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.
Fudge Brownie Cookies
Author: Mandy Bird
- 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
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or spray with cooking spray.
- In a saucepan, melt butter, unsweetened chocolate (or cocoa powder and shortening), and 1½ cups chocolate chips over low heat, stirring constantly; set aside.
- In a bowl, beat eggs, sugar, and vanilla at medium speed until combined. Add flour, baking powder and salt, beating well.
- Add chocolate mixture and beat until combined. Stir in remaining ½ cups chocolate chips and the peanut butter chips.
- 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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