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Brownie Cookies!

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

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! 

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!

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! 

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 Crunchie 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 whatever you like inside them!

I went for white 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. 

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. You wouldn’t think that there’s only two people in our house. 

Usually I give my bakes away to family, friends, or my husbands 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! 
4.91 from 11 votes
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

Ingredients

  • 115 g Unsalted Butter/Stork
  • 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

Instructions

  • Preheat the oven to 200C/180C Fan/Gas Mark 5, and line two large trays with parchment paper.
  • Melt the butter until liquid.
  • 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.

Notes

  • 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 (affiliate link) 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. 
Nutrition Facts
Brownie Cookies!
Amount Per Serving
Calories 233 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 40mg13%
Sodium 19mg1%
Potassium 88mg3%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 22g24%
Protein 3g6%
Vitamin A 253IU5%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

40 Comments

  • Dannii
    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?

    Reply
    • Jane's Patisserie
      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.

  • Sophie Fellows
    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. ❤️

    Reply
  • Amelia
    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

    Reply
  • Lesley Emberson
    September 27, 2020 at 2:27 pm

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

    Reply
    • Jane's Patisserie
      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

  • Avril heron
    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

    Reply
  • Maz
    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!

    Reply
    • Jane's Patisserie
      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

  • Holly Haith
    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

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

      Not with these – the batter is too soft x

  • Heather Savory
    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 😊.

    Reply
  • U
    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?

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

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

  • Amy Holbert
    September 21, 2020 at 5:31 pm

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

    Reply
  • Abbie
    September 20, 2020 at 8:28 pm

    5 stars
    Absolutely amazing!

    Reply
  • Nic | Nic's Adventures & Bakes
    September 19, 2020 at 9:23 pm

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

    Reply
  • Rachel
    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

    Reply
    • Jane's Patisserie
      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

  • Antonia Turner
    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 🙁

    Reply
    • Jane's Patisserie
      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

  • Sam Wood
    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!

    Reply
    • Jane's Patisserie
      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

  • Lexi Wilson
    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

    Reply
  • Fal
    September 19, 2020 at 2:08 pm

    5 stars
    Hi
    Can I use this recipe for cookie cake?

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

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

  • Danielle
    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?

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

      Spoons, but they may be less uniform!

  • Kath
    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

    Reply
  • Laura
    September 19, 2020 at 11:05 am

    5 stars
    Just baked these and they are amazing 👍

    Reply
  • Cheyenne
    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

    Reply
    • Jane's Patisserie
      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

  • Becky
    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.

    Reply
    • Jane's Patisserie
      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

  • Sapna
    September 19, 2020 at 8:39 am

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

    Reply
    • Jane's Patisserie
      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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