Fudgy Brown Butter Brownie Cookies
These Fudgy Brown Butter Brownie Cookies are the ultimate treat—soft and fudgy in the middle, with crinkly, chewy, and crispy edges. Each cookie is coated with melted chocolate chips on top, finished with a sprinkle of flaky sea salt, and best enjoyed warm with a cold glass of milk. Rich, decadent, and irresistibly gooey—this is your favorite brownie in cookie form.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted butter
Dark chocolate chips or chopped chocolate
Unsweetened cocoa pwoder
Granulated sugar
Brown sugar
Eggs
Vanilla
All-purpose flour
Baking powder
Salt
Semi-sweet chocolate chips
Mini chocolate chips
Flaky sea salt, for serving
Why You’ll Love Fudgy Brown Butter Brownie Cookies:
Ultra-Fudgy Center: Each bite has a rich, soft, and gooey middle just like your favorite brownies.
Crispy, Chewy Edges: The edges are perfectly crisp and chewy, giving you the best of both cookie and brownie textures.
Crinkly Tops: Signature crackly tops add that classic brownie look and irresistible bite.
Brown Butter Depth: Brown butter adds a rich, nutty flavor that elevates the entire cookie.
Double Chocolate Goodness: Melted chocolate chips coat the tops for extra gooey, chocolatey decadence.
Flaky Sea Salt Finish: A sprinkle of flaky sea salt balances the sweetness and enhances the chocolate flavor.
Perfect Fresh from the Oven: Best served warm for maximum gooeyness—just add a cold glass of milk.
Easy to Make, Hard to Resist: No fancy equipment required—just simple steps and big flavor.
Crowd-Pleasing Treat: Whether for a party, date night, or late-night indulgence, everyone loves them.
Tips for Making Fudgy Brown Butter Brownie Cookies:
Brown the Butter First: Brown your butter until golden with amber bits at the bottom—this adds deep, nutty flavor and enhances the cookie's richness.
Let the Butter Cool Slightly: After browning, let the butter cool for 5–10 minutes so it doesn’t scramble the eggs or melt the sugar too fast.
Whisk the Eggs and Sugar Well: Beat the eggs and sugar together for a few minutes until pale and slightly thickened—this helps create that classic crinkly brownie top.
Use High-Quality Cocoa Powder: For intense chocolate flavor, opt for Dutch-processed or dark cocoa powder.
Don’t Over-Mix the Batter: Once the dry ingredients are added, mix just until combined to keep the cookies soft and tender.
Chill the Dough if Needed: If the dough feels warm or too soft, chill it for 10-15 minutes to help maintain thick, fudgy centers when baking.
Use a Cookie Scoop: For even baking and consistent shape, scoop uniform-sized dough balls—about 2 to 3 tablespoons each
Add Chocolate Chips on Top Before Baking: Press extra chocolate chips into the tops of the dough balls before baking to get that signature melted chocolate finish.
Don’t Over-Bake: The centers should still look slightly underbaked when you remove them—they’ll set as they cool and stay perfectly fudgy.
Finish with Flaky Sea Salt: A light sprinkle of flaky sea salt right after baking brings out the chocolate flavor and adds the perfect balance.
How to Store Fudgy Brown Butter Brownie Cookies:
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 4 days. Add a slice of bread to the container to keep them soft.
Refrigerator: If you prefer a firmer texture, store them in the fridge for up to 1 week. Let them sit at room temp or microwave for 5–10 seconds to soften before serving.
Freezer (Baked): Freeze baked cookies in a single layer on a baking sheet, then transfer to a sealed bag or container. Store for up to 2 months. Thaw at room temperature or reheat in the oven at 300°F for 5–7 minutes.
Freezer (Dough): Scoop dough balls onto a baking sheet and freeze until firm. Transfer to a zip-top bag and freeze for up to 2 months. Bake from frozen at 350°F, adding 1–2 extra minutes.
To Reheat: Warm leftover cookies in the microwave for 10–15 seconds or in a 300°F oven for 4–5 minutes to revive that gooey, fudgy texture.
FAQs:
Q: How do I get that crinkly top on brownie cookies?
A: The crinkly top comes from whipping the eggs and sugar together until pale and fluffy—this helps create that signature brownie-like crackle when baked.
Q: Do I have to use brown butter?
A: Brown butter adds a deep, nutty richness that enhances the chocolate flavor. While you can use regular melted butter, brown butter gives these cookies their extra depth and complexity.
Q: Can I chill the dough?
A: Yes! While it’s not required, chilling the dough for 30–60 minutes makes it easier to scoop and can create thicker cookies with slightly chewier centers.
Q: Can I use chopped chocolate instead of chocolate chips?
A: Absolutely. Chopped chocolate creates bigger pockets of melty chocolate on top and throughout the cookies—use a high-quality dark or semi-sweet bar for best results.
Q: Why are my cookies spreading too much?
A: If your butter is too hot or your dough is too warm, the cookies may spread more than desired. Chill the dough slightly or bake a test cookie to adjust.
Q: How should I serve these cookies?
A: They’re best served warm with a sprinkle of flaky sea salt and a cold glass of milk—or even a scoop of vanilla ice cream for an extra treat.
Q: Can I freeze the cookie dough?
A: Yes! Scoop the dough onto a baking sheet, freeze until firm, and then transfer to a bag. Bake from frozen, adding 1–2 minutes to the bake time.
Q: Do I need to use flaky sea salt on top?
A: It’s optional, but highly recommended—it balances the sweetness and enhances the rich chocolate flavor.
Check out my other cookie recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these fudgy brown butter brownie cookies. Happy baking!
