Fudgy Brownie Cookies are insanely delicious and easy to make! If you like the edges of a brownie, these are perfect for you–a crisp edge and fudgy inside.

Fudgy Brownie Cooke topped with sea salt and a bite taken out of it.

Brownies are one of my favorite desserts.

I love making them for my loved ones but I also love to make a batch and eat them with a spoon straight out of the pan.

However, if you’re an edge lover, you’re going to love this Fudgy Brownie Cookie recipe.

You get the perfect crispy edge and the fudgy center that everyone loves. I could eat these brownies as soon as they come out of them oven when they’re still hot and gooey.

If you love brownies and cookies, make this recipe for the perfect mix of the two!

Main Ingredients

Ingredients to make fudgy brownie cookies

Three Tips for Perfect Brownie Cookies

One of the most important things you can do is to whisk the eggs, sugars and vanilla extract until light color and increased in size. You will want to use an electric mixer on high for this.

Another tip is to use a cookie scoop so that all of the cookies are the same size.

If needed, you can add extra chocolate chips on top because you can never have too much chocolate!

My last tip is to add flaky sea salt on top after baking. It helps bring out the chocolate flavor and is incredibly delicious.

How to Make Fudgy Brownie Cookies

  1. Preheat the oven to 350 degrees F
  2. Line a baking tray with parchment paper
  3. Add the butter and chocolate to a microwave safe bowl. Melt in 30 second increments until silky smooth and the chocolate is fully melted
  4. In a large mixing bowl, use an electric mixer to combine the eggs, sugars and vanilla extract on high for 3 minutes
  5. Add in the melted chocolate
  6. Mix until combined
  7. Fold in the dry ingredients
  8. Add in the chocolate chips
  9. Once combined, cover the bowl and chill in the fridge for 30 minutes
  10. Remove from the fridge and use a 2 tbsp cookie scooper to portion out the dough
  11. Roll the ball of dough in your hand to make it smooth and place on the baking sheet leaving 2 inches of space between each cookie
  12. Bake in the oven for 8-10 minutes
  13. Remove from the oven and immediately top each cookie with flaky sea salt
  14. Cool for 10 minutes on the tray before transferring to a cooling rack
  15. Enjoy!
Use an electric mixer to combine the eggs, sugars, coffee and vanilla extract
Use an electric mixer to combine the eggs, sugars, coffee and vanilla extract
Making Fudgy Brownie Cookies
Add in the melted chocolate and butter
Making Fudgy Brownie Cookies
Fold in the dry ingredients
Making Fudgy Brownie Cookies
Mix in the chocolate chips
Scooping the Fudgy Brownie Cookies dough
Scoop and place on cookie sheet
Baked Fudgy Brownie Cookies on a cookie sheet
Bake, top with flaky sea salt and enjoy!

Frequently Asked Questions

Can I use gluten free flour?

Yes! You can use gluten free all purpose flour at a 1:1 ratio. I do not recommend using any coconut, almond or alternative flours as that will affect the final result.

What’s the best type of chocolate chip to use?

Any will work and you should use whichever you prefer. I used the Nestle semi-sweet chocolate chips.

What happens if I don’t whisk the eggs and sugar before adding it to the batter?

The cookies won’t have that signature crinkly top that we get in a classic brownie recipe.

How do I know the cookies are done baking?

The cookies are done baking when the edges are crisp and the batter has spread out into a circular shape. The center should still be slightly gooey as it will firm up while cooling.

How do I store these cookies?

Store in an airtight container at room temperature for up to 5 days or keep in the freezer for up to 2 months.

Fudgy Brownie Cookies topped with sea salt.
Fudgy Brownie Cookie with a bite taken out.
5 stars (7 ratings)

Fudgy Brownie Cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Yield: 16 cookies
Fudgy Brownie Cookies are insanely delicious and easy to make! If you like the edges of a brownie, these are perfect for you–a crisp edge and fudgy inside.
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Ingredients
 

  • 8 oz semisweet chocolate, melted
  • 1/4 cup salted butter
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1/4 cup liquid coffee
  • 2/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1/4 cup cocoa powder
  • 1/3 cup all purpose flour
  • 1/4 tsp baking powder
  • 1/2 cup chocolate chips
  • flaky sea salt, optional, for topping

Instructions
 

  • Preheat the oven to 350 degrees F
  • Line a baking tray with parchment paper
  • Add the butter and chocolate to a microwave safe bowl. Melt in 30 second increments until silky smooth and the chocolate is fully melted
  • In a large mixing bowl, use an electric mixer to combine the eggs, sugars, coffee and vanilla extract on high for 3 minutes
  • Add in the melted chocolate
  • Mix until combined
  • Fold in the dry ingredients
  • Add in the chocolate chips
  • Once combined, cover the bowl and chill in the fridge for 30 minutes
  • Remove from the fridge and use a 2 tbsp cookie scooper to portion out the dough
  • Roll the ball of dough in your hand to make it smooth and place on the baking sheet leaving 2 inches of space between each cookie
  • Bake in the oven for 8-10 minutes
  • Remove from the oven and immediately top each cookie with flaky sea salt
  • Cool for 10 minutes on the tray before transferring to a cooling rack
  • Enjoy!

Nutrition

Calories: 145kcal
Author: Jessica Selensky
Course: Baking, Cookies, Dessert
Cuisine: American
Keywords: best brownies, Brownie Cookies, Candy Canes, Chocolate, gluten free, holiday baking, holiday cookies, holiday desserts, peppermint cookies

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.