Meltaway Brownie Cookies Recipe: A Rich, Fudgy, and Irresistibly Soft Treat
Meltaway Brownie Cookies are the ultimate indulgence for chocolate lovers. These cookies combine the rich, fudgy texture of a brownie with the soft, chewy goodness of a cookie. Each bite is packed with intense chocolate flavor and a melt-in-your-mouth texture that’s truly irresistible. With crisp edges, gooey centers, and a delicate crackled top, these cookies deliver the perfect brownie experience in handheld form.
Perfect for dessert trays, holiday cookie exchanges, or a cozy night in, these cookies come together quickly and satisfy even the strongest chocolate cravings. They’re also a hit with both kids and adults alike. If you’re looking for a treat that feels like it came straight from a bakery but is easy to make at home, these Meltaway Brownie Cookies will not disappoint.
What Makes This Recipe Special?
These cookies capture everything you love about a rich, fudgy brownie—but in cookie form. Their name says it all: they literally melt in your mouth. The glossy, crackled tops are beautiful, while the inside stays soft and dense, like the best part of a brownie. No frosting or filling needed—these cookies shine all on their own. The recipe uses both cocoa powder and chocolate chips for double the flavor, making them deeply chocolatey and wonderfully satisfying.
Cooking Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10–12 minutes
- Total Time: About 1 hour
- Servings: 18–20 cookies
Ingredients
- ½ cup unsalted butter
- 1 cup semisweet chocolate chips
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- Optional: extra chocolate chips or chunks for topping
Instructions
1. Melt the Chocolate and Butter
In a heatproof bowl, melt the butter and chocolate chips together using a microwave in 30-second intervals or over a double boiler. Stir until smooth and glossy. Let cool slightly.
2. Mix the Wet Ingredients
In a large mixing bowl, beat together the eggs, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes. Stir in the vanilla extract and the melted chocolate mixture until fully combined.
3. Add Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold this dry mix into the wet mixture until just combined. The dough will be thick and sticky. Chill for 30 minutes to firm up.
4. Scoop and Bake
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop heaping tablespoons of dough and place 2 inches apart. If desired, press a few extra chocolate chips or chunks on top. Bake for 10–12 minutes, or until the tops are cracked and just set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Variations
- Espresso Brownie Cookies: Add 1 teaspoon of instant espresso powder for a mocha kick.
- Nutty Brownies: Fold in chopped walnuts or pecans for a crunchy contrast.
- Peppermint Twist: Stir in crushed candy canes or peppermint extract for a seasonal flavor.
- Spicy Chocolate: Add a pinch of cayenne pepper or cinnamon for a subtle heat.
- Stuffed Version: Place a square of chocolate or caramel inside each dough ball for a molten center.
Equipment You’ll Need
- Mixing bowls
- Hand or stand mixer
- Whisk and spatula
- Heatproof bowl (for melting chocolate)
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Cookie scoop (optional)
Nutritional Information (Per Cookie)
- Calories: ~160
- Carbs: 20g
- Fat: 8g
- Protein: 2g
- Sugar: 14g
Note: Nutritional values are approximate and may vary by ingredients used.
Storage Tips
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing Dough: Scoop into balls and freeze on a tray. Transfer to a freezer-safe bag for up to 2 months.
- Freezing Baked Cookies: Cool completely, then freeze in a sealed container with layers separated by parchment paper.
- Reheating Tip: Warm in the microwave for 10 seconds to bring back that gooey center.
My Cooking Experience
With over 4 years in the kitchen, I’ve baked my fair share of cookies, and these Meltaway Brownie Cookies are always a hit. They remind me of bakery treats but are so simple to make at home. The key is not overbaking them—pull them out just when the tops start to crackle. I’ve made them for parties, gifting, and even just for a weekend craving. They always disappear fast, and someone inevitably asks for the recipe.
Conclusion
Meltaway Brownie Cookies are a dream for any chocolate enthusiast. With their rich, fudgy centers and signature crackled tops, they strike the perfect balance between indulgent and easy to make. Whether you’re baking for a celebration or just in need of a decadent treat, these cookies deliver in flavor, texture, and satisfaction. Once you try them, they’ll become a go-to favorite in your recipe collection.
Meltaway Brownie Cookies
Ingredients
Method
- In a heatproof bowl, melt the butter and chocolate chips together using a microwave in 30-second intervals or over a double boiler. Stir until smooth and glossy. Let cool slightly.
- In a large mixing bowl, beat together the eggs, granulated sugar, and brown sugar until light and fluffy—about 2–3 minutes. Stir in the vanilla extract and the melted chocolate mixture until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually fold this dry mix into the wet mixture until just combined. The dough will be thick and sticky. Chill for 30 minutes to firm up.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop heaping tablespoons of dough and place 2 inches apart. If desired, press a few extra chocolate chips or chunks on top. Bake for 10–12 minutes, or until the tops are cracked and just set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezing Dough: Scoop into balls and freeze on a tray. Transfer to a freezer-safe bag for up to 2 months.
- Freezing Baked Cookies: Cool completely, then freeze in a sealed container with layers separated by parchment paper.
