If you have a soft spot for brownies but wish they came in perfectly portable, melt-in-your-mouth cookie form, then you are absolutely going to adore this Meltaway Brownie Cookies Recipe. These cookies bring together the deep, fudgy richness of your favorite chocolate brownie with a delicate, crackly top and tender crumb that practically dissolves the moment it touches your tongue. They’re incredibly easy to make, requiring no fancy techniques or ingredients, yet deliver an indulgent chocolaty experience that feels utterly special. Trust me, once you try these, there’ll be no turning back—these cookies are destined to become one of your go-to treats for anytime you crave a chocolate hug in cookie form!
Ingredients You’ll Need
The magic of this Meltaway Brownie Cookies Recipe lies in its simplicity. Each ingredient plays an important role, whether it’s creating that fudgy texture, intensifying the chocolate flavor, or lending just the right amount of sweetness and structure. Here’s what you’ll need to bring these cookies to life:
- Unsalted butter (1/2 cup, cut into cubes): Provides richness and a velvety mouthfeel while helping create that meltaway texture.
- Semisweet chocolate (8 ounces, chopped): The heart of the recipe, delivering deep chocolate intensity and fudgy goodness.
- Granulated sugar (2/3 cup): Sweetens the cookies perfectly without overpowering the chocolate.
- Large eggs (2): Bind the ingredients and add moisture, helping create that tender crumb.
- Vanilla extract (1 teaspoon): Adds a warm, aromatic layer that enhances the chocolate flavor.
- All-purpose flour (1/2 cup): Gives structure but keeps the cookies soft and chewy, not cakey.
- Unsweetened cocoa powder (2 tablespoons): Boosts the chocolate flavor and deepens the color.
- Baking powder (1/2 teaspoon): Just enough leavening to gently lift the cookies without losing density.
- Salt (1/4 teaspoon): Balances the sweetness and intensifies the chocolate flavor.
- Optional: Mini chocolate chips or chopped chocolate (1/2 cup): For adding extra melty chocolate pockets if you want to go all in on chocolate.
How to Make Meltaway Brownie Cookies Recipe
Step 1: Melt the Butter and Chocolate
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. Then, in a heatproof bowl, combine the cubed butter and chopped semisweet chocolate. Melt them together slowly over simmering water or in short microwave bursts, stirring frequently until you have a smooth, glossy chocolate-butter mixture. Let it cool slightly before moving on. This step is essential because it’s the foundation of that luscious fudgy texture in the finished cookies.
Step 2: Whisk Together the Sugar, Eggs, and Vanilla
In a large bowl, whisk the granulated sugar, eggs, and vanilla extract together until the mixture is light and slightly thickened, about 1 to 2 minutes. This step introduces air and helps achieve a nice lift, making sure these cookies are tender but not heavy.
Step 3: Combine Wet and Dry Ingredients
Slowly incorporate the cooled chocolate-butter mixture into the sugar-egg mix, stirring gently to combine. Then sift in the flour, cocoa powder, baking powder, and salt. Fold everything together just until combined—overmixing here can make the cookies tough, and we want soft and meltaway! If you’re adding mini chocolate chips or chopped chocolate, fold them in now to get those extra bursts of chocolate in every bite.
Step 4: Let the Batter Rest
Allow the batter to rest at room temperature for 10 to 15 minutes. This pause lets the batter thicken slightly and develop an even better cookie texture once baked. You’ll notice it looks like a soft brownie batter—rich and fudgy, which is exactly the goal.
Step 5: Scoop and Bake
Using a tablespoon or cookie scoop, drop dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart because these cookies spread just enough. Bake for 8 to 10 minutes. The cookies should have set edges but soft, slightly gooey centers—not wet or underbaked. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
How to Serve Meltaway Brownie Cookies Recipe
Garnishes
These meltaway brownie cookies speak for themselves, but a little garnish can elevate their beauty and flavor even more. Dusting them lightly with powdered sugar adds a snowy, elegant touch that pairs beautifully with the deep chocolate. Or drizzle some melted chocolate or caramel on top for a show-stopping finish that will wow anyone lucky enough to try them.
Side Dishes
While these cookies are delicious on their own, pairing them with a cold glass of milk or a scoop of vanilla ice cream brings out the rich chocolate flavor and enhances the melt-in-your-mouth experience. For adults, a cup of espresso or a creamy mocha works like a charm to complement the fudgy depth of these cookies.
Creative Ways to Present
Looking to impress at a party or gift a batch to a friend? Stack these cookies in a clear jar tied with a ribbon for a charming homemade gift. You can also sandwich two cookies with a dollop of whipped cream or chocolate ganache between them for a delightful twist on traditional cookie sandwiches. Presentation is just as fun as baking these treats!
Make Ahead and Storage
Storing Leftovers
Keep your meltaway brownie cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days. To maintain their moist texture, place a piece of parchment paper between layers if stacking.
Freezing
If you want to extend their life, these cookies freeze beautifully. Wrap them individually in plastic wrap and place in a freezer-safe bag or container. Frozen, they can last up to 3 months. When ready to enjoy, just let them thaw at room temperature—just as good as freshly made!
Reheating
To enjoy the cookies warm and gooey again, pop them in the microwave for about 10 to 15 seconds. This quick heat-up brings back their signature softness and meltaway quality that makes this Meltaway Brownie Cookies Recipe so irresistible.
FAQs
Can I use milk chocolate instead of semisweet?
Absolutely! Milk chocolate will make the cookies sweeter and creamier but might reduce the depth of chocolate flavor slightly. You can adjust sugar if you want to balance sweetness.
What if I don’t have mini chocolate chips? Can I use chopped chocolate instead?
Yes! Chopped chocolate works just as well and gives a lovely rustic touch. Mini chips just melt more evenly, but chopped pieces create fun pockets of melted chocolate throughout.
Why do I have to let the batter rest before baking?
Resting helps the batter thicken and allows the flour to absorb moisture, which improves the texture. It makes the cookies tender and helps them bake evenly with that perfect fudgy center.
Can I substitute all-purpose flour with gluten-free flour?
You can try a gluten-free blend, but results might vary depending on the brand. Look for a 1:1 baking blend that contains xanthan gum to mimic the texture as closely as possible.
How do I know when the cookies are done?
Look for edges that are set and lightly firm but with centers that still look soft and just set—not wet. The cookies will continue to firm up a bit as they cool, so err on the side of slightly underbaked for that meltaway texture.
Final Thoughts
There you have it—an utterly delightful Meltaway Brownie Cookies Recipe that’s sure to become a treasured favorite in your home. These cookies strike the perfect balance between rich, fudgy indulgence and an irresistibly soft texture that melts in your mouth. Whether you’re baking for a party, a quick sweet fix, or a thoughtful gift, these are the kind of treats that make any day feel special. So, grab your ingredients, preheat that oven, and dive into the chocolatey comfort of this amazing recipe—you won’t regret it!
Print
Meltaway Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Meltaway Brownie Cookies combine the fudgy richness of brownies with the convenience and texture of cookies. Featuring a crackly top and a gooey center, these chocolate treats are enhanced with optional mini chocolate chips for an extra burst of chocolate decadence. Perfect for satisfying any chocolate lover’s craving with a soft, melt-in-your-mouth bite.
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter, cut into cubes
- 8 ounces semisweet chocolate, chopped
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup mini chocolate chips or chopped chocolate
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Melt Butter and Chocolate: In a heatproof bowl, combine the unsalted butter and chopped semisweet chocolate. Melt them together either over a saucepan of simmering water (double boiler method) or in the microwave in 20-second intervals, stirring until smooth. Allow this mixture to cool slightly before proceeding.
- Mix Sugar and Eggs: In a large mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture becomes light in color and slightly thickened, about 1 to 2 minutes using a hand whisk or mixer.
- Combine Wet Ingredients: Gradually pour the melted chocolate and butter mixture into the egg mixture, stirring continuously to ensure they fully combine.
- Incorporate Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gently fold these dry ingredients into the wet mixture until just combined, taking care not to overmix.
- Add Chocolate Chips (Optional): If desired, fold in the mini chocolate chips or chopped chocolate pieces for extra richness and texture.
- Rest the Batter: Let the batter sit for 10 to 15 minutes to thicken slightly, which will yield a soft brownie-like consistency.
- Scoop onto Baking Sheets: Use a tablespoon or cookie scoop to portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for slight spreading.
- Bake: Place the baking sheets in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges are set but the centers remain soft and slightly gooey, avoiding any wet batter appearance.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- These cookies feature a rich, fudgy interior with a delicately crackled top, reminiscent of classic brownies in cookie form.
- For an extra indulgent touch, drizzle cooled cookies with melted chocolate or dust them lightly with powdered sugar.
- Watch the baking time carefully to avoid overbaking, which can dry out the soft centers.
- Cooling on the baking sheet first helps the cookies set properly without breaking apart.
