Big Chewy Brownie Cookies

Everything I love about a brownie is in this cookie—right down to the crinkly top. The fudgy center. The crisp edges. And that wondrous crinkly top. What’s even better is the portion control. I can stop at 1 cookie, but when it comes to brownies, I have no self-control.

Yes, this recipe uses a lot of stuff (a saucepan AND a bowl AND the mixer AND 2 cookie sheets), making the cleanup a bit laborious, but these brownie cookies are worth it (see aforementioned fudgy center and crinkly top). I skipped the peanut butter filling because a friend of mine inspired me to top each cookie with a bit of whipped cream and a sprinkle of espresso salt. We all need friends like her.

There is one thing I’d change, however. I’d use bittersweet chocolate instead of semisweet. We’ve grown accustomed to darker chocolate in our house, and I think these cookies could benefit from a teensy bitter edge.

These brownie cookies are fantastic! I made them on Friday, and it’s only Sunday, but the whole batch is almost gone. In fact, they almost didn’t make it into the oven, I was so tempted by the rich, chocolatey dough.

The recipe yielded 36 medium-size, soft, chewy cookies. Though these aren’t significantly different from brownies in flavor or texture, that’s not a bad thing, as I hold brownies in high esteem. And due to their shape, the cookies are more portable than traditional brownies, making them a great gift or the perfect dessert to bring to a party. I will definitely be making these again, this time with the peanut butter filling, as there is simply no better combination than peanut butter and chocolate.

This is a perfect cookie recipe for when you want that strong chocolatey kick. It comes together in no time, and your family will be thanking you as they wolf down these warm, chewy, and fudgy treats with large glasses of cold milk.

I halved the recipe and got 13 brownie cookies out of it. The cookies baked to the perfect texture in about 10 minutes, and they keep very well. We enjoyed them even after 3 days at room temperature. We also enjoyed them warmed up in the microwave with a scoop of vanilla bean ice cream.

These big chewy brownie cookies definitely lived up to their name, and they’re also delicious. Our grandsons gave them two thumbs up. They were so easy to assemble. I made them a day ahead, so they cooled completely before I sandwiched them with the peanut butter filling.

Yes, it was a rich and very satisfying cookie. (My peanut butter filling was very stiff, and I think next time I’d add maybe 1 to 2 teaspoons milk to achieve my desired spreading consistency.) The cookies were super on their own, but the peanut butter filling made them very special. They didn’t last long, so I’ll be doubling the recipe next time.

Call them what you wish, these are great. They come together quickly. My batter wasn’t exactly thick but more like brownie batter than cookie dough. I portioned out dough on all 3 cookie sheets and noticed that as I worked, the dough got stiffer and stiffer. Not in a bad way—just an observation that didn’t appear to change anything. These required an extra minute of baking, and I wonder why we’re told to firmly tap the pan against the counter. (I did what I was told but couldn’t help but wonder the reason why.)

I opted for the variation filled with peanut butter cream. If the cookies are to be filled, my advice would be to make smaller cookies rather than larger. Some of mine ended up looking like whoopee pies—not necessarily a bad thing but this doesn’t taste anything like that. I think a filled cookie should be smallish and a level tablespoon would suffice. It is a chewy, delicious brownie taste enhanced with a peanut butter cream. These are equally delicious without the filling. They are really simple and quick to put together.

These big chewy brownie cookies have it all going for them—a deep, rich, chocolatey taste; a little crispness on the outside; and a soft chewiness on the inside. I loved the way the top of them looked cracked with a little sheen. Just a wonderful recipe! The dough was thick and sticky and sooo yummy.

The first batch baked for 11 minutes, and they looked done. The tops were crackly and edges set, just like the recipe. I don’t know what good it did to “firmly tap” the pan against the counter. I did it with some pans and some without with no noticeable difference. They rested on the baking sheet 1 minute before I scooped them off. They should’ve rested longer as well as baked longer for my taste. They didn’t come off the parchment paper very well and were still a little doughy inside.

The next 12 baked for 15 minutes and cooled in the pan for 2 minutes, which resulted in easier removal and a more cakey texture. My last 2 pans baked 17 minutes, and those were my favorite. I think my oven doesn’t bake as fast as some; I usually have to bake all recipes longer than suggested. I have a thermometer in my oven, and it got to the required temperature, but each batch had its own unique texture, so depending on how you like your brownies, you can adjust the baking time. This is definitely a keeper.

This cookie bakes up like a Whoopie pie. These are very good and went quickly. I would almost say that they taste better than they look. My yield was 24. The recipe doesn’t really say how much batter to use for each cookie. I chose my next-to-largest scoop because I knew these were supposed to be big. I’d use a smaller scoop next time.