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A close‑up of three fudgy chocolate brownie cookies stacked on a dark surface. The top cookie is broken in half, revealing a gooey interior, with warm melted chocolate slowly dripping down the sides.

Chocolate Brownie Cookies

These chocolate brownie cookies combine the fudgy richness of brownies with the grab‑and‑go convenience of cookies. Crispy at the edges, perfectly gooey in the center, and studded with mix‑ins, they’re a crowd‑pleasing treat for bake sales, parties, or an everyday chocolate fix.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 oz Dark chocolate - Finely chopped
  • 2 tablespoon Unsweetened cocoa powder
  • ½ cup Unsalted butter - Melted
  • 2 large Eggs - Room temperature
  • ¾ cup Granulated sugar
  • ½ cup Brown sugar - Light or dark
  • 1 teaspoon Vanilla extract
  • 1 cup All-purpose flour
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
  • 1 cup Chocolate chips
  • ½ cup Chopped walnuts - Optional
  • — to taste Sea salt flakes - For sprinkling
  • ½ cup Mini marshmallows - Optional mix‑in

Equipment

  • 1 Large mixing bowl
  • 1 Electric Mixer (Hand or stand mixer)
  • 1 Cookie scoop (1–2 tablespoon size)
  • 2 Baking sheets
  • As needed Parchment Paper
  • 1 Wire cooling rack

Method
 

  1. Melt butter and dark chocolate together, then preheat oven to 350 °F.
    A glass bowl on a light surface showing creamed butter and sugar with an unbroken egg yolk in the center, and a hand mixer’s beaters inserted into the mixture.
  2. Beat eggs with granulated and brown sugar until thick and pale.
    Overhead view of a glass bowl containing light-colored cookie dough generously studded with semi‑sweet chocolate chips and a white spatula.
  3. Stir melted chocolate and vanilla extract into the egg–sugar mixture.
    A clear glass mixing bowl on a white countertop filled with glossy, rich chocolate batter, with a white silicone spatula partially submerged in it.
  4. Sift in dry ingredients and gently fold in chips, nuts, and marshmallows.
    A metal baking tray lined with parchment paper holding neat rows of dark chocolate cookie dough balls, and a silver cookie scoop resting in the top left corner.
  5. Scoop dough balls, bake 8–10 minutes until edges set, then cool.
    Several round, cracked chocolate brownie cookies scattered on white parchment paper atop a baking sheet, with circular smudges of cocoa powder around each cookie.

Nutrition

Serving: 30gCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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