Irresistible Mini Brownie Cookie Hybrids in Just 30 Minutes
Mini brownie cookie hybrids combine the best of both worlds: the fudgy texture of brownies and the crispy edges of cookies. Perfect for satisfying your sweet tooth in bite-sized portions.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 mini cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, mix melted butter and sugar until smooth. Add eggs and vanilla, stirring well.
- Gradually fold the dry ingredients into the wet mixture. Stir in chocolate chips.
- Drop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers are still soft.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra fudginess, slightly underbake the cookies.
- Store in an airtight container for up to 3 days.
- Add nuts or dried fruit for variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Sodium: 35mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
Find it online: https://www.recipesloop.com/mini-brownie-cookie-hybrids-recipe/