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These small batch brownie cookies are the best dessert for all my chocolate lovers. It’s made with all of the same ingredients that you would use to make a brownie but baked into a cookie instead, giving it a fudgy center and deliciously chewy edges.

Since you are here and love small batch recipes, check out this recipe to make the Best Small Batch Brownies, this Small Batch Chocolate Chip Cookies Recipe, or this Small Batch Peanut Butter Cookies Recipe.

Small Batch Brownie Cookies

The next time you’re in the mood for some chocolate chip cookies, make these instead. These chocolate brownie cookies are packed with way more chocolate flavor and will satisfy those chocolate cravings much better than a regular cookie will. The hardest part is just trying to restrain yourself from eating the whole batch in one sitting!

This small-batch brownie cookie recipe is amazing because it yields a rich, fudgy texture and deep chocolate flavor that is comparable to a bakery. With a slightly crisp exterior, crinkle top, and soft center, it’s guaranteed to satisfy your taste buds. The quick, easy recipe uses simple ingredients and allows for fun add-ins, making it perfect for sudden cravings or sharing special moments.

Ingredients on the counter

Ingredients for this small batch brownie cookies recipe

Here are the ingredients you will need to make these fudgy brownie cookies. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements. 

  • Butter: Be sure to use unsalted butter so that we can add the salt in separately later on.
  • 72% Dark Chocolate: This is what I prefer and what gives the best flavor, though you may use whatever dark chocolate variety that you like. Make sure you chop it up so it’s easier to melt.
  • Granulated Sugar and Brown Sugar: sweeten the cookie dough. I used light brown sugar but you can use dark brown sugar if you want a deeper, molasses-y flavor.
  • Large Egg: Pull out the egg 30 minutes before you start the recipe so that it is at room temperature.
  • Vanilla Extractadds a touch of flavor and actually enhances the flavor of the chocolate as well.
  • All-purpose Flour: helps give the cookies structure but we won’t need too much flour since this recipe is similar to brownie batter.
  • Cornstarch: balances out the moisture of the wet ingredients.
  • Unsweetened Cocoa Powder: gives this recipe its decadent chocolate flavor.
  • Baking Powder: helps the cookies rise so that they’re not overly dense.
  • A Pinch of Sea Salt: balances out the sweetness while enhancing all of the other flavors.
  • Optional: Add semi-sweet chocolate chips or chunks for a double chocolate goodness.

How to make these small batch brownie cookies

This is how you can make these perfect brownie cookies. Make sure to scroll down to the recipe card at the end of this post for the oven temp, bake time, and full step-by-step instructions! 

  1. Preheat your oven and line a baking sheet with parchment paper.
  2. In a microwave-safe small bowl, combine the butter and chopped chocolate chunks. Microwave in 20-second increments, stirring after each, until fully melted and smooth. Let it cool slightly.
  3. In a separate large mixing bowl, whisk together the granulated sugar, brown sugar, egg, and vanilla extract until well combined and light in color. This will take a few minutes. We want to ensure that the sugar dissolves in the egg mixture to get those beautifully crinkly tops.
  4. Pour the melted chocolate mixture into the sugar and egg mixture, stirring until smooth.
  5. Sift in all of the dry ingredients: flour, cocoa powder, baking powder, and salt. Stir until just combined. If you’re adding extra dark chocolate chips or chunks, fold them in now.
  6. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake in the preheated oven until the edges are set and the tops are slightly cracked. The centers should still look a bit soft.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Why you need to make this recipe!

  • If you’re a fan of fudgy brownies, you’re going to absolutely love this variation of it. It has a similar flavor with a whole different texture.
  • This original recipe only requires a handful of simple ingredients that you can easily find at the grocery store.
  • It has the perfect amount of chocolate flavor to satisfy even the strongest of cravings.
  • It’s easy to customize or add other ingredients or flavors to make it taste how you like!

Frequently Asked Questions – FAQ

How do i store leftover small batch brownie cookies?

Place your leftover cookies into an airtight container with a sealed lid or ziplock bag. They can stay out on the kitchen counter for a few days, in the fridge for a week, or in the freezer for a month. If you do choose to freeze them, I recommend wrapping each cookie in plastic wrap first and then putting them into a container. This will help prevent freezer burn from ruining their flavor.

What flavors can i add to this recipe?

  • Try espresso powder if you’re like me and love the flavor of chocolate and coffee together.
  • Use extra Dutch process cocoa, also known as black cocoa powder, for a unique chocolate flavor. It would taste like an Oreo cookie.
  • Use white chocolate chips instead of semisweet chocolate or milk chocolate chips for a different flavor and pretty aesthetic.
Small batch brownie cookie cut in half

Can i double the recipe if i need more cookies?

Yes, you can double or even triple the recipe if you need a larger batch. Just ensure that you scale and multiply all ingredients equally.

Can i Make vegan brownie cookies?

I have not tried this recipe without eggs. The egg mixed with the sugar adds a lot to the consistency of these brownie cookies. It also allows us to mix the sugar into it until fully dissolved to get those crinkly tops.

If you would like to make this recipe vegan, I would highly recommend searching for a vegan small batch brownie cookie instead and following that tried and true recipe.

Can i make these small batch brownie cookies recipe gluten-free?

Of course! All you need to do is switch out the regular flour with 1:1 gluten-free flour and this recipe will be gluten-free.

Small batch brownie cookie on the counter

Small batch brownie cookie recipe

If you too are obsessed with brownies, these chocolate brownies are the perfect match for you! They are dense, fudgy, and super chocolatey… everything you want in a brownie but in a cookie shape!
4.91 from 20 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 cookies
Calories 157 Calories

Equipment

  • Hand mixer or stand mixer

Ingredients
 
 

  • 2 tablespoons unsalted butter
  • 3.5 oz 72% dark chocolate chopped
  • ¼ cup granulated sugar
  • 2 tablespoons brown sugar packed
  • 1 large egg at room temperature
  • ½ teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 tablespoon cornstarch
  • 2 tablespoon unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • A pinch of salt
  • 1/4 cup additional chocolate chips or chunks for extra chocolaty goodness

Instructions
 

  • Preheat your oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a microwave-safe bowl, combine the butter and chocolate chunks. Microwave in 30-second increments, stirring after each, until fully melted and smooth. Let it cool slightly.
    2 tablespoons unsalted butter, 3.5 oz 72% dark chocolate
  • In a separate bowl, whip together the granulated sugar, brown sugar, egg, and vanilla extract until well combined and light in color. This will take a few minutes. We want to dissolve the sugar in the egg mixture to get those beautifully crinkly tops
    ¼ cup granulated sugar, 2 tablespoons brown sugar, 1 large egg, ½ teaspoon vanilla extract
  • Pour the melted chocolate mixture into the sugar and egg mixture, stirring until smooth.
  • Sift in the flour, cocoa powder, cornstarch, baking powder, and salt. Stir until just combined. If you're adding extra chocolate chips or chunks, fold them in now.
    2 tablespoons all-purpose flour, 1 tablespoon cornstarch, 2 tablespoon unsweetened cocoa powder, ¼ teaspoon baking powder, A pinch of salt, 1/4 cup additional chocolate chips or chunks for extra chocolaty goodness
  • Use a cookie scoop (about 2 tablespoons) or spoon to drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are slightly cracked. The centers should still look a bit soft.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These cookies will last up to 6 days in an airtight container in the fridge or for 3 months in an airtight container in the freezer. 

Nutrition

Calories: 157CaloriesCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 28mgSodium: 25mgPotassium: 123mgFiber: 2gSugar: 12gVitamin A: 122IUCalcium: 25mgIron: 2mg
Keyword brownie cookies, small batch brownie cookies
Tried this recipe?Let us know how it was!

If you enjoyed this small batch brownie cookie recipe make sure to pin it for later!

About Chahinez

Chahinez Tabet Aoul is the recipe developer, photographer, and writer behind Lifestyle of a Foodie and Simple Copycat Recipes. Based in Las Vegas, Nevada, Chahinez is known for creating approachable, high-reward recipes that feel like they came straight from your favorite restaurant. Only easier, more fun, and made right a thome!

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4.91 from 20 votes (11 ratings without comment)

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Recipe Rating




32 Comments

  1. S. Salter says:

    5 stars
    These are super delicious. Just made them and I’ve already eaten two of them. Trying to avoid eating the whole batch in one swoop! I used a small scoop and made 17 cookies. Definitely a keeper.

    1. Chahinez says:

      I’m glad you liked the recipe!😁

    2. R says:

      How long did you bake the smaller ones for please?

  2. Reba says:

    5 stars
    This very soft chocolate cookie was just what I was looking for! a couple for me and a couple for acouple friends-nice!

    I was afraid it wasn’t going to rise, initially, but came back to find some beauties staring back at me..so don’t fret it it isn’t immediate magic. 🙂

    These will be wonderful w a dollop of whipped cream and a couple berries. My new go to choc cookie base.

    Also, I did try the kosher salt on top, a wee bit. too much- it overpowers the chocolate.

    1. Chahinez says:

      Thank you for the feedback Reba!!! I appreciate it!

    2. Cookielover says:

      Idk if i did something wrong?
      I got a flat mess?
      Do i really only need 2 tbsp flour?
      The batter was very liquidy…
      Pls direct me if you can thankss
      I really wanna do it right.

      1. Chahinez says:

        These cookies do have a much looser batter than most because they’re meant to be a cross between a brownie and a cookie which is why there’s only a little flour. If the batter seemed too runny and spread a lot, it could be from the chocolate/butter mixture being too warm when mixed in, or the egg not being whipped enough with the sugar to give structure. Next time, try letting the chocolate cool a bit longer before adding it, and make sure to whip the egg and sugars until pale and thick. Chilling the dough for 10–15 minutes before baking can also help them hold shape. I’d love for you to give them another shot!

  3. Ashley says:

    5 stars
    Made these almost exactly as directed, only change I made was I browned the butter before adding the chocolate chips. Next level delicious!

    1. Chahinez says:

      That sounds wonderful!

      1. Sara says:

        Love these cookies, I keep them.in my regular repertoire. Good for satisfying those late night chocolate cravings

        on a side no there is a spelling error on step 5 of the instructions.

      2. Chahinez says:

        Thank you!

  4. Amber Spade says:

    5 stars
    this was a super easy recipe to follow and do!! didn’t take long at all! and was SUPER good! definitely would recommend!

    1. Chahinez says:

      So glad to hear that!

  5. Rhonda says:

    5 stars
    These cookies are so good!! I think I will make more right now!

    1. Chahinez says:

      So glad you enjoyed these!

  6. tea says:

    they turned out absolutely incredible! great recipe, will definitely be making them over and over x

    1. Chahinez says:

      So happy to hear that!
      Chahinez

  7. ami says:

    Perfect recipe. I folded in 1/2 cup chopped pecans at the end and the cooked exactly as directed. LOVE these cookies.

    1. Chahinez says:

      So happy to hear you loved these Ami!
      chahinez

  8. Shev says:

    4 stars
    Amazing recipe. Easy to follow and great to make for giving away 😍

    1. Chahinez says:

      So happy to hear that!
      Chahinez

  9. Heather says:

    I didn’t see many comments of people who actually tried these! Not only do they look picture perfect, they came out even better! It was literally like biting into a crispy edged, chewy centered brownie! I don’t know about everyone else but, I’m not a fan of cake like consistency or underdone cookies & brownies. These were perfectly in between!

    1. Chahinez says:

      Hi Heather,

      Thank you so much for letting me know how you loved these! Your comment made my day 🙂

      Chahinez

    2. Reba says:

      5 stars
      I’m with you!

  10. Hannah says:

    These look delicious! Your photos are gorgeous!

    1. Lifestyle of a Foodie says:

      You are so sweet! Thank you so much!