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
Prep time
Cook time
Total time
Author: Mandy Bird
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
- 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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Aimee Shugarman says
I love brownie cookies! These look perfect Mandy, pinned!!!!
Mandy Bird says
Thanks, Aimee!
Jocelyn says
I just love how chewy and fudgey these cookies look Mandy!!! Awesome!
Mandy Bird says
They are so good! You'd love them 🙂
Jamie Sherman says
These sound perfect, Mandy!
Mandy Bird says
Thank you, Jamie!
Laura @ Lauras Baking Talent says
These look absolutely delicious!
Leslie says
Hello brownie beauties!!! These cookies wouldn't last around here… Yum!!<br />
Liyana says
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.
mandyrecipebox says
A couple days in an airtight container should be good. I’m glad you liked them!
Keeley says
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!
mandyrecipebox says
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!
Elyse says
I am having the same issue. the batter is really runny what should i do?
mandyrecipebox says
I honestly don’t know what the problem could be. I’ve had people make them and tell me how great they were. Sorry!
lisa g. says
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!
mandyrecipebox says
Thanks for the tip, Lisa!
Sammie says
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.
Sarah says
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 ☺
mandyrecipebox says
I’m so glad you liked them! And more peanut butter chips will never be a bad thing 🙂