Name: 20 Minute Fudgy Chocolate Brownie Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1/4 cup unsalted butter; 4 ounces semi sweet chocolate (about 1/2 cup); 2 large eggs; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup all purpose flour; 1/4 teaspoon kosher salt; 3 tablespoons cocoa powder; 1/8 teaspoon baking soda

Jump to Recipe

If you’re craving something that perfectly combines the rich decadence of a brownie with the portable delight of a cookie, you’re in for a treat. These 20 Minute Fudgy Chocolate Brownie Cookies are pure magic — they come together quickly, boast that irresistible fudgy center, and have those beautiful crinkled tops that are the hallmark of a perfect brownie. Imagine biting into a cookie that feels indulgent yet has the texture of a gooey brownie, all made with simple pantry ingredients and ready in no time. Trust me, once you make these, they’ll become your go-to chocolate fix.

20 Minute Fudgy Chocolate Brownie Cookies Recipe - Recipe Image

Ingredients You’ll Need

What’s fantastic about these 20 Minute Fudgy Chocolate Brownie Cookies is how straightforward the ingredients are. Each one plays a crucial role: from the silky butter and semi-sweet chocolate that create deep chocolate richness, to the eggs and sugar that whip up the structure and sweetness, and finally the flour, cocoa, and a pinch of salt which balance and elevate the flavors.

1/4 cup unsalted butter: Adds creaminess and moisture, crucial for fudgy texture.
4 ounces semi sweet chocolate (about 1/2 cup): Gives those intense chocolatey notes that make these cookies unforgettable.
2 large eggs: Provide structure and help achieve that light, airy batter.
1 cup granulated sugar: Sweetens the dough and helps create the glossy crinkle tops.
1 teaspoon vanilla extract: Enhances the chocolate flavor with a lovely aromatic warmth.
1 cup all purpose flour: The base that holds everything together without weighing down the cookies.
1/4 teaspoon kosher salt: Balances the sweetness and intensifies chocolate notes.
3 tablespoons cocoa powder: Adds richness and dark chocolate flavor depth.
1/8 teaspoon baking soda: A small lift for a perfect texture that’s not too dense.

How to Make 20 Minute Fudgy Chocolate Brownie Cookies

Step 1: Prep and Melt the Chocolate Mixture

Start by preheating your oven to 350°F and lining two cookie sheets with parchment paper — this ensures easy cleanup and prevents sticking. In a microwave-safe bowl, melt the butter and semi-sweet chocolate together in 30-second bursts, stirring in between. Once smooth and glossy, set this luscious mixture aside to cool while you prep the rest.

Step 2: Whip the Eggs and Sugar

Here’s a key secret for those signature crinkly tops: beat the eggs, sugar, and vanilla extract on high speed for 3 to 5 minutes until the mixture is light, airy, and pale. This intense whipping incorporates air that makes the final cookies delightfully textured and adds a slight chewiness beneath the crisp surface. I strongly recommend using a mixer for this step; hand whisking just won’t get you there!

Step 3: Combine Chocolate Mixture with Egg Mixture

Gently fold the cooled chocolate and butter mixture into your fluffy eggs and sugar. You can use a spatula or the mixer on low to combine everything just until smooth. This is where all the fudgy goodness starts to come together — silky, shiny, and delicious.

Step 4: Add Dry Ingredients

Next, mix in the flour, salt, cocoa powder, and baking soda on low speed or fold by hand. The dough will be looser than typical cookie dough, closely resembling brownie batter — don’t be alarmed! This is exactly what gives these cookies their rich, fudgy texture that melts in your mouth.

Step 5: Scoop and Bake

Use a mini ice cream scoop or a small spoon to drop dollops of dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread and form those perfect crinkled tops. Bake in the preheated oven for 10 minutes — no longer! They should look crackly on top with edges turning just crisp, locking in the fudgy interior.

Step 6: Cool and Enjoy

Once baked, allow the cookies to cool on the pan for about 10 minutes — this lets them set without losing softness inside. Then transfer them to a wire rack to finish cooling. Be warned, these cookies are seriously tempting while warm, but giving them a bit of time to rest lets that fudgy texture shine through beautifully.

How to Serve 20 Minute Fudgy Chocolate Brownie Cookies

Garnishes

These cookies are star guests on their own but adding a sprinkle of flaky sea salt or a dusting of powdered sugar makes them look extra special. For a cozy touch, drizzle with melted white chocolate or scatter mini chocolate chips on top right after baking so they gently melt into the surface.

Side Dishes

Paired with a cold glass of milk, these cookies feel nostalgic and comforting. Want to get fancy? Serve them alongside a scoop of vanilla or coffee ice cream for a quick yet indulgent dessert. Fresh berries or a dollop of whipped cream can brighten the plate and cut through the richness delightfully.

Creative Ways to Present

If you’re taking these to a party, arrange the cookies stacked like mini towers tied with twine for a rustic look. You can even sandwich them with marshmallow fluff or chocolate spread for an over-the-top treat that will wow everyone. Another fun idea is to crumble them over yogurt or ice cream for an extra chocolate hit.

Make Ahead and Storage

Storing Leftovers

Store any leftover 20 Minute Fudgy Chocolate Brownie Cookies in an airtight container at room temperature up to 3 days. This keeps them soft and fudgy without drying out. If you like them a little softer, add a slice of bread in the container to maintain moisture.

Freezing

Want to keep these indulgent cookies longer? Freeze them in a sealed container or freezer bag for up to 2 months. You can freeze baked cookies or even the scooped dough to bake fresh cookies whenever the craving hits. Just thaw dough packets in the fridge overnight before baking.

Reheating

To revive their freshly baked warmth, pop the cookies in the microwave for 10-15 seconds or heat for a few minutes in a 325°F oven. This quickly softens the fudge inside and refreshes that irresistible crinkle-topped exterior.

FAQs

Can I use milk chocolate instead of semi-sweet chocolate?

You definitely can! Using milk chocolate will make the cookies sweeter and a bit less intense but still delicious. Adjust the sugar slightly if you want to balance the sweetness.

Do I need to chill the dough before baking?

This recipe doesn’t require chilling because the dough is quite loose like brownie batter. You can bake right after mixing and still get the perfect fudgy texture and crinkly tops.

Why are my cookies flat rather than thick?

Make sure you space the dough balls about 2 inches apart to allow spreading. Also, don’t overmix once you add the flour — overmixing can activate gluten and make cookies tougher or flatter.

Can I use regular sugar instead of granulated sugar?

Granulated sugar is key for the glossy, crinkly tops and texture. Using a substitute like brown sugar will change the texture and might result in chewier cookies with less pronounced crinkles.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free as written. However, you can try a 1:1 gluten-free flour blend and it should work well with slight texture variations.

Final Thoughts

If you’re anything like me, you’ll fall head over heels for these 20 Minute Fudgy Chocolate Brownie Cookies. Quick to whip up, deeply chocolatey, and wonderfully fudgy, they hit every sweet spot with perfect ease. Next time you want a chocolate treat that feels special but doesn’t require hours in the kitchen, this recipe will be your loyal companion. Go ahead, bake a batch, share a few, and savor that homemade magic!

20 Minute Fudgy Chocolate Brownie Cookies Recipe

★★★★★

4.9 from 17 reviews

Author: Aiden
Total Time: 20 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

These 20 Minute Fudgy Chocolate Brownie Cookies combine the rich, intense flavor of brownies with the convenience and portability of cookies. With a crispy edge and a fudgy, chewy center, these cookies feature a crinkle-topped exterior thanks to the aerated egg and sugar mixture. Perfect for chocolate lovers seeking a quick and indulgent treat.

Ingredients

Scale

Main Ingredients

1/4 cup unsalted butter
4 ounces semi sweet chocolate (about 1/2 cup)
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon kosher salt
3 tablespoons cocoa powder
1/8 teaspoon baking soda

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and for easy cleanup.
Melt Chocolate and Butter: In a microwave-safe bowl, melt 1/4 cup unsalted butter and 4 ounces semi sweet chocolate together by heating for 30 seconds at a time, stirring in between until fully melted and smooth. Set aside to cool slightly.
Beat Eggs and Sugar: In a separate bowl, use a hand mixer or stand mixer fitted with the whip attachment to beat 2 large eggs, 1 cup granulated sugar, and 1 teaspoon vanilla extract on high speed for 3 to 5 minutes. The mixture should become light, airy, and pale in color, which is crucial for the cookie’s texture.
Combine Chocolate Mixture: Gently fold or mix the melted chocolate and butter mixture into the egg and sugar mixture until fully combined, using either a spatula or the mixer at low-medium speed.
Add Dry Ingredients: Sift and then mix in 1 cup all purpose flour, 1/4 teaspoon kosher salt, 3 tablespoons cocoa powder, and 1/8 teaspoon baking soda. Stir gently until just combined; the dough will be loose and resemble brownie batter rather than a firm cookie dough.
Scoop Dough onto Baking Sheets: Using a mini ice cream scoop or small spoon, drop spoonfuls of dough onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake: Bake the cookies in the preheated oven for 10 minutes. The tops should develop chocolatey crinkles and the edges will be crisp while the centers remain fudgy.
Cool: Let the cookies cool on the baking sheets for 10 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

Do not skip beating the eggs and sugar thoroughly; this step is key to achieving the classic brownie cookie crinkle tops.
Use a mixer rather than whisking by hand for best aeration results.
The cookie dough will be quite loose and similar to brownie batter, so don’t expect traditional cookie dough consistency.
Spacing the dough balls properly prevents cookies from merging into one large cookie.
If you prefer a more cake-like texture, bake an additional 1–2 minutes but watch carefully to avoid drying them out.
Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American