Magic Brownie Cookies

5 from 3 votes

These irresistible Magic Brownie Cookies have a rich, fudgy brownie texture, a crackly exterior and are loaded with flavor. You'll love these brownies in a classic cookie form for a dessert that's both decadent and delightful. These easy brownie cookies are packed full of flavor - coconut, butterscotch, walnuts and of course, chocolate!

Course Dessert

Cuisine American

Keyword brownie cookies, magic brownie cookies

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 158kcal

Author Trish - Mom On Timeout

Ingredients

1 ¼ cups semi-sweet chocolate chips 8 ounces
6 tablespoons unsalted butter
2 teasoons instant espresso powder
2 large eggs room temperature
¾ cup granulated sugar
1 tablespoon vanilla extract
⅓ cup all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking powder
1 cup chopped walnuts
1 cup semi-sweet chocolate chips
1 cup butterscotch chips
1 cup sweetened coconut flakes
1 tablespoon all-purpose flour

Instructions

Preheat oven to 325°F. Line baking sheet with parchment paper and set aside.
Combine 1 ¼ cups chocolate chips and butter in a microwave safe container. Heat on high for 30 seconds, stir. Heat for another 15 seconds and stir again. Let sit for 1-2 minutes and then stir again until smooth.
1 ¼ cups semi-sweet chocolate chips, 6 tablespoons unsalted butter
Stir in the espresso powder. Let chocolate mixture cool for 15-20 minutes.
2 teasoons instant espresso powder
Beat the eggs, sugar, and vanilla together until combined, about 2 minutes.
2 large eggs, ¾ cup granulated sugar, 1 tablespoon vanilla extract
Turn the mixer to low and slowly add in the cooled chocolate mixture, mixing just until combined.
Combine the flour, salt, and baking powder in a small bowl. Stir in the flour mixture just until combined.
⅓ cup all-purpose flour, ½ teaspoon kosher salt, 1 teaspoon baking powder
Combine the walnuts, chocolate chips, butterscotch chips, coconut in a medium bowl Toss with 1 tablespoon of flour. Stir into dough.
1 cup chopped walnuts, 1 cup semi-sweet chocolate chips, 1 cup butterscotch chips, 1 cup sweetened coconut flakes, 1 tablespoon all-purpose flour
Scoop cookie dough onto prepared baking sheet using a cookie dough scoop or a rounded tablespoon.
Bake for 13-15 minutes. Let cookies cool on baking sheet for 5 minutes before transferring to a cooling rack.
Store in an airtight container for up to a week.

Notes

Storage Information

Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days.

Refrigerator: If you prefer, you can refrigerate the cookies. Place them in an airtight container and store in the fridge for up to 2 weeks. Allow them to come to room temperature before eating for the best taste and texture.

Freezing: For longer storage, freeze the cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or airtight container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or warm them briefly in the oven or microwave for a freshly-baked taste.

Freezing Cookie Dough: If you want to prepare cookies in advance, you can also freeze the cookie dough. Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag. You can bake them straight from the freezer, adding a couple of extra minutes to the baking time.

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