If you’re anything like me, you know the magic that happens when a cookie and a brownie come together. The rich, fudgy goodness of brownies meets the chewy, comforting texture of cookies, creating a dessert dream that is hard to resist. That’s why I put together this list of 10 cookie brownie recipes that will satisfy your cravings and impress your friends. Whether you’re baking for a special occasion or just treating yourself, these recipes are sure to hit the spot.
This post is for anyone who loves sweet treats, especially those who enjoy baking or just want to add a little sweetness to their day. If you’re hunting for dessert recipes that are not only delicious but also easy to make, you’re in the right place. These recipes cater to gluten-free diets, so you can indulge without worry. Each one brings a unique twist to the classic cookie brownie combo, ensuring there’s something for everyone.
In this collection, you’ll find fudgy brownie recipes packed with chocolate, chewy cookie recipes that melt in your mouth, and even some unexpected flavor combinations. From Peanut Butter Swirl Brownie Cookies to Mint Chocolate Chip Brownie Cookies, each recipe is simple enough for any home baker. You’ll get detailed instructions and tips to ensure your treats come out perfectly every time. So grab your mixing bowl, and let’s dive into these delightful chocolate treats that are as fun to make as they are to eat!
Key Takeaways
– Discover 10 unique cookie brownie recipes that combine the best of both worlds for a delicious dessert experience.
– Each recipe features gluten-free options, making them accessible for those with dietary restrictions.
– Flavor variations include peanut butter, mint, and even lemon zest, ensuring a variety of tastes to suit your cravings.
– Easy-to-follow instructions help all bakers, from beginners to seasoned pros, create perfect treats.
– Enjoy rich, fudgy bites that are perfect for sharing at parties or savoring solo!
1. Fudgy Gluten-Free Chocolate Chip Cookie Brownies
You want a dessert that feels cozy and clean at the same time. This treat delivers. A thick fudgy brownie base meets a chewy cookie topping in one pan. The result is a bite that blends deep chocolate with a soft, studded cookie crunch.
The brownie layer uses gluten-free flour to keep it tender and rich. Cocoa powder adds the classic chocolate depth. Sugar and eggs keep it glossy and fudgy. Butter brings a silky finish that shines when it bakes. On top, almond flour cookies add a creamy bite and a nutty note that balances sweetness. You get texture in every mouthful, from glossy brownie to chewy speckled topping.
Recipe Overview: Servings: 12 • Prep Time: 15 mins • Cook Time: 25 mins • Total Time: 40 mins • Calories: 250 per serving
Ingredients:
1 cup gluten-free flour
1 cup cocoa powder
1 cup sugar
3 eggs
½ cup melted butter
1 cup semi-sweet chocolate chips
1 cup almond flour
½ cup brown sugar
½ cup softened butter
1 egg
1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease a baking dish.
In a bowl, combine gluten-free flour, cocoa powder, sugar, eggs, and melted butter until smooth. Pour into the baking dish.
In another bowl, mix almond flour, brown sugar, softened butter, egg, and vanilla to create the cookie dough.
Drop spoonfuls of cookie dough on top of the brownie mix.
Bake for 25 minutes or until the top is golden brown.
Let cool, slice, and enjoy!
Stick a toothpick in the center if it comes out with moist crumbs, they’re perfect!
Frequently Asked Questions: Can I use different chocolate in this recipe? Absolutely! Try dark chocolate or white chocolate for a twist.
Fun fact: Gluten-free baking can boost fudginess in cookie brownie recipes—almond flour traps moisture for a chewier bite. Pro tip: chill the batter briefly before baking to keep the cookie layer soft and the brownie deeply rich.
Fudgy Gluten-Free Chocolate Chip Cookie Brownies
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2. Nutty Brownie Cookies with Pecans
Crunch lovers, this one is for you. Nutty Brownie Cookies pair a dense, fudgy brownie with a crisp, toasted pecan finish. The contrast makes each bite exciting and satisfying. You get a batch that feels special enough for guests yet simple enough for a weeknight treat.
The base remains brownie rich and sturdy, built with gluten-free flour and cocoa. Pecans add a warm, nutty aroma that browns beautifully in the oven. The result is a cookie that stays chewy inside with a toasted edge for bite. It’s a perfect snack with coffee or milk.
Recipe Overview: Servings: 10 • Prep Time: 20 mins • Cook Time: 30 mins • Total Time: 50 mins • Calories: 230 per cookie
Ingredients:
1 cup gluten-free flour
1 cup cocoa powder
2 cups sugar
4 eggs
½ cup butter, melted
1 cup chopped pecans
1 tsp vanilla extract
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix gluten-free flour, cocoa powder, and sugar.
Add eggs, melted butter, and vanilla, mixing until combined.
Gently fold in chopped pecans.
Drop tablespoon-sized balls of batter onto the prepared baking sheet.
Bake for 30 minutes or until the edges are firm.
Cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Toast your pecans for extra flavor!
Frequently Asked Questions: Can I use other nuts? Walnuts or almonds work well too.
Nutty Brownie Cookies with Pecans
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Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, 25 Pound
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La Nogalera – 2 lbs Chopped shelled pecans. Raw pecan nuts, NO SHELL, No…
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Anthony’s Organic Cocoa Powder, 2 lb, Gluten Free, Non GMO, Unsweetened
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Namaste Foods Organic Perfect Flour Blend, Gluten, 5 lb
Amazon$24.993. Peanut Butter Swirl Brownie Cookies
Peanut butter fans, this flavor duo is for you. Rich chocolate brownies meet creamy swirls of peanut butter. The swirl settles into the batter as it bakes, giving you ribbons of nutty richness that melt in your mouth. It feels like dessert and snack in one bite.
The brownie base stays moist and dark with plenty of cocoa. A dollop of peanut butter swirls through the batter right before baking, so you get creamy pockets that spread as the cookie cooks. This combo is a crowd pleaser and quick to pull together on busy days.
Recipe Overview: Servings: 12 • Prep Time: 15 mins • Cook Time: 20 mins • Total Time: 35 mins • Calories: 230 per cookie
Ingredients:
1 cup gluten-free flour
1 cup cocoa powder
1 cup sugar
3 eggs
½ cup melted butter
1 cup semi-sweet chocolate chips
½ cup peanut butter
Instructions:
Preheat your oven to 350°F (175°C). Grease a baking sheet.
Mix together gluten-free flour, cocoa powder, sugar, eggs, and melted butter until well combined.
Fold in chocolate chips, then spoon the batter onto the baking sheet.
Swirl peanut butter into each cookie dollop using a knife.
Bake for 20 minutes, then let cool.
For a change, try using almond butter!
Frequently Asked Questions: Can I skip the peanut butter? Yes, you can, but it adds a special kick!
Peanut Butter Swirl Brownie Cookies
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Krusteaz Gluten Free All-Purpose Flour, No Artificial Flavors, Colors, o…
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Bob’s Red Mill Bulk Flour, All Purpose, Gluten Free, 25 Pound
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Pamela’s Products Gluten Free All Purpose Flour Blend, 4 Pound
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Premium Gold Gluten Free All Purpose Flour, 5 Pound, Gluten-Free, Non-GM…
Amazon$29.994. Double Chocolate Chip Brownie Cookies
If you crave pure chocolate, these cookies hit the spot. They show what happens when you push cocoa to the max. Each bite stays rich, moist, and deeply chocolatey. A simple tweak keeps them easy to make and deeply satisfying.
The secret is pairing cocoa powder with more chocolate chips. That extra melt makes every bite feel gooey and indulgent. The cookies bake quickly and stay soft in the middle while tightening at the edges for a chewy finish.
Recipe Overview: Servings: 12 • Prep Time: 10 mins • Cook Time: 15 mins • Total Time: 25 mins • Calories: 220 per cookie
Ingredients:
1 cup gluten-free flour
1 cup cocoa powder
1 cup sugar
2 eggs
½ cup melted butter
2 cups chocolate chips
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, mix gluten-free flour, cocoa powder, and sugar.
Beat in eggs and melted butter until smooth.
Gently fold in chocolate chips.
Drop tablespoon-sized portions onto the prepared baking sheet.
Bake for 15 minutes. Let cool before enjoying!
For extra chocolate flavor, add some chocolate chunks!
Frequently Asked Questions: Can I reduce the sugar? Yes, you can adjust it to your taste.
Double Chocolate Chip Brownie Cookies
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5. Mint Chocolate Chip Brownie Cookies
Mint can wake up a chocolate spell. This version blends cool mint with deep cocoa and bright chips for a refreshing bite. It’s a playful, crowd-pleasing dessert that still feels homely. You’ll get a soft center with a subtle mint finish that lingers in a good way.
The mint comes from a pinch of peppermint extract added to the batter, plus mint chips scattered through. The result is a cookie that tastes like a dessert, not a breeze of herbs. It pairs nicely with a cup of tea or coffee in the afternoon.
Recipe Overview: Servings: 12 • Prep Time: 15 mins • Cook Time: 20 mins • Total Time: 35 mins • Calories: 240 per cookie
Ingredients:
1 cup gluten-free flour
1 cup cocoa powder
1 cup sugar
3 eggs
½ cup melted butter
1 cup mint chocolate chips
1 tsp peppermint extract
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
In a large bowl, combine gluten-free flour, cocoa powder, and sugar.
Add in eggs, melted butter, and peppermint extract, mixing until smooth.
Fold in mint chocolate chips.
Drop onto the baking sheet and bake for 20 minutes.
Let cool for a few minutes before serving.
For an extra minty kick, add more peppermint extract, but be careful not to overdo it!
Frequently Asked Questions: Can I use regular chocolate chips instead? Yes, if you are not a fan of mint.
Fun fact: just 1/8 teaspoon peppermint extract can wake up deep cocoa. For cookie brownie recipes like these mint chocolate chip brownie cookies, this tiny splash boosts the mint aroma by up to 25%.
Mint Chocolate Chip Brownie Cookies
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6. Chocolate Almond Joy Brownie Cookies
Love the combo of chocolate, coconut, and almonds? This cookie brings that candy bar vibe into a warm, chewy treat. The fudgy brownie base holds shredded coconut and crunchy almonds for a satisfying texture. It feels indulgent yet simple enough for a weekend bake.
The batter stays glossy and rich thanks to a generous chocolate presence. Coconut adds a tropical note that brightens the bite, while almonds give a pleasant crunch. Bake time locks in moisture so every cookie stays soft inside.
Recipe Overview: Servings: 12 • Prep Time: 20 mins • Cook Time: 25 mins • Total Time: 45 mins • Calories: 250 per cookie
Ingredients:
1 cup gluten-free flour
1 cup cocoa powder
1 cup sugar
3 eggs
½ cup melted butter
1 cup shredded coconut
1 cup chopped almonds
Instructions:
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, combine flour, cocoa powder, and sugar.
Mix in eggs and melted butter.
Fold in shredded coconut and chopped almonds.
Drop spoonfuls of dough onto the baking sheet.
Bake for 25 minutes and cool before serving.
Toast your coconut for extra flavor!
Frequently Asked Questions: What other nuts can I use? Cashews work great too.
Chocolate Almond Joy Brownie Cookies
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7. S’mores Brownie Cookies
Campfire flavors in a cookie. S’mores Brownie Cookies blend a fudgy brownie with creamy marshmallows and crisp graham crackers. It feels familiar and fun, like a trip to the outdoors without leaving your kitchen. This one is a sure crowd-pleaser for parties or cozy nights in.
The base stays soft and rich, while the marshmallows melt in the heat, creating little gooey pockets. Crushed graham crackers add a toasty crunch that elevates every bite. You’ll see smiles with each bite and smell of toasted sweetness in the air.
Recipe Overview: Servings: 12 • Prep Time: 20 mins • Cook Time: 15 mins • Total Time: 35 mins • Calories: 240 per cookie
Ingredients:
1 cup gluten-free flour
1 cup cocoa powder
1 cup sugar
2 eggs
½ cup melted butter
1 cup mini marshmallows
1 cup crushed graham crackers
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
In a bowl, mix together flour, cocoa powder, and sugar.
Add in eggs and melted butter, stirring until smooth.
Fold in mini marshmallows and graham cracker pieces.
Drop spoonfuls onto the baking sheet and bake for 15 minutes.
Let cool before indulging!
For extra flavor, add chocolate chips to the mix!
Frequently Asked Questions: Can I use regular marshmallows? Yes, but cut them into smaller pieces!
S’mores Brownie Cookies
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8. Raspberry Chocolate Chip Brownie Cookies
Bright and showy, these Raspberry Chocolate Chip Brownie Cookies pair tart berries with deep chocolate. The contrast wakes up the palate and keeps dessert lively. They charm both in taste and look, perfect for gatherings.
Fresh raspberries folded into the batter burst with a fruity zing that counters the brownie’s richness. Chocolate chips melt into the batter, creating pockets of gooey sweetness. You get a balance that feels glamorous yet approachable.
Recipe Overview: Servings: 12 • Prep Time: 15 mins • Cook Time: 20 mins • Total Time: 35 mins • Calories: 230 per cookie
Ingredients:
1 cup gluten-free flour
1 cup cocoa powder
1 cup sugar
2 eggs
½ cup melted butter
1 cup chocolate chips
1 cup fresh raspberries
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine flour, cocoa powder, and sugar.
Beat in eggs and melted butter until smooth.
Fold in chocolate chips and fresh raspberries.
Drop spoonfuls onto the baking sheet and bake for 20 minutes.
Cool before enjoying your sweet and tart treat!
Use frozen raspberries if fresh ones aren’t available.
Frequently Asked Questions: Can I use other berries? Blueberries or strawberries work well!
Raspberry Chocolate Chip Brownie Cookies
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A touch of cherry brings life to this brownie cookie. The flavors of cherry and almond mingle in a fudgy base for a bright, fragrant bite. It’s a playful take on a classic combo with a soft center and a fruity punch.
Chopped cherries are folded into the batter with almond extract to lift the nutty note. The result is a chewy, chocolatey cookie dotted with ruby pieces of fruit. It looks as pretty as it tastes, making it a pretty plate option for guests.
Recipe Overview: Servings: 12 • Prep Time: 20 mins • Cook Time: 25 mins • Total Time: 45 mins • Calories: 240 per cookie
Ingredients:
1 cup gluten-free flour
1 cup cocoa powder
1 cup sugar
2 eggs
½ cup melted butter
1 cup chopped cherries
1 tsp almond extract
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
Mix gluten-free flour, cocoa powder, and sugar in a bowl.
Add eggs, melted butter, and almond extract, mixing well.
Gently fold in chopped cherries.
Drop spoonfuls of dough onto the prepared sheet.
Bake 25 minutes and cool.
Drain cherries thoroughly if using canned ones!
Frequently Asked Questions: Can I use frozen cherries? Yes, thaw and drain before use.
Cherry almond brownies in cookie form prove that a little fruit can wake up a fudgy classic. When you fold chopped cherries into the batter, every bite feels bright, fragrant, and irresistibly chewy—perfect for sharing our cookie brownie recipes with friends.
Cherry Almond Brownie Cookies
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Amazon$20.9910. Lemon Zest Brownie Cookies
Brighten up the menu with lemon zest that lifts deep chocolate. These Lemon Zest Brownie Cookies blend a sunlit citrus note with rich cocoa for a fresh twist. They feel light yet satisfy the chocolate urge with every bite.
Lemon zest and juice are whisked into the batter to release a clean, zippy aroma. A dusting of powdered sugar adds a gentle finish that makes them look extra inviting. It’s a springy, crowd-pleasing treat that still eats like a dessert.
Recipe Overview: Servings: 12 • Prep Time: 15 mins • Cook Time: 20 mins • Total Time: 35 mins • Calories: 230 per cookie
Ingredients:
1 cup gluten-free flour
1 cup cocoa powder
1 cup sugar
2 eggs
½ cup melted butter
2 tbsp lemon zest
2 tbsp lemon juice
Powdered sugar for dusting
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment.
In a mixing bowl, combine gluten-free flour, cocoa powder, and sugar.
Add in eggs, melted butter, lemon zest, and lemon juice, mixing until thoroughly combined.
Drop tablespoon-sized portions onto the baking sheet.
Bake for 20 minutes, cool, and dust with powdered sugar before serving!
Make sure to use fresh lemons for the best flavor!
Frequently Asked Questions: Can I omit the lemon? You can, but it really enhances the flavor!
Lemon Zest Brownie Cookies
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These ten cookie brownie recipes are sure to satisfy your cravings and impress your friends and family. Whether you prefer fudgy, chewy, or fruity flavors, there’s a recipe for everyone!
Get ready to explore these delightful treats and enjoy the fun of baking. So, roll up your sleeves, gather your ingredients, and make some sweet memories in the kitchen!
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Frequently Asked Questions
What are the best gluten-free cookie brownie recipes for fudgy, chewy bites?
Gluten-free cookie brownie recipes shine when you pair a sturdy gluten-free flour blend with extra moisture to lock in fudgy chewiness. Start with a cup-for-cup gluten-free all-purpose flour (prefer blends that include xanthan gum) and fold in 1/2 cup melted chocolate or cocoa for depth. Add 1/2 to 1 cup brown sugar for chew, and 2 eggs or a flax egg for structure. Don’t overbake—pull the pan when the center still looks slightly underdone and let the bars or cookies rest to finish setting. For even fudginess, swirl in extra melted chocolate or dairy-free chips. With these tweaks, your gluten-free cookie brownie recipes stay rich, fudgy, and chewy.
How can I make easy brownie cookies that stay fudgy and chewy without gluten?
Keep it simple with an easy brownie cookie base: use a gluten-free brownie mix base plus a few add-ins to boost cookie vibes. Combine the mix with 1/2 cup gluten-free all-purpose flour, 1/4 cup oil, 1/2 cup brown sugar, 1 egg (or flax egg) and 1/3 cup mini chocolate chips. Chill 30 minutes, scoop onto parchment, and bake at 350°F for 9–11 minutes until edges are set and centers look fudgy. Let them rest on the tray for 5 minutes before transferring. This approach gives you easy brownie cookies that stay fudgy and chewy without gluten.
Which gluten-free flours work best for cookie brownie recipes and how to substitute?
For cookie brownie recipes, start with a reliable gluten-free all-purpose flour blend for most of the fat and chew. If you want to customize, try a mix like 60% almond flour, 40% tapioca starch per cup of flour for a chewy bite, plus a tablespoon of coconut flour to add structure. When substituting, begin with 1:1 substitutions and add a touch more liquid if the batter looks dry. Sift the cocoa with the GF flour to avoid clumps, and consider a pinch of salt to balance the chocolate. With the right blend, you’ll maintain fudgy texture in your cookie brownie recipes.
How can I store and reheat gluten-free cookie brownie recipes to keep them chewy?
To keep chewy, store in an airtight container at room temperature for up to 3–4 days, or freeze for 1–2 months. Thaw at room temperature and rewarm briefly in the microwave (10–15 seconds) or a low oven (300°F for 5–7 minutes) to revive fudgy centers. If you’re freezing, wrap tightly to prevent freezer burn. For the best chewy cookie brownie recipes, only reheat gently so the edges don’t dry out.
Can I customize cookie brownie recipes to be dairy-free or vegan while keeping fudgy texture?
Absolutely. Swap in dairy-free butter or coconut oil, and use a flax or chia egg (1 tablespoon ground flaxseed or chia meal + 3 tablespoons water = 1 egg) or unsweetened applesauce as an egg replacer. Use dairy-free chocolate chips and a dairy-free milk if the recipe calls for milk. To maintain fudgy texture, add a touch more fat or moisture (extra 1–2 tablespoons oil or a splash of almond milk) and avoid overbaking. With these tweaks, your gluten-free cookie brownie recipes can be vegan, indulgent, and chewy.
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