It is a cold winter evening and you are craving something sweet. You want the chewiness of a cookie. You also want the richness of a brownie. These Brownie Cookie Swirls give you both in every single bite.
This recipe is a massive hit with my kids. They love helping with the swirling part. It makes your kitchen smell like a professional bakery. You are going to love how simple and satisfying these are to bake.
Why You’ll Love This Recipe
This recipe is a winner because it solves the dessert dilemma. You do not have to choose between two favorites. It is the ultimate comfort food for a snowy day.
The texture is truly special. You get crispy edges and a fudgy center. It is a budget-friendly treat using basic pantry staples. Your family will ask for these every single week.
Easy Cooking Steps
Making these swirls is much easier than it looks. You will make two simple doughs in separate bowls. Then comes the fun part of swirling them together. Even beginner bakers can master this beautiful marbled effect quickly.
The dough comes together in just a few minutes. There is no need to chill the dough before baking. You can go from craving to eating in under 40 minutes. It is a stress-free way to bake something impressive.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. We use real butter and cocoa for the best flavor.
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 1/4 cups granulated sugar (divided)
- 2 large eggs (divided)
- 2 teaspoons vanilla extract (divided)
- 2 cups all-purpose flour (divided)
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt (divided)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter, melted
- 1/3 cup unsweetened cocoa powder
Step-by-Step
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, cream together the softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy.
- Beat in one egg and 1 teaspoon vanilla extract for the cookie dough.
- Stir in 1 1/2 cups flour, baking soda, and 1/2 teaspoon salt until combined, then fold in chocolate chips; set cookie dough aside.
- In a separate bowl, whisk together the melted butter and 1 cup granulated sugar for the brownie batter.
- Whisk in the remaining egg and 1 teaspoon vanilla extract.
- Sift in the cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt, stirring until just combined.
- Scoop one tablespoon of cookie dough and one tablespoon of brownie batter, gently swirling them together by hand to create a marbled effect.
- Place the swirled dough balls onto the prepared baking sheets, spaced 2 inches apart.
- Bake for 10 to 12 minutes until the edges are set but the centers remain slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Best Ways to Enjoy It
These cookies are incredible when served warm. Pair them with a cold glass of milk for the kids. For a special treat, serve them with vanilla ice cream. They make a wonderful addition to any winter dessert platter.
Storage & Reheating
Keep your leftovers in an airtight container. They stay fresh at room temperature for three days. You can also freeze the baked cookies for up to a month. To get that fresh-baked feel, reheat one in the microwave for ten seconds. It makes the chocolate chips perfectly melty again.
Tips for Best Results
- Don’t overmix the brownie batter or it may get tough.
- Use room temperature eggs for a smoother dough consistency.
- Gently swirl the doughs so you don’t blend them into one color.
- Always use parchment paper to prevent sticking and ensure even browning.
- For a winter holiday twist, add a pinch of peppermint extract.
- Let the cookies rest on the pan to finish setting their centers.
- Measure your flour by spooning it into the cup for accuracy.
Ways to Switch It Up
- Swap semi-sweet chips for white chocolate chips for more contrast.
- Add a sprinkle of sea salt on top for a gourmet touch.
- Mix in half a cup of chopped walnuts for extra crunch.
- Use gluten-free all-purpose flour for a friendly dietary alternative.
Common Questions
Can I make the dough ahead of time?
Yes, you can refrigerate both doughs overnight. Just let them soften slightly before swirling. This is great for meal prep or party planning.
Why are my cookies flat?
Your butter might have been too melted for the cookie dough side. Ensure the butter for the cookie dough is softened but not liquid. This helps the cookies hold their shape.
How do I know when they are done?
Look for the edges to be golden and firm. The brownie parts should look set but not dry. They will firm up as they cool on the pan.
I hope these marbled treats bring a little extra warmth to your home this season. They are truly the best of both worlds in one sweet package. Happy baking!
— Lidia
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large eg g
- 1 teaspoon vanilla extract
- 1 1/2 cups all -purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sal t
- 1/2 cup semi -sweet chocolate chips
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large eg g
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all -purpose flour
- 1/4 teaspoon sal t
Instructions
- Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, cream together the softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy.
- Beat in one egg and 1 teaspoon vanilla extract for the cookie dough.
- Stir in 1 1/2 cups flour, baking soda, and 1/2 teaspoon salt until combined, then fold in chocolate chips; set cookie dough aside.
- In a separate bowl, whisk together the melted butter and 1 cup granulated sugar for the brownie batter.
- Whisk in the remaining egg and 1 teaspoon vanilla extract.
- Sift in the cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt, stirring until just combined.
- Scoop one tablespoon of cookie dough and one tablespoon of brownie batter, gently swirling them together by hand to create a marbled effect.
- Place the swirled dough balls onto the prepared baking sheets, spaced 2 inches apart.
- Bake for 10 to 12 minutes until the edges are set but the centers remain slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
