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5 Piled up brownie cookies close up and the top one is bitten to show texture

Brownie Cookies

This light yet super indulgent loaded chocolate brownie cookies recipe is a must try for chocoholics. It has a crispy cracky exterior with a soft chew inside that’s studded with chocolate chips, hazelnuts, and cranberries.

Course Snack
Cuisine American
Keyword brownie cookies, chocolate cookies, chocolate fudge cookies, cookie recipes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 cookies
Calories 139 kcal
Author Mahy


  • 2 tablespoons unsalted butter
  • 1/3 cups dark or semi-sweet chocolate chunks
  • 1 egg
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cocoa powder
  • 3 tablespoons flour or almond meal for gluten free option
  • 1/8 teaspoon baking powder
  • pinch of salt
  • 1/3 cup chocolate chips
  • 1/4 cup dried cranberries
  • 1/4 cups roughly chopped hazelnuts


  1. Preheat the oven to 375 degrees F.
  2. In a small microwave-safe bowl, melt the butter and chocolate chunks for about 45 seconds and whisk them until they melt and blend together. Add in the cocoa powder, almond meal (or flour) and baking powder, and whisk them well.
  3. In a large bowl, use a hand mixer and whip up the egg with the sugar and vanilla for at least 3 minutes and up to 5 minutes until it’s pale yellow in color and tripled in volume.
  4. Add in the melted chocolate mixture to the egg mixture and gently mix it in being careful not to deflate the egg mixture too much.
  5. Add the chocolate chips, cranberries, hazelnuts and fold them well with a spatula.
  6. Take a small ice cream scoop or tablespoon size spoon and scoop out tablespoon size of cookie dough on to a parchment lined baking sheet. Leave at least half an inch border around each cookie as it will spread.
  7. Bake for 10-12 minutes (depending on the size of your cookie) until the edges are set and cookies have spread and puffed a little. The center will still look soft. Cool them on the baking sheet for 2 minutes and serve warm or cold.

Recipe Video

Recipe Notes

  • This brownie cookies recipe makes about 10 cookies. For a bigger batch, double or triple the recipe! 
  • These cookies are great for making ice cream sandwiches as they are not too crispy, yet sturdy enough to be sandwiched together.
  • Store leftover brownie cookies in an airtight container and eat within 3 days. 
Nutrition Facts
Brownie Cookies
Amount Per Serving (1 cookie)
Calories 139 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 23mg8%
Sodium 12mg1%
Potassium 60mg2%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 15g17%
Protein 1g2%
Vitamin A 105IU2%
Calcium 20mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.