Buttery Brownie Cookies Recipe: Brookies Are Better Than Brownies Or Cookies by Ann Marie G. Halstead
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What do you get when you combine the fudgy goodness of brownies with the simple goodness of cookies? Brookies! Yes, delicious brookies are what happens when you bake brownie batter into cookies instead of bars. And yes, they are amazing. In fact, we think they're better than brownies or cookies!
Lately, my 12-year-old has been talking about wanting to be a chef. He recently started making brownies (with a boxed mix) on his own. That's the perfect dessert for him because it’s easy enough for a new baker and he’s a bit of a choc-a-holic like his mama. I was looking for other easy chocolate dessert recipes that he could make – without a boxed mix – when I came across several for brownie batter cookies. This brownie cookie recipe, aka brookies, is perfect for him (and anyone else who loves brownies or chocolate cookies).
You may already have the ingredients for this brookies recipe in your pantry: butter, granulated sugar, brown sugar, unsweetened baking chocolate, eggs, flour, unsweetened cocoa powder, baking powder, salt, vanilla extract and chocolate chips. You only need a bowl or two to make these cookies and the dough drops from the spoon easily. Oh, and they’re delicious!
Serve these moist brookies on their own or with vanilla ice cream. Enjoy a brookie sundae or scoop the ice cream between two cookies for a brownie ice cream sandwich. Yum!
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 Minutes
Total Time: 30 minutes
Servings: 24
Ingredients
- 1 cup (2 sticks) butter, softened
- 1 1/4 cups granulated sugar
- 3/4 cup dark brown sugar
- 1 ounce unsweetened baking chocolate, melted
- 3 large eggs, at room temperature
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 tablespoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
Helpful Products
- Electric Mixer
- Measuring Cups
- Measuring Spoons
- Whisk
- Baking Sheet
- Rubber Spatula
- Spatula
- Mixing Bowl
- Stand Mixer
- Parchment Paper
- Airtight Containers
Recipe Notes
- The number of brookies will depend on how much batter you use for each cookie.
- I used semi-sweet chocolate chips, but you can use whichever type of chocolate chips you prefer (dark chocolate may have the most health benefits).
- Store brookies in an airtight container.
Here’s how to make it:
- In a stand mixer with the beater blade attachment (or handheld mixer or wooden spoon), beat the butter, both sugars and chocolate until smooth. Add the three eggs and mix until fully combined.
- Sift together the flour, cocoa powder, baking powder and salt in a medium-sized bowl and add slowly to the batter until mixed. Add vanilla extract and fold in the chocolate chips.
- Using a spoon or cookie scoop, drop generous spoonfuls of batter onto a parchment paper-lined baking sheet about 2 inches apart. Bake in a preheated 350-degree F oven for 15 minutes. Transfer cookies to a wire rack to cool.
Nutrition Facts Per Serving
Calories: 175
Total Fat: 8.9g
Saturated Fat: 5.1g
Cholesterol: 55mg
Sodium: 43mg
Total Carbohydrate: 22.7g
Dietary Fiber: 1.9g
Total Sugars: 11.7g
Protein: 3.6g
Vitamin D: 7mcg
Calcium: 27mg
Iron: 2mg
Potassium: 118mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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