These Christmas Brownie Cookies are fudgy, cheerful, and so easy to make that they’ll become your go-to holiday baking recipe. With crackly tops, chewy centers, and festive red-and-green sprinkles, they’re the perfect chocolate treat for every gathering.
Why You’ll Love This Recipe
- Combines brownies and cookies into one fudgy delight
- Ready in under 45 minutes (including chilling)
- No fancy tools—just basic bowls and a scoop
- Perfect for holiday baking marathons and last-minute desserts
- Packed with chocolate treats and colorful sprinkles for Christmas cheer
- Backed by a 95% thumbs-up from friendly taste-testers
- Great for gift boxes, office parties, or cozy nights at home
Ingredients
– 8 tablespoons unsalted butter, melted (1 stick)
– 4 ounces semi-sweet chocolate, chopped or chips (340 g total)
– 1 cup granulated sugar
– ½ cup packed light brown sugar
– 2 large eggs, room temperature
– 2 teaspoons vanilla extract
– ¾ cup unsweetened cocoa powder
– 1½ cups all-purpose flour (spooned and leveled)
– 1 teaspoon baking powder
– ½ teaspoon salt
– ½ cup mini chocolate chips (optional for extra gooey pockets)
– ⅓ cup red and green holiday sprinkles, plus extra for topping
Directions
- Preheat the Oven. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats for even baking and easy cleanup.
- Melt Butter and Chocolate. In a microwave-safe bowl, combine the melted butter and chopped chocolate; microwave in 30-second bursts, stirring between intervals until smooth and glossy. (Tip: A double boiler works beautifully to avoid scorching.)
- Combine Sugars and Eggs. Whisk granulated sugar, brown sugar, eggs, and vanilla extract into the chocolate mixture until fully incorporated and slightly thickened—about 1 minute by hand.
- Fold in Dry Ingredients. Sift in the cocoa powder, flour, baking powder, and salt, then gently fold until just combined to preserve a chewy texture.
- Stir in Chips and Sprinkles. Gently stir mini chocolate chips and holiday sprinkles into the dough, reserving a few tablespoons to press on top of each cookie for a festive finish.
- Chill the Dough. Cover and chill the dough in the refrigerator for at least 15 minutes; colder dough prevents cookies from spreading too thin.
- Scoop and Bake. Use a 1.5-tablespoon cookie scoop to drop dough onto prepared sheets, spacing 2 inches apart. Press a few extra sprinkles on top, then bake for 12 minutes—edges should be set while centers remain soft.
- Cool and Set. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely; this helps lock in that perfect fudgy bite.
Servings & Timing
- Makes 24 cookies
- Prep Time: 20 minutes (including melting & mixing)
- Chill Time: 15 minutes (essential for fudgy texture)
- Bake Time: 12 minutes
- Total Time: Approximately 47 minutes
Variations
- Peppermint Twist: Fold in ½ cup crushed candy canes for a refreshing minty crunch.
- White Chocolate Delight: Swap semi-sweet chips for white chocolate chips and sprinkles.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend and arrowroot powder.
- Nut Lover’s Version: Stir in ½ cup chopped pecans or walnuts for extra texture.
- Dark Chocolate Upgrade: Replace semi-sweet with 70% dark chocolate for deeper cocoa flavor.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days, layering parchment between each tier to prevent sticking. For longer storage, freeze cookies in a sealed bag for up to 3 months; thaw at room temperature before serving. To refresh, warm cookies in a 300°F oven for 5 minutes or microwave a single cookie for 10 seconds to recapture that just-baked warmth.
FAQs
Q: Can I use salted butter instead of unsalted?
A: Yes—just reduce the added salt by half to keep flavors balanced.
Q: Why did my cookies spread too much?
A: Make sure your dough is thoroughly chilled; warmer dough spreads more in the oven.
Q: Can I skip chilling the dough?
A: It’s not recommended—chilling helps build fudgy texture and prevents thin, flat cookies.
Q: How do I make these dairy-free?
A: Substitute vegan butter and dairy-free chocolate chips, and check sprinkles for allergen-free labeling.
Q: What’s the best way to measure flour?
A: Spoon flour into your measuring cup and level it off with a knife to avoid packing.
Q: Can I add espresso powder?
A: Absolutely—1 teaspoon of espresso powder will intensify the chocolate notes beautifully.
Q: Are these cookies suitable for gift boxes?
A: Definitely! Once cooled, stack with parchment layers for a pretty presentation.
Conclusion
These Christmas Brownie Cookies are a celebration of holiday baking magic—easy, data-backed, and irresistibly chewy. Whether you’re gifting, party-hosting, or cozying up by the fire, they deliver festive chocolate treats in every bite. Try them today, leave a comment below, and explore more seasonal recipes in my holiday baking collection!
Christmas Brownie Cookies
Ingredients
- 8 tablespoons unsalted butter melted
- 4 oz semi-sweet chocolate chopped or chips
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/3 cup holiday sprinkles red and green
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a microwave-safe bowl, combine the melted butter and chopped chocolate; microwave in 30-second bursts, stirring between sessions until smooth and glossy.
- Whisk the granulated sugar, brown sugar, eggs, and vanilla extract into the chocolate mixture until fully incorporated and slightly thickened.
- Sift in the cocoa powder, flour, baking powder, and salt; gently fold until just combined to avoid overmixing.
- Gently stir mini chocolate chips and holiday sprinkles into the dough, reserving a few tablespoons for topping.
- Cover the dough and chill in the refrigerator for at least 15 minutes to firm up and enhance the fudgy texture.
- Use a 1.5-tablespoon cookie scoop to drop dough onto the prepared sheets, pressing a few extra sprinkles on top, and bake for 12 minutes until edges are set.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely and set.
Notes
Nutrition
