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Meltaway Brownie Cookies
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Meltaway Brownie Cookies

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
15 minutes
Total Time 1 hour
Servings: 20
Course: Dessert
Calories: 160
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. 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.
Reheating Tip: Warm in the microwave for 10 seconds to bring back that gooey center.