20 Minute Fudgy Chocolate Brownie Cookies

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| Published on:

July 16, 2025

20 Minute Fudgy Chocolate Brownie Cookies

Indulging in a warm, gooey cookie doesn’t have to take a lot of time or effort. The 20 Minute Fudgy Chocolate Brownie Cookies are here to satisfy your chocolate cravings in no time! These cookies combine the best of both worlds: the chewy edges of a brownie with the classic cookie texture. In just 20 minutes, you can whip up a batch of rich, fudgy cookies that will have everyone begging for seconds. Perfect for a quick dessert, an unexpected guest, or simply as a treat for yourself, these cookies are both easy and delicious. The secret lies in the simple ingredients that come together to create a mouthwatering flavor and texture. You won’t believe how satisfying they are until you take your first bite!

Whether you are short on time or just in the mood for something sweet, these cookies won’t disappoint. They are perfect for chocolate lovers and great for any occasion. Plus, with only a handful of ingredients, you’re just a few steps away from enjoying these delightful treats. Get ready to impress your family and friends with a dessert that tastes like it took hours to prepare, but really only takes 20 minutes!

Why make this recipe

The 20 Minute Fudgy Chocolate Brownie Cookies are a game changer! They are simple to make, require minimal ingredients, and best of all, they are ready in just 20 minutes. Whether you are hosting a gathering or need a quick sweet treat for yourself, this recipe provides a delicious solution. The fudgy texture and rich chocolate flavor will wow anyone who takes a bite. You don’t have to be a baking expert to make these cookies; they are user-friendly and fun to prepare.

How to make 20 Minute Fudgy Chocolate Brownie Cookies

Ingredients:

  • 1/4 cup unsalted butter
  • 4 ounces semi-sweet chocolate (about 1/2 cup)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cocoa powder
  • 1/8 teaspoon baking soda

Directions:

  1. Preheat your oven to 350°F and line 2 cookie sheets with parchment paper.
  2. In a microwave-safe bowl, melt the 1/4 cup butter and 1/2 cup chocolate together, heating for 30 seconds at a time until fully melted. Set aside to cool.
  3. In another bowl, beat the 2 eggs with 1 cup of sugar and 1 teaspoon of vanilla using a hand or stand mixer fitted with a whip attachment. Mix on high for at least 3-5 minutes until the mixture is light and airy.
  4. Add the cooled chocolate and butter mixture to the egg mixture and blend until combined.
  5. Next, add in 1 cup of flour, 1/4 teaspoon kosher salt, 3 tablespoons cocoa powder, and 1/8 teaspoon baking soda. Mix until everything is combined, either on low speed or by hand.
  6. Using a mini ice cream scoop or small spoon, drop the cookie dough onto the prepared cookie sheets, leaving 2 inches between each cookie to allow spreading.
  7. Bake in the preheated oven for 10 minutes, until the edges look crisp and the tops have crinkles.
  8. Cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.
  9. Store in an airtight container or zip-top bag for up to 5 days.

How to serve 20 Minute Fudgy Chocolate Brownie Cookies

These cookies are delightful served warm, straight from the oven! Pair them with a glass of cold milk or a scoop of vanilla ice cream for an extra treat. They can also be enjoyed as an afternoon snack or a late-night dessert.

How to store 20 Minute Fudgy Chocolate Brownie Cookies

To keep these cookies fresh, store them in an airtight container or a zip-top bag. They will stay delicious for up to 5 days. If you want to store them longer, you can freeze the cookies for up to 2 months. Just make sure to separate layers with parchment paper so they don’t stick together.

Tips to make 20 Minute Fudgy Chocolate Brownie Cookies

  • Make sure your butter and chocolate mixture is cooled before adding to the eggs. This helps prevent the eggs from cooking.
  • For a fun twist, add chocolate chips, nuts, or sea salt on top before baking.
  • Avoid overmixing once you add the flour, as this can make the cookies tough.
  • Use parchment paper on your baking sheets for easy cleanup and to prevent sticking.

Variation

Feel free to experiment with these cookies! You can try adding a tablespoon of instant coffee granules for a mocha flavor or swap the semi-sweet chocolate for dark chocolate if you prefer a richer taste.

FAQs

Can I use milk chocolate instead of semi-sweet chocolate?

Yes, you can substitute but be aware that it will make the cookies sweeter.

What if I don’t have cocoa powder?

Cocoa powder is key for flavor and texture. It’s best not to omit it, but you can try a small bit of melted chocolate instead.

Can I double this recipe?

Absolutely! Just ensure you have enough baking sheets and allow enough space for the cookies to spread.

What can I use instead of eggs?

You can use flaxseed meal mixed with water or applesauce as substitutes for eggs, keeping in mind it may change the texture slightly.

Can I freeze the cookie dough?

Yes! You can scoop the dough onto a baking sheet, freeze, and then store in an airtight container. Just bake them from frozen, adding an extra minute or two to the baking time.

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20 Minute Fudgy Chocolate Brownie Cookies

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Quick and easy fudgy chocolate brownie cookies ready in just 20 minutes, perfect for satisfying chocolate cravings.

  • Author: Patricia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1/4 cup unsalted butter
  • 4 ounces semi-sweet chocolate (about 1/2 cup)
  • 2 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cocoa powder
  • 1/8 teaspoon baking soda

Instructions

  1. Preheat your oven to 350°F and line 2 cookie sheets with parchment paper.
  2. In a microwave-safe bowl, melt the butter and chocolate together, heating for 30 seconds at a time until fully melted. Set aside to cool.
  3. In another bowl, beat the eggs with sugar and vanilla using a mixer for 3-5 minutes until light and airy.
  4. Add the cooled chocolate and butter mixture to the egg mixture and blend until combined.
  5. Add flour, kosher salt, cocoa powder, and baking soda; mix until combined.
  6. Drop cookie dough onto prepared sheets, leaving 2 inches between each cookie.
  7. Bake for 10 minutes until edges are crisp and tops have crinkles.
  8. Cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

For added flavor, you can include chocolate chips, nuts, or sea salt on top before baking.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 200
  • Sugar: 15g
  • Sodium: 50mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

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