Meltaway Brownie Cookies are the ultimate fusion of rich, chocolaty brownies and soft, dreamy cookies, giving you the best of both worlds in a single, melt-in-your-mouth bite. Each cookie promises a glorious balance between fudgy centers and delicately crisp edges, and their deep cocoa flavor is heightened by bursts of melty chocolate chips. These treats come together in under 30 minutes, making them just perfect when those chocolate cravings hit or you want to impress friends with a batch of unforgettable homemade goodies. If you’ve ever wanted a dessert that looks fancy but feels like a big, warm hug, this is the recipe you’ll return to again and again.
Ingredients You’ll Need
The magic of Meltaway Brownie Cookies is all about the combination of just a few pantry staples. Each ingredient plays a starring role, creating that signature crinkle-top, fudgy center, and irresistible chocolate depth. Gather these essentials and you’ll be ready to bake up something truly special.
- Unsalted butter (1 cup, softened): Adds richness and creates a soft, tender texture that makes the cookies practically melt on your tongue.
- Granulated sugar (1 ½ cups): Provides sweetness and a crisp edge to counter the fudgy centers.
- Light brown sugar (½ cup, packed): Adds moisture and a subtle caramel flavor, keeping every bite soft and chewy.
- Large eggs (2): Bind everything together and give structure, so your cookies stay perfectly thick and chewy.
- Pure vanilla extract (2 teaspoons): Enhances all the chocolate notes and rounds out the richness.
- All-purpose flour (2 cups): Forms the sturdy backbone of the cookie, ensuring they hold their irresistible shape.
- Unsweetened cocoa powder (½ cup): Delivers deep, brownie-like chocolate flavor.
- Baking soda (1 teaspoon): Works for just the right cookie spread and soft rise.
- Baking powder (½ teaspoon): Helps puff up the cookies just enough for that meltaway bite.
- Salt (½ teaspoon): Balances the sweetness and intensifies the chocolate flavors.
- Semi-sweet chocolate chips (1 cup): Little pockets of melty chocolate in every single cookie.
- Powdered sugar (½ cup, optional, for dusting): A quick dusting adds a sweet, elegant finish and visual flair.
How to Make Meltaway Brownie Cookies
Step 1: Prepare Your Baking Sheets and Preheat the Oven
Line two baking sheets with parchment paper for easy cookie release (and no sticky mess to clean up!). Preheating to 350°F (175°C) is key—having your oven hot ensures cookies bake evenly and get that signature brownie crackle.
Step 2: Cream Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is pale, light, and fluffy. This step sets up the tender, almost brownie-like crumb and ensures every bite is sweet and balanced.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, so the dough stays smooth and emulsified. Make sure each egg is fully incorporated before adding the next, then splash in the vanilla extract for a warm, aromatic depth that ties the chocolate flavors together.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Blending these dry ingredients first helps ensure everything distributes evenly, so you get a consistent texture and rich chocolatey taste throughout every cookie.
Step 5: Mix Wet and Dry Ingredients
Gradually add your dry mix to the creamed butter mixture, stirring until just combined. Avoid overmixing so your Meltaway Brownie Cookies bake up soft, not tough. The dough should look thick and slightly glossy.
Step 6: Fold in Chocolate Chips
Gently fold in those semi-sweet chocolate chips—the more careful you are, the less you’ll overwork the dough. These chocolate pockets melt perfectly and deliver that brownie-meets-cookie dreamy texture.
Step 7: Portion and Bake
Scoop out tablespoon-sized portions of dough and place them on your prepared baking sheets, allowing about 2 inches between each cookie for spreading. Bake for 8-10 minutes, just until the edges look set but the centers appear slightly underdone—this is the secret to their meltaway magic!
Step 8: Cool and Dust
Let the cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to finish cooling completely. If you want extra glam, dust with powdered sugar once they’ve cooled for a gorgeous, bakery-style finish.
How to Serve Meltaway Brownie Cookies
Garnishes
For a showstopping presentation, finish your Meltaway Brownie Cookies with a light snowy dusting of powdered sugar or a sprinkle of flaky sea salt. If you love a pretty dessert table, try drizzling with melted chocolate or adding a few extra chocolate chips on top just as they come out of the oven.
Side Dishes
Nothing pairs with these cookies quite like a tall glass of icy cold milk, rich hot chocolate, or freshly brewed coffee. If you’re hosting a get-together, serve them alongside fresh berries or a scoop of vanilla ice cream for a dessert plate that’s guaranteed to win over any crowd.
Creative Ways to Present
Stack Meltaway Brownie Cookies in a cellophane bag tied with a ribbon for homemade gifts, or arrange them in a spiral on a vintage platter for a nostalgic feel. You can also build an epic ice cream sandwich by scooping your favorite ice cream between two cookies—trust me, this combination is life-changing!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Meltaway Brownie Cookies in an airtight container at room temperature for up to 5 days. They stay soft, fudgy, and flavorful! Add a slice of bread to the container to help maintain that perfect chewy texture if you notice cookies getting a little dry.
Freezing
To freeze, cool the cookies completely and place them in a freezer bag or airtight container, separating layers with parchment. They’ll keep beautifully for up to three months. Thaw at room temperature whenever your chocolate craving strikes!
Reheating
For that just-baked feel, warm Meltaway Brownie Cookies in a 300°F oven for 3 to 5 minutes or zap each in the microwave for about 10 seconds. This revives their gooey centers and gives you that fresh-from-the-oven magic all over again.
FAQs
Can I use dark chocolate instead of semi-sweet chocolate chips?
Absolutely! Dark chocolate chips or even chunks work beautifully here and add an extra richness that fans of intense cocoa will adore. Feel free to mix in white or milk chocolate for variety too.
Do I need to chill the dough?
It’s optional, but chilling for at least 30 minutes will give you a thicker, fudgier cookie (and an even more mind-blowing meltaway texture). If you’re short on time, you can skip chilling—they’ll still be delicious!
What kind of cocoa powder is best for Meltaway Brownie Cookies?
A good-quality unsweetened cocoa powder is the key to that deep chocolate flavor. Dutch-processed will give a richer color and smoother taste, but natural cocoa powder works just as well for classic brownie notes.
How do I know when the cookies are done baking?
Pull them from the oven when the edges look set but the centers are still a bit soft and puffy. They’ll finish setting as they cool, giving you that melt-in-your-mouth, brownie-like center every single time.
Can I make these cookies gluten-free?
Yes! Simply substitute your favorite gluten-free 1:1 flour blend in place of regular flour. The rest of the recipe stays the same, so you get fudgy, crave-worthy cookies everyone can enjoy.
Final Thoughts
If you’re craving soft, fudgy cookies with that unmistakable brownie depth, Meltaway Brownie Cookies are guaranteed to hit the spot. I can’t wait for you to experience their dreamy texture and pure chocolate joy—one bite and you’ll be baking them on repeat for every occasion!
Print
Meltaway Brownie Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich, chocolatey goodness of these Meltaway Brownie Cookies. These decadent treats have a fudgy texture and are dusted with powdered sugar for an extra touch of sweetness.
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
For Dusting:
- ½ cup powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes or until the edges are set but the centers still look slightly soft.
- Cool and dust: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Once cooled, dust with powdered sugar if desired.
Notes
- For an extra fudgy texture, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
