Meltaway Brownie Cookies Recipe
If you’re looking for cookies that deliver all the deep chocolate richness of brownies but in melt-in-your-mouth form, you’re about to meet your new obsession: Meltaway Brownie Cookies. Imagine crisp, shiny tops giving way to a fudgy, tender center with just enough chew to keep every bite interesting. This recipe brings together easy-to-find pantry staples to create a cookie that’s both sophisticated and crowd-pleasing—a sure-fire hit for bake sales, afternoon treats, or any time you want to impress with minimal effort.
Ingredients You’ll Need
The beauty of Meltaway Brownie Cookies lies in their accessible ingredients—each one plays a crucial role in building layers of chocolatey goodness, perfect texture, and that signature brownie cookie shine. Let’s walk through what makes each component so special.
- Unsalted butter: Provides richness and helps achieve that lush, fudgy consistency we all love in brownies.
- Semi-sweet chocolate (8 ounces, chopped or chips): This is the chocolate heart of the recipe—using real chocolate (not just cocoa) brings incredible depth of flavor.
- Granulated sugar (3/4 cup): Adds sweetness while helping to create those shiny, crackly tops.
- Brown sugar (1/4 cup): Brings moisture and a subtle caramel undertone that enhances the fudginess.
- Eggs (2 large): Act as the binding agents, creating structure and tenderness.
- Vanilla extract (1 teaspoon): Rounds out the chocolate with a cozy, aromatic finish.
- All-purpose flour (3/4 cup): Just enough to hold the cookies together without making them cakey.
- Unsweetened cocoa powder (1/4 cup): Deepens the chocolate flavor and amplifies richness.
- Baking powder (1/2 teaspoon): Gives a tiny lift, keeping the cookies from getting too dense.
- Salt (1/4 teaspoon): Balances and elevates all the sweet and chocolatey notes.
- Mini chocolate chips or chunks (1/2 cup, optional): Fold these in for pockets of gooey meltiness in every bite—highly recommended for chocolate lovers!
How to Make Meltaway Brownie Cookies
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This not only prevents sticking, but also ensures your Meltaway Brownie Cookies bake up with perfect, pristine bottoms and are easy to remove once baked.
Step 2: Melt Butter and Chocolate Together
In a heatproof bowl, gently melt the unsalted butter and semi-sweet chocolate using a double boiler or in the microwave in 30-second bursts, stirring thoroughly in between. When everything’s smooth and silky, let it cool for a few minutes—this step is key for blending without scrambling the eggs later.
Step 3: Whip the Sugars, Eggs, and Vanilla
In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract. Don’t rush this step—whisking for 2-3 minutes helps dissolve the sugars and incorporate air, which gives your cookies those irresistible shiny, crackled tops you crave from Meltaway Brownie Cookies.
Step 4: Combine and Mix in the Chocolate
Slowly stream in your cooled chocolate-butter mixture while whisking continuously, making sure it is fully incorporated. This forms the decadent fudge base of the cookie dough—it should look luxurious and glossy already!
Step 5: Stir in the Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until no more streaks of flour remain. You want to keep things tender, so don’t over-mix!
Step 6: Fold in Chocolate Chips
If you’re upgrading with mini chocolate chips or chunks, now’s the time to gently fold them in. These little chocolate bombs add bursts of gooeyness to every Meltaway Brownie Cookie, making them extra decadent.
Step 7: Portion and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, spacing them about 2 inches apart for even spreading. Bake 8–10 minutes, until the tops look shiny and crackled but the centers are still soft—this is the sweet spot for that perfect meltaway texture!
Step 8: Cool Before Devouring
Let your cookies rest on the baking sheet for five minutes. They’ll continue baking a bit and firm up just enough to transfer safely to a wire rack to cool completely—if you can resist the smell that long. Enjoy the first bite while still slightly warm for maximum swoon!
How to Serve Meltaway Brownie Cookies
Garnishes
A simple sprinkle of flaky sea salt right after baking does wonders, elevating the chocolate and adding a subtle crunch. If you’re feeling festive, a light dusting of powdered sugar or a few extra chocolate chips on top right before serving makes these cookies absolutely irresistible.
Side Dishes
These cookies are undeniably rich, so pairing them with a cold glass of milk or a scoop of vanilla ice cream turns snack time into an occasion. For adults, a cup of bold coffee or espresso beautifully complements the deep chocolate notes of the Meltaway Brownie Cookies.
Creative Ways to Present
Try stacking Meltaway Brownie Cookies on a cake stand for a dramatic centerpiece, or nestle them into parchment-lined boxes as gourmet gifts. They also make show-stopping ice cream sandwich bases—simply add your favorite ice cream between two cookies and freeze until set!
Make Ahead and Storage
Storing Leftovers
Store any leftover Meltaway Brownie Cookies in an airtight container at room temperature for up to 3 days. If you want them to stay extra soft, you can even tuck a slice of sandwich bread into the container—the cookies will stay just as chewy and moist as the day you baked them.
Freezing
Both the dough and baked cookies freeze beautifully! For dough, scoop onto a tray and freeze until solid, then transfer to a zip-top bag and freeze for up to 3 months. Baked cookies can be frozen in layers separated by parchment—just allow to come to room temperature before serving.
Reheating
If you like your Meltaway Brownie Cookies warm and gooey, a quick 8-10 seconds in the microwave brings back that fresh-from-the-oven magic. Just don’t overdo it—a little heat goes a long way to make those chocolate chips melty again!
FAQs
Can I use dark chocolate instead of semi-sweet?
Absolutely! Using dark chocolate will give your Meltaway Brownie Cookies a more intense, slightly less sweet flavor. Just make sure it’s good-quality and similar in cocoa content for best results.
Why are my cookies coming out cakey instead of fudgy?
Usually, cakey cookies happen from too much flour or over-mixing the batter. Measure your flour with care (scoop and level method is best) and stir just until combined for that dreamy, meltaway texture.
Do I have to chill the dough?
You don’t need to chill the dough for this recipe, but if your kitchen is especially warm and the dough’s looking runny, a 15-minute chill in the fridge can help the cookies hold their shape better as they bake.
What’s the best way to get crackly tops?
The secret to those glossy, crackled tops in Meltaway Brownie Cookies is whisking the eggs and sugar until light and fluffy before adding the chocolate. Using real melted chocolate (not just cocoa) is also key!
Can I make these gluten-free?
Yes! Substitute a good-quality 1:1 gluten-free baking blend for the all-purpose flour and your Meltaway Brownie Cookies will still have that signature fudgy texture—just make sure your baking powder is gluten-free as well.
Final Thoughts
Baking a batch of Meltaway Brownie Cookies is like sharing happiness by the handful. Whether you sneak one with your morning coffee or serve them up to a roomful of dessert lovers, these cookies deliver unbeatable chocolate richness every single time. Trust me—give them a try, and get ready to make them again and again!
Print
Meltaway Brownie Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the rich, fudgy goodness of these Meltaway Brownie Cookies. A perfect blend of brownie and cookie, these treats are sure to satisfy any chocolate lover’s cravings!
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter
- 8 ounces semi-sweet chocolate, chopped or chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips or chunks (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl, melt the butter and semi-sweet chocolate together until smooth. Let cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together sugars, eggs, and vanilla until light and fluffy. Mix in the cooled chocolate mixture.
- Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Gradually add to wet mixture. Fold in mini chocolate chips if desired.
- Bake: Scoop dough onto baking sheet and bake for 8–10 minutes until tops are crackled but centers are still soft.
- Cool and Enjoy: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra richness, sprinkle with flaky sea salt after baking.
- Best enjoyed the same day, store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
