Mandy's Recipe Box

Where a balance diet is a dessert in each hand

Fudge Brownie Cookies

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These Fudge Brownie Cookies have that delicious chewy, brownie-like texture that we all love. It’s just like eating a brownie, only in cookie form.

I had to add chocolate chips to these, obviously. Then I threw in some peanut butter chips for good measure. You can leave either of those out, but why would you? Unless you are allergic to peanuts, you have no excuse.
5.0 from 1 reviews
Fudge Brownie Cookies
 
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Ingredients
  • ½ cup butter
  • 4 oz unsweetened chocolate, chopped OR ¾ cup unsweetened cocoa powder plus 3 Tbsp. shortening
  • 2 cups semisweet chocolate chips, divided
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs
  • 1½ cups sugar
  • 2 teaspoons vanilla extract
  • ½ cup peanut butter chips
Directions
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or spray with cooking spray.
  2. In a saucepan, melt butter, unsweetened chocolate (or cocoa powder and shortening), and 1½ cups chocolate chips over low heat, stirring constantly; set aside.
  3. In a bowl, beat eggs, sugar, and vanilla at medium speed until combined. Add flour, baking powder and salt, beating well.
  4. Add chocolate mixture and beat until combined. Stir in remaining ½ cups chocolate chips and the peanut butter chips.
  5. Drop dough by 2 tablespoonfuls, spacing about 2 inches apart onto parchment paper lined baking sheets. Bake the cookies, one sheet at a time, until edges are firm and centers appear cracked, 9-12 minutes. Cool the cookies on the baking sheets about 2 minutes; transfer the cookies to a wire rack and cool to room temperature
 
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Comments

  6. These are Devine. Just tried them and they were amazing. Everyone loved it. Just wanted to know how long can I keep these after baking.

    • A couple days in an airtight container should be good. I’m glad you liked them!

  7. Hi Mandy,
    I’m just trying your recipe out right now, but the dough seems to be more like brownie batter. It’s too runny to scoop onto the cookie sheet, is this normal? Help!

    • It shouldn’t be doing that. I’ve never had a problem like this. There’s no oil in the dough and I can’t think what could be causing that. Sorry!

        • I honestly don’t know what the problem could be. I’ve had people make them and tell me how great they were. Sorry!

  8. They may be adding the cocoa & shortening into the recipe along with the unsweetened chocolate. When shortening melts it turns to liquid. You could change the word “or” to “OR” for better clarification in your recipe. Thanks as I will be making these!

  9. Ooh these look absolutely delicious. I shall definitely be treating our family to these especially with birthdays coming up. Thank you for a great post. Pinned.

  10. I tried this recipe as well and my dough turned out to have the consistency of brownie batter as well. I was worried but took a chance and scooped them on to a baking sheet and baked them for 12 minutes. These cookies turned out amazing!! Crunchy on the edges and so moist and gooey on the inside. They taste just like brownies. I got alot of compliments from Co workers on these ones. I also used more p butter chips because why not ☺

    • I’m so glad you liked them! And more peanut butter chips will never be a bad thing 🙂

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