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Fudgy Brownie Cookies From Scratch

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Craving the rich, chocolatey taste of brownies in cookie form? These fudgy brownie cookies are made entirely from scratch, delivering chewy edges, gooey centers, and an irresistible homemade flavor. Perfect for chocolate lovers, this easy recipe combines the best of brownies and cookies in one decadent treat.

Cooking from Scratch

This year, I’m on a mission to make more things from scratch for our family. There’s something so satisfying about knowing exactly what goes into the food we’re eating, and I’m working to cut back on store-bought products wherever I can.

The kids and I had a craving for something sweet the other day, and we couldn’t decide between brownies or cookies—so we made the best of both worlds!

These fudgy brownie cookies were the perfect solution: rich, chocolatey, and made with simple ingredients we already had at home.

It was a fun afternoon in the kitchen, and the results were so worth it!

Why You’ll Love This Recipe

Here are 5 reasons you’ll love my Fudgy Brownie Cookies from Scratch recipe.

  1. Rich and Fudgy Texture – These cookies are the perfect cross between a gooey brownie and a soft-baked cookie, with an irresistible melt-in-your-mouth center.
  2. Made with Simple Pantry Staples – No fancy ingredients here! You likely already have everything you need to whip these up.
  3. Chewy Edges, Gooey Centers – The edges bake up with a slight crisp, while the centers stay decadently fudgy—cookie perfection!
  4. Better Than Box Mix – These homemade cookies deliver all the chocolatey goodness you love but without any preservatives or artificial flavors.
  5. Crowd-Pleasing Chocolate Bliss – Whether it’s for a party, bake sale, or family treat, everyone will beg for the recipe after one bite!

Fudgy Brownie Cookies from Scratch Recipe

Fudgy Brownie Cookies

Rich, chocolatey, and irresistibly fudgy, these brownie cookies are the perfect mashup of two classic desserts. Made from scratch with simple ingredients, they’re chewy on the edges, gooey in the center, and sure to satisfy any chocolate craving!

Supplies You’ll Need

  • Mixer (Hand Mixer or Stand Mixer) – Essential for creaming and blending the ingredients to get that perfectly smooth batter.
  • Measuring Cups & Spoons – Accuracy is key for achieving the ideal balance of flavors and textures.
  • Whisk – Perfect for mixing dry ingredients evenly before combining them with the wet ingredients.
  • Mixing Bowls – A set of bowls in various sizes will make mixing and prepping much easier.
  • Parchment Paper – Keeps your cookies from sticking to the baking sheet and makes cleanup a breeze.
  • 2 Cookie Sheets – A sturdy, flat surface to bake your cookies evenly.
  • Cookie Scoop – Ensures consistent, evenly-sized cookies for even baking and picture-perfect results.
  • Rubber Spatula – Great for scraping down the sides of the bowl and ensuring no batter goes to waste.
  • Cooling Rack – Allows your cookies to cool evenly, preventing overbaking or sogginess.
  • Sifter (Optional) – If your cocoa powder is clumpy, a quick sift will ensure a smooth, lump-free batter.

Ingredients

  • 2/3 cup all-purpose flour
  • 2 tbsp unsweetened cocoa (sifted)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips (or melting chocolate)
  • 1/4 unsalted butter, cubed
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup semi sweet chocolate chips

Recipe

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper. Trust me, this step makes cleanup so much easier and keeps your cookies from sticking to the pan.
  2. In a medium bowl, whisk together the flour, sifted cocoa powder, and salt. This ensures everything is evenly mixed and lump-free.
  3. In a large mixing bowl, combine the eggs, sugars, and vanilla. Use a mixer on medium speed to whisk it all together for about 5 minutes, or until the mixture has doubled in size and looks light and fluffy.
  4. In a microwave-safe bowl, melt 1 cup of semi-sweet chocolate chips (or melting chocolate) and butter. Microwave in 15-second intervals, stirring in between, until the mixture is smooth and glossy.
  5. Slowly add the melted chocolate to your egg and sugar mixture. Mix on low speed for about a minute, just until it’s combined and looking chocolatey.
  6. Add the dry ingredients (flour mixture) to the wet ingredients and mix on low speed until just combined. Be careful not to overmix—we want that fudgy texture!
  7. Gently fold in the remaining ½ cup of semi-sweet chocolate chips for little pockets of extra chocolatey goodness in every bite.
  8. Grab a cookie scoop and give it a light coat of nonstick spray. Scoop the dough onto your prepared baking sheets, spacing each cookie about 2 inches apart to give them room to spread.
  9. Bake for 12-14 minutes, switching the trays halfway through to ensure even baking. Keep an eye on them—the edges should look set, and the tops should be shiny with that classic crackly brownie finish.
  10. Let the cookies cool on the baking sheet for 10 minutes (they’ll finish setting up as they cool), then transfer them to a wire rack to cool completely.

Enjoy these fudgy brownie cookies with a glass of milk or your favorite cozy drink—they’re the ultimate homemade treat!

Print
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Fudgy Brownie Cookies

Fudgy Brownie Cookies From Scratch


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  • Author: Tandra Nicole
  • Total Time: 34
  • Yield: 18 Cookies 1x

Description

Rich, chocolatey, and irresistibly fudgy, these brownie cookies are the perfect mashup of two classic desserts. Made from scratch with simple ingredients, they’re chewy on the edges, gooey in the center, and sure to satisfy any chocolate craving!


Ingredients

Scale
  • 2/3 cup all-purpose flour
  • 2 Tbsp unsweetened cocoa (sifted)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips (or melting chocolate)
  • 1/4 unsalted butter, cubed
  • 2 large eggs, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup semi sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, sifted cocoa powder, and salt. This ensures everything is evenly mixed and lump-free.
  3. In a large mixing bowl, combine the eggs, sugars, and vanilla. Use a mixer on medium speed to whisk it all together for about 5 minutes, or until the mixture has doubled in size and looks light and fluffy.
  4. In a microwave-safe bowl, melt 1 cup of semi-sweet chocolate chips (or melting chocolate) and butter. Microwave in 15-second intervals, stirring in between, until the mixture is smooth and glossy.
  5. Slowly add the melted chocolate to your egg and sugar mixture. Mix on low speed for about a minute, just until it’s combined and looking chocolatey.
  6. Add the dry ingredients (flour mixture) to the wet ingredients and mix on low speed until just combined. Be careful not to overmix—we want that fudgy texture!
  7. Gently fold in the remaining ½ cup of semi-sweet chocolate chips for little pockets of extra chocolatey goodness in every bite.
  8. Grab a cookie scoop and give it a light coat of nonstick spray. Scoop the dough onto your prepared baking sheets, spacing each cookie about 2 inches apart to give them room to spread.
  9. Bake for 12-14 minutes, switching the trays halfway through to ensure even baking. Keep an eye on them—the edges should look set, and the tops should be shiny with that classic crackly brownie finish.
  10. Let the cookies cool on the baking sheet for 10 minutes (they’ll finish setting up as they cool), then transfer them to a wire rack to cool completely.

Notes

*Recipe adapted from Martha Stewart

  • Prep Time: 20
  • Cook Time: 14
  • Category: Dessert

How to Store Your Cookies

At Room Temperature: Place the cookies in an airtight container they’ll stay fresh and soft for up to 3-4 days.

In the Fridge: If you want to keep them longer, store them in an airtight container in the fridge for up to a week. Just let them come to room temperature before enjoying for the best texture.

In the Freezer: These cookies freeze beautifully! Place them in a freezer-safe container or bag with parchment paper between the layers.

They’ll last for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or warm them up in the microwave for that fresh-out-of-the-oven feel.

Thanks for Baking with Me!

I hope you and your family love these fudgy brownie cookies as much as we do! They’re the perfect treat to satisfy your chocolate cravings, and I promise they’ll disappear quickly.

Don’t forget to pin this image so you can bake them later—your future self will thank you!

If you’re in the mood for another homemade favorite, be sure to check out my Snickerdoodle Banana Bread recipe—it’s packed with warm cinnamon flavor and perfect for cozy mornings.

Snickerdoodle Banana Bread

Thanks for stopping!

For more cozy recipes, homemaking tips, and seasonal inspiration, be sure to follow me on InstagramFacebookPinterest, and YouTube.

From my kitchen to yours – Happy Baking. Xoxo- Tandra

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