By Becky Hardin
Updated Jan 30, 2026
I think brownie cookies are the perfect holiday dessert; fudgy, chocolatey, soft, and so delicious! I’ve loaded them up with chocolate chips for the ultimate chocolate cookie. They are perfect for when I can’t decide whether to make brownies or cookies.
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5-Star Review
“Yay, the best of both worlds!! These are gooey & chocolatey & so addicting! The perfect option for when you can’t decide!” -Natalie
Easy Brownie Cookie Recipe
Sometimes when I’m baking for the holidays, I find myself asking a very difficult question: do I want cookies or brownies?
Cookies are easier to eat without making a mess, which comes in handy at holiday parties when everyone is grabbing desserts while chatting. But brownies are…well, amazingly FUDGY and full of chocolate. They’re hard to beat.
Now I have the perfect solution to that dilemma—brownie cookies! The best of both worlds in one delectable dessert. These have the same great texture and flavor you’d expect from brownies, but in the form of an irresistible cookie.
Tips for Beginners
- Stir in the chocolate chips after mixing everything . This way, they stay intact inside the cookies.
- Freeze the dough for an hour before you bake it . This helps reduce spreading, so keep that in mind when planning your time.
- These bake fast . Keep an eye on them. You know they’re done when the top starts to crack, and the edges look dry.
- Sprinkle powdered sugar on top after baking. This adds a nice touch.
- This recipe makes about 24 brownie cookies. If you need more, double the recipe, sticking to the listed ingredient ratios. Here are a couple of things to keep in mind when doubling cookie recipes .
- Add a peppermint twist . Press crushed peppermint pieces into the top of the cookies as soon as they come out of the oven so the peppermint stays in place.
Ingredients1x2x3x
- ▢ 4 tbsp salted butter 57g, (½ stick)
- ▢ 1 lb. chopped semisweet chocolate 454g
- ▢ 4 large eggs 200g, room temperature
- ▢ 1½ cups granulated sugar 300g
- ▢ 1 tsp pure vanilla extract 4g
- ▢ ½ cup all-purpose flour 60g, sifted
- ▢ ½ tsp baking powder 2g
- ▢ 12 oz. milk chocolate chips 340g
- ▢ crushed peppermint optional, for topping
Video
Instructions
- Place a heatproof bowl over a saucepan of simmering water. Add the butter and the chopped chocolate. Stir until smooth, about 5-10 minutes. 1 lb. chopped semisweet chocolate, 4 tbsp salted butter
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the sugar on medium speed, then beat in the vanilla. Scrape the sides if needed. Pour in the melted chocolate and beat until combined. Mix in the flour and baking powder. Turn off the mixer. 4 large eggs, 1½ cups granulated sugar, 1 tsp pure vanilla extract, ½ cup all-purpose flour, ½ tsp baking powder
- Gently fold in the chocolate chips. 12 oz. milk chocolate chips
- Pour the batter into a large bowl and cover. Freeze for 1 hour.
- Preheat the oven to 350°F. Line a baking sheet with Reynolds Kitchens Parchment Paper with SmartGrid. Scoop 2 tbsp of batter into a ball (doesn’t have to be pretty) and place on the prepared baking sheets, about 2 inches apart.
- Bake for 10 minutes, or until the cookies crack on top and appear dry on the edges.
- Let cool on the cookie sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- If wanting to make the peppermint version, sprinkle cookies with crushed peppermint upon removing from the oven. Lightly and carefully press them into each cookie to adhere. Allow to cool as stated above. crushed peppermint
Equipment
- Reynolds Kitchens Parchment Paper with SmartGrid
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Brownie Cookies Step by Step
Melt the butter and chocolate: Place a heatproof bowl over a saucepan of simmering water. Add 1 lb. semi-sweet chocolate and 4 tbsp butter. Stir until melted and smooth. This usually takes me about 5-10 minutes.
Beat eggs and sugar : Using the paddle attachment, in the bowl of a stand mixer, beat the 4 eggs with 1½ cups sugar on medium speed, then beat in 1 tsp vanilla. Scrape down the sides, as needed, and pour in the melted chocolate. Beat until combined.
Mix in ½ cup flour and ½ tsp baking powder. Turn off the mixer.
Add the chocolate chips: Gently fold in 12 oz. milk chocolate chips.
Transfer and freeze : Pour the batter into a large bowl and cover. Freeze for 1 hour.
Bake: Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop 2 tbsp of batter into a ball; it doesn’t have to be pretty, and place the ball on the prepared baking sheet, about 2 inches apart.
Bake for 10 minutes, or until the cookies crack on top and appear dry on the edges.
Cool and serve: Let cool on the cookie sheet for 10 minutes, then transfer to a cooling rack to cool completely. Serve and enjoy.
How to Store
Once cooled, transfer cookies to an airtight container and store at room temperature for 3-4 days. Or freeze, for up to 3 months. I like to flash freeze on a cookie sheet, so when I throw them in the freezer, they don’t stick together. This way, I can easily grab one or two at a time, without defrosting the whole batch.
Serving Suggestions
When I’m baking for the holidays, I love preparing a variety of festive options for my cookie platter. Colorful Italian anise cookies are a family favorite and a must around the holidays. These easy-to-prepare pignoli cookies always disappear fast, and old-fashioned hermit cookies are a true classic I make every year.
more cookie recipes
Oreo Balls
Strawberry Cookies
Molasses Cookies
Gooey Butter Cookies
Brownie Cookies—2 Ways
Equipment
- Reynolds Kitchens Parchment Paper with SmartGrid
- Kitchen Scale (optional)
- Stand Mixer
- Baking Sheet
Ingredients
- 4 tbsp salted butter 57g, (½ stick)
- 1 lb. chopped semisweet chocolate 454g
- 4 large eggs 200g, room temperature
- 1½ cups granulated sugar 300g
- 1 tsp pure vanilla extract 4g
- ½ cup all-purpose flour 60g, sifted
- ½ tsp baking powder 2g
- 12 oz. milk chocolate chips 340g
- crushed peppermint optional, for topping
Instructions
- Place a heatproof bowl over a saucepan of simmering water. Add the butter and the chopped chocolate. Stir until smooth, about 5-10 minutes. 1 lb. chopped semisweet chocolate, 4 tbsp salted butter
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs with the sugar on medium speed, then beat in the vanilla. Scrape the sides if needed. Pour in the melted chocolate and beat until combined. Mix in the flour and baking powder. Turn off the mixer. 4 large eggs, 1½ cups granulated sugar, 1 tsp pure vanilla extract, ½ cup all-purpose flour, ½ tsp baking powder
- Gently fold in the chocolate chips. 12 oz. milk chocolate chips
- Pour the batter into a large bowl and cover. Freeze for 1 hour.
- Preheat the oven to 350°F. Line a baking sheet with Reynolds Kitchens Parchment Paper with SmartGrid. Scoop 2 tbsp of batter into a ball (doesn’t have to be pretty) and place on the prepared baking sheets, about 2 inches apart.
- Bake for 10 minutes, or until the cookies crack on top and appear dry on the edges.
- Let cool on the cookie sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- If wanting to make the peppermint version, sprinkle cookies with crushed peppermint upon removing from the oven. Lightly and carefully press them into each cookie to adhere. Allow to cool as stated above. crushed peppermint
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
