a perfect chew, these cookies are a chocolate lover’s dream. Serve them warm with a glass of cold milk for an irresistible treat.
S’mores Brownie Cookies
Now, imagine biting into a cookie that’s got the gooeyness of a brownie, the crunch of a graham cracker, and the melty goodness of a s’more. That’s what these S’mores Brownie Cookies are all about.
Ingredients
- For the cookie dough:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- For the s’mores layer:
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
- 1/2 cup milk chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix the melted butter, granulated sugar, and brown sugar until well combined.
- Beat in the egg and vanilla extract into the butter mixture until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Gently stir in the mini marshmallows, graham cracker crumbs, and chocolate chips.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Absolutely irresistible, these cookies offer a chewy center with crispy edges, packed with chocolatey and marshmallow-y pockets. Serve them warm with a glass of cold milk for the ultimate comfort treat.
Red Velvet Brownie Cookies
Now, let’s dive into making these irresistible treats that blend the best of both worlds—brownies and cookies. No need for fancy equipment; just grab your mixing bowl and let’s get started.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- For the topping:
- 1/2 cup white chocolate chips
- 1/2 cup cream cheese frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
- In a large bowl, mix the melted butter and sugar until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
- Beat in the egg, vanilla extract, and red food coloring into the butter mixture until fully incorporated.
- Gradually fold the dry ingredients into the wet ingredients until a dough forms. Tip: Don’t overmix to keep the cookies tender.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- 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.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, drizzle with cream cheese frosting and sprinkle with white chocolate chips for that extra decadence.
Keep these cookies on hand for when you need a quick dessert fix—they’re perfectly chewy with a rich chocolatey flavor. Serve them with a glass of cold milk or crumble over vanilla ice cream for an indulgent twist.
Pumpkin Spice Brownie Cookies
Unleash the ultimate fall flavor mashup with these Pumpkin Spice Brownie Cookies—soft, chewy, and packed with that cozy seasonal vibe.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp pumpkin spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the pumpkin spice swirl:
- 1/4 cup pumpkin puree
- 1 tbsp brown sugar
- 1/2 tsp pumpkin spice
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, pumpkin spice, baking soda, and salt.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing leads to tough cookies.
- In a small bowl, mix pumpkin puree, brown sugar, and pumpkin spice for the swirl.
- Drop tablespoon-sized dough balls onto the baking sheet. Swirl a small amount of pumpkin mixture into each. Tip: Use a toothpick for a marbled effect.
- Bake for 10-12 minutes until the edges are set but centers are soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Get ready for cookies that are fudgy like a brownie but spiced like your favorite latte. Serve warm with a scoop of vanilla ice cream for an epic dessert hack.
Coconut Chocolate Brownie Cookies
Whip up these Coconut Chocolate Brownie Cookies for a decadent treat that’s chewy, rich, and packed with texture. They’re the perfect mashup of your favorite brownie and cookie, with a tropical twist.
Ingredients
- For the dough:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the mix-ins:
- 1/2 cup shredded coconut
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a large bowl, mix the melted butter and sugar until well combined. Tip: Ensure the butter is slightly cooled to avoid cooking the egg.
- Beat in the egg and vanilla extract into the butter mixture until smooth.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to tough cookies.
- Stir in the shredded coconut and chocolate chips until evenly distributed.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft. Tip: The cookies will firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Bite into these cookies to discover a fudgy center with a slight crunch from the coconut. Serve them warm with a scoop of vanilla ice cream for an extra indulgent dessert.
Dark Chocolate Sea Salt Brownie Cookies
Perfect for when you crave something sweet with a salty kick, these cookies blend rich dark chocolate with a sprinkle of sea salt for an unforgettable bite.
Ingredients
- For the dough:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- For finishing:
- 1/2 cup dark chocolate chips
- Additional sea salt for sprinkling
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs and vanilla extract to the butter mixture, whisking until fully incorporated.
- Sift in the flour, cocoa powder, baking powder, and sea salt, stirring until just combined to avoid overmixing.
- Fold in the dark chocolate chips gently with a spatula.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Immediately sprinkle each cookie with a pinch of sea salt right after removing from the oven.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Rich and fudgy with a crackly top, these cookies offer a perfect balance of sweet and salty. Serve them warm with a glass of cold milk for the ultimate indulgence.
Banana Bread Brownie Cookies
Unleash the ultimate mashup with these Banana Bread Brownie Cookies—where gooey brownie meets fluffy banana bread in cookie form. Perfect for when you can’t decide between the two, these cookies are a game-changer.
Ingredients
- For the dough:
- 1 cup mashed ripe bananas
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- For the mix-in:
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix mashed bananas, melted butter, and sugar until smooth.
- Beat in the egg and vanilla extract until fully incorporated.
- Tip: Use overripe bananas for the best flavor and natural sweetness.
- Sift in flour, cocoa powder, baking soda, and salt. Stir until just combined.
- Fold in chocolate chips evenly throughout the dough.
- Tip: Reserve a few chocolate chips to press on top of the cookies before baking for a professional look.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
- Tip: Don’t overbake to keep the cookies chewy; they’ll firm up as they cool.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Every bite delivers a chewy, chocolatey exterior with a soft, banana-packed center. Serve warm with a scoop of vanilla ice cream for an indulgent twist.
Oreo Stuffed Brownie Cookies
These Oreo Stuffed Brownie Cookies are the ultimate dessert mashup you didn’t know you needed. Think chewy, fudgy brownie meets crunchy Oreo—pure magic in every bite.
Ingredients
- For the brownie cookies:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- For the filling:
- 24 Oreo cookies
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and sugar until smooth.
- Add the eggs and vanilla extract to the butter mixture, whisking until fully incorporated.
- Sift in the flour, cocoa powder, and salt, then fold the dry ingredients into the wet until just combined. Tip: Don’t overmix to keep the cookies chewy.
- Using a cookie scoop, drop a tablespoon of dough onto the prepared baking sheet, then place an Oreo on top.
- Cover the Oreo with another tablespoon of dough, sealing the edges to fully encase the cookie. Tip: Wet your fingers slightly to prevent sticking.
- Bake for 12-14 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.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Crave-worthy doesn’t even begin to describe these cookies. The contrast between the gooey brownie and the crisp Oreo is next-level, especially when served warm with a scoop of vanilla ice cream.
Conclusion
Perfect for any chocolate enthusiast, our roundup of 16 Delicious Brownie Cookie Recipes offers a treasure trove of gooey, chocolatey delights. Whether you’re a seasoned baker or just starting out, there’s a recipe here to satisfy your sweet tooth. We’d love to hear which one becomes your favorite—drop us a comment below! Don’t forget to share the love by pinning this article on Pinterest for fellow chocolate lovers to discover.
