You know those days when only a gooey, chocolatey cookie can fix things? That’s exactly where these Meltaway Brownie Cookies come in. I’ve baked a lot in my day, but this recipe? It’s that trusty one you come back to when the week’s been long, the sink’s full of dishes, and all you want is something soft and sweet melting in your mouth. They’ve got that fudge center, a bit like biting into the best part of a brownie, only easier to share—unless you don’t want to (been there). It’s the kind of cookie you bake once, then find yourself making again three days later, swearing this time you’ll double the batch. This recipe leans on simple ingredients, a single bowl, and maybe your favorite playlist in the background. Whether you’re baking for friends, family, or just because Tuesday needed rescuing, these cookies are your go-to. So, grab a whisk—we’re about to make magic that tastes like chocolate and comfort.
Table of Contents
- 1) Key Takeaways
- 2) Easy Meltaway Brownie Cookies Recipe
- 3) Ingredients for Meltaway Brownie Cookies
- 4) How to Make Meltaway Brownie Cookies
- 5) Tips for Making Meltaway Brownie Cookies
- 6) Making Meltaway Brownie Cookies Ahead of Time
- 7) Storing Leftover Meltaway Brownie Cookies
- 8) Try these Cookies next!
- 9) Meltaway Brownie Cookies
- 10) Nutrition
1) Key Takeaways
- Meltaway Brownie Cookies are soft, chewy, and full of deep chocolate flavor
- Only one bowl needed to make this sweet easy recipe
- Great for quick baking days and perfect for sharing, or not
- You can mix in chocolate chips or nuts for extra texture
2) Easy Meltaway Brownie Cookies Recipe
This sweet easy recipe really saves the day when all you want is something chocolatey without a fuss. I’ve found these cookies are the kind of dessert that quietly wins everyone over. They come together quickly, using simple pantry items, and the results are anything but basic.
They’ve got that classic brownie richness, but in cookie form. I usually reach for this recipe when I’m short on time or low on energy but still want something that feels warm and thoughtful. It’s forgiving too, which means even if you’re not a baking pro, you’ll likely still end up with something really good.
Whether you make them with a touch of espresso powder or go wild with sea salt flakes on top, the core of this dessert stays the same. It’s one of those easy dessert recipes you’ll bookmark and come back to when you need something that just works.
3) Ingredients for Meltaway Brownie Cookies
1/2 cup unsalted butter, softened – This helps give the cookies that rich, melt-in-your-mouth texture that makes them unforgettable.
3/4 cup granulated sugar – It sweetens things up and gives the cookies those crisp edges we all love.
1/4 cup light brown sugar, packed – Adds a little depth and a soft bite through the molasses.
1 large egg – This holds it all together and brings a bit of richness too.
1 tsp vanilla extract – Don’t skip it. Even a little makes a difference in balancing all the chocolate flavor.
1/2 cup cocoa powder – This is where the brownie magic happens. Use good cocoa if you can.
3/4 cup all-purpose flour – The structure of the cookie. Not too much, not too little.
1/2 tsp baking soda – Keeps things from turning into hockey pucks. Just enough rise.
1/4 tsp salt – This tiny pinch brings out all the flavors and keeps the sweetness in check.
1/2 cup chocolate chips (optional) – These melt into little pockets of joy. Optional, but why not?
4) How to Make Meltaway Brownie Cookies
Step 1. Preheat the oven to 350°F. Line your baking sheet with parchment so cleanup is a breeze.
Step 2. In a large bowl, cream the butter and both sugars until they’re light and smooth. I usually just use a spoon and a strong arm.
Step 3. Crack in the egg, add the vanilla, and mix until combined. It’ll look a little glossy, which is good.
Step 4. Stir in the cocoa powder, then add flour, baking soda, and salt. Don’t overmix, but make sure you don’t leave flour streaks either.
Step 5. Fold in the chocolate chips if you’re adding them. The dough should feel thick but not dry.
Step 6. Scoop about a tablespoon of dough per cookie onto the baking sheet, leaving a bit of space between them.
Step 7. Bake for about 8 to 10 minutes. They’ll look soft and a bit underdone when they’re ready. That’s the sweet spot.
Step 8. Let them sit on the sheet for a few minutes before moving them to a wire rack. They set up as they cool.
5) Tips for Making Meltaway Brownie Cookies
Use room temperature butter. If it’s too cold, it won’t mix well. Too melted? Your cookies might spread too far. I leave mine out for 30 minutes before I start.
If your dough looks too loose, pop it in the fridge for 10 to 15 minutes. This makes it easier to scoop and helps the cookies hold their shape.
Don’t skip the salt. Even in sweet easy recipes like this, a little salt is what makes the chocolate flavor shine. And if you’re feeling bold, a sprinkle of flaky salt on top is never a bad idea.
6) Making Meltaway Brownie Cookies Ahead of Time
This dough can be made a day in advance. Just wrap it up tight and keep it in the fridge. When you’re ready, let it sit at room temp for about 10 minutes before scooping.
You can also freeze individual dough balls on a tray, then move them to a freezer bag. That way, you can bake just a few cookies at a time, straight from frozen. Add an extra minute or two to the bake time.
If you’re baking for a party or a school event, making them ahead saves stress. They taste just as fresh the next day—maybe even better.
7) Storing Leftover Meltaway Brownie Cookies
Once cooled, store the cookies in an airtight container. I usually toss in a slice of bread to keep them soft. It works like a charm.
They’ll stay fresh for about 4 days at room temperature. You can also freeze the baked cookies. I wrap them in plastic, then place them in a zip bag. Just let them thaw on the counter before eating.
This is one of those easy baking recipes that doesn’t demand perfection. They’re forgiving and flexible, which is exactly what I need most days.
8) Try these Cookies next!
9) Meltaway Brownie Cookies
Meltaway Brownie Cookies – Sweet Easy Recipes for Chocolate Lovers
Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup cocoa powder
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips (optional but encouraged)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and sugars until light and fluffy.
- Beat in the egg and vanilla extract.
- Sift in cocoa powder, flour, baking soda, and salt. Stir until just combined.
- Fold in chocolate chips if using.
- Scoop tablespoon-sized dough balls onto the baking sheet, spacing them out slightly.
- Bake for 8–10 minutes. The centers will look soft—that’s perfect.
- Let cool on the sheet for a few minutes before transferring to a wire rack.
10) Nutrition
Serving Size: 1 cookie | Calories: 140 | Sugar: 13g | Sodium: 85mg | Fat: 7g | Saturated Fat: 4g | Carbohydrates: 18g | Fiber: 1g | Protein: 1.5g | Cholesterol: 20mg
Written by Elena for Elena Cooks
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