Joanna Gaines’ Best Brownie Cookies — Crispy Edges, Fudgy Center
Joanna Gaines’ Brownie Cookies — Crispy edges, fudgy center, and ready in just 20 minutes. After making these many times, I discovered the trick to perfect brownie cookies every time. The crispy exterior gives way to a soft, gooey center that’s simply irresistible. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Mafaldine Pasta Limone with Broccoli and One Pot Creamy Spinach Tomato Tortellini.
Why This Joanna Gaines' Best Brownie Cookies — Crispy Edges, Fudgy Center Is Pure Comfort
- Crispy edges and fudgy center in every bite
- Ready in just 20 minutes — better than takeout
- Easy, one-bowl recipe with no chilling required
- Perfect for holiday cookie exchanges or anytime cravings
What You'll Need for Joanna Gaines' Best Brownie Cookies — Crispy Edges, Fudgy Center
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Unsweetened cocoa powder
- Baking powder
- Salt
- Eggs
- Melted butter
- Vanilla extract
- Semisweet chocolate chips
- Vanilla extract
- Salt
- Cocoa powder
- Optional: Sea salt flakes for sprinkling
- Optional: Melted chocolate for drizzling
📝 Ingredient Notes
- All-purpose flour: Spoon and level for accurate measurement.
- Cocoa powder: Use natural unsweetened cocoa powder for best flavor.
🛒 Tools & Equipment I Recommend
- Silicone baking mat — Prevents cookies from sticking and browning too quickly. → See on Amazon
- Parchment paper — Ensures even baking and easy cleanup. → See on Amazon
How to Make Joanna Gaines' Best Brownie Cookies — Crispy Edges, Fudgy Center
- Prepare dry ingredients: In a large bowl, whisk together flour, sugars, cocoa powder, baking powder, and salt.
- Mix wet ingredients: In another bowl, mix eggs, melted butter, and vanilla extract.
- Combine ingredients: Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips.
- Chill dough: Chill dough in the refrigerator for 10 minutes.
- Bake cookies: Preheat oven to 350°F (180°C). Drop rounded spoonfuls of dough onto prepared baking sheets. Bake for 9-11 minutes, until edges are set but centers are still soft.
- Cool and serve: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with sea salt flakes and drizzle with melted chocolate, if desired.
Cook's Tips for Perfect Joanna Gaines' Best Brownie Cookies — Crispy Edges, Fudgy Center
- Common mistake and fix: Avoid overbaking to prevent dry cookies. The centers should still be soft when you remove them from the oven.
- Substitution tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Make-ahead tip: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze dough balls for up to 3 months.
- Variation tip: Add 1/2 cup of chopped nuts or dried fruits to the dough for a twist on classic brownie cookies.
Storing & Reheating Joanna Gaines' Best Brownie Cookies — Crispy Edges, Fudgy Center
Short-Term Storage
Store in an airtight container in the fridge. Store baked cookies in an airtight container at room temperature for up to 5 days. Make-ahead tip: Make dough ahead and refrigerate for up to 3 days, or freeze dough balls for up to 3 months.
Freezing Joanna Gaines' Best Brownie Cookies — Crispy Edges, Fudgy Center
Freeze dough balls for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time.
How to Reheat Without Drying It Out
Oven: Reheat cookies in a 300°F (150°C) oven for 5-7 minutes for fresh-from-the-oven warmth. Microwave: Microwave cookies for 10-15 seconds to soften, but be careful not to overheat.
Recipe Notes
- Chef tip: Use a cookie scoop for evenly sized cookies and easy portioning.
- Best substitution: Substitute the eggs with flax or chia seeds mixed with water for a vegan version.
- Make-ahead: Bake cookies ahead and freeze for up to 3 months. Reheat in a 300°F (150°C) oven for 5-7 minutes.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are browning too quickly, reduce the oven temperature to 325°F (165°C) or use a silicone baking mat to prevent over-browning.
Want to level up this recipe?
High-quality cocoa powder — Pays for itself vs. buying takeout — rich, deep flavor that makes these cookies irresistible. → Check price on Amazon
Joanna Gaines' Best Brownie Cookies — Crispy Edges, Fudgy Center
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Unsweetened cocoa powder
- Baking powder
- Salt
- Eggs
- Melted butter
- Vanilla extract
- Semisweet chocolate chips
Seasonings
- Vanilla extract
- Salt
- Cocoa powder
Optional Toppings
- Sea salt flakes for sprinkling
- Melted chocolate for drizzling
Instructions
- Prepare dry ingredients: In a large bowl, whisk together flour, sugars, cocoa powder, baking powder, and salt.
- Mix wet ingredients: In another bowl, mix eggs, melted butter, and vanilla extract.
- Combine ingredients: Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips.
- Chill dough: Chill dough in the refrigerator for 10 minutes.
- Bake cookies: Preheat oven to 350°F (180°C). Drop rounded spoonfuls of dough onto prepared baking sheets. Bake for 9-11 minutes, until edges are set but centers are still soft.
- Cool and serve: Let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with sea salt flakes and drizzle with melted chocolate, if desired.
Notes
- Chef tip: Use a cookie scoop for evenly sized cookies and easy portioning.
- Best substitution: Substitute the eggs with flax or chia seeds mixed with water for a vegan version.
- Make-ahead: Bake cookies ahead and freeze for up to 3 months. Reheat in a 300°F (150°C) oven for 5-7 minutes.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are browning too quickly, reduce the oven temperature to 325°F (165°C) or use a silicone baking mat to prevent over-browning.
Storage
- Fridge: Store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze dough balls for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time.
- Oven reheat: Reheat cookies in a 300°F (150°C) oven for 5-7 minutes for fresh-from-the-oven warmth.
- Microwave reheat: Microwave cookies for 10-15 seconds to soften, but be careful not to overheat.
- Make ahead: Make dough ahead and refrigerate for up to 3 days, or freeze dough balls for up to 3 months.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 7g
- Carbs: 20g
- Fiber: 1g
- Sugar: 12g
- Sodium: 80mg
- Cholesterol: 30mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Joanna Gaines' Best Brownie Cookies — Crispy Edges, Fudgy Center FAQs
Overbaking is the most common reason for dry cookies. Remove them from the oven when the edges are set but the centers are still soft.
Yes, you can make and freeze dough balls for up to 3 months. Bake from frozen, adding 1-2 minutes to baking time.
Too much fat or liquid in the dough can cause excessive spreading. Ensure accurate measurements and avoid overmixing the dough.
Yes, preheat your air fryer to 325°F (165°C), place dough balls in the basket, and cook for 6-8 minutes, flipping halfway through.
Yes, but keep in mind that using a larger baking sheet may require adjusting the baking time to prevent overbrowning or underbaking.
A Warm Final Note
I can’t wait for you to try Joanna Gaines' Best Brownie Cookies — Crispy Edges, Fudgy Center and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
