Meltaway brownie cookies are ultra-soft, fudgy, and loaded with rich chocolate flavor. They combine the best of brownies and cookies in one decadent bite. This guide will cover everything from ingredients to expert baking tips.
Table of Contents
Why You’ll Love These Cookies
- Deeply Fudgy & Delightfully Chewy – Like the gooey heart of a perfect brownie.
- Effortless to Prepare – No special tools needed.
- Intensely Chocolatey – Crafted with real cocoa and luscious melted chocolate.
- Perfect for Any Occasion – Great for parties, gifts, or a personal treat.
Ingredients for the Perfect Meltaway Brownie Cookies
| Ingredient | Purpose in Recipe |
|---|---|
| Unsweetened Cocoa Powder | Provides deep chocolate flavor. |
| Melted Chocolate | Enhances richness and fudginess. |
| Brown Sugar | Adds moisture and a hint of caramel. |
| Butter | Ensures tenderness and a soft texture. |
| Eggs | Binds ingredients and gives structure. |
| Vanilla Extract | Enhances chocolate flavor. |
| Baking Powder | Creates slight lift and softness. |
| All-Purpose Flour | Provides structure without making them cakey. |
| Sea Salt | Balances sweetness and deepens flavor. |
How to Make Meltaway Brownie Cookies
Step 1: Prep Your Ingredients
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Combine the chocolate and butter in a pan, stirring until the mixture is smooth.
Step 2: Mix the Dough
- In a mixing bowl, combine the cocoa powder, flour, baking powder, and salt, and whisk until well blended.
- In another bowl, beat eggs and brown sugar until creamy.
- Add the melted chocolate mixture and vanilla extract, then stir to combine.
- Slowly incorporate the dry ingredients, mixing until a soft dough forms.
Step 3: Chill & Scoop
- Let the dough chill for 30 minutes to enhance flavor and texture.
- Scoop dough onto the prepared baking sheet, spacing evenly.
Step 4: Bake to Perfection
- Bake for 8-10 minutes, or until the edges are firm while the centers stay soft.
- Allow the cookies to cool for 5 minutes before moving them to a wire rack.
Flavor Variations & Add-Ins
- Chocolate Marshmallow Swirl Cookies – Add mini marshmallows for a gooey twist.
- Peanut Butter Brownie Swirl Cookies – Swirl in peanut butter for a nutty contrast.
- Rocky Road Cookies – Mix in nuts and chocolate chunks for added crunch.
Expert Tips for the Best Brownie Cookies
- Use High-Quality Chocolate – The better the chocolate, the richer the cookies.
- Don’t Overbake – The cookies should still look slightly underdone when you remove them from the oven.
- Chill the Dough – This prevents spreading and ensures a thick, chewy texture.
Looking for an even easier way to enjoy brownie cookies? Try this simple recipe using a brownie mix: Easy Brownie Mix Cookies
FAQs
How do I store meltaway brownie cookies?
Keep the meltaway brownie cookies in an airtight container at room temperature for up to 5 days.
Can I freeze meltaway brownie cookies?
Yes! Freeze in a single layer before transferring to a bag for up to 3 months.
What makes these cookies “meltaway”?
The high fat content from butter and chocolate creates a tender, melt-in-your-mouth texture.
Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend for a similar result.
Meltaway Brownie Cookies
Meltaway brownie cookies combine the richness of brownies with the chewiness of cookies, creating a soft, fudgy treat that melts in your mouth.
Ingredients
- ½ cup unsweetened cocoa powder
- 4 oz melted chocolate
- ¾ cup brown sugar
- ½ cup unsalted butter melted
- 2 eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp sea salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt the chocolate and butter together, stirring until silky smooth.
- In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt until well combined.
- Beat eggs and brown sugar until creamy, then stir in melted chocolate mixture and vanilla.
- Slowly incorporate the dry ingredients, mixing until a smooth, soft dough comes together.
- Chill dough for 30 minutes, then scoop onto the baking sheet.
- Bake for 8-10 minutes, until the edges are firm but the centers stay gooey.
- Cool on a wire rack before serving.
