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Meltaway Brownie Cookies

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These Meltaway Brownie Cookies are the perfect combination of soft, fudgy brownies and melt-in-your-mouth cookies. Rich and chocolatey, they’re easy to make and ideal for satisfying your sweet tooth.

Ingredients

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For the Cookies

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1/2 cup chocolate chips (optional)

For the Meltaway Glaze

  • 1 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 2–3 tbsp milk (as needed for consistency)
  • 1/2 tsp vanilla extract

Instructions

1. Prepare the Cookie Dough

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
  3. Add the eggs and vanilla extract, mixing until well combined.
  4. Sift in the cocoa powder, baking powder, and salt. Stir until incorporated.
  5. Gradually fold in the flour until a thick batter forms. Mix in the chocolate chips, if using.

2. Bake the Cookies

  1. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 8–10 minutes, or until the edges are set but the centers still appear soft. Do not overbake.
  3. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

3. Prepare the Meltaway Glaze

  1. In a small bowl, whisk together the powdered sugar, cocoa powder, and vanilla extract.
  2. Add the milk, one tablespoon at a time, until the glaze reaches a drizzling consistency.

4. Glaze the Cookies

  1. Once the cookies are completely cool, drizzle the glaze over the top using a spoon or piping bag.
  2. Allow the glaze to set for 15–20 minutes before serving.

Notes

  • Storage: Store in an airtight container at room temperature for up to 5 days.
  • Make Ahead: The cookie dough can be made ahead and refrigerated for up to 24 hours before baking.
  • Optional Toppings: Sprinkle sea salt or mini chocolate chips on top of the glaze for added texture and flavor.

Find it online: https://recipe.ukfinda.com/meltaway-brownie-cookies/