Gourmet Brownie Cookies Recipe – Cozy, fudgy bites that melt in your mouth

Introduction

The kitchen smelled like warm cocoa and butter as soon as I pulled the bowl from the counter. Right away, I knew these Gourmet Brownie Cookies would disappear fast. This always takes me back to Sunday dinners. If you want more sweets ideas, see my full Gourmet Brownie Cookies post for variations and notes.

Why You’ll Love This

• Fast and forgiving — mixes in one bowl with simple steps.
• Fudgy centers, slightly crisp edges — everyone loves the texture.
• Budget-friendly pantry staples — no fancy gear needed.
• Kid-approved and easy to double for company.

Quick Recipe Snapshot

• Servings: about 24 cookies
• Prep time: 15 minutes
• Cook time: 10–12 minutes
• Total time: 30 minutes (including cooling)
• Skill level: Easy
• Taste: rich, chocolaty + slightly buttery

Breathe easy — this recipe is straightforward, and the cues in the steps will guide you confidently.

Ingredients You’ll Need

• 1 cup unsalted butter
  • Chef note: room temperature for easy creaming
• 2 cups sugar
  • Chef note: gives deep sweetness and chew
• 4 large eggs
  • Chef note: add one at a time for smooth batter
• 1 teaspoon vanilla extract
  • Chef note: use pure vanilla for best aroma
• 1 cup all-purpose flour
  • Chef note: spoon-and-level for accuracy
• 1 cup cocoa powder
  • Chef note: Dutch-process for deeper color (optional)
• 1 teaspoon baking powder
  • Chef note: small lift without cakeiness
• 1/2 teaspoon salt
  • Chef note: balances the chocolate
• 1 cup chocolate chips
  • Chef note: mix semi-sweet and milk chips if you like

How to Make It

1. First, preheat your oven to 350°F (175°C). Then line baking sheets or use ungreased ones.
2. Next, cream the butter and sugar in a large bowl until smooth and glossy; you should see the sugar begin to dissolve.
3. Then beat in the eggs one at a time, scraping the bowl, and finally stir in the vanilla so the batter smells warm and floral.
4. Meanwhile, sift the flour, cocoa, baking powder, and salt into another bowl; this avoids lumps and keeps the batter even.
5. Gradually add the dry mix into the butter mixture, folding gently until thick and fudgy; you want a scoopable, slightly shiny dough.
6. Now fold in the chocolate chips so pockets of melted chocolate appear as they bake.
7. Drop rounded tablespoons of dough onto the sheet about 2 inches apart; the dough should be dense and hold shape.
8. Bake 10–12 minutes, until edges set and centers still look soft—don’t overbake or they’ll lose fudginess.
9. Finally, let cookies cool on the baking sheet a few minutes, then move to a wire rack to finish cooling.

Meanwhile, if you like a matching drink, try the flavor pairing in Abuelita Hot Chocolate Cookies.

Kitchen Tips (From My Kitchen)

1. Time-saver: Chill scoops for 10 minutes to keep cookies uniform while baking.
2. Common mistake + fix: Overbaking dries them out; pull when centers still look slightly underdone.
3. Simple variation: Stir in a pinch of cinnamon for warmth or toasted nuts for crunch.

Serving Ideas

• For weeknight dessert, plate two warm cookies with a scoop of vanilla ice cream.
• For brunch or coffee, serve alongside strong espresso and dust with powdered sugar. See how they pair with bolder treats like Amazing Slutty Brownies for a chocolate sampler.
• For holidays, arrange on a platter with candied citrus and a drizzle of salted caramel. Optional garnish: flaky sea salt or a sprinkle of cocoa.

Storing & Leftovers

• Fridge: Store in an airtight container 3–4 days; bring to room temp before serving.
• Freezer: Freeze baked cookies up to 2 months; thaw at room temperature.
• Reheat: Warm 10–12 seconds in microwave to revive fudgy centers.
  Leftover idea: Make an ice cream sandwich with two cookies and a scoop of salted caramel.

Also, if you enjoy nutty mixes, check this fun riff in Almond Joy Cookies for inspiration.

FAQs

Q: Can I make these ahead?
A: Yes. You can shape the dough and refrigerate for 24 hours or freeze scoops for up to 2 months; bake straight from chilled.

Q: What if I don’t have cocoa powder?
A: You need cocoa for the fudgy flavor; however, swapping in 1 cup melted, cooled dark chocolate works if you adjust sugar down slightly.

Q: How do I know when they’re done?
A: Look for set edges and slightly soft centers; the cookies will firm as they cool.

Q: Can I freeze Gourmet Brownie Cookies?
A: Absolutely—freeze baked cookies in a single layer, then bag them; they thaw quickly and keep their fudgy texture.

Final Thoughts

These cookies feel like a warm hug — quick to make and impossible to resist. Try a small batch first, then scale up when friends knock on the door. I hope you enjoy baking and tweaking this little favorite; please let me know how your batch turns out, and share any twists you love. This recipe will become a go-to for cozy nights and quick celebrations of chocolate — Gourmet Brownie Cookies.

Conclusion

For a different take with video guidance, you might like Diva’s Can Cook thick brownie cookies recipe, and for a gluten-free option, see Bojon Gourmet 7-Ingredient Gluten-Free Brownie Cookies.

Gourmet Brownie Cookies

Cozy, fudgy bites that melt in your mouth, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Baking

Calories: 150

Ingredients Method Notes

Ingredients

  

Cookie Base Ingredients

• 1 cup unsalted butter room temperature for easy creaming
• 2 cups sugar gives deep sweetness and chew
• 4 large eggs add one at a time for smooth batter
• 1 teaspoon vanilla extract use pure vanilla for best aroma
• 1 cup all-purpose flour spoon-and-level for accuracy
• 1 cup cocoa powder Dutch-process for deeper color (optional)
• 1 teaspoon baking powder small lift without cakeiness
• 1/2 teaspoon salt balances the chocolate
• 1 cup chocolate chips mix semi-sweet and milk chips if you like

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line baking sheets or use ungreased ones.
2. Cream the butter and sugar in a large bowl until smooth and glossy; the sugar should begin to dissolve.
3. Beat in the eggs one at a time, scraping the bowl in between, and then stir in the vanilla.
4. Sift the flour, cocoa, baking powder, and salt into another bowl to avoid lumps.
5. Gradually add the dry mixture into the butter mixture, folding gently until thick and fudgy.
6. Fold in the chocolate chips until pockets of melted chocolate appear in the batter.

Baking

1. Drop rounded tablespoons of dough onto the baking sheet about 2 inches apart.
2. Bake for 10–12 minutes, until edges set and centers still look soft.
3. Let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack to finish cooling.

Notes

Time-saver: Chill scoops for 10 minutes to keep cookies uniform while baking. Common mistake + fix: Overbaking dries them out; bake until centers still look slightly underdone.