Nine brownie cookies, half without tops and just peanut butter filling. A bowl of filling, a knife and a hand placing a cookie top are also in the picture.

5 from 1 vote

Big Chewy Brownie Cookies

These big chewy brownie cookies are rich, buttery, and oh-so-chocolatey. Sandwich peanut butter filling between them for an extra special treat.

Prep Time25

Cook Time30

Total Time1 15

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 145

Ingredients

▢ 1 stick (4 oz) unsalted butter
▢ 2 ounces unsweetened chocolate, coarsely chopped
▢ 12 ounces semisweet chocolate chips (or substitute chopped bittersweet chocolate)
▢ 1 1/2 cups all-purpose flour
▢ 1/2 teaspoon baking powder
▢ 3/4 teaspoon kosher or coarse salt
▢ 4 large eggs
▢ 1 1/2 cups granulated sugar
▢ 2 teaspoons vanilla extract

US - Metric

Instructions

Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
Place the butter, unsweetened chocolate, and chocolate chips in a small saucepan and melt over low heat, stirring frequently, just until everything is smooth. Set aside to cool slightly.
Meanwhile, combine the flour, baking powder, and salt in a small bowl. Beat the eggs and sugar in a large bowl with an electric mixer until creamy and light yellow, about 1 minute. Beat in the vanilla. With the mixer on low speed, blend the flour mixture into the egg mixture in 3 batches, blending after each addition, just until barely combined. Add the chocolate mixture to the bowl and beat just until combined. The dough will be very thick. [Editor's Note: At this point, you may want to snitch a spoonful as you stand at the counter and congratulate yourself on choosing such an easy and indulgent recipe. Go ahead, have another spoonful.]
Scoop out heaping tablespoons of the dough and create 12 mounds on a rimmed baking sheet. Bake until the tops are crackly and the edges are set, 9 to 11 minutes. Remove the baking sheet from the oven and firmly tap the bottom of the sheet against the counter. Let the cookies sit for 1 to 2 minutes on the baking sheet (they will sink slightly), then transfer them to a wire rack to cool completely. Repeat with the remaining dough. You can keep the brownie cookies in a resealable container at room temperature for up to 3 days.

Notes

Big Chewy Brownie Cookies Sandwiched With Peanut Butter variation

A creamy peanut butter filling turns these big chewy brownie cookies into very special, rich sandwich cookies. With a mixer, blend together 2/3 cup creamy or chunky peanut butter, 1/4 cup confectioners’ sugar, and 1 tablespoon butter at room temperature until light and fluffy. Carefully spread about 1 tablespoon filling on the flat side of 1 big chewy brownie cookie, then press the flat side of a second big chewy brownie cookie onto the filling to make a sandwich. Repeat.

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