If you’ve ever dreamed of a dessert that fuses the crackly-topped richness of brownies with the ease and charm of classic cookies, these Meltaway Brownie Cookies are about to become your new obsession. Each bite is a blissful mix of fudgy goodness and melt-in-your-mouth tenderness, guaranteed to satisfy your deepest chocolate cravings. Whether you’re baking a batch for a family get-together or just because, these cookies have a way of making every moment feel extra special.

Meltaway Brownie Cookies Recipe - Recipe Image

Ingredients You’ll Need

What makes these cookies so magical? It all comes down to a handful of simple, pantry-friendly ingredients that work together to create deep chocolate flavor and irresistible texture. Here’s what you’ll need, and why each one matters:

Unsalted butter, melted and slightly cooled: This gives the cookies their rich, tender crumb and helps the chocolate flavor shine.
Granulated sugar: Sweetens the dough and encourages the signature crackly tops that make Meltaway Brownie Cookies so eye-catching.
Large eggs: Provide structure and keep the cookies luxuriously moist.
Vanilla extract: Rounds out the chocolate flavor with a little aromatic warmth.
Unsweetened cocoa powder: The real chocolate powerhouse, delivering deep color and that rich brownie taste.
All-purpose flour: Just the right amount to hold the cookies together, without making them cakey.
Baking powder: Gives a gentle lift, ensuring soft and pillowy centers.
Salt: A tiny touch that amplifies every other flavor, making the chocolate pop.
Mini chocolate chips (optional): Stir them in for delightful bursts of gooey chocolate in every bite.

How to Make Meltaway Brownie Cookies

Step 1: Prep the Oven and Pan

First things first, preheat your oven to 350°F (175°C) so it’s perfectly hot when your cookies are ready to bake. Line a baking sheet with parchment paper—no sticking, easy cleanup, and your cookies will slide right off!

Step 2: Mix Butter and Sugar

Grab a large mixing bowl and whisk together the melted, slightly cooled butter with the granulated sugar. This combo is key for silky-smooth batter and helps those pretty crackled tops form as the cookies bake.

Step 3: Add Eggs and Vanilla

Crack in the eggs and pour in the vanilla extract. Whisk until everything comes together into a glossy, unified mixture—no streaks of egg left behind, please!

Step 4: Sift and Stir in Cocoa Powder

Now, sift your unsweetened cocoa powder directly into the bowl. This removes any pesky lumps and ensures the rich chocolate flavor is perfectly woven throughout the Meltaway Brownie Cookies dough. Stir until there are no more pockets of cocoa.

Step 5: Combine Dry Ingredients

Add your flour, baking powder, and salt all at once. Gently fold everything together, just until you have a thick, chocolatey batter. Over-mixing could make your cookies tough, so stop as soon as no flour streaks remain.

Step 6: Fold in Chocolate Chips (Optional)

If you want an extra chocolate punch, now’s the time to toss in those mini chips. Just a quick stir does the trick—let’s not overwork that dough.

Step 7: Scoop and Space

Drop tablespoon-sized mounds onto your lined baking sheet, leaving about 2 inches between each one. These beauties spread a little as they bake, so give them some room to grow.

Step 8: Bake to Perfection

Pop the tray into the oven and bake for 9 to 11 minutes. You’ll know they’re done when the edges are set but the centers look just a tad soft—the perfect Meltaway Brownie Cookies texture. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

How to Serve Meltaway Brownie Cookies

Garnishes

To take your Meltaway Brownie Cookies over the top, consider a few finishing touches: a light dusting of powdered sugar, a pinch of flaky sea salt before baking, or even a drizzle of melted chocolate after they cool. Each garnish adds its own special sparkle.

Side Dishes

Nothing complements the gooey gooeyness of Meltaway Brownie Cookies like a scoop of creamy vanilla ice cream or a glass of cold milk. For an afternoon treat, try serving them with fresh berries or a strong cup of coffee for a sweet pick-me-up.

Creative Ways to Present

If you’re feeling festive or want to wow your guests, stack the cookies on a gorgeous cake stand, tuck them into rustic bakery bags for gifting, or sandwich a scoop of ice cream between two cookies for decadent brownie cookie ice cream sandwiches. You’ll be the star baker of any gathering!

Make Ahead and Storage

Storing Leftovers

If any cookies manage to survive the first day, store them in an airtight container at room temperature for up to 4 days. They’ll stay soft and tender, just as a batch of Meltaway Brownie Cookies should.

Freezing

For longer storage, freeze the baked cookies in a zip-top bag (with parchment between layers) for up to 2 months. You can also freeze unbaked scoops of dough, so fresh-from-the-oven Meltaway Brownie Cookies are just minutes away whenever you crave them.

Reheating

To enjoy that just-baked magic again, pop a cookie in the microwave for about 10 seconds. It’ll be perfectly warm and gooey, as if it just came out of the oven. If reheating a whole tray, a few minutes in a low oven will do the trick.

FAQs

Can I use Dutch-processed cocoa instead of regular?

Absolutely! Dutch-processed cocoa will give your Meltaway Brownie Cookies an extra-deep chocolate flavor and darker, richer color. It’s a lovely upgrade if you have some on hand.

Can I make these cookies gluten-free?

Yes! Substitute your favorite 1-to-1 gluten-free flour blend in place of the all-purpose flour. The cookies will still turn out fudgy and delicious.

Do I have to chill the dough before baking?

No dough chilling is required for this recipe. The cookies bake up beautifully as soon as you mix the batter and scoop them, so you’re never far from Meltaway Brownie Cookie bliss.

What’s the best way to know when the cookies are done?

Keep an eye on them after the 9-minute mark. The edges should be set, but the centers should look slightly underdone. They’ll firm up as they cool, locking in that signature meltaway texture.

Can I add nuts or other mix-ins?

Definitely! Chopped walnuts, pecans, or even peanut butter chips all work deliciously. Feel free to make your batch of Meltaway Brownie Cookies your own with your favorite mix-ins.

Final Thoughts

There’s just something magical about a cookie that captures the soul of a brownie in every melty, fudgy bite. If you’re craving a chocolate treat that’s impossible to resist, I hope you’ll give these Meltaway Brownie Cookies a try. Bake a batch, share with friends, and prepare for pure chocolate happiness!

Meltaway Brownie Cookies Recipe

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4.7 from 9 reviews

Author: admin
Total Time: 20 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

Indulge in the decadent fusion of brownies and cookies with these Meltaway Brownie Cookies. Rich, chocolatey, and irresistibly soft, these treats are perfect for satisfying your sweet tooth cravings.

Ingredients

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For the Cookies:

1/2 cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup mini chocolate chips (optional)

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, and mix until well combined.
Add Dry Ingredients: Sift in the cocoa powder and stir until fully incorporated. Add the flour, baking powder, and salt, stirring just until a thick batter forms.
Finish the Dough: Fold in mini chocolate chips if using. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake for 9 to 11 minutes, or until the cookies are set around the edges but still soft in the center.
Cool and Enjoy: Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.