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Home » Desserts » Cookies & Bars » Easy Brownie Drop Cookies

Easy Brownie Drop Cookies

By: Rosemary Published: May 10, 2022 Updated on: May 11, 2022

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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.

Table of Contents

  • Ingredients
  • Recipe Steps
      • Never Miss a Recipe!
  • Other Mix-Ins
  • Tips for the Best Cookies
  • More Easy Cookie Recipes
  • Fudgy Brownie Drop Cookies
    • Ingredients US CustomaryMetric 1x2x3x
    • Instructions 
    • Notes
    • Nutrition

Ingredients

  • 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.
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    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.

    More Easy Cookie Recipes

    • Chocolate Chunk Cookies
    • Soft Ginger Cookies
    • Thick Peanut Butter Cookies
    • Cinnamon Sugar Cookies
    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.
    5 from 5 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 15 mins
    Total Time 35 mins
    Course Dessert, Snack
    Cuisine American
    Servings 15 cookies
    Calories 150 kcal

    Ingredients
     
     

    • 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

    Instructions
     

    • 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!

    Notes

    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. 

    Nutrition

    Calories: 150kcalCarbohydrates: 10gProtein: 3gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 28mgSodium: 20mgPotassium: 130mgFiber: 2gSugar: 6gVitamin A: 68IUVitamin C: 1mgCalcium: 23mgIron: 1mg
    Keyword brownie cookies, brownie drop cookies, drop cookies, fudgy brownie cookies
    Tried this recipe?Let us know how it was!

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      Chocolate, Christmas, Christmas Cookies, Cookies & Bars, Easter, Fall/Winter, Nuts, Thanksgiving

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      1. Rochelle Pasquale says

        June 4, 2022 at 6:42 pm

        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.

        Reply
        • Rosemary says

          June 4, 2022 at 7:01 pm

          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.

          Reply
      2. Rosaleen Grossi says

        May 16, 2022 at 10:16 pm

        Excellent recipe even with gf flour!

        Reply
        • Rosemary says

          May 17, 2022 at 8:45 pm

          Thanks Rosaleen, glad you liked it. Take care.

          Reply
      3. Auntiepatch says

        May 11, 2022 at 6:20 am

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

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

        Reply
        • Rosemary says

          May 11, 2022 at 7:56 am

          Hhi Auntiepatch, sorry about that, I added it. Should 3/4 cup granulated sugar. 🙂

          Reply
      4. Phyllis G Davis says

        May 11, 2022 at 3:25 am

        How much sugar is required in this recipe?

        Reply
        • Rosemary says

          May 11, 2022 at 7:57 am

          Hi Phyllis, I added it, should be 3/4 cup granulated sugar. Thanks.

          Reply
      5. Margaret says

        May 10, 2022 at 8:14 pm

        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.

        Reply
        • Rosemary says

          May 11, 2022 at 7:59 am

          Hi Margaret, sorry about that I added it, it should be 3/4 cup. Thanks.

          Reply

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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