Brownies are beloved for their fudgy richness, and cookies are adored for their hand-held convenience. But what if you could have the best of both worlds? Enter Meltaway Brownie Cookies. These bite-sized treats are soft, fudgy, and practically melt in your mouth, with an intense chocolate flavor that will satisfy even the most serious chocoholic.
The first time I made these, I wanted the texture of a brownie but in a portable, cookie form. These cookies delivered in spades—their crackly tops and soft centers reminded me of the best brownies I’ve ever had. My family couldn’t stop reaching for “just one more,” and neither could I!
What I love most is their versatility. Serve them with a glass of milk, a scoop of vanilla ice cream, or just as they are—they’re pure chocolate bliss in every bite.
Let’s bake these Meltaway Brownie Cookies and experience the magic of turning brownies into irresistible cookies.
The Meltaway Brownie Cookies combine the soft, fudgy texture of brownies with the convenience of cookies. These decadent treats are rich, chocolatey, and practically melt in your mouth, making them perfect for any chocolate lover.
This recipe is quick and simple, requiring only a handful of ingredients to create a dessert that’s both indulgent and easy to make.
An Exciting Story:
The first time I served these Meltaway Brownie Cookies was at a neighborhood potluck. They disappeared before I could even grab one for myself! My husband raved about their fudgy texture, and my kids declared them their new favorite treat. Now, they’re a must-have in my cookie repertoire for holidays, parties, or just whenever I want a little chocolate indulgence.
Why These Meltaway Brownie Cookies?
- Fudgy and Rich: The perfect balance of soft, gooey centers and crackly tops.
- Easy to Make: A simple recipe with minimal prep and big rewards.
- Intense Chocolate Flavor: Uses both melted chocolate and cocoa powder for depth.
- Perfectly Portable: All the goodness of brownies in a convenient cookie form.
- Crowd-Pleaser: Ideal for parties, gifts, or a sweet indulgence anytime.
What You Need for Meltaway Brownie Cookies
- For the Cookies:
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- For Garnish (Optional):
- Powdered sugar, for dusting
- Flaky sea salt, for sprinkling
How to Make Meltaway Brownie Cookies
- Melt the Chocolate:
- In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until smooth and melted. Let cool slightly.
- Mix the Wet Ingredients:
- In a large bowl, whisk together the sugar, eggs, and vanilla extract until light and creamy. Slowly add the melted chocolate mixture and whisk until smooth.
- Combine the Dry Ingredients:
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Chill the Dough:
- Cover the dough and refrigerate for at least 1 hour, or until firm enough to scoop.
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the Cookies:
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the tops are crackly and the edges are set. Be careful not to overbake—these cookies should remain soft in the center.
- Cool and Garnish:
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar or sprinkle with flaky sea salt if desired.
Tips for Meltaway Brownie Cookies
- Chill the Dough: This step is crucial to prevent the cookies from spreading too much while baking.
- Use Good-Quality Chocolate: The better the chocolate, the richer the flavor.
Substitutions and Variations:
- Make It Gluten-Free: Use a 1:1 gluten-free flour blend.
- Add Texture: Fold in chopped nuts, toffee bits, or extra chocolate chips.
- Espresso Kick: Add 1 tsp of instant espresso powder to enhance the chocolate flavor.
Make a Healthier Version:
- Replace half the butter with unsweetened applesauce.
- Use dark chocolate chips with at least 70% cacao for a lower-sugar option.
- Swap granulated sugar with coconut sugar for a natural sweetness.
Closing for Meltaway Brownie Cookies:
And there you have it—Meltaway Brownie Cookies that combine the rich decadence of brownies with the convenience of cookies. Perfect for any occasion, these fudgy treats are guaranteed to delight chocolate lovers everywhere. Let us know how yours turn out, and don’t forget to explore more of our sweet, indulgent recipes!
Frequently Asked Questions for Meltaway Brownie Cookies
- Can I make the dough ahead of time?
Yes, refrigerate the dough for up to 3 days or freeze for up to 2 months. - What’s the best way to store these cookies?
Store in an airtight container at room temperature for up to 5 days. - Can I freeze the baked cookies?
Absolutely! Freeze in a single layer, then transfer to a freezer-safe container for up to 3 months. - Why didn’t my cookies crackle on top?
Ensure the dough is chilled and don’t overmix after adding the dry ingredients. - Can I add extra chocolate?
Yes, fold in chunks of dark or milk chocolate for extra indulgence. - What pairs well with these cookies?
Serve with a cold glass of milk, a cup of coffee, or a dollop of whipped cream. - Can I use white chocolate chips?
Yes, but the flavor will be sweeter and less intense. - How do I make them extra fudgy?
Slightly underbake the cookies to keep the centers gooey. - Can I make mini cookies?
Yes, use a smaller scoop and reduce the baking time to 8-9 minutes. - What’s a creative serving idea?
Sandwich two cookies with a scoop of ice cream for an amazing dessert. - Why is my dough too soft?
Be sure to chill the dough thoroughly before baking. - Can I add a frosting?
Yes, a drizzle of chocolate ganache or a dollop of whipped cream frosting works beautifully.
Meltaway Brownie Cookies
4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Cookies:
1 cup 1 semi-sweet chocolate chips
½ cup unsalted butter
¾ cup granulated sugar
2 large 2 eggs
1 tsp 1 vanilla extract
1 cup 1 all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking powder
¼ tsp salt
For Garnish (Optional):
Powdered sugar, for dusting
Flaky sea salt, for sprinkling
Directions
- Melt the Chocolate:
- In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until smooth and melted. Let cool slightly.
- Mix the Wet Ingredients:
- In a large bowl, whisk together the sugar, eggs, and vanilla extract until light and creamy. Slowly add the melted chocolate mixture and whisk until smooth.
- Combine the Dry Ingredients:
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
- Chill the Dough:
- Cover the dough and refrigerate for at least 1 hour, or until firm enough to scoop.
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape the Cookies:
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10-12 minutes, or until the tops are crackly and the edges are set. Be careful not to overbake—these cookies should remain soft in the center.
- Cool and Garnish:
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar or sprinkle with flaky sea salt if desired.
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