Imagine sinking your teeth into a cookie that’s as rich and chocolatey as your favorite brownie, but with a delicate, melt-in-your-mouth tenderness — that’s the magic of Meltaway Brownie Cookies. These treats deliver everything you crave in a brownie but in a portable, gloriously fudgy cookie form. With shiny, crackled tops, a soft center, and a whisper of vanilla, they’ve become my go-to for chocolate lovers who want a touch of elegance in every bite.
Ingredients You’ll Need
The beauty of Meltaway Brownie Cookies lies in their simple, pantry-friendly ingredients, each bringing something special to the table. You don’t need anything fancy, just quality basics that combine to create pure chocolate bliss.
- Semisweet chocolate chips: These bring that brownie richness and deep cocoa flavor to the cookies.
- Unsalted butter (cubed): Butter makes each bite creamy and helps create the tender, meltaway texture.
- Granulated sugar: Provides the perfect balance of sweetness and helps achieve those glossy, crackled tops.
- Large eggs: Eggs are the key to the cookies’ fudgy structure and shiny finish.
- Vanilla extract: Brings out the chocolate notes and adds warmth to the overall flavor.
- All-purpose flour: Just the right amount for structure, so the cookies stay soft but not cakey.
- Unsweetened cocoa powder: Boosts the chocolate intensity for that brownies-meet-cookies experience.
- Baking powder: Adds a hint of lift, ensuring gentle crackles on top and a light crumb.
- Salt: A pinch is all it takes to balance and sharpen the chocolate’s richness.
- Mini chocolate chips (optional): Stir in for extra melty pools of chocolate, because there’s no such thing as too much chocolate!
How to Make Meltaway Brownie Cookies
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F — precision matters here for the perfect crackly finish! Line two baking sheets with parchment paper. This not only prevents sticking, but makes cleanup a breeze and guarantees evenly baked Meltaway Brownie Cookies.
Step 2: Melt the Chocolate and Butter
In a microwave-safe bowl, combine the semisweet chocolate chips and cubed butter. Microwave in 30-second bursts, stirring between each, until you have a completely smooth, melted mixture. Let it cool slightly so your eggs won’t scramble when added later.
Step 3: Whisk Together Eggs, Sugar, and Vanilla
Grab a large mixing bowl and whisk together the granulated sugar, eggs, and vanilla extract. Whisk for about 2 minutes until the mixture becomes pale and creamy — this gives your Meltaway Brownie Cookies that irresistible chewy-fudgy texture.
Step 4: Combine the Wet Mixtures
Slowly pour the cooled chocolate-butter mixture into your whisked egg-sugar base while stirring constantly. This gentle approach ensures a unified, glossy batter and teases out every nuance of chocolate flavor in the finished cookies.
Step 5: Add the Dry Ingredients
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add these dry ingredients into your wet mixture, stirring until just combined. This keeps your cookies tender and prevents overmixing. If you’re using mini chocolate chips, gently fold them in here for extra decadence.
Step 6: Scoop and Bake
Using a tablespoon or small scoop, drop heaping spoonfuls of dough onto your prepared baking sheets, leaving about 2 inches of space between each. Bake for 8 to 10 minutes, until the tops are just cracked and glossy. Be careful not to overbake — the magic is in that gooey, melt-in-your-mouth center.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for at least 5 minutes to set, then transfer them to a wire rack to cool completely. This patience pays off with brownie cookies that are easy to handle but still irresistibly soft.
How to Serve Meltaway Brownie Cookies
Garnishes
Meltaway Brownie Cookies are delightful on their own, but a sprinkle of flaky sea salt or a delicate drizzle of melted chocolate after baking will take them to another level. The contrast of salt with rich chocolate is absolutely addictive, and makes each bite feel extra special.
Side Dishes
These cookies are a natural with a cold glass of milk, but try pairing them with a scoop of vanilla ice cream for a classic sundae. They also shine alongside a shot of espresso or even sandwiched with marshmallow cream for a spontaneous dessert s’more.
Creative Ways to Present
Stack Meltaway Brownie Cookies into a tower and tie with ribbon for an edible gift, tuck a few into lunchboxes for a midday treat, or plate with fresh berries for a pop of color. They’re beautiful arranged on a platter with a gentle dusting of powdered sugar for your next gathering.
Make Ahead and Storage
Storing Leftovers
If you somehow have cookies left (it’s a rare occurrence in my house!), simply store Meltaway Brownie Cookies in an airtight container at room temperature. They’ll stay tender and rich for up to four days, making them ideal for make-ahead treats or lunchbox surprises.
Freezing
To freeze, arrange cooled cookies in a single layer on a baking sheet until firm, then transfer to a zip-top freezer bag. They can be frozen for up to three months. For the freshest flavor, thaw them at room temperature — you’ll never guess they weren’t just baked.
Reheating
If you love your Meltaway Brownie Cookies a little warm (who doesn’t?), pop one in the microwave for about 10 seconds. It revives the fudgy middle and brings back that freshly-baked aroma. Just be careful not to overdo it!
FAQs
Can I use dark chocolate or milk chocolate chips instead of semisweet?
Absolutely! While semisweet chocolate chips create the classic flavor, dark chocolate will intensify the richness, and milk chocolate offers a sweeter, creamier cookie. Adjust the sugar slightly if you use milk chocolate, since it’s already quite sweet.
Why do I need to let the melted chocolate cool before adding to the eggs?
Letting the chocolate cool prevents the eggs from cooking when you mix them together. This small pause ensures your cookie dough stays smooth and results in cookies with a perfect, unified texture.
Can I make the dough in advance?
Yes, the dough for Meltaway Brownie Cookies can be made a day ahead! Cover and chill it in the fridge. You may need to let it sit at room temperature for 20–30 minutes before scooping, as it thickens when cold. The longer chill can even deepen the flavors.
What’s the secret to the crackly, shiny tops?
The magic comes from properly whisked sugar, eggs, and just the right proportion of melted chocolate. Whisk the eggs and sugar until light and creamy, and don’t overmix once the flour is added. This method creates that signature brownie-like sheen and crackle!
How do I know when the cookies are done?
The Meltaway Brownie Cookies are ready when the tops are glossy and just beginning to crack, but the centers will still look soft and fudgy. Overbaking can dry them out, so err on the side of slightly underbaked for the best meltaway texture.
Final Thoughts
If you’re searching for a show-stopping chocolate treat, I can’t recommend Meltaway Brownie Cookies enough. They check all the boxes: easy to make, deeply chocolatey, and oh-so-indulgent. Your friends and family will rave about every gooey bite, so don’t be surprised when these cookies disappear faster than you can bake them. Give them a try and let their melt-in-your-mouth magic win you over!
Print
Meltaway Brownie Cookies Recipe
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Meltaway Brownie Cookies that boast a rich, brownie-like center and a delicate, melt-in-your-mouth texture. These soft, fudgy cookies are a chocolate lover’s dream come true.
Ingredients
For the Cookies:
- 1 cup semisweet chocolate chips
- ½ cup unsalted butter (cubed)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup mini chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Melt Chocolate and Butter: In a microwave-safe bowl, melt the semisweet chocolate chips and butter together in 30-second intervals, stirring until smooth. Let cool slightly.
- Combine Wet Ingredients: In a large bowl, whisk together the sugar, eggs, and vanilla until light and creamy, about 2 minutes. Slowly mix in the melted chocolate mixture.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- Add Optional Chocolate Chips: Fold in mini chocolate chips if using.
- Bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake for 8–10 minutes or until the tops are cracked and shiny.
- Cool and Enjoy: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- These cookies have a rich, brownie-like center with a delicate, melt-in-your-mouth texture.
- For extra indulgence, sprinkle with sea salt or drizzle with melted chocolate after baking.
- Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
