If you’re craving a treat that perfectly blends the fudgy richness of brownies with the soft, chewy texture of cookies, you’re in for a real delight with this Joanna Gaines brownie cookies recipe. These cookies are a wonderful way to enjoy the best of both worlds, making them an instant favorite for any sweet tooth.
You’ll find this brownie cookies recipe easy to follow and incredibly rewarding. Whether you’re baking for a family gathering, a special occasion, or just because, these treats will quickly become your go-to dessert.
Why You'll Love This Recipe
- Combines the fudgy depth of brownies with the chewy texture of cookies.
- Uses simple pantry ingredients you likely already have on hand.
- Easy to prepare with straightforward steps for bakers of all levels.
- Perfectly portioned cookie size for snacking or sharing.
- Deliciously rich chocolate flavor that satisfies any chocolate craving.
Ingredients
Here’s what you’ll need to make these scrumptious brownie cookies from scratch:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips or chunks
- Optional: powdered sugar for dusting
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Servings: 18 cookies
- Calories: Approximately 160 per cookie
How to Make Joanna Gaines Brownie Cookies Recipe
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large bowl, whisk together the melted butter and granulated sugar until smooth and glossy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, sift together the cocoa powder, flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined but still fudgy.
- Fold in the chocolate chips or chunks, distributing them evenly throughout the dough.
- Using a tablespoon or cookie scoop, drop rounded scoops of dough about 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, until the edges are set but the centers look slightly soft; the cookies will continue to firm up as they cool.
- Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Results
- Use melted butter at room temperature to ensure smooth mixing and a rich flavor.
- Don’t overmix the dough to keep the cookies tender and fudgy inside.
- For extra gooey centers, slightly underbake the cookies and allow them to finish setting as they cool.
- Try mixing in chopped nuts or a sprinkle of sea salt on top for added texture and flavor contrast.
- Use high-quality cocoa powder and chocolate for the best chocolate intensity.
Storage and Reheating
Store your brownie cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, place the cookies in a freezer-safe container or bag and freeze for up to 3 months.
To enjoy the cookies warm, reheat them in the microwave for 10 to 15 seconds or in a preheated 300°F oven for about 5 minutes. This will bring back their soft, fudgy texture and melty chocolate goodness.
Frequently Asked Questions
Can I use dark chocolate instead of semi-sweet?
Absolutely! Dark chocolate works wonderfully in this recipe and will add a richer, slightly more intense chocolate flavor. Just be sure to adjust sweetness to your taste if you prefer.
Are these brownie cookies gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as written. However, you can substitute a gluten-free flour blend cup-for-cup to make it gluten-free, though texture might vary slightly.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This helps develop flavor and can make the dough easier to handle when scooping.
What’s the best way to get chewy brownie cookies?
To keep your cookies chewy, avoid overbaking and use melted butter as the fat source. Also, slightly underbaking them and letting them cool on the baking sheet helps maintain a chewy center.