Grandma-Approved Brownie Cookies

Stir-In Brownie Cookies: Fold in 1/2 cup chocolate chips, white chocolate chips, or butterscotch chips along with or instead of nuts for extra pockets of melty sweetness.
Mint-Chocolate Brownie Cookies: Add 1/2 teaspoon peppermint extract to the batter and top each cookie with a few crushed peppermint candies after baking.
Salted Caramel Brownie Cookies: Press a few soft caramel bits into the tops of the scooped dough and sprinkle with flaky sea salt right after baking.

Cooking Notes

Oven temperatures can vary, so begin checking the cookies at the 8-minute mark the first time you make them.
Cookies will continue to firm up as they cool on the baking sheet; if they look slightly soft in the center, that’s perfect for a fudgy texture.
For more uniform cookies, chill the batter for 15–20 minutes before scooping, especially in a warm kitchen.

Serve warm with a cold glass of milk for that classic, nostalgic treat.
Sandwich two cookies around a scoop of vanilla ice cream for easy brownie cookie ice cream sandwiches.
Dust cooled cookies with powdered sugar or drizzle with melted chocolate for a prettier presentation on dessert platters.

Lightly spray your cookie scoop or spoon with nonstick spray so the thick batter releases easily.
Use room-temperature eggs to help the batter mix smoothly and bake more evenly.
Let cookies cool completely before storing to prevent condensation from making them soggy.