When you’re craving something rich, chocolatey, and utterly dreamy, these Meltaway Brownie Cookies deliver on every level. Imagine the best parts of a fudgy brownie and the softest chocolate cookie coming together in a blissful, bite-sized treat. The crackly tops, gooey centers, and intense chocolate flavor make them nearly irresistible—perfect for midnight snacking, sharing with friends, or impressing at any bake sale. One try, and you’ll understand why Meltaway Brownie Cookies have become a staple in my kitchen.
Ingredients You’ll Need
The beauty of these cookies is in their simplicity; every ingredient pulls its weight, contributing to that classic chocolate richness and luscious melt-in-your-mouth quality. You probably have most of these on hand already, but a few tips help each element shine.
- Unsalted butter: Using butter brings moisture and richness, ensuring the cookies are soft and decadent.
- Semisweet chocolate chips: Melted into the batter, these set the stage for a deep, chocolate-forward flavor you’ll crave.
- Granulated sugar: Sweetens and balances the chocolate, while helping create that signature crackly top.
- Eggs: These add structure, making your Meltaway Brownie Cookies chewy in the middle but tender overall.
- Vanilla extract: Just a splash enhances all the other flavors and rounds out the chocolate notes.
- All-purpose flour: The backbone for texture; a moderate amount keeps the cookies dense but not dry.
- Unsweetened cocoa powder: Intensifies the chocolate profile, giving the cookies a bold color and taste.
- Baking powder: A small amount lifts the cookies ever-so-slightly so they don’t turn out too flat.
- Salt: Essential for balance, salt heightens all the sweet, bitter, and buttery flavors.
- Mini chocolate chips (optional): Fold a handful in for pockets of melted chocolate throughout—next-level indulgence!
How to Make Meltaway Brownie Cookies
Step 1: Prepare Your Baking Sheet and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking—this not only ensures your Meltaway Brownie Cookies slide right off but also makes cleanup ridiculously easy!
Step 2: Melt the Butter and Semisweet Chocolate Chips
In a small saucepan or a microwave-safe bowl, gently melt together the butter and semisweet chocolate chips until the mixture is completely smooth. Stir frequently so nothing scorches. Let this decadent mixture cool slightly before moving to the next step to avoid scrambling the eggs.
Step 3: Mix the Wet Ingredients
Grab a large bowl and whisk together the granulated sugar, eggs, and vanilla extract. You’ll want to beat this for about 2 minutes, until the mixture goes pale and super airy—this gives your Meltaway Brownie Cookies that irresistible light texture.
Step 4: Combine the Chocolate and Egg Mixtures
Slowly pour the slightly cooled, melted chocolate-butter combo into your egg mixture, whisking constantly as you go. You’re looking for a glossy, cohesive batter that already smells divine.
Step 5: Mix Dry Ingredients Separately
In a different bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt. This ensures all the leavening is evenly distributed, helping your cookies bake up perfectly every time.
Step 6: Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring gently. Once it forms a thick, shiny batter, fold in the mini chocolate chips if you’re using them. Resist the urge to over-mix—just until combined is perfect.
Step 7: Scoop and Bake
Drop generous tablespoon-sized scoops of batter onto your prepared baking sheet, spacing them about 2 inches apart so they have room to spread. Bake for 8 to 10 minutes; the edges will look set, but the centers should still appear slightly underbaked. That’s the secret to the Meltaway Brownie Cookies’ signature fudgy texture!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes; they’ll finish setting up but stay soft inside. Transfer to a wire rack to cool completely—if you can wait that long! For an extra flourish, sprinkle with flaky sea salt while they’re warm.
How to Serve Meltaway Brownie Cookies
Garnishes
These cookies are fantastic as-is, but a tiny sprinkle of flaky sea salt on top while they’re warm transforms them into a sophisticated treat. Alternatively, a dusting of powdered sugar or even a drizzle of melted white chocolate makes them party-ready.
Side Dishes
Pair Meltaway Brownie Cookies with a cold glass of milk, a scoop of vanilla ice cream, or a tall mocha for pure bliss. If you’re feeling extra fancy, serve them alongside fresh berries or a tart raspberry coulis—the contrast is incredible.
Creative Ways to Present
Stack three cookies and tie with a ribbon for a charming edible gift. For special occasions, serve on a platter with contrasting sweets (like blondies or lemon bars) for eye-catching variety. You can even sandwich two cookies around a scoop of ice cream for an unforgettable homemade dessert sandwich.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Meltaway Brownie Cookies in an airtight container at room temperature for up to 4 days. They stay soft and delicious, with their fudgy centers intact—just make sure they’re completely cool before storing to prevent moisture buildup.
Freezing
These cookies are perfect for freezing! Place completely cooled cookies in a single layer in a freezer-safe bag or container. Separate layers with parchment paper and freeze for up to 2 months. Thaw at room temperature or pop one in the microwave for a few seconds for instant satisfaction.
Reheating
To reheat, simply microwave a cookie for 10 to 15 seconds to revive that gooey, just-baked texture. You can also warm them briefly in a low oven (about 300°F) for a few minutes. The aroma alone will make it worth the wait.
FAQs
Can I use dark chocolate chips instead of semisweet?
Absolutely! Using dark chocolate chips will give your Meltaway Brownie Cookies an even richer, more intense chocolate flavor. Adjust the sugar slightly if you prefer things less sweet.
Can I make these cookies gluten-free?
Yes, you can substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. The texture may be a tiny bit different, but the gooey, fudgy goodness will still be there.
Why do my cookies look underbaked in the center?
Don’t worry—that’s actually what you want! Pulling them out when the centers look a touch underdone ensures your Meltaway Brownie Cookies stay soft and fudgy after they cool.
What can I use if I don’t have mini chocolate chips?
You can chop up regular chocolate chips, use chocolate chunks, or simply skip them—the base recipe is plenty decadent on its own. Adding extra chocolate bits just takes it to another level.
How can I achieve the perfect crackly top?
Whisk the eggs and sugar together until very light and fluffy before adding the chocolate mixture; this creates that signature crackly top everyone loves on Meltaway Brownie Cookies. Don’t skip this key step!
Final Thoughts
If you’re a chocolate lover, there’s no way you’ll be able to resist these Meltaway Brownie Cookies. Each one is a little bite of heaven—gooey, rich, and melt-in-your-mouth good. Whip up a batch and see for yourself why they’re destined to become your new favorite cookie. Happy baking!
Print
Meltaway Brownie Cookies Recipe
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the decadent Meltaway Brownie Cookies, a delightful treat with a rich, fudgy center and a melt-in-your-mouth texture. These easy-to-make cookies are perfect for satisfying your chocolate cravings.
Ingredients
Cookie Batter:
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Addition:
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Melt: Melt the butter and semisweet chocolate chips until smooth, then cool slightly.
- Whisk: In a large bowl, whisk together sugar, eggs, and vanilla until fluffy. Mix in the melted chocolate.
- Combine: In a separate bowl, whisk flour, cocoa, baking powder, and salt. Gradually add to the wet mixture.
- Fold: Fold in mini chocolate chips if desired. Drop batter onto baking sheet.
- Bake: Bake for 8-10 minutes until edges are set but centers are slightly underbaked.
- Cool: Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- These cookies have a rich, fudgy center and a delicate, melt-in-your-mouth texture.
- For an extra decadent touch, sprinkle with flaky sea salt right after baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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
