Best Brownie Cookies Recipes

EASY BROWNIE MIX COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Combine brownie mix, flour, oil, water, eggs, and chocolate chips in a large bowl. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet.
• Bake in preheated oven until cookies are just set, about 9 minutes. Let cool on baking sheets for 2 minutes before removing to a wire rack to cool completely.

BROWNIE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
• Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
• Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
• Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
• Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
• Once cool, sprinkle generously with powdered sugar.

BROWNIE COOKIES

Steps:

• In a small mixing bowl combine flour and baking powder.
• Beat oil, sugar, and cocoa together in a large mixing bowl. Add eggs to oil and cocoa mixture one egg at a time, beating well after each addition. Stir in vanilla. Mix in flour mixture. Fold in nuts if desired. Chill the dough overnight.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
• Roll dough into walnut-size balls and roll each ball in confectioners' sugar.
• Bake cookies for 12 to 15 minutes.

BROWNIE MIX COOKIES

Steps:

• Arrange the racks in the upper and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Stir together the brownie mix, butter and egg in a large bowl until smooth and combined, then fold in the chocolate chunks.
• Scoop 24 balls of dough (about 2 tablespoons each) onto the prepared baking sheets. Use the palm of your hand to gently press each ball into a thick disk. Bake until the cookies spread and the edges are just set, rotating the trays halfway through, 10 to 12 minutes. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

BROWNIE FUDGE COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180°C) and line a baking tray with grease proof paper.
• In a large bowl, whisk together the brown sugar and eggs.
• Next, whisk in the butter, chocolate, and vanilla extract.
• Fold in the flour, baking powder, and salt.
• Finally mix in the chocolate chips.
• Chill in the fridge for 30 minutes, until slightly set.
• Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
• Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
• Enjoy!

CHEWY BROWNIE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat vegetable shortening and sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in last egg along with vanilla extract and water. Combine flour, cocoa powder, baking soda, and salt in a small bowl. Stir flour mixture into creamed mixture at low speed until just blended; fold in chocolate chips. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
• Bake in preheated oven until cookies are set, 7 to 9 minutes. Cool 2 minutes on baking sheet; transfer cookies to wire racks to cool completely.

BROOKIES (FUDGY BROWNIE COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir brownie mix, oil, egg, and water together in a bowl until dough is thick and begins to pull away from sides of the bowl. Roll dough into 1-inch balls and place 2 inches apart on a baking sheet.
• Bake in the preheated oven until just set in the center, 8 to 10 minutes.
• Cool brookies on the baking sheet for 5 minutes; transfer to a wire rack. Sift confectioners' sugar over brookies and cool for 5 minutes more. Gently place 1 chocolate kiss in the center of each brookie.

CHEWY BROWNIE COOKIES

Steps:

• Preheat oven to 375 degrees F.
• Mix all the ingredients together. Depending on the humidity, you may need to add a little more or less water. The batter should be the consistency of a very thick brownie batter. Refridgerate for about a 1/2 hour or longer, for best results.
• On a non stick cookie sheet or even beter one lined with nonstick foil, drop a heaping teaspoon of batter on the foil. Continue, making sure to leave a good amount of room, since the batter tends to spread.
• Bake for approximately 12 minute or until the cookie center looks like it has set. Try not to over or under cook.

FUDGY BROWNIE COOKIES

Steps:

• Heat oven to 325°F. Spray cookie sheets with cooking spray.
• In 2-quart saucepan, heat butter and 1 cup of the chocolate chips over low heat, stirring occasionally, until melted. Remove from heat; stir in brown sugar. Cool slightly, stirring occasionally. Stir in eggs and vanilla. Stir in flour, cocoa and salt. Stir in remaining 1 cup chocolate chips. Onto cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 10 minutes or until almost set. Cool 5 minutes; remove from cookie sheets to cooling racks.

CHOCOLATE BROWNIE COOKIES

Steps:

• In a large bowl, beat the sugar, egg, oil, chocolate and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Chill for at least 2 hours. , Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks.

COOKIES & CREAM BROWNIE CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Prepare the brownie mix in a bowl.
• In a separate bowl, mix together the cream cheese and the sugar until there are no lumps.
• Add the egg and vanilla, stirring until evenly combined.
• Spread the brownie batter in an even layer on the bottom of the pan.
• Preheat oven to 325°F (165°C) and grease a 9x13 (23x33 cm) baking pan.
• Place 24 of the sandwich cookies in a single layer on top of the brownie batter. To fill in the edges, cut 6 of the cookies in half and nudge those in.
• Pour the cheesecake batter on top, spreading it evenly over the cookies.
• Crush the remaining 6 cookies and sprinkle on top of the cheesecake batter.
• Bake for about 45 minutes, until the edges are slightly golden brown and the middle is slightly jiggly.
• Cool and chill for at least 2 hours.
• Slice and serve!
• Enjoy!

COOKIES-AND-MILK CHEESECAKE BROWNIE BARS

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray.
• In large bowl, mix Brownie Base ingredients until well blended. Spread in pan. Bake 20 minutes.
• Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until blended. Add 2 eggs and vanilla; beat just until blended. In medium bowl, stir together chocolate chip cookie mix and flour. Add softened butter and 1 egg; stir until soft dough forms.
• Spread cheesecake layer mixture over hot brownie base. Drop teaspoonfuls of chocolate chip cookie dough over cheesecake layer.
• Bake 35 to 40 minutes or until cookie is golden brown. Cool 1 hour. Refrigerate at least 3 hours before cutting and serving. Cut into 6 rows by 5 rows. Store covered in refrigerator.

PEPPERMINT BROWNIE COOKIES

Steps:

• Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Put chocolate and ¼ cup/21 grams cocoa powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, and pour over the chocolate. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
• Put the eggs, both sugars and the salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 6 to 8 minutes.
• Stir the chocolate mixture until glossy and smooth. If any solid pieces remain, you can microwave the mixture in 10-second bursts until everything is melted.
• With the mixer on low speed, add the peppermint extract and then the chocolate mixture. Scrape the sides and bottom of the bowl with a spatula, then add the flour and remaining ¼ cup/21 grams cocoa, and mix on low until a few streaks of flour and cocoa remain. Use the spatula to finish folding in the dry ingredients to avoid overmixing. The dough will be looser than traditional cookie dough but not as thin as brownie batter.
• Use a ¼-cup cookie scoop or measuring cup to scoop 12 (2-ounce) balls of batter onto the prepared sheets and bake. After 10 minutes, take the sheets out of the oven and bang them once on the counter to create a craggy surface and dense texture. Sprinkle a bit of crushed peppermint candy in the center of each cookie and return to the oven for another 2 minutes.
• Let cool completely on the baking sheets. The cookies will keep for 4 days in an airtight container at room temperature.

JUMBO BROWNIE COOKIES

Steps:

• Preheat oven to 350°. In a large saucepan, melt chocolate chips and butter over low heat, stirring until smooth. Remove from the heat; cool until mixture is warm., In a small bowl, whisk the eggs, sugar, vanilla and, if desired, espresso powder until blended. Whisk into chocolate mixture. In another bowl, mix the flour, baking powder and salt; add to chocolate mixture, mixing well. Fold in chocolate chunks; let stand until mixture thickens slightly, about 10 minutes., Drop by 1/4 cupfuls 3 in. apart onto parchment-lined baking sheets. Bake until set, 12-14 minutes. Cool on pans 1-2 minutes. Remove to wire racks to cool.

GINGERY BROWNIE CRINKLE COOKIES

Steps:

• Heat oven to 350 degrees. Combine flour, cocoa powder, baking powder and salt in a medium bowl, and whisk to combine. Set aside.
• Combine the 8 ounces bittersweet chocolate and the butter in a small heatproof bowl that fits on top of a small saucepan without falling in. Bring 1 inch of water to a boil in the saucepan over high, reduce to a simmer, then set the bowl on top. Stir occasionally until completely melted. Remove bowl from saucepan to cool slightly.
• Combine eggs, granulated sugar and light brown sugar in the bowl of an electric stand mixer fitted with the whip attachment. Beat on medium speed to combine, scraping down the sides once. Increase speed to high and beat until pale and fluffy, about 5 minutes, scraping the bowl as needed. Add the ginger and vanilla. Beat to combine.
• Add the melted chocolate mixture and beat on medium speed to combine. Add the flour mixture and beat on low speed until just combined. Remove bowl from mixer, scrape sides and fold a few times to make sure everything is well combined. Add the 4 ounces bittersweet chocolate chips and fold to combine.
• Use a small cookie scoop to scoop dough (which will be pretty runny) into generous 1-tablespoon portions. Transfer to parchment-lined baking sheets, setting each scoop 3 inches apart. Top each cookie with a good pinch of candied ginger. Bake until surface is crinkled and edges are firm, 8 to 10 minutes, rotating sheets from front to back and top to bottom halfway through.
• Let cookies cool for a few minutes on the baking sheets, and transfer them to a wire rack to cool further. Scoop any remaining dough onto one of the baking sheets - it's O.K. to reuse the parchment - and repeat. Cookies will keep in an airtight container at room temperature for 3 to 4 days.

CHEWY BROWNIE COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in the eggs, water and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired. , Drop by rounded teaspoonfuls 2 in. apart on ungreased baking sheets. Bake at 375° for 7-9 minutes; do not overbake. Cool 2 minutes before removing to wire racks to cool.

TRIPLE-CHOCOLATE BROWNIE COOKIES

Steps:

• In a microwave melt chocolate and butter; stir until smooth. Cool slightly. In a large bowl, beat eggs and sugar. Stir in chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Stir in 1-1/2 cups chocolate chips. Cover and refrigerate 2 hours or until easy to handle. , Preheat oven to 350°. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake 7-9 minutes or until edges are set and tops are slightly cracked. Cool 2 minutes before removing from pans to wire racks to cool completely., In a microwave, melt remaining chips and shortening; stir until smooth. Drizzle over cookies. Let stand 30 minutes or until chocolate is set. Store in an airtight container.

BROWNIE MIX COOKIES

Steps:

• Preheat oven to 375 degrees.
• Line a baking sheet with a silicone liner or parchment paper (could also try using non-stick cooking spray).
• In a large bowl, combine brownie mix, flour, oil and eggs. Fold in M&M's.
• Using a cookie scoop, drop spoonfuls of cookie dough 2 inches apart on baking sheet. Be sure to not flatten cookie before they bake (keep the dough in nice rounded balls).
• Bake for 7-10 minutes (if you like your cookies to be a little more done, let them cook longer. To get the chewy, fudgy cookies, keep the bake time around 7-9 minutes).
• Remove pan from oven and let cookies cool on baking sheet for 3-5 minutes, then transfer to a wire rack to let them cool completely.

CHOCOLATE BROWNIE DROP COOKIES

Steps:

• Preheat the oven to 350 degrees. Place the chocolate and butter in a large metal bowl set over a pan of simmering water. When the chocolate is just melted, remove from the heat. Add the sugar and mix well. Add the eggs and vanilla and mix well. Add the flour, chips and pecans, and mix well. Drop by large spoonfuls onto a well-greased sheet pan. Bake 7 to 10 minutes, or just until the cookies are set. Let cool on the pan at least 5 minutes, then remove.

BOX BROWNIE COOKIES (BROOKIES) RECIPE BY TASTY

Steps:

• Preheat oven to 325°F (160°C).
• Combine the brownie, eggs, and oil until a sticky dough forms.
• Take an even amount of cookie dough and brownie dough and roll them into a golf ball-sized sphere. Repeat with the remaining dough.
• Place 6 balls on a parchment paper-lined baking sheet.
• Bake for 14 minutes.
• Enjoy!