18 Decadent Brownie Cookie Recipes Irresistibly Fudgy

Brownie lovers, rejoice! If you’ve ever struggled to choose between a fudgy brownie and a chewy cookie, we have the perfect solution. These decadent brownie cookie recipes combine the best of both worlds—rich chocolate flavor with irresistible texture. Get ready to satisfy your sweet tooth and impress everyone with these easy-to-make treats. Let’s dive into these mouthwatering creations that are sure to become your new favorites!

Double Chocolate Chunk Brownie Cookies

Gosh, I still remember the first time I attempted these Double Chocolate Chunk Brownie Cookies—my kitchen looked like a cocoa powder explosion zone, but the result was so worth the mess. There’s something magical about that perfect brownie-cookie hybrid that keeps me baking them whenever I need a quick chocolate fix or want to impress friends with minimal effort.

Ingredients

– Unsalted butter – ½ cup
– Granulated sugar – ¾ cup
– Brown sugar – ½ cup
– Egg – 1 large
– Vanilla extract – 1 tsp
– All-purpose flour – 1 cup
– Cocoa powder – ⅓ cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Semi-sweet chocolate chunks – 1 cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Melt the unsalted butter in a microwave-safe bowl for 45 seconds until fully liquid.
3. Combine the melted butter with granulated sugar and brown sugar in a large mixing bowl.
4. Whisk the mixture vigorously for 2 minutes until it becomes pale and slightly fluffy.
5. Crack the egg into the bowl and add the vanilla extract.
6. Whisk for another 1 minute until the egg is fully incorporated and the mixture is smooth.
7. In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
8. Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined—be careful not to overmix.
9. Fold in the semi-sweet chocolate chunks until evenly distributed throughout the dough.
10. Scoop 1.5-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
11. Bake for 10–12 minutes until the edges are set but the centers still look slightly soft.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Heavenly doesn’t even begin to describe these cookies—they’re fudgy in the center with crisp edges and molten chocolate pockets in every bite. I love serving them slightly warm with a cold glass of milk or crumbling them over vanilla ice cream for an instant dessert upgrade.

Salted Caramel Stuffed Brownie Cookies

Craving something that combines the fudgy goodness of brownies with the chewy delight of cookies? I recently found myself with leftover salted caramel sauce from another baking project and decided to experiment—these salted caramel stuffed brownie cookies were the delicious result that my family now requests weekly.

Ingredients

Brownie Mix – 1 box
Eggs – 2
Vegetable Oil – ½ cup
Salted Caramel Sauce – ½ cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper. 2. In a large mixing bowl, combine the brownie mix, eggs, and vegetable oil until a thick dough forms. 3. Scoop 1 tablespoon of dough and flatten it slightly in your palm. 4. Place 1 teaspoon of salted caramel sauce in the center of the flattened dough. 5. Top with another tablespoon of dough, sealing the edges completely to encase the caramel. 6. Roll the stuffed dough into a smooth ball and place it on the prepared baking sheet, repeating with remaining dough and spacing cookies 2 inches apart. 7. Bake for 10–12 minutes, or until the cookies are set around the edges but still soft in the center. 8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Gooey, rich, and impossibly decadent, these cookies deliver a warm caramel surprise with every bite. Serve them slightly warm with a glass of cold milk for the ultimate treat, or crumble them over vanilla ice cream for an indulgent dessert twist.

Peanut Butter Swirl Brownie Cookies

During my last baking marathon, I accidentally created what might be my new favorite cookie-brownie hybrid when I swirled leftover peanut butter into my brownie batter. These peanut butter swirl brownie cookies combine the best of both worlds—fudgy brownie centers with that irresistible peanut butter ripple throughout.

Ingredients

• Butter – ½ cup
• Sugar – ¾ cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Flour – 1 cup
• Cocoa powder – ⅓ cup
• Baking powder – ½ tsp
• Salt – ¼ tsp
• Peanut butter – ¼ cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Melt the butter in a microwave-safe bowl for 45 seconds until fully liquid.
3. Whisk the sugar into the melted butter until the mixture looks glossy.
4. Beat in the eggs one at a time, waiting until each is fully incorporated before adding the next.
5. Stir in the vanilla extract until evenly distributed throughout the wet ingredients.
6. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt until no streaks remain.
7. Tip: Sift your cocoa powder to avoid lumps for a smoother cookie texture.
8. Gradually fold the dry ingredients into the wet mixture until just combined—be careful not to overmix.
9. Drop tablespoon-sized scoops of dough onto your prepared baking sheets, spacing them 2 inches apart.
10. Warm the peanut butter in the microwave for 15 seconds to make it easier to swirl.
11. Drizzle ½ teaspoon of warmed peanut butter over each cookie dough mound.
12. Use a toothpick to gently swirl the peanut butter into the cookie dough in a circular motion.
13. Tip: Don’t over-swirl or you’ll lose the distinct peanut butter ribbons—3-4 circles per cookie is perfect.
14. Bake for 10-12 minutes until the edges look set but the centers still appear slightly soft.
15. Tip: For extra fudgy cookies, pull them out at the 10-minute mark when they still look underbaked in the center.
16. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Just out of the oven, these cookies deliver that crackly brownie top with gooey pockets of melted peanut butter. The contrast between the rich chocolate and salty-sweet swirls makes them impossible to stop at just one. I love serving them slightly warm with a cold glass of milk for the ultimate comfort food experience.

Red Velvet Brownie Cookies with Cream Cheese Frosting

T
There’s something magical about that first bite of red velvet anything, isn’t there? I first made these cookies for a holiday cookie swap, and they disappeared so fast I barely got to taste one myself—now I always make a double batch to avoid that tragedy!

Ingredients

– All-purpose flour – 1 cup
– Unsweetened cocoa powder – 2 tbsp
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Unsalted butter – ½ cup
– Granulated sugar – ¾ cup
– Brown sugar – ¼ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Red food coloring – 1 tbsp
– White chocolate chips – ½ cup
– Cream cheese – 4 oz
– Powdered sugar – 1 cup
– Milk – 1 tbsp

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl until fully combined.
3. Cream the unsalted butter, granulated sugar, and brown sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in the egg, vanilla extract, and red food coloring until the mixture is uniformly red.
5. Tip: Scrape down the bowl sides with a spatula halfway through mixing to ensure even coloring.
6. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until no dry streaks remain.
7. Fold in the white chocolate chips with a spatula until evenly distributed.
8. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
9. Tip: For perfectly round cookies, roll each portion into a smooth ball between your palms before placing.
10. Bake at 350°F for 10–12 minutes, until the edges are set but centers are still slightly soft.
11. Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
12. Beat the cream cheese and powdered sugar in a clean bowl with an electric mixer on medium speed for 1–2 minutes until smooth.
13. Add the milk and beat for 30 seconds more until the frosting is spreadable.
14. Tip: If frosting is too thick, add another teaspoon of milk; if too thin, add a tablespoon more powdered sugar.
15. Spread a generous layer of frosting onto each cooled cookie.
Just baked, these cookies have a crackly top with a fudgy, brownie-like center that pairs perfectly with the tangy cream cheese frosting. I love serving them stacked high on a vintage plate for parties, or crumbled over vanilla ice cream for an indulgent dessert twist—they never fail to impress!

Mint Chocolate Chip Brownie Cookies

Wandering through my kitchen last week, I found myself craving something that combined the fudgy richness of brownies with the chewy texture of cookies—and thus, these mint chocolate chip brownie cookies were born. They’re the perfect treat for when you can’t decide between a brownie and a cookie, and they come together in just one bowl (my favorite kind of recipe!).

Ingredients

Flour – 1 cup
Cocoa powder – ½ cup
Butter – ½ cup
Sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Mint extract – ½ tsp
Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Melt the butter in a microwave-safe bowl for 45 seconds, then let it cool for 2 minutes.
3. Whisk the sugar into the melted butter until fully combined.
4. Crack the egg into the bowl and whisk vigorously for 1 minute to incorporate air.
5. Stir in the vanilla extract and mint extract until evenly distributed.
6. Sift the flour, cocoa powder, baking soda, and salt directly into the wet ingredients.
7. Fold the dry ingredients into the wet mixture until no flour streaks remain.
8. Mix in the chocolate chips until evenly dispersed throughout the dough.
9. Scoop 1-tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
10. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Don’t skip this step—it helps them set without becoming too crisp!
12. Allow cookies to cool completely on the rack for 15 minutes. During my first test batch, I learned that patience here makes them perfectly chewy. Devouring these straight from the oven is tempting, but the mint-chocolate balance really shines once they’ve cooled. The fudgy centers with crisp edges make them ideal for dunking in cold milk or crumbling over vanilla ice cream for an extra-decadent dessert.

Espresso Dark Chocolate Brownie Cookies

Huddled in my kitchen on a rainy afternoon, I found myself craving something that combined my two great loves: rich coffee and decadent chocolate. That’s when I started playing with this espresso dark chocolate brownie cookie recipe, which has become my go-to when I need a serious pick-me-up. There’s something magical about how the espresso enhances the deep chocolate flavor without overwhelming it.

Ingredients

– All-purpose flour – 1 cup
– Unsalted butter – ½ cup
– Granulated sugar – ¾ cup
– Brown sugar – ½ cup
– Large egg – 1
– Vanilla extract – 1 tsp
– Instant espresso powder – 1 tbsp
– Cocoa powder – ¼ cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Dark chocolate chunks – 1 cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Melt the unsalted butter in a microwave-safe bowl for 45 seconds until fully liquid.
3. Combine the melted butter with granulated sugar and brown sugar in a large mixing bowl.
4. Whisk the mixture vigorously for 2 minutes until it becomes pale and slightly thickened.
5. Add the large egg and vanilla extract to the sugar mixture.
6. Whisk for another minute until the egg is fully incorporated and the mixture is smooth.
7. Sift the all-purpose flour, cocoa powder, instant espresso powder, baking soda, and salt directly into the wet ingredients.
8. Use a spatula to fold the dry ingredients into the wet mixture until just combined.
9. Gently fold in the dark chocolate chunks until evenly distributed throughout the dough.
10. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
11. Bake at 350°F for 10-12 minutes until the edges are set but the centers still look slightly soft.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

You’ll notice these cookies have that perfect brownie-like texture—crispy edges with wonderfully fudgy centers that practically melt in your mouth. The espresso adds this incredible depth that makes the dark chocolate taste even richer, and I love serving them slightly warm with a cold glass of milk for the ultimate comfort treat.

Nutella-Stuffed Brownie Cookies

Oh my goodness, you guys—I nearly burned my entire kitchen down the first time I tried making these, but the resulting Nutella-stuffed brownie cookies were so worth the near-disaster! I was experimenting with ways to combine my two favorite desserts when inspiration struck, and now these fudgy, chocolatey pockets of joy have become my go-to treat for potlucks and bad-day pick-me-ups alike.

Ingredients

Flour – 1 cup
Cocoa powder – ½ cup
Baking soda – ½ tsp
Salt – ½ tsp
Butter – ½ cup
Brown sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Nutella – ½ cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 1 cup flour, ½ cup cocoa powder, ½ tsp baking soda, and ½ tsp salt in a medium bowl until no streaks remain.
3. Beat ½ cup softened butter and ¾ cup brown sugar in a separate bowl with an electric mixer on medium speed for 2 minutes until pale and fluffy.
4. Add 1 egg and 1 tsp vanilla extract to the butter mixture, beating for 1 minute until fully incorporated.
5. Gradually mix the dry ingredients into the wet ingredients on low speed until a thick dough forms.
6. Scoop 1 tablespoon of dough, flatten it slightly in your palm, and place 1 teaspoon of Nutella in the center.
7. Fold the dough edges over the Nutella and roll gently between your palms to form a smooth ball, ensuring no filling is visible. (Tip: Chill the Nutella for 15 minutes beforehand to prevent leaking.)
8. Arrange dough balls 2 inches apart on prepared baking sheets and bake for 10–12 minutes until the tops are crackled but centers still look slightly soft.
9. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack. (Tip: Press a flaky sea salt sprinkle on top right after baking for a sweet-salty contrast.)
10. Repeat with remaining dough, allowing baking sheets to cool completely between batches to avoid spreading. (Tip: Freeze unbaked stuffed dough balls for up to 1 month—bake straight from frozen, adding 1–2 extra minutes.)

As you bite into these cookies, the crisp shell gives way to an intensely fudgy center that oozes warm Nutella—like a brownie and chocolate truffle had the most delicious love child. I love serving them slightly warm with a cold glass of milk or crumbled over vanilla ice cream for an extra-decadent dessert.

White Chocolate Macadamia Brownie Cookies

Zesty and decadent, these white chocolate macadamia brownie cookies combine my two favorite treats into one irresistible bite. I first experimented with this recipe after my husband declared brownies and cookies should have a love child, and now they’re my most requested bake sale contribution. There’s something magical about that fudgy brownie texture meeting chewy cookie perfection.

Ingredients

Flour – 1 cup
Cocoa powder – ½ cup
Baking powder – 1 tsp
Salt – ¼ tsp
Butter – ½ cup
Sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
White chocolate chips – 1 cup
Macadamia nuts – ½ cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Whisk together 1 cup flour, ½ cup cocoa powder, 1 tsp baking powder, and ¼ tsp salt in a medium bowl until fully combined.
3. Cream ½ cup softened butter with ¾ cup sugar in a separate bowl using an electric mixer on medium speed for 2 minutes until light and fluffy.
4. Beat in 1 egg and 1 tsp vanilla extract until the mixture is smooth and well incorporated.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no flour streaks remain.
6. Fold in 1 cup white chocolate chips and ½ cup macadamia nuts with a spatula until evenly distributed throughout the dough.
7. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10-12 minutes until the edges look set but the centers still appear slightly soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

What makes these cookies truly special is their dual personality—they emerge from the oven with crackly tops like brownies but maintain that satisfying cookie chew. The buttery macadamias provide crunch against the creamy white chocolate pockets, creating perfect textural contrast. I love serving them slightly warm with a cold glass of milk or crumbling them over vanilla ice cream for an instant dessert upgrade.

Rocky Road Brownie Cookies with Marshmallows

Aren’t those days when you can’t decide between chewy brownies and gooey cookies just the worst? I had one of those craving standoffs last week, which is how these Rocky Road Brownie Cookies were born in my kitchen—they combine my favorite parts of both treats into one irresistible bite.

Ingredients

Brownie mix – 1 box
Eggs – 2
Vegetable oil – ½ cup
Mini marshmallows – 1 cup
Chocolate chips – ½ cup
Chopped walnuts – ½ cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Pour the brownie mix into a large mixing bowl.
3. Crack the eggs into the bowl with the brownie mix.
4. Add the vegetable oil to the bowl.
5. Stir the mixture with a spatula until just combined—be careful not to overmix, as this keeps the cookies tender (Tip: A few streaks of dry mix are fine!).
6. Fold in the mini marshmallows, chocolate chips, and chopped walnuts until evenly distributed.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
8. Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft (Tip: They’ll firm up as they cool, so don’t overbake for that fudgy texture).
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
10. Cool completely for about 15 minutes to let the marshmallows set (Tip: If you can’t wait, enjoy one warm—the melted marshmallow pockets are divine!). My family devoured these in minutes, marveling at how the crisp edges give way to a fudgy, marshmallow-studded center that screams rocky road. Try crumbling one over vanilla ice cream for an instant sundae upgrade, or pack them for a picnic—they’re sturdy enough to travel but decadent enough to feel like a real treat.

Gluten-Free Fudgy Brownie Cookies

Gluten-free baking used to intimidate me until I discovered these fudgy brownie cookies that satisfy every chocolate craving. I first made these during a rainy afternoon when my niece with celiac was visiting, and now they’re my go-to treat for gluten-free friends. The crackly tops and chewy centers make them impossible to resist straight from the oven.

Ingredients

– Dark chocolate chips – 1 cup
– Unsalted butter – ½ cup
– Granulated sugar – ¾ cup
– Eggs – 2 large
– Almond flour – 1 cup
– Cocoa powder – ¼ cup
– Baking powder – 1 tsp
– Salt – ¼ tsp

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Melt 1 cup dark chocolate chips and ½ cup unsalted butter together in a microwave-safe bowl using 30-second intervals, stirring between each until smooth.
3. Whisk ¾ cup granulated sugar into the warm chocolate mixture until fully incorporated.
4. Beat in 2 large eggs one at a time, mixing thoroughly after each addition until the batter becomes glossy.
5. Sift together 1 cup almond flour, ¼ cup cocoa powder, 1 tsp baking powder, and ¼ tsp salt directly into the wet ingredients.
6. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
7. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake at 350°F for 10-12 minutes until the edges are set but centers still appear slightly soft.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
10. Allow cookies to cool completely for 30 minutes to develop their signature fudgy texture.

Chewy with crackled tops and rich chocolate flavor, these cookies deliver brownie-like decadence in every bite. Crumble them over vanilla ice cream for an indulgent sundae, or enjoy them slightly warm when the centers are still gloriously gooey.

Cheesecake-Stuffed Brownie Cookies

Finally, after months of tweaking my grandma’s brownie recipe, I’ve created what my kids call “the ultimate cookie” – these cheesecake-stuffed beauties that disappear faster than I can bake them. My secret? I always use room temperature cream cheese, which makes the filling impossibly smooth without any lumps.

Ingredients

Brownie Mix – 1 box
Cream Cheese – 8 oz
Egg – 1
Butter – ½ cup
Sugar – ¼ cup
Vanilla Extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, beat the softened cream cheese with sugar and vanilla extract until completely smooth and no lumps remain.
3. In a separate large bowl, combine the brownie mix with melted butter and one egg, stirring until just combined – don’t overmix or your cookies will be tough.
4. Scoop 1 tablespoon of brownie batter and flatten it slightly in your palm.
5. Place 1 teaspoon of cream cheese filling in the center of the flattened brownie batter.
6. Scoop another tablespoon of brownie batter and carefully place it over the cream cheese filling.
7. Gently seal the edges by pressing the bottom and top brownie layers together, making sure no filling is visible.
8. Space the stuffed cookies 2 inches apart on your prepared baking sheets.
9. Bake for 12-14 minutes until the edges look set but the centers still appear slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack – this prevents them from breaking apart while warm.
My favorite thing about these cookies is how the fudgy brownie exterior gives way to that tangy cream cheese surprise inside. They’re fantastic slightly warmed with a scoop of vanilla ice cream, or my personal favorite – crumbled over morning yogurt for a very indulgent breakfast.

Cookie Dough Brownie Cookies

Sometimes I think my oven has a sixth sense for when I’m craving something truly decadent—like these cookie dough brownie cookies that combine my two favorite treats. I actually came up with this recipe after a baking mishap where I accidentally mixed brownie batter into my chocolate chip cookie dough, and the happy accident turned into my most-requested treat!

Ingredients

Butter – ½ cup
Brown sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Flour – 1¼ cups
Cocoa powder – ¼ cup
Baking soda – ½ tsp
Salt – ¼ tsp
Chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Cream together ½ cup softened butter and ¾ cup brown sugar in a large bowl until light and fluffy, about 2-3 minutes.
3. Beat in 1 egg and 1 teaspoon vanilla extract until fully incorporated.
4. Whisk together 1¼ cups flour, ¼ cup cocoa powder, ½ teaspoon baking soda, and ¼ teaspoon salt in a separate bowl.
5. Gradually mix the dry ingredients into the wet ingredients until just combined—be careful not to overmix.
6. Fold in 1 cup chocolate chips until evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough and roll into balls, placing them 2 inches apart on prepared baking sheets.
8. Bake for 10-12 minutes until the edges are set but centers still look slightly underdone.
9. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack. On your first bite, you’ll notice the fudgy brownie center gives way to that classic cookie dough texture we all love. I sometimes sandwich a scoop of vanilla ice cream between two warm cookies for the ultimate dessert experience, or crumble them over morning yogurt for a breakfast treat that feels delightfully indulgent.

Raspberry Swirl Brownie Cookies

Zesty doesn’t even begin to describe the excitement I felt when I first pulled these raspberry swirl brownie cookies out of the oven—they’re the perfect marriage of fudgy brownie and chewy cookie that I’ve been craving since my last baking marathon. I actually created this recipe after my daughter declared regular brownies “too boring” and cookies “not chocolatey enough,” so this hybrid was born out of pure kitchen rebellion. Now, they’re my go-to when I need a quick chocolate fix that still feels special enough to share with friends.

Ingredients

– Butter – ½ cup
– Sugar – ¾ cup
– Egg – 1
– Vanilla extract – 1 tsp
– Flour – 1 cup
– Cocoa powder – ⅓ cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Raspberry jam – ¼ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Melt the butter in a microwave-safe bowl for 45 seconds until fully liquid.
3. Whisk the sugar into the melted butter until the mixture becomes smooth and glossy.
4. Beat in the egg and vanilla extract until fully incorporated and the mixture lightens slightly in color.
5. Sift together the flour, cocoa powder, baking soda, and salt directly into the wet ingredients.
6. Fold the dry ingredients into the wet mixture until no flour streaks remain, being careful not to overmix.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Make a small indentation in the center of each cookie dough portion using your thumb.
9. Spoon ½ teaspoon of raspberry jam into each indentation.
10. Use a toothpick to gently swirl the jam into the cookie dough, creating a marbled pattern.
11. Bake for 10-12 minutes until the edges are set but the centers still look slightly soft.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
The contrast between the fudgy chocolate base and the bright, tart raspberry swirl is absolutely magical—they’re chewy around the edges with a slightly crackly top that gives way to that gorgeous jammy center. I love serving these slightly warm with a cold glass of milk, or crumbled over vanilla ice cream for an instant dessert upgrade that always impresses.

S’mores Brownie Cookies with Graham Cracker Crumbs

Perfectly capturing that cozy campfire feeling, I first dreamed up these s’mores brownie cookies during a rainy weekend when my kids were begging for s’mores but we were stuck indoors. There’s something magical about combining the nostalgic flavors of graham crackers, chocolate, and marshmallows into a portable cookie form that makes everyone in my family fight over the last one straight from the baking sheet.

Ingredients

• Butter – ½ cup
• Sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Flour – 1 cup
• Cocoa powder – ⅓ cup
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Graham cracker crumbs – ¾ cup
• Chocolate chips – 1 cup
• Mini marshmallows – 1 cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat the butter and sugar together in a large bowl for exactly 2 minutes until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, then mix for 1 more minute until fully incorporated.
4. Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid tough cookies.
6. Fold in the graham cracker crumbs, chocolate chips, and mini marshmallows until evenly distributed.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until the edges are set but centers still look slightly underbaked for fudgy texture.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Check cookie bottoms for light golden brown color to ensure proper baking before removing from pans.

Zesty with crackly tops and chewy centers, these cookies deliver that perfect s’mores experience with every bite. I love serving them slightly warm with a cold glass of milk, or crumbling them over vanilla ice cream for an extra-indulgent dessert that makes any Tuesday feel like a camping adventure.

Pumpkin Spice Brownie Cookies

Holiday baking season always gets me excited to experiment with classic flavors, and this year I’m combining two favorites into one irresistible treat. Honestly, I used to make separate pumpkin cookies and brownies until my daughter suggested merging them during our annual fall baking marathon. Now these pumpkin spice brownie cookies have become our new tradition that fills the house with the most wonderful autumn aroma.

Ingredients

– All-purpose flour – 1 cup
– Unsweetened cocoa powder – ½ cup
– Pumpkin puree – ¾ cup
– Brown sugar – 1 cup
– Butter – ½ cup
– Egg – 1
– Pumpkin pie spice – 2 tsp
– Baking soda – 1 tsp
– Salt – ¼ tsp
– Semi-sweet chocolate chips – 1 cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Melt the butter in a microwave-safe bowl for 45 seconds until completely liquid.
3. Whisk together the melted butter and brown sugar in a large mixing bowl for 2 minutes until smooth.
4. Beat in the egg and pumpkin puree until fully incorporated.
5. Sift the flour, cocoa powder, baking soda, pumpkin pie spice, and salt directly into the wet ingredients.
6. Fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain.
7. Stir in the chocolate chips until evenly distributed throughout the dough.
8. Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes until the edges look set but centers still appear slightly soft.
10. Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack. Knowing these cookies will satisfy both pumpkin spice lovers and chocolate enthusiasts makes them perfect for holiday gatherings. They emerge with that classic brownie crackle top while staying wonderfully chewy inside, and I love serving them slightly warm with a cold glass of milk for the ultimate comfort food experience.

Almond Joy Brownie Cookies with Coconut

Holiday baking always brings back memories of my grandmother’s kitchen, where the scent of toasted coconut and chocolate filled the air. I’ve taken her love for Almond Joy candies and transformed it into these fudgy brownie cookies that are impossible to resist. They’re my go-to treat for potlucks because they disappear faster than I can plate them!

Ingredients

– Unsalted butter – ½ cup
– Granulated sugar – ¾ cup
– Egg – 1
– Vanilla extract – 1 tsp
– All-purpose flour – 1 cup
– Cocoa powder – ⅓ cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Sweetened shredded coconut – ⅔ cup
– Semi-sweet chocolate chips – ½ cup
– Sliced almonds – ¼ cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Melt the unsalted butter in a microwave-safe bowl for 45 seconds until fully liquid.
3. Tip: Let the melted butter cool for 2 minutes before mixing to avoid cooking the egg.
4. Whisk the granulated sugar into the melted butter until smooth.
5. Crack the egg into the bowl and add the vanilla extract, then whisk vigorously for 1 minute until pale and slightly thickened.
6. In a separate bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt with a fork.
7. Gradually stir the dry ingredients into the wet mixture until no flour streaks remain.
8. Fold in the sweetened shredded coconut, semi-sweet chocolate chips, and sliced almonds until evenly distributed.
9. Scoop 1½ tablespoons of dough per cookie, spacing them 2 inches apart on the baking sheets.
10. Tip: Gently flatten each dough ball with your palm to ensure even baking.
11. Bake for 10–12 minutes, until the edges look set but the centers are still soft.
12. Tip: Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack—this helps them firm up without overbaking.
13. Repeat with remaining dough, using cooled baking sheets for best results.

Decadently fudgy with a crackly top, these cookies deliver a chewy bite from the coconut and a satisfying crunch from the almonds. I love serving them slightly warm with a drizzle of melted chocolate for an extra indulgent twist, or crumbled over vanilla ice cream for a quick dessert upgrade.

Oreo-Stuffed Brownie Cookies

Picture this: it’s a rainy Sunday afternoon, and my sweet tooth is calling the shots—I’m craving something that combines my two favorite treats, brownies and cookies, with a surprise inside. Oreo-stuffed brownie cookies are my go-to when I want to impress friends without spending hours in the kitchen; they’re fudgy, decadent, and always disappear faster than I can snap a photo for the blog.

Ingredients

• Brownie mix – 1 box (18.3 oz)
• Eggs – 2
• Vegetable oil – ½ cup
• Oreo cookies – 12

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the brownie mix, eggs, and vegetable oil until a thick dough forms. Tip: Don’t overmix—just stir until no dry spots remain to keep the cookies tender.
3. Scoop 2 tablespoons of dough and flatten it slightly in your palm.
4. Place one Oreo cookie in the center of the flattened dough.
5. Wrap the dough completely around the Oreo, sealing edges tightly to prevent leaking.
6. Repeat with remaining dough and Oreos, spacing cookies 2 inches apart on the baking sheet. Tip: Chill the stuffed dough balls for 10 minutes if your kitchen is warm—this helps them hold their shape while baking.
7. Bake for 10–12 minutes, until the tops look set and edges are slightly cracked.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Tip: They’ll be soft initially but firm up as they cool, so resist the urge to move them too soon.

Nothing beats biting into these warm cookies and hitting that crunchy Oreo center surrounded by chewy brownie goodness. I love serving them slightly warm with a cold glass of milk or crumbling them over vanilla ice cream for an extra-indulgent dessert—trust me, they’re as fun to make as they are to eat!

Vegan Fudgy Brownie Cookies

Oh my goodness, you guys—I’ve been dreaming about a cookie that’s chewy, fudgy, and totally vegan, and after a few hilarious kitchen experiments (including one batch that spread into a single giant cookie), I finally nailed it. These Vegan Fudgy Brownie Cookies are my new obsession, and I’m so excited to share them with you. They’re perfect for when you need a quick chocolate fix but want something a little fancier than a plain brownie.

Ingredients

– All-purpose flour – 1 cup
– Cocoa powder – ½ cup
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Coconut oil – ½ cup
– Maple syrup – ¾ cup
– Vanilla extract – 1 tsp
– Vegan chocolate chips – ½ cup

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until no lumps remain.
3. In a separate large bowl, melt the coconut oil in the microwave for 30 seconds or until fully liquid.
4. Stir the maple syrup and vanilla extract into the melted coconut oil until the mixture is smooth and glossy.
5. Tip: If the oil and syrup separate, whisk vigorously—this ensures your cookies won’t be greasy.
6. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined.
7. Fold in the vegan chocolate chips until evenly distributed throughout the dough.
8. Scoop 1-tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
9. Tip: Gently flatten each dough ball slightly with your palm for a more even bake.
10. Bake for 10–12 minutes, or until the edges are set but the centers still look slightly soft.
11. Tip: For extra fudginess, pull the cookies out at the 10-minute mark—they’ll firm up as they cool.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

But let me tell you, these cookies are everything—crisp on the outside, gooey in the middle, with deep chocolate flavor that’s not too sweet. I love crumbling them over vegan ice cream or just enjoying one with a cold glass of almond milk while pretending I’m at a fancy bakery.

Summary

These 18 decadent brownie cookie recipes offer the ultimate fudgy treat for every chocolate craving. Whether you prefer classic fudgy, chewy edges, or mix-ins, there’s a perfect recipe waiting for you. We’d love to hear which one becomes your new favorite—leave a comment below and don’t forget to share these irresistible recipes on Pinterest for fellow bakers to enjoy!