If you adore the best part of a brownie—the dreamy, fudgy center with those crave-worthy crisp edges—Meltaway Brownie Cookies are destined for your baking rotation! Imagine the most chocolate-packed brownie, now reimagined as a bite-sized, glossy-crackled cookie that simply melts away at first bite. With a rabid fan base among both kids and grown-ups (myself included!), these cookies put all the rich, deep cocoa flavor you crave into a perfectly portioned treat. Whether you serve them with an afternoon coffee, pack them up for a late-night snack, or dress them up for a party platter, Meltaway Brownie Cookies always deliver a cocoa-laden thrill that delights everyone lucky enough to snag one.
Ingredients You’ll Need
Every ingredient in Meltaway Brownie Cookies pulls its weight to deliver decadent texture, unbeatable chocolate richness, and those signature shiny, crackled tops. Nothing fancy—just the basics, working together to create pure magic in every bite!
- Unsalted butter: Gives the cookies a tender crumb and buttery flavor that rounds out the chocolate.
- Semisweet chocolate chips (or chopped chocolate): The source of all that brownie-like depth, melting with the butter for a glossy, intense base.
- Granulated sugar: Essential for the crackly tops and sweet lift that balances the cocoa intensity.
- Brown sugar: Adds a touch of molasses flavor and helps keep the cookies moist and chewy in the center.
- Large eggs: Bind everything together, contributing to that soft and fudgy texture we all crave.
- Vanilla extract: Enhances every chocolate note and rounds out the flavor profile beautifully.
- All-purpose flour: Just enough to give the cookies structure without taking away from their meltaway softness.
- Unsweetened cocoa powder: Doubles down on the chocolate flavor, making each bite outrageously rich.
- Baking powder: A hint of lift keeps the cookies light rather than dense.
- Salt: Accentuates all the flavors and ensures these cookies never taste flat.
- Optional chocolate chips or chunks: For serious chocoholics, these melty add-ins make every bite an over-the-top experience.
How to Make Meltaway Brownie Cookies
Step 1: Prepare Your Baking Sheets
Kick things off by preheating your oven to 350°F (175°C). Lining two baking sheets with parchment paper makes cleanup a breeze and prevents any sticky mishaps. This way, when the dough is ready, you’re set up for success!
Step 2: Melt the Chocolate and Butter
In a medium saucepan over low heat, gently melt together the unsalted butter and semisweet chocolate, stirring constantly so nothing scorches. Remove from the heat just as it becomes silky-smooth and glossy. Let it cool slightly—you want it warm but not steaming hot when it meets the eggs and sugars.
Step 3: Mix the Wet Ingredients
In a large bowl, vigorously whisk your granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is pale, creamy, and slightly thick. This process helps dissolve the sugars and gives your cookies those lovely shiny tops!
Step 4: Combine Chocolate with Wet Mixture
Slowly drizzle the cooled chocolate-butter mix into the egg-sugar bowl, stirring gently as you go. This ensures everything melds together perfectly without scrambling the eggs or cooling the batter too fast.
Step 5: Fold in Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold these dry ingredients into the wet mixture, stopping just as soon as the flour streaks disappear. This protects that classic meltaway, fudgy texture.
Step 6: Add Extra Chocolate Chips (Optional)
If you’re a true chocolate devotee, now’s the time to fold in some extra chocolate chips or chunks. Every bite should have a little melty surprise for maximum indulgence!
Step 7: Let the Dough Rest
Let the dough sit for 5 to 10 minutes. The mixture will thicken just enough to scoop easily but still bake into those perfect brownie-like cookies.
Step 8: Portion and Bake
Scoop the dough by rounded tablespoons onto your prepared trays, spacing them about 2 inches apart. Pop them into the oven and bake for 8 to 10 minutes—you’re aiming for cracked, glossy tops and set edges. Let the cookies rest on the baking sheet for five minutes, then carefully transfer to a wire rack to finish cooling.
How to Serve Meltaway Brownie Cookies
Garnishes
Meltaway Brownie Cookies are already a star, but if you want to dress them up, a light dusting of powdered sugar gives them a beautiful snowy finish. For a fancier touch, drizzle them with melted white or dark chocolate, or add a sprinkle of flaky sea salt to tease out the rich cocoa notes.
Side Dishes
Nothing pairs better with Meltaway Brownie Cookies than a cold glass of milk or a piping hot coffee. For more decadent moments, set out fresh berries or a scoop of vanilla ice cream. These cookies practically beg to be paired with creamy desserts—the contrast is irresistible.
Creative Ways to Present
Stack Meltaway Brownie Cookies in tall glass jars as a gift, sandwich two together with marshmallow fluff or chocolate ganache for a show-stopping treat, or crumble them over ice cream sundaes for next-level texture. They also shine on a festive dessert board alongside fruit, nuts, and candies.
Make Ahead and Storage
Storing Leftovers
Leftover cookies? If you’re lucky enough to have any, store them in an airtight container at room temperature for up to five days. They’ll stay soft, fudgy, and ready for snack attacks at any hour.
Freezing
These cookies freeze beautifully. Once they’ve cooled completely, pop them into a freezer bag or airtight container and freeze for up to 2 months. Thaw at room temperature or enjoy straight from the freezer if you love a chewy, chilled cookie!
Reheating
For the ultimate just-out-of-the-oven experience, warm a Meltaway Brownie Cookie in the microwave for 7-10 seconds. This brings them back to peak melty, fudgy glory—with gooey chocolate puddles in the center if you added chips!
FAQs
Can I use dark chocolate instead of semisweet for Meltaway Brownie Cookies?
Absolutely! Darker chocolate will make the cookies even more intense and slightly less sweet, so feel free to pick your favorite variety or even use a blend. Just make sure it’s good quality for the best melt and flavor.
How do I know when the cookies are done baking?
Look for those iconic cracked, shiny tops and gently set edges. The centers will seem a little soft, but they’ll continue to set up as they cool—this is what gives Meltaway Brownie Cookies their signature fudgy bite.
Can I double the recipe for a big crowd?
Yes, this recipe doubles beautifully! Simply use twice the ingredient amounts and bake in batches. Just keep an eye on your oven—every batch might need a minute or two less or more depending on your baking sheets.
What’s the secret to getting shiny, crackled tops?
The secret is twofold: beating the eggs and sugars enough to dissolve the granules, and then folding in the warm (but not too hot) melted chocolate. This combo gives you that irresistible brownie look and texture.
Can these cookies be made gluten-free?
Definitely! Swap the all-purpose flour for your preferred cup-for-cup gluten-free blend. The texture may be just a touch more delicate, but the brownies remain ultra chocolatey and delicious.
Final Thoughts
If ever there was a recipe to sway chocolate lovers and cookie fans alike, Meltaway Brownie Cookies are it. Deeply satisfying, unfussy to bake, and endlessly adaptable, they have a way of making any ordinary day feel like a special occasion. I can’t wait for you to take your first gooey, fudgy bite—you’ll see why I keep a stash close at hand (and why they never last long!). Enjoy every chocolaty moment!
Print
Meltaway Brownie Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the decadent fusion of brownies and cookies with these Meltaway Brownie Cookies. With a rich, fudgy center and crisp edges, these treats are a delightful twist on classic cookies.
Ingredients
Cookie Dough:
- ½ cup unsalted butter
- 8 oz semisweet chocolate chips (or chopped chocolate)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Optional Mix-in:
- ½ cup chocolate chips or chunks
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Melt Chocolate: In a saucepan over low heat, melt the butter and semisweet chocolate until smooth. Let cool slightly.
- Prepare Dough: In a bowl, whisk sugars, eggs, and vanilla. Stir in the melted chocolate. Sift and fold in dry ingredients. Add extra chocolate if desired.
- Scoop and Bake: Allow dough to rest, then scoop onto baking sheets. Bake for 8–10 minutes until set. Cool before serving.
Notes
- These cookies are best enjoyed with a glass of cold milk or a scoop of vanilla ice cream.
- For a luxurious treat, sandwich cookies together with chocolate ganache or marshmallow fluff.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
