Homemade Fudgy Brownie Cookies Recipe

This Fudgy Brownie Cookies Recipe is a rich, high-protein dessert with 5 grams of protein per serving. It combines the chewy texture of brownies with the shape of cookies for a deep, chocolatey flavor. I made these for a holiday party, and everyone loved the fudgy, decadent taste! Ready in about 35 minutes, it’s perfect for desserts or snacks. This oven-baked recipe delivers a satisfying, indulgent treat with minimal effort.

Why You’ll Love This Fudgy Brownie Cookies Recipe

This dessert is easy to prepare with a bowl and baking sheet. It offers 5 grams of protein from eggs and cocoa, making it a filling treat. The cookies have a crackly top and a soft, fudgy center that chocolate lovers crave. I love how you can customize them with nuts or chocolate chips. It’s ideal for parties, gifting, or sweet cravings.

Health Benefits of Fudgy Brownie Cookies

Cocoa powder provides antioxidants for heart health in moderation. Eggs offer protein and choline for muscle and brain function. Butter adds healthy fats for energy. Flour contributes carbohydrates for balance. This dessert is a balanced treat when enjoyed sparingly.

Ingredients for Fudgy Brownie Cookies

For the Cookies:

• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/2 cup chocolate chips (optional)

For Garnish (Optional):

• 1 tbsp powdered sugar
• 1 tbsp chopped walnuts

Substitutions: Use coconut oil instead of butter for a dairy-free option. Swap all-purpose flour with gluten-free flour for a gluten-free version. Replace chocolate chips with white chocolate for a different flavor. Use maple syrup instead of granulated sugar for a natural sweetener.

Notes: Use high-quality cocoa for the best chocolate flavor. Cool the melted butter slightly to avoid cooking the eggs.

How to Make Fudgy Brownie Cookies

Prepare the Wet Ingredients

In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, mixing until well combined. This creates a glossy base for the cookies.

Mix the Dry Ingredients

In a medium bowl, sift cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.

Add Optional Mix-Ins

Fold in chocolate chips if using, mixing gently to distribute evenly. This adds extra texture and flavor to the cookies.

Chill the Dough

Cover the dough and refrigerate for 15 minutes to firm it up. This helps create a fudgy texture and prevents spreading.

Bake the Cookies

Preheat oven to 350°F; line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough, spacing them 2 inches apart; bake for 10-12 minutes until the tops are crackly but centers are soft.

Garnish and Serve

Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack. Sprinkle with powdered sugar and chopped walnuts for a sweet, crunchy finish; serve at room temperature.

Cooking Tips

Chill the dough to prevent spreading and enhance fudginess. This keeps cookies thick. I chilled mine, and it was perfect.

Use room-temperature eggs for a smoother batter. This blends ingredients well. I used warm eggs, and it was smooth.

Scoop dough evenly for uniform cookies. This ensures even baking. I used a spoon, and they were consistent.

Bake until just set to keep the fudgy texture. Overbaking makes them dry. I checked at 10 minutes, and it was ideal.

Line the baking sheet to prevent sticking. This makes cleanup easy. I used parchment, and it worked great.

Sift cocoa powder to avoid lumps in the batter. This ensures a smooth texture. I sifted mine, and it was flawless.

Adjust sugar for a less sweet cookie if desired. This balances flavor. I used less sugar, and it was just right.

Variations and Substitutions

Add 1/4 cup chopped pecans for extra crunch. This adds a nutty flavor. I tried pecans, and it was delicious.

Use gluten-free flour for a gluten-free version. This keeps it accessible. I used gluten-free, and it was great.

Swap chocolate chips for peanut butter chips for a different taste. This adds creaminess. I tried peanut butter chips, and it was tasty.

Replace butter with vegan butter for a dairy-free cookie. This keeps it rich. I used vegan butter, and it was satisfying.

Add 1/2 tsp espresso powder to enhance chocolate flavor. This deepens the taste. I added espresso, and it was bold.

Use dark chocolate cocoa for a richer flavor. This intensifies chocolate. I tried dark cocoa, and it was decadent.

Make it vegan with flax eggs and plant-based butter. This maintains texture. I tried vegan options, and it was great.

Storage and Meal Prep

Store in an airtight container at room temperature for up to 5 days or in the fridge for up to a week; bring to room temperature before serving. Freeze baked cookies for up to 2 months, thawing before eating.

Frequently Asked Questions About Fudgy Brownie Cookies Recipe

Here are answers to common questions about this dessert.

1. Why are my cookies spreading?
   Chill the dough for 15 minutes before baking. I chilled mine, and they held shape.
2. Can I use cocoa instead of chocolate chips?
   Yes, increase cocoa powder by 1 tbsp for flavor. I used chips, but extra cocoa worked fine.
3. How do I make it gluten-free?
   Use gluten-free flour and check cocoa ingredients. I tried gluten-free, and it was great.
4. Can I make the dough ahead?
   Yes, refrigerate dough for up to 24 hours before baking. I prepped a day ahead, and it was fresh.
5. How do I increase the protein?
   Add 1 tbsp protein powder to the batter. I added some, and it hit 6 grams.
6. Why are my cookies dry?
   Avoid overbaking and measure flour accurately. I baked for 10 minutes, and they were fudgy.

Serving Suggestions

Serve with a glass of milk or coffee for a classic treat. Pair with ice cream or whipped cream for a decadent dessert. Enjoy with fresh berries for a lighter touch. I served them with vanilla ice cream, and it was a perfect combo. It’s great for parties, gifting, or sweet cravings.

Nutrition Info for Fudgy Brownie Cookies

Per serving (2 cookies, 12 servings):

• Calories: 200 kcal
• Protein: 5g
• Carbohydrates: 25g
• Fiber: 2g
• Sugars: 15g
• Fat: 10g
• Saturated Fat: 6g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Fudgy Brownie Cookies Recipe is a rich, high-protein dessert with chewy, chocolatey flavors. Its easy prep makes it perfect for snacks or gatherings. How do you like to customize your cookies? Let us know in the comments!