Go Back

Meltaway Brownie Cookies – Sweet Easy Recipes for Chocolate Lovers

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Cookies
Cuisine: American
Keywords: air fryer cookies easy recipes, butter swim biscuits easy recipes, easy baking recipes, easy cookie recipes, easy dessert recipes, easy sweet recipes, sweet easy recipes
Servings: 12 cookies
Author: Elena

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

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a mixing bowl, cream together the butter and sugars until light and fluffy.
  3. Beat in the egg and vanilla extract.
  4. Sift in cocoa powder, flour, baking soda, and salt. Stir until just combined.
  5. Fold in chocolate chips if using.
  6. Scoop tablespoon-sized dough balls onto the baking sheet, spacing them out slightly.
  7. Bake for 8–10 minutes. The centers will look soft—that’s perfect.
  8. Let cool on the sheet for a few minutes before transferring to a wire rack.