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Easy Brownie Drop Cookies

If you love brownies, you will love this easy brownie cookies recipe! These chocolate cookies are rich and fudgy like a brownie but made easy as a drop cookie. There’s no waiting time – it’s an easy no-chill cookie recipe ready in about 30 minutes.

4 brownie drop cookies stacked with a glass of milk.


I love chocolate and I love cookies so, of course, it only makes sense to make brownie cookies. Especially if they’re easy to make like this recipe is.

You don’t need a bunch of ingredients or fancy techniques to make delicious, fudgy cookies. For this recipe, the eggs are whipped with sugar until thickened which gives the cookies a wonderful texture. It also causes the cookies to crack on top similar to the tops of brownies.

I also use melted chocolate instead of cocoa powder, which some other recipes call for. Melted chocolate gives the cookies a richer chocolate flavor.

I love nuts mixed into the dough – they add crunch and more flavor, but they’re optional. If you don’t like nuts just leave them out. These brownie cookies are delicious with or without them.

They are the best way to satisfy a craving for chocolate without having to make a whole pan of brownies. The cookies have chewy edges and soft, fudgy middles just like brownies but in bite-sized form.

You can make a batch and they will keep for several days at room temperature, or keep them in the freezer for later.

Easy brownie drop cookies on a black wire rack.


  • Chopped chocolate
  • Butter
  • Large eggs
  • All-purpose flour
  • Baking powder
  • Ground cinnamon
  • Salt
  • Chopped walnuts or hazelnuts (optional)
  • Vanilla extract

Recipe Steps

Melt the chocolate and butter and stir until smooth. I do this with a bain marie on the stove or you can use a microwave. Just be sure to warm them in 30-second intervals and stir between each one.

Melted chocolate in a blue bowl.

Whisk the flour, baking powder, cinnamon, and salt in a medium bowl.

The whisked dry ingredients in a white bowl.

In a large mixing bowl, beat the eggs with a hand mixer until they are foamy. Add the sugar a few tablespoons at a time and beat well between each addition.

Once all of the sugar is added, beat the egg mixture until it’s light in color and thickened. This usually takes about five minutes.

The egg and sugar beaten.

Add the melted chocolate to the egg mixture and then beat in the dry ingredients. Stir in the vanilla and the nuts, if you are using them.

Adding the dry ingredients and nuts to make a dough.

Using a cookie scoop, drop tablespoons of the cookie dough onto cookie sheets lined with parchment paper. Bake the cookies for 10 to 15 minutes or until the are set.

The cookies on a baking sheet before and after baking.

Leave them on the baking sheets to cool for 10 minutes before transferring them to a wire rack to cool completely.

Other Mix-Ins

You don’t have to add any mix-ins to these cookies, but there are a few options if you want to experiment. 

  • Chocolate chips: Instead of chopped nuts, add the same amount of milk chocolate chips, semi-sweet chocolate chips, or dark chocolate chips.
  • ​Other baking chips: For a twist try peanut butter chips or butterscotch chips.
  • Nuts: I like chopped walnuts or hazelnuts but almonds and pecans would work well, too.
  • Peppermint: For the holidays, try mixing in some finely crushed peppermints and add a little bit of peppermint extract to the cookie dough instead of vanilla.
4 brownie cookies stacked and one leaning with a glass of milk.

Tips for the Best Cookies

For the melted chocolate, be sure to use a good-quality chocolate bar. Chocolate chips will work, but they don’t melt as well as chopped chocolate.

It’s important to whip the eggs and sugar long enough so they thicken – almost like you are making meringue. This usually takes about five minutes, but it’s better to go off of what it looks like. Once the mixture is a light color and thick it’s ready – it may take more or less time than what is listed in the recipe.

Don’t over bake the cookies. You’ll know when they are done when they are set around the edges and the tops have cracked.

Store the cookies in an airtight container at room temperature. You can also freeze them for up to two months.

Are you ready to treat yourself and make this brownie cookie recipe? If you’re a chocolate fan, I know you’ll love every last one. Enjoy!

4 cookies stacked and one cut in half.
4 cookies stacked and one cut in half.

Fudgy Brownie Drop Cookies

Rosemary Molloy
If you love brownies, you will love this easy brownie cookies recipe! These chocolate cookies are rich and fudgy like a brownie but made easy as a drop cookie.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 15 cookies
Calories 150 kcal


  • 8 ounces semi sweet chocolate chopped
  • 1 tablespoon butter
  • ¼ cup all purpose flour (at least 11% protein)
  • ¼ teaspoon baking powder
  • ¼ teaspoon cinnamon
  • 1 pinch salt
  • 2 large eggs
  • ¾ cup granulated sugar
  • ¾ cup finely chopped walnuts / hazelnuts or pecans (if desired)
  • ½ teaspoon vanilla


  • Pre-heat oven to 350F (180C). Line 1-2 cookie sheets with parchment paper.
  • Using the bain marie method or microwave melt the butter and chocolate, mix until smooth. Remove from heat and let cool slightly.
  • In a medium bowl whisk together the flour, baking powder, cinnamon and salt. Set aside.
  • In a large bowl beat the eggs until foamy (3-5 minutes), add the sugar 2 tablespoons at a time, beating between each addition. Beat until light and thick approximately 5 minutes on medium speed.
  • Add the chocolate and combine. Beat in the flour and combine well. Stir in the nuts and vanilla.
  • Drop by tablespoons on the prepared cookie sheets. Bake for 10-15 minutes or until set. Cool on the pan 8-10 minutes before moving to a wire rack to cool completely. Enjoy!


Don’t over bake the cookies. You’ll know when they are done when they are set around the edges and the tops have cracked. Test with a toothpick, when a few crumbs are sticking to the toothpick they are done.
Store the completely cooled cookies in an airtight container at room temperature. They will keep for up to 3-4 days. (depending on how warm your house is).
You can also freeze them in a freezer safe container for up to two months. 


Calories: 150kcal | Carbohydrates: 10g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 20mg | Potassium: 130mg | Fiber: 2g | Sugar: 6g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


  1. The Video I saw on Facebook that showed this recipe does not match the ingredients of the printed recipe.
    It showed on Video,
    Showed: All Purpose Flour / Cocoa (not mentioned) / Butter looked more than a Tablespoon / Brown sugar, also not shown / and cold brew coffee. This seems like a different recipe. What is the correct recipe.

    1. Hi Rochelle, yes you are right, I have 2 the recipe on the video is on my other blog, sorry for the confusion https://breadsandsweets.com/brownie-cookies/ . Hope it helps. Take care.

  2. Step 4: add the sugar 2 tablespoons at a time, beating between each addition.

    There’s no sugar in the ingredients……….

  3. Just wondering about the amount of sugar as I didn’t notice it in the list of ingredients. Definitely looks like a great recipe that no doubt I’ll try.Thanks for posting it.

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