Name: Meltaway Brownie Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 4 ounces semi-sweet chocolate, chopped; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 3/4 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup semi-sweet chocolate chips; Powdered sugar for rolling

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Imagine if a chewy brownie and a melt-in-your-mouth cookie decided to join forces; that’s exactly what you get with these Meltaway Brownie Cookies. Each bite is blissfully soft on the inside, lightly crisp on the edges, and absolutely loaded with rich chocolate flavor. Whether you’re baking for a celebration or a cozy afternoon treat, these cookies promise big chocolate payoff with a decadent crinkle effect that makes them as gorgeous as they are delicious. The best part? They come together quickly with everyday ingredients, making Meltaway Brownie Cookies a go-to recipe you’ll want to revisit week after week.

Meltaway Brownie Cookies Recipe - Recipe Image

Ingredients You’ll Need

These simple ingredients come together to create the ultimate chocolate treat. Each one plays a vital role, from building depth of flavor to achieving that irresistible, melt-in-the-middle texture. Here’s what you’ll need and why they matter.

Unsalted Butter: Adds rich flavor and creates that signature soft, fudgy texture.
Semi-Sweet Chocolate (chopped): Gives the cookies deep chocolate notes and a smooth, glossy batter base.
Granulated Sugar: Sweetens the cookies and helps achieve those beautiful crackled tops.
Large Eggs: Bind everything together and provide structure, resulting in chewy, brownie-like centers.
Vanilla Extract: Brings out the chocolate and enhances overall flavor.
All-Purpose Flour: Gives the cookies just the right amount of body without making them cakey.
Unsweetened Cocoa Powder: Intensifies the chocolate richness and deepens the color.
Baking Powder: Helps the cookies puff and crackle for that classic crinkle look.
Salt: Balances sweetness and rounds out the chocolate’s complexity.
Semi-Sweet Chocolate Chips: Add bursts of gooey chocolate in every bite.
Powdered Sugar: Coats each cookie ball for a signature snowy finish and subtle sweetness.

How to Make Meltaway Brownie Cookies

Step 1: Melt Butter & Chocolate

Begin by combining unsalted butter and chopped semi-sweet chocolate in a medium saucepan over low heat. Stir constantly to prevent burning, and watch as everything turns into a luscious, glossy pool. Once it’s completely smooth, remove from the heat—this forms the rich foundation of your Meltaway Brownie Cookies.

Step 2: Whisk in Sugar, Eggs & Vanilla

Let the chocolate mixture cool for just a minute, then whisk in the granulated sugar, followed by the eggs one at a time, and your splash of vanilla extract. Whisk until everything is thoroughly blended, and the batter looks shiny and unified.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together your flour, cocoa powder, baking powder, and salt. This step ensures the rising agents and chocolatey elements are evenly spread throughout, preventing any uneven clumping.

Step 4: Combine Wet and Dry Mixtures

Gently stir the flour blend into the chocolate mixture until just combined. Don’t overmix — the goal is to keep that meltaway texture intact. Once just combined, fold in those semi-sweet chocolate chips for extra pockets of gooey decadence.

Step 5: Chill the Dough

Cover the dough and pop it in the fridge for half an hour. Chilling helps firm the dough so you can roll it—plus, it intensifies the flavors and ensures your Meltaway Brownie Cookies hold their lovely shape as they bake.

Step 6: Roll in Powdered Sugar

Scoop out tablespoon-sized portions of dough and roll them into balls. Coat each generously in powdered sugar—this creates the iconic crinkle look and a delicate sweet crust on each cookie.

Step 7: Bake to Perfection

Arrange the cookie balls on parchment-lined baking sheets, spacing them about two inches apart to allow for spreading. Bake in your preheated oven for 10 to 12 minutes, just until the edges are set and the centers are still soft. Let the cookies rest on the tray for five minutes before transferring to a wire rack, allowing them to finish setting and develop that perfect fudgy middle.

How to Serve Meltaway Brownie Cookies

Garnishes

For a finishing touch, you can dust the baked Meltaway Brownie Cookies with a little extra powdered sugar or even a sprinkle of flaky sea salt to highlight the chocolate. For a festive look, a drizzle of melted chocolate or a scatter of mini chocolate chips on top just before serving adds even more wow factor.

Side Dishes

These cookies are bold and chocolatey on their own, but they make a dynamite dessert alongside vanilla ice cream, espresso, or fresh berries. If you’re entertaining, serve them after a light meal or as a sweet treat with afternoon tea to really let the fudgy flavor shine.

Creative Ways to Present

Try stacking Meltaway Brownie Cookies in glass jars for gifting, or arrange them on a platter with contrasting bright fruit or edible flowers for a party-worthy presentation. Sandwich a scoop of ice cream between two cookies for a homemade ice cream sandwich, or pack them in lunchboxes for a delightful surprise.

Make Ahead and Storage

Storing Leftovers

Allow the Meltaway Brownie Cookies to cool completely before storing them in an airtight container at room temperature. They’ll stay soft and fudgy for up to four days, making them perfect for make-ahead treats or sharing over several days.

Freezing

You can freeze both the raw cookie dough balls (before rolling in sugar) and baked cookies. Store dough balls on a tray until firm, then transfer to a freezer bag for up to 2 months. When you crave freshly-baked cookies, thaw, roll in powdered sugar, and bake. Baked cookies can be frozen too—just pop them in a freezer bag with parchment between the layers.

Reheating

To revive that just-baked softness, warm leftover Meltaway Brownie Cookies in a low oven (about 300°F) for 3-5 minutes, or microwave for 10 seconds. They’ll taste as fudgy and irresistible as the day you baked them!

FAQs

Can I use dark chocolate instead of semi-sweet?

Absolutely! Dark chocolate provides an even richer, more intense flavor and works beautifully in these Meltaway Brownie Cookies. Just make sure to choose a chocolate you enjoy eating on its own.

What’s the secret to the “meltaway” texture?

The key is a gentle mix and slightly underbaking your cookies. This keeps them tender with gooey centers that practically dissolve in your mouth, and chilling the dough helps prevent spreading for maximum fudginess.

Can I make these gluten-free?

Yes! Swap the all-purpose flour for a quality 1:1 gluten-free baking blend. The rest of the ingredients are naturally gluten-free, so everyone can enjoy these chocolatey beauties.

Why is my dough too sticky to roll?

Sticky dough is usually a sign it hasn’t chilled long enough. Refrigerate for at least 30 minutes or until firm. If it’s still tricky, lightly butter your hands or add an extra dusting of powdered sugar during rolling.

Can I double the recipe?

Definitely! Meltaway Brownie Cookies are a crowd-pleaser, so feel free to double (or even triple) the batch. Just make sure your mixing bowl is big enough and bake in batches to avoid overcrowding your trays.

Final Thoughts

Baking your own Meltaway Brownie Cookies is pure joy—not just for the chocolatey aroma that drifts through your kitchen but for the deep satisfaction with each fudgy bite. I hope this recipe brings as much delight to your table as it does to mine. Jump in, have fun, and don’t be surprised if they disappear faster than you think!

Meltaway Brownie Cookies Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 57 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the decadent fusion of brownies and cookies with these Meltaway Brownie Cookies. A rich chocolate dough rolled in powdered sugar before baking creates a crinkly exterior with a fudgy center. Perfect for satisfying your sweet tooth cravings!

Ingredients

Scale

Cookie Dough:

1/2 cup unsalted butter
4 ounces semi-sweet chocolate, chopped
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips

Coating:

Powdered sugar for rolling

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Instructions

Preheat and Prepare: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Melt Butter and Chocolate: In a medium saucepan over low heat, melt the butter and chopped chocolate until smooth. Remove from heat.
Mix Wet Ingredients: Whisk in sugar, eggs, and vanilla until well combined.
Combine Dry Ingredients: In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Stir into the chocolate mixture.
Add Chocolate Chips: Fold in chocolate chips. Refrigerate dough for 30 minutes.
Form Cookies: Scoop dough, roll into balls, and coat with powdered sugar. Place on baking sheets.
Bake: Bake for 10-12 minutes until set around edges but soft in the center.
Cool and Enjoy: Cool on the baking sheet for 5 minutes before transferring to a wire rack.