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Easy and delicious brownie cookies – the gooey softness of a brownie, mixed with the delicious of a cookie! 

Brownie cookies

Shall we start this blog post by saying it’s been nearly two months since I have posted a cookie recipe, and I have missed them. I love them. I love all things cookie related, and I am entirely OBSESSED. So, here’s another…. BROWNIE COOKIES! 

After asking for requests, I realised so many of you wanted a brownie related bake, but also so many wanted a cookie related bake… so I thought why not combine the two?! I have so many cookie recipes on my blog now… but nothing like this!

NYC cookies vs brownie cookies

My NYC cookies have absolutely stolen the show recently with so many of you baking them that I genuinely can’t keep up – my NYC chocolate chip cookies have become the highest rated blog post on here, and my triple chocolate NYC cookies are quickly catching up. 

Those cookies are designed to be a cookie, they are designed to have that texture that you want… whereas these? They are literally mini brownies, but in the shape of a cookie. It’s like the ultimate combination of delicious! Honestly they are just so soft. 


The base recipe is fairly similar to a genuine mash up of a cookie and brownie mix. Not as many eggs as a full brownie mix, but more than just cookies. The other measurements are different, the texture when you mix it is different – but so so good. 

If you are after a crunchy cookie, these are 100% NOT the ones for you. These are designed to have a soft centre, and almost be cake like I guess you could say! The base mixture is so incredibly easy to make and you can just whack in some chocolate chips to make them lovely and gooey. 

You can see from the photos that they are softer cookies, and you can see how perfect they would be fresh out of the oven. I always have to say that cookies last a certain amount of time, but seriously these were eaten SO QUICKLY. 


The base brownie mixture is different because I use cocoa powder to flavour the brownie mixture, compared to melted chocolate in my actual brownies. You can’t afford to have the mixture as wet as a normal brownie mixture, so these are perfect. 

I then went for white chocolate chips and milk chocolate chips this time as I love how they look because of it, but you can use all dark, milk, white, chocolate orange, you can add some nuts etc! I just like the chocolate chips as it adds to the gooey texture. 

If you didn’t want to add any chocolate chips that is totally okay – you will make a few less cookies, and they won’t be as gooey, but they will be a lovely soft chocolate cookie all the same. 

Tips & Tricks 

  • You can use any type of chocolate chip in these. I used a mixture of milk and white chocolate.
  • You can use light brown sugar, or dark brown sugar in place of the granulated sugar.
  • These cookie scoops are ideal for the job and have three sizes! I use the middle 5cm size for these cookies.
  • These will last for 4-5 days after baking, but honestly they will be eaten before then. 

Usually I give my bakes away to family, friends, or my work colleagues… but these I didn’t want to share. You can find the recipe below! Any questions, leave a comment below! x

Brownie Cookies!

Easy and delicious brownie cookies – the gooey softness of a brownie, mixed with the delicious of a cookie! 
Print Pin Rate
Category: Cookies
Type: Cookies
Keyword: Brownies
Prep Time: 20 minutes
Cook Time: 10 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Servings: 15 Cookies
Author: Jane's Patisserie


  • 115 g unsalted butter
  • 200 g white granulated sugar
  • 50 g cocoa powder
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 175 g plain flour
  • 1/2 tsp baking powder
  • Pinch of salt
  • 200-300 g chocolate chips/chunks


  • Preheat the oven to 200C/180C fan/gas mark 5, and line two large trays with parchment paper.
  • Melt the butter until liquid.
  • Add the melted butter, sugar and cocoa powder to a bowl, and beat for a couple of minutes.
  • Add in your eggs and vanilla extract and beat again.
  • Add in the plain flour, baking powder and salt and beat until a brownie looking cookie dough is formed.
  • Add in the chocolate chips and fold through.
  • Scoop/portion your batter onto the trays. A 5cm ice cream/cookie scoop works well as the mixture is quite soft!
  • Bake the cookies in the oven for 10-12 minutes. They should spread slightly, but not too much.
  • Once baked, let them cool slightly, but they are best enjoyed warm.


  • You can use any type of chocolate chip in these. I used a mixture of milk and white chocolate. 
  • You can use light brown sugar, or dark brown sugar in place of the granulated sugar.
  • These cookie scoops are ideal for the job and have three sizes! I use the middle size for these cookies.
  • These will last for 4-5 days after baking, but honestly they will be eaten before then. 


Find my other Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Ben on March 12, 2024 at 7:56 pm

    5 stars
    These were delicious straight out of the oven, but after a few hours they’ve gone rock hard so had to microwave them to make them soft again. Did I just over bake them?

  2. Jenni on June 9, 2023 at 12:23 pm

    5 stars
    Beautiful made these many of times defnetly a favourite in thos House

    • Jane's Patisserie on June 12, 2023 at 4:51 pm

      So glad! x

    • Katy on July 10, 2023 at 4:18 pm

      Could these be cooked in the air fryer?

  3. Donna on May 15, 2023 at 1:41 pm

    I can’t reply to Mrs Bakers message, to find out how she made these brownie biscuits gluten free & vegan to ask her what she substituted for the egg. I wonder if she used “No Egg” powder or a flax/chia egg. My daughter is anaphylactic with eggs. This recipe sounds delicious 😋

  4. Fiona on May 6, 2023 at 2:59 pm

    My mix spread a little more than picture if i chill
    them before cooking would it prevent them from
    spreading as much.

    • Gabrielle on January 3, 2024 at 3:25 pm

      You may have overbeat the eggs after adding thm in. The more air you beat into the eggs, the more a cookie will spread. If that’s the case then chilling it won’t help much.

  5. Mel on March 31, 2023 at 2:27 pm

    5 stars
    These cookies always turn out beautifully! I would like to make a blondie cookie but on trying the recipe without the cocoa, the mixture was thinner. I tried adding more flour (50g) but it didn’t work and the cookies didn’t really work out as well (although they tasted great.) I also use three types of chocolate. Any ideas? Thank you!

  6. Cerys on March 19, 2023 at 4:01 pm

    5 stars
    These cookies are so nice! Really gooey and chocolates 🍫 😋
    Was a bit worried about how thin the mixture was, but they turned out great! Thanks for the recipe 😊

  7. Chocakelover on February 18, 2023 at 10:42 am

    Is there alot of mixing?, If it doesn’t require too much can I use a handheld whisk instead of electric?

    • Jane's Patisserie on February 27, 2023 at 3:59 pm

      Hiya! This should be fine! Enjoy! x

  8. Punam on January 28, 2023 at 2:32 pm

    Hey just wanted to ask, can these be baked in an airfryer? If so, what temp and time please.

  9. Jane Husbands on January 28, 2023 at 10:14 am

    I love that no fancy ingredients are needed for your recipes! Whenever I want to try one I always have everything in my pantry already. Great work Jane x

  10. Sarah on November 25, 2022 at 9:19 pm

    5 stars
    I made these with my sister and they turned out great! I would definitely be making another batch soon. If you are thinking abt making this recipe, expect a texture that is 100% brownie-like, just in cookie form.

  11. Dolores on July 20, 2022 at 11:38 am

    Hi Jane these look amazing like all your recipes. Can yu add nuts and if so how much please

    • Jane's Patisserie on July 26, 2022 at 2:39 pm

      Hiya! Its absolutely worth a go – try removing some chocolate chips and replacing with the nuts to the same weight! Hope this helps! x

  12. Mel on April 10, 2022 at 7:48 pm

    5 stars
    Absolutely fantastic recipe – just like your lotus cheesecake 😊 I tried these at a friend’s last week and couldn’t resist making a batch myself. I was out of white sugar so used soft brown instead and they worked out beautifully. Thank you.

  13. Kelly on March 19, 2022 at 9:50 pm

    5 stars
    Can this recipe be used to make one large cookie (like 8” in size)? If so what would the bake time be for that please?

  14. Emma on February 15, 2022 at 12:42 pm

    5 stars
    Such a fab recipe
    How much dessicated coconut would you use as an alternative flavour profile? Would you remove any flour or coco to compensate? Thanks

  15. Emma on February 10, 2022 at 9:35 pm

    5 stars
    These are best thing I have made and eaten in a long time. Super delicious, great recipe and clear instructions.
    All of your recipes are superb and I so enjoy trying them out.

  16. Gina Silverman on August 13, 2021 at 8:01 pm

    I love your recipes! I saw it it best to bake then freeze. How long would you recommend baking from frozen (If they are already baked)! Thanks 🙂

    • Jane's Patisserie on August 31, 2021 at 1:37 pm

      Hiya! I recommend just freezing the cookie dough and then just adding 2-3 minutes to the baking time and keep an eye on it! x

  17. Eva on July 19, 2021 at 1:04 pm

    5 stars
    These are the best brownie cookies ever!!!!!!!!!
    my brother and I love these thanks for the recipe!!!!!!!!

    • Samantha on January 9, 2022 at 5:35 pm

      5 stars
      Best ever 😋

  18. Danielle on March 15, 2021 at 1:58 pm

    I love these brownie cookies but my boyfriend is coeliac. Would I be able to make these gluten free?

    • Jane's Patisserie on March 23, 2021 at 3:19 pm

      I’m afraid I haven’t tested these ones GF!

    • Mrs Bake on July 21, 2021 at 8:01 pm

      I have made these gluten free and a vegan version, and you would never know. Tried them on some friends before telling them they where vegan. Could not tell the difference. Hope this helps.

    • Olivia on July 24, 2021 at 9:43 pm

      I’ve swapped the flour to gluten free

    • Debbie on March 14, 2022 at 7:43 am

      I make them GF for my friend and they turn out well

  19. Jessica on March 2, 2021 at 12:45 pm

    Could I use milk as an egg substitute? If so how much? 75mls per egg?

  20. SS on February 20, 2021 at 12:14 pm

    5 stars
    Made this with my little brother and sister, turned out wonderful! We used leftover melted butter from making dinner that was a tad burnt but didn’t want to put it to waste! Still the taste was great, and they loved the chocolateness… Thank you

  21. Shelina Begum on February 18, 2021 at 12:01 am

    5 stars
    I loved these brownie cookies! I was wondering can I freeze the cookie mixture before baking? If so how long can I freeze the mixture for?

    • Jane's Patisserie on February 18, 2021 at 8:26 pm

      Not for these as the batter is too soft – I would freeze after baking!

  22. Britt on December 17, 2020 at 9:22 pm

    5 stars
    Hi! I’m making these cookies to go with my christmas cards to my friends this year and they look so good! However, i know my boyfriend is not a huge fan of brownies and I was wondering if I could leave out the cocoa powder from a part of the recipe and make regular chocolate chip cookies with that? I don’t have the ingredients to make two recipies.. thanks in advance!♥️

    • Jane's Patisserie on December 18, 2020 at 9:59 am

      This recipe really is designed to be brownie style and I can’t imagine it would be that nice without? I would recommend my NYC Chocolate chip cookies by far over these without cocoa powder x

  23. Carleanne O'Donoghue on December 13, 2020 at 3:13 pm

    How much orange extract would you use to make them chocolate orange brownie cookies?

    • Jane's Patisserie on December 13, 2020 at 4:18 pm

      It depends how orangey you like it, but 1tsp!

  24. Erin on December 7, 2020 at 11:20 pm

    5 stars
    Loved these!

  25. Yasmin on December 6, 2020 at 12:17 pm

    Can you recommend a scop for the cookie recipes? I’d like to get my cookies more or less the same size. Thanks

    • Yasmin on December 6, 2020 at 12:17 pm

      I mean “scoop” :))

    • Jane's Patisserie on December 6, 2020 at 2:41 pm

      Any 5cm scoop is good!

  26. Kim on November 26, 2020 at 11:01 am

    5 stars
    I love this recipe, it is so easy and like all of your recipes they just work perfectly every time. After making it several times, I experimented and made a peanut butter cups version. Now a firm favourite. Please could we get a few more peanut butter recipes?

  27. Libby on November 24, 2020 at 1:38 pm

    I was hoping to use one of your recipes for a “homemade cookie jar” for christmas gifts this year. As all the dry ingredients would be in a jar together would this recipe work? or do you have any suggestions for ones that would work.
    Love all of your recipes!
    Thank you!

    • Jane's Patisserie on November 24, 2020 at 4:35 pm

      I don’t have any cookie recipes that are a throw it all in at once recipe (because I find sometimes it doesn’t mix okay) – but it may still work fine! x

  28. Natasha on November 16, 2020 at 7:20 pm

    5 stars
    Best brownie cookie recipe ever. I just can’t get enough. These are most definitely my downfall in my weight loss journey! 3 stone down but I think I’m putting some of that back on 😂

  29. Marianne Rolfe on November 12, 2020 at 9:48 pm

    5 stars
    Hello Jane,
    I ‘winged it’ and used light brown sugar in the recipe and my son loved them. 😊😘

    • Fiona on January 25, 2021 at 7:31 pm

      5 stars
      These were amazing, already made them a few times and will definitely be making them more. I would definitely recommend!

  30. Sophie on November 8, 2020 at 12:29 pm

    5 stars
    These brownies are delicious. So easy to make and so worth it. I’ve made them 4 times now and I love making them. Definitely keeping this recipe.

  31. Tina on October 31, 2020 at 9:02 pm

    Can you make the batter ahead of schedule and leave (tightly covered with cling film for around 4-5 hours) at room temperature till ready to bake?

    • Jane's Patisserie on October 31, 2020 at 9:58 pm

      I would leave it in the fridge, not room temp!

    • Verity Gray on July 6, 2021 at 4:37 pm

      Can these be frozen so I can make them ahead of time?

    • Jane's Patisserie on July 8, 2021 at 6:46 pm

      Yes, they can be frozen after baking!

  32. Dannii on October 20, 2020 at 11:27 am

    4 stars
    Mmh, not sure if I have done this right. I used exactly what you said in the recipe but the mixture is a big lump. Hard to scoop. I baked for 12 min and it looks raw…like its not baked at all.
    What did I do wrong?

    • Jane's Patisserie on October 21, 2020 at 11:34 am

      That definitely sounds like something has been measured incorrectly – this mixture is a lot wetter than my normal cookie recipes because of two eggs etc! However, all cookies will continue to bake whilst cooling, so they definitely don’t need longer in the oven.

  33. Sophie Fellows on October 8, 2020 at 12:19 pm

    5 stars
    Amazing brownie recipe, soo delicious. I’m not the best at baking and it was soo easy to follow. Definitely going to get my family and friends to try them. ❤️

  34. Amelia on October 3, 2020 at 11:02 am

    Hello, if using a spoon to portion these how much mixture shall I use, one table spoon? Thank you x

  35. Lesley Emberson on September 27, 2020 at 2:27 pm

    Brilliant recipe. Would it be ok to leave out the cocoa powder?

    • Jane's Patisserie on September 27, 2020 at 4:42 pm

      You definitely can’t leave it out as it’s quite integral to the bake, and I would recommend my other cookie recipes x

  36. Avril heron on September 25, 2020 at 9:57 pm

    5 stars
    Ohh I tried these tonite deffo use this recipe again so easy to make love following your Instagram love trying your recipes

  37. Maz on September 24, 2020 at 12:47 pm

    These are delicious but the mix was so wet that they spread out very thinly, not like the pic. Need to buy some medium eggs for next time!

    • Jane's Patisserie on September 24, 2020 at 4:08 pm

      Its meant to be a thick gloopy mixture almost, so the chances are yes it had too much moisture x

  38. Holly Haith on September 22, 2020 at 10:25 am

    5 stars
    Do you think you could put something inside to make them like a stuffed cookie e.g an Oreo or kinder bueno? Thanks x

    • Jane's Patisserie on September 22, 2020 at 11:55 am

      Not with these – the batter is too soft x

  39. Heather Savory on September 21, 2020 at 8:24 pm

    Saw the recipe on Saturday and have made them tonight. Very easy to make and look fantastic. Really looking forward to trying them once they have cooled down enough. Thank you 😊.

  40. U on September 21, 2020 at 5:56 pm

    Hi Jane,
    When you say beat, what attachment do you mean I should use? the whisk attachment? – or the one normally used for making cookies?

    • Jane's Patisserie on September 22, 2020 at 9:10 am

      A beater attachment – the name depends on the mixer, but not the whisk!

  41. Amy Holbert on September 21, 2020 at 5:31 pm

    5 stars
    Just made these and they were AMAZING!! Will definitely make again!

  42. Abbie on September 20, 2020 at 8:28 pm

    5 stars
    Absolutely amazing!

  43. Nic | Nic's Adventures & Bakes on September 19, 2020 at 9:23 pm

    5 stars
    Thanks for sharing these cookies, they look amazing 🙂

  44. Rachel on September 19, 2020 at 9:01 pm

    Hi Jane, is it ok to make these in my mixer at all stages – I.e. when I bake brownies I would gently fold in the flour rather than use my mixer but if I can use the mixer, it’s certainly easier. Thanks

    • Jane's Patisserie on September 20, 2020 at 11:54 am

      For these you can – it doesn’t take much mixing at all, but these can be used in a mixer x

  45. Antonia Turner on September 19, 2020 at 8:26 pm

    I don’t know why but mine have spread so much they are incredibly thin and not cookie like at all 🙁

    • Jane's Patisserie on September 20, 2020 at 11:55 am

      That can happen due to the butter, or too much egg – they do also need to be put in the oven straight away but the mixture should be lovely and thick like a thick cake mix so shouldn’t spread too quickly x

  46. Sam Wood on September 19, 2020 at 6:24 pm

    What would you recommend to use as a vegan egg substitute for this mixture? Flax eggs? I’m always telling my friends about your amazing cookie recipes and would love to bake these for my friends, one of whom is vegan!

    • Jane's Patisserie on September 19, 2020 at 7:24 pm

      Yes I reckon flaxseed – it works well in other cookie recipes so I don’t see why it wouldn’t work for these!! x

  47. Lexi Wilson on September 19, 2020 at 6:15 pm

    5 stars
    I made these today. They are absolutely amazing. Most of them have already gone. Certainly a hit in our house. Thank you for your amazing recipes Jane x

  48. Fal on September 19, 2020 at 2:08 pm

    5 stars
    Can I use this recipe for cookie cake?

    • Jane's Patisserie on September 19, 2020 at 7:26 pm

      I would recommend my cookie bars or cookie cakes already on my blog personally x

  49. Danielle on September 19, 2020 at 1:59 pm

    I can’t wait to try these! What would be a good alternative if you don’t have a scoop?

    • Jane's Patisserie on September 19, 2020 at 7:26 pm

      Spoons, but they may be less uniform!

  50. Kath on September 19, 2020 at 11:44 am

    5 stars
    Thank you Jane!

    I have been searching for the perfect brownie cookie recipe that doesn’t use cup measurements for what seems like forever and you have totally delivered with this one! Chocolatey, gooey, deliciousness that is so easy to make – absolute perfection! x

  51. Laura on September 19, 2020 at 11:05 am

    5 stars
    Just baked these and they are amazing 👍

  52. Cheyenne on September 19, 2020 at 10:02 am

    Can I freeze these before cooking, like other cookie recipes?
    They look amazing can’t wait to try

    • Jane's Patisserie on September 19, 2020 at 11:19 am

      As this mixture is a lot softer and a brownie like consistency I wouldn’t recommend it – they can be frozen once baked however. x

  53. Becky on September 19, 2020 at 9:15 am

    Can you freeze these before baking? I love making (and eating!) your cookie recipes and I tend to hand them out frozen so friends and family can enjoy them warm too.

    • Jane's Patisserie on September 19, 2020 at 11:19 am

      As this mixture is a lot softer and a brownie like consistency I wouldn’t recommend it – they can be frozen once baked however. x

  54. Sapna on September 19, 2020 at 8:39 am

    Al your recipes are so delicious! Is it possible to freeze these before baking? Thanks!

    • Jane's Patisserie on September 19, 2020 at 11:19 am

      As this mixture is a lot softer and a brownie like consistency I wouldn’t recommend it – they can be frozen once baked however. x

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