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Homemade Brownie Cookies

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These homemade brownie cookies will satisfy any chocolate craving. Loaded with chocolate chips they are a great addition to any cookie jar and are perfect to tuck into a lunch box for a tasty treat.

Pin Homemade Brownie Cookies for Later.

Brownie Cookie on a spatula over a cooling rack.

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A chocolate cookie ready to dunk into a glass of milk.

Ingredients

If you’ve read my blog for any length of time, you know my family LOVES brownies. These homemade brownie cookies are no exception. They were gone in no time! Actually, I came home one afternoon, craving something chocolate and the cookie jar was empty! But I guess that’s to be expected with teenagers in the house!

Brownie cookie on a baking sheet.

 

Shortening vs Butter

Shortenting is 100% fat whereas butter is also fat but has water and milk in it. I always use Crisco shortening but you can substitute butter 1:1. The texture of these cookies will change because shortening produces a softer, more tender cookie.

You can see from the photos these are not flat cookies. They are a taller cookie and that is a result of the use of shortening rather than butter.

Butter, of course, adds lots of flavor. You could even try half shortening, half butter but, again, I have not tried this substitution and can not guarantee delicious results. If you do try it, I’d love to know how it worked out for you.

Three brownie cookies on a blue plate.

 

Growing up, I mostly remember my Mom making cookies with Crisco shortening. It was a staple in our house. My Mom’s M&M Cookie Recipe is another Crisco cookie recipe that my family enjoys. Switch out the M&Ms for other seasons.

More Brownie Recipes

When I started thinking about the brownie recipes on the site I wondered if there could be too many. There are chocolate chip brownies, ultimate double chocolate brownies, cream cheese swirl brownies, and grasshopper brownies, just to name a few.

Horizontal brownie cookie image for Twitter

But then I asked my boys and they said no, so I guess there is always room for more brownie recipes.

These cookies are crazy good with a rich chocolate flavor. It’s a recipe you’ll want to bookmark so you can find it easily the next time you want to make it.

Brownie cookies pinterest image

 

Brownie cookie on a cookie sheet.

Recipe - Homemade Brownie Cookies

Yield: 3 dozen
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Soft and slightly chewy, these homemade brownie cookies make a sweet after school treat.

Ingredients

  • 1 ½ cups firmly packed light brown sugar
  • ⅔ cup shortening, I use Crisco
  • 1 tablespoon water
  • 1 teaspoon vanilla (I used Rodelle Vanilla)
  • 2 eggs
  • 1 ½ cups flour
  • ⅓ cup unsweetened cocoa powder (I used Rodelle Baking Cocoa)
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 2 cups semisweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees F. Line baking sheets with a silicone baking liner or parchment paper.
  2. Place brown sugar, shortening, water, and Rodelle vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add eggs; beat well.
  3. Combine flour, Rodelle baking cocoa, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chips.
  4. Drop dough by rounded tablespoonfuls 2-inches apart onto ungreased baking sheet.
  5. Bake one baking sheet at a time at 375 degrees F for 7 to 9 minutes or until cookies are set. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 36 cookies.

Did you make this recipe?

I'd love to hear about it! Please leave a comment below!

Wayne

Thursday 6th of January 2022

I made these a couple of days ago and made only two substitutions and one omission. I didn't put the chocolate chips in because I didn't have any. I used Hershey's Special Dark cocoa (Dutch process - with alkali) instead of regular cocoa powder and happily it worked well with the baking powder (instead of baking soda which I didn't have) due to the less acidic nature of Dutch processed cocoa.

I kept the entire recipe and proportions identical except for those three changes and they turned out perfect. The first batch I made was probably a little larger than they should have been so they weren't quite done at 9 minutes (about 20-30 seconds in the microwave fixed that). By the next morning though, the larger cookies were just fine without additional microwaving.

I'm going to make some to take with us to a club this weekend and I may add a teaspoon of instant coffee to a double-batch to see if that gives any additional chocolate flavor, but they tasted great and were nice and chocolatey without it.

Radha

Saturday 6th of November 2021

Brownies in cookie form - I am in! Thanks for the tips! I found it very useful i understanding my cookie texture.

Jennifer

Monday 1st of November 2021

I make these cookies for my family and they are amazing.

Marisol Verallo

Friday 22nd of October 2021

Why are my cookies flat? I used butter since I don't have crisco

Ellen

Saturday 23rd of October 2021

Butter produces a flatter cookie. The Crisco gives the cookie the lift. Hope that helps.

Dorothy Reinhold

Wednesday 29th of September 2021

I make a version of these and it is surprising how much like brownies they taste, isn't it? Yours look scrummy. I want them!

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