Meltaway Brownie Cookies are the perfect blend of rich, fudgy brownies and soft, melt-in-your-mouth cookies. With a deep chocolate flavor and a slightly crispy exterior, these cookies are perfect for any chocolate lover. Whether you’re baking for a special occasion or simply craving something sweet, this easy recipe will quickly become a favorite.
Why You’ll Love This Recipe
- Rich and Fudgy – These cookies have the perfect brownie-like texture with a chewy center.
- Easy to Make – Simple ingredients and easy steps make this a stress-free baking experience.
- Perfect for Any Occasion – Great for parties, holidays, or as an everyday treat.
- Customizable – Add nuts, chocolate chips, or a dusting of powdered sugar for variety.
- Stores Well – These cookies stay fresh for days and can be frozen for later.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Butter
- Semi-sweet chocolate
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
Directions
- Melt the Chocolate – In a heatproof bowl, melt the butter and semi-sweet chocolate together, stirring until smooth. Let it cool slightly.
- Mix the Wet Ingredients – In a large bowl, beat the granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Combine with Chocolate – Gradually add the melted chocolate mixture to the wet ingredients and mix well.
- Prepare the Dry Ingredients – In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Mix the Batter – Slowly add the dry ingredients to the wet ingredients, stirring until just combined.
- Chill the Dough – Cover the dough and refrigerate for at least 30 minutes to allow it to firm up.
- Preheat and Shape – Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into small balls and place them on the sheet.
- Bake – Bake for 8-10 minutes until the cookies are set but still soft in the center.
- Cool and Enjoy – Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
- Servings: Makes about 24 cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 8-10 minutes
- Total Time: Approximately 55 minutes
Variations
- Add Chocolate Chips – Fold in extra chocolate chips for an extra chocolatey bite.
- Nutty Crunch – Mix in chopped walnuts or pecans for added texture.
- Mocha Flavor – Add a teaspoon of espresso powder to enhance the chocolate flavor.
- Dust with Powdered Sugar – Sprinkle powdered sugar on top for a bakery-style look.
- Stuffed Version – Place a small piece of chocolate or caramel in the center of each dough ball for a surprise filling.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to a week for longer freshness.
- Freezing: Freeze baked cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
- Reheating: Warm cookies in the microwave for 10-15 seconds for a fresh-from-the-oven taste.
FAQs
How do I make these cookies extra fudgy?
Make sure not to overbake them. The cookies should still be soft in the center when you take them out of the oven.
Can I use dark chocolate instead of semi-sweet chocolate?
Yes! Dark chocolate will give a richer and slightly less sweet flavor.
Why is my dough too sticky?
If your dough is too sticky, chill it for a bit longer or add a little more flour.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
What’s the best way to melt chocolate for this recipe?
Use a microwave in 30-second intervals, stirring in between, or melt it over a double boiler.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
How do I get a crinkly top on my cookies?
Beating the eggs and sugar well before adding the other ingredients helps create a crackly top.
Can I add peanut butter?
Yes! Swirl in a few tablespoons of peanut butter for a delicious twist.
Why did my cookies turn out dry?
Overbaking is the most common reason. Check them at the 8-minute mark and remove them when the edges are set but the center is soft.
Can I use white chocolate instead?
Yes! You can replace the semi-sweet chocolate with white chocolate for a different flavor.
Conclusion
Meltaway Brownie Cookies are a chocolate lover’s dream—rich, fudgy, and irresistibly soft. Whether you enjoy them fresh from the oven or save some for later, these cookies are sure to impress. Try different variations to make them your own and enjoy a delicious homemade treat!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 10 minutes
- Yield: 20-24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These melt-in-your-mouth brownie cookies are rich, fudgy, and topped with a creamy chocolate kiss. They are perfect for chocolate lovers and an absolute treat for any occasion!
Ingredients
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for dusting)
- 20–24 milk chocolate kisses (unwrapped)
Instructions
- Melt the chocolate & butter: In a microwave-safe bowl, melt the chocolate chips and butter in 30-second intervals, stirring between each, until smooth. Let it cool slightly.
- Mix wet ingredients: In a large bowl, whisk together the sugar, eggs, and vanilla extract. Add the melted chocolate mixture and stir until combined.
- Prepare dry ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually fold this into the wet mixture until fully incorporated.
- Chill the dough: Cover and refrigerate the dough for at least 30 minutes to make it easier to handle.
- Preheat oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Shape & bake: Scoop tablespoon-sized portions of dough and roll them into balls. Place on the baking sheet and bake for 8-10 minutes until the tops are set but still soft.
- Add the chocolate kisses: Remove cookies from the oven and immediately press a chocolate kiss into the center of each cookie. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Dust & serve: Lightly dust the cookies with powdered sugar and enjoy!
Notes
- Make sure to chill the dough so the cookies hold their shape.
- Press the chocolate kisses gently so they don’t melt completely.
- Store in an airtight container for up to 5 days.
Find it online: https://wowrecipesfood.com/meltaway-brownie-cookies/
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