If you’ve ever been torn between grabbing a rich, fudgy brownie and reaching for a soft, chewy cookie, this Meltaway Brownie Cookies Recipe is about to become your new obsession. These cookies have the best of both worlds: a shiny, crackly brownie-like top, an irresistibly gooey center, and a deep, decadent chocolate flavor that truly melts in your mouth. Whether you’re baking for a celebration, a quick midnight treat, or just because, this recipe is so simple and yields the ultimate chocolatey indulgence every single time.
Ingredients You’ll Need
Just a handful of staple ingredients come together to create pure magic in this Meltaway Brownie Cookies Recipe. Each component plays an essential role in forming that perfect texture—crispy on the edges, tender in the middle, and bursting with chocolate in every bite.
- Unsalted butter: This gives the cookies richness and helps create that melt-in-your-mouth texture.
- Semisweet chocolate (8 ounces, chopped or chips): The backbone of the recipe, providing that deep, fudgy flavor and beautiful shiny tops.
- Granulated sugar (3/4 cup): Sweetens the cookies and contributes to their delicate crackle as they bake.
- Brown sugar (1/4 cup): Adds moisture and a hint of caramel undertone.
- Large eggs (2): These bind everything together and give the cookies their shiny, chewy surface.
- Vanilla extract (1 teaspoon): Boosts the flavors and adds warmth to each bite.
- All-purpose flour (1/2 cup): The minimal flour ensures the cookies stay soft and fudgy, not cakey.
- Unsweetened cocoa powder (1/4 cup): Intensifies the chocolate flavor for that truly brownie-filled punch.
- Baking powder (1/2 teaspoon): Provides just enough lift to make the cookies light but still gooey.
- Salt (1/4 teaspoon): Balances out the sweetness and brings all the flavors together.
- Mini chocolate chips (1/2 cup, optional): Extra chocolate bursts in every bite—totally optional, but highly recommended!
How to Make Meltaway Brownie Cookies Recipe
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F (175°C). Grab two baking sheets and line them with parchment paper for a stick-free, easy-clean experience. This step will ensure that every cookie slides right off without losing any of its delicious, gooey center.
Step 2: Melt the Butter and Chocolate
Place the unsalted butter and your semisweet chocolate in a microwave-safe bowl or use a double boiler, melting them gently until the mixture is smooth and luscious. Let it cool just a bit—you want it warm but not piping hot—so it won’t scramble the eggs later.
Step 3: Whisk Sugars, Eggs, and Vanilla
In a separate, larger bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Take your time—whisking for 2 to 3 minutes incorporates lots of air, which helps create that signature shiny, crackly top that makes this Meltaway Brownie Cookies Recipe so special.
Step 4: Combine Chocolate and Egg Mixtures
Slowly drizzle your melted chocolate mixture into the egg-sugar blend, whisking constantly. This gentle incorporation prevents the eggs from scrambling and ensures your dough is velvety and cohesive.
Step 5: Sift and Fold in Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mix into your chocolatey wet ingredients, folding gently until just combined. If you’re using mini chocolate chips, add them now for extra bursts of chocolate in every mouthful.
Step 6: Scoop and Bake
Drop tablespoon-sized scoops of dough onto your lined baking sheets, leaving about 2 inches between each cookie—they’ll spread into perfect, glossy rounds. Bake for 8 to 10 minutes, watching for edges that are just set while the centers remain gloriously soft.
Step 7: Cool and Enjoy
Let the cookies cool on their baking sheets for at least 5 minutes to settle and firm up a bit. Then, transfer to a wire rack to finish cooling—their centers will stay beautifully fudgy, rewarding your patience.
How to Serve Meltaway Brownie Cookies Recipe
Garnishes
If you want to elevate your Meltaway Brownie Cookies Recipe, try a light sprinkle of flaky sea salt right before baking. This tiny touch draws out the chocolate and gives every bite a sophisticated twist. You can also dust them with a little extra cocoa powder or even drizzle with melted white chocolate for a swirly, bakery-style finish.
Side Dishes
These dreamy cookies pair perfectly with a tall glass of cold milk or a scoop of vanilla ice cream. For adults, try matching them with a rich espresso or a glass of dessert wine—each combination takes the chocolate experience to wonderfully new heights.
Creative Ways to Present
Stack the cookies high on a vintage cake stand to create an eye-catching centerpiece, or wrap them in parchment and twine as delightful gifts. You can even turn them into ice cream sandwiches with your favorite frozen treat nestled between two cookies—the meltaway texture is simply unbeatable for this!
Make Ahead and Storage
Storing Leftovers
To keep your Meltaway Brownie Cookies Recipe tasting fresh, allow the cookies to cool completely. Store them in an airtight container at room temperature for up to four days. They’ll remain soft and fudgy inside—just like day one!
Freezing
These cookies freeze beautifully. Place baked and cooled cookies in a single layer in a freezer-safe container, separating layers with parchment. They’ll keep for up to 2 months and are amazing straight from the freezer or thawed at room temp.
Reheating
To recapture that warm, gooey middle, pop a cookie in the microwave for 5 to 10 seconds. The chocolate will get melty again, and every bite will taste oven-fresh—especially welcome on a chilly day!
FAQs
Can I use dark chocolate instead of semisweet?
Absolutely! Using dark chocolate will create a deeper, more intense flavor in the Meltaway Brownie Cookies Recipe. Just be mindful that darker chocolate can make cookies slightly less sweet, so taste and adjust if you like.
Why do my cookies come out cakey, not fudgy?
Too much flour or overbaking are usually the culprits. Make sure to measure your flour carefully and bake just until edges are set—the centers should still look soft when you pull them from the oven.
Can I skip the mini chocolate chips?
You sure can! The chips add pockets of melty goodness but the Meltaway Brownie Cookies Recipe works perfectly without them. If you’re feeling adventurous, you might add nuts or swap in bits of white or milk chocolate.
What’s the best way to get shiny, crackly tops?
Whisking the eggs and sugars really well is key. You want a pale, creamy mixture before the chocolate goes in—this aeration helps create that signature brownie sheen when the cookies bake.
Can I make the dough ahead of time?
Yes! The dough can chill in the fridge for up to two days, but let it sit at room temperature for 30 minutes before scooping and baking. Chilled dough sometimes makes even thicker, chewier cookies.
Final Thoughts
Every batch of this Meltaway Brownie Cookies Recipe feels like a little taste of pure joy—chewy, fudgy, and unforgettable. Whether you’re baking for a crowd or treating yourself after a long day, these cookies are as fun to make as they are to eat. Gather your ingredients and give them a try; I promise you won’t regret it!
Print
Meltaway Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and fudgy goodness of these Meltaway Brownie Cookies that are a perfect blend of a brownie and a cookie. With a soft center and a slight crunch on the edges, these chocolatey treats are sure to satisfy any sweet craving.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter
- 8 ounces semisweet chocolate (chopped or chips)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Melt Butter and Chocolate: In a microwave-safe bowl or using a double boiler, melt the butter and semisweet chocolate until smooth. Let cool slightly.
- Prepare Cookie Dough: In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until light and creamy. Slowly mix in the melted chocolate. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the mini chocolate chips.
- Bake Cookies: Drop tablespoon-sized scoops of dough onto the prepared baking sheets. Bake for 8–10 minutes, or until the edges are set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For an extra indulgent touch, sprinkle sea salt on top before baking.
- These cookies freeze well—store in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
