Craving something sweet, chocolaty, and absolutely divine? Look no further than these meltaway brownie cookies. They’re the perfect fusion of a rich brownie and a soft, chewy cookie that literally melts in your mouth. Whether you’re a seasoned baker or just starting out, this easy recipe is here to win everyone over with its luxurious texture and decadent flavor. The best part? It takes just a few simple steps to whip up these gooey delights. Perfect for family gatherings, gifting, or even a solo treat-yourself moment, you’ll want to make these cookies again and again!
Cooking Time
Making meltaway brownie cookies is quick and straightforward. Here’s a breakdown of the time you’ll need to prepare these scrumptious treats:
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10-12 minutes
- Total Time: Around 1 hour
Time-Saving Tips
- Measure and prep all your ingredients in advance to streamline the process.
- For quicker chilling, place the cookie dough in the freezer for 15 minutes instead of the fridge.
- Use parchment paper to line your baking tray, so there’s no need for greasing or extra cleanup.
Essential Kitchen Equipment
Before you jump into baking, make sure you have all the essential kitchen equipment you’ll need for this recipe. Here’s a handy list to check off:
- Mixing Bowls: Large and medium-sized mixing bowls for combining dry and wet ingredients.
- Hand Mixer or Stand Mixer: A must for creaming butter and sugar to achieve the perfect texture.
- Measuring Cups and Spoons: For accurate measurements of wet and dry ingredients.
- Sifter: To sift the cocoa powder and flour, ensuring a silky smooth batter.
- Cookie Scoop or Tablespoon: Helps create evenly-sized cookies for consistent baking.
- Parchment Paper or Silicone Baking Mat: Keeps cookies from sticking to the tray.
- Baking Tray: A sturdy tray to bake the cookies evenly.
- Wire Rack: Essential for cooling your meltaway brownie cookies to perfection.
Having these tools on hand will make baking these cookies a breeze, so be sure to gather them before getting started!
Ingredients
To bake these gooey meltaway brownie cookies, you’ll need a mix of pantry staples and indulgent ingredients. Here’s the detailed list:
Base Ingredients
- 1 cup all-purpose flour (You can use gluten-free flour for a healthier alternative.)
- 1/3 cup unsweetened cocoa powder (High-quality cocoa powder will give the best rich flavor.)
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
Optional Additions
- 1/2 cup semi-sweet chocolate chips or chunks (For extra gooeyness!)
- 1/2 cup chopped nuts like walnuts or pecans (Optional for a crunchy texture.)
For Dusting
- 1/2 cup powdered sugar (Adds that meltaway, irresistible finish to the cookies.)
Feel free to tweak the ingredients to suit your taste. For a lower-calorie version, you can switch out butter for coconut oil or use a sugar substitute like stevia.
Recipe Guidelines (How to Make?)
Follow these simple steps to bake the ultimate meltaway brownie cookies. Each step is easy and achievable, even for beginner bakers!
Step 1: Prep the Basics
Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper or a silicone baking mat. Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
Step 2: Cream the Butter and Sugar
Using a hand mixer or stand mixer, cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy (2-3 minutes). Beat in the egg and vanilla extract until well combined.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. If you’re adding chocolate chips or nuts, gently fold them in at this stage.
Step 4: Chill the Dough
Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes (or the freezer for 15 minutes). This helps the dough firm up for easier handling.
Step 5: Shape and Bake
Use a cookie scoop or tablespoon to scoop the dough, then roll it into balls (about 1 inch in diameter). Roll each ball in powdered sugar until fully coated and place them on the prepared baking tray, about 2 inches apart. Bake for 10-12 minutes until the cookies are set but still soft in the center.
Step 6: Cool and Serve
Remove the tray from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack. Enjoy warm or store for later!
Serving Suggestions
Meltaway brownie cookies are super versatile and pair well with a variety of treats. Here are some creative serving ideas:
- With a Warm Beverage: Serve them with a glass of milk, hot cocoa, or freshly brewed coffee for a comforting snack.
- Ice Cream Sandwiches: Use the cookies as a base and sandwich a scoop of vanilla or mint chocolate chip ice cream in between.
- Dessert Charcuterie Board: Add them to a platter of fruits, nuts, and other baked goods for a dessert spread at your next party.
- Garnish with Whipped Cream: Add a dollop of whipped cream on top for an extra indulgent treat.
Tips for a Better Recipe
Want to take your meltaway brownie cookies to the next level? Here are some pro tips to consider:
- Achieve the Perfect Texture: Don’t overbake! These cookies should remain soft, so take them out even if they look slightly underdone.
- Experiment with Flavors: Add a pinch of cinnamon or espresso powder to the dough for a unique twist.
- Healthier Alternatives: Substitute half of the butter with unsweetened applesauce for a lighter version.
- Double Batch Recommendation: These cookies disappear fast! Consider doubling the recipe for larger groups.
Nutritional Information
Here’s the approximate nutritional breakdown per cookie (based on a batch of 24 cookies):
- Calories: 110
- Carbohydrates: 14g
- Protein: 1.5g
- Fat: 5g
- Sugar: 8g
Note that these values may vary depending on ingredient substitutions or additions.
Storage and Leftover Tips
Storing these cookies is as easy as making them. Follow these tips to keep your cookies fresh for longer:
- At Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Freezing the Dough: Roll dough into balls, coat them with powdered sugar, and freeze them on a tray. Once frozen, transfer to a zip-lock bag, and bake directly from the freezer when needed.
- Freezing Baked Cookies: Place baked cookies in an airtight container and freeze for up to 3 months. Just thaw and warm slightly before eating.
Meltaway Brownie Cookies Recipe
Ingredients
- 1 cup all-purpose flour You can use gluten-free flour for a healthier alternative.
- 1/3 cup unsweetened cocoa powder High-quality cocoa powder will give the best rich flavor.
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips or chunks For extra gooeyness!
- 1/2 cup chopped nuts like walnuts or pecans Optional for a crunchy texture.
- 1/2 cup powdered sugar Adds that meltaway, irresistible finish to the cookies.
Instructions
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper or a silicone baking mat. Sift together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- Using a hand mixer or stand mixer, cream the softened butter, granulated sugar, and light brown sugar together until light and fluffy (2-3 minutes). Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until the dough comes together. If you’re adding chocolate chips or nuts, gently fold them in at this stage.
- Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes (or the freezer for 15 minutes). This helps the dough firm up for easier handling.
- Use a cookie scoop or tablespoon to scoop the dough, then roll it into balls (about 1 inch in diameter). Roll each ball in powdered sugar until fully coated and place them on the prepared baking tray, about 2 inches apart. Bake for 10-12 minutes until the cookies are set but still soft in the center.
- Remove the tray from the oven and let the cookies cool on the tray for 5 minutes before transferring them to a wire rack. Enjoy warm or store for later.
Notes
- At Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Freezing the Dough: Roll dough into balls, coat them with powdered sugar, and freeze them on a tray. Once frozen, transfer to a zip-lock bag, and bake directly from the freezer when needed.
- Freezing Baked Cookies: Place baked cookies in an airtight container and freeze for up to 3 months. Just thaw and warm slightly before eating.
