Magic Brownie Cookies Recipe

Why You’ll Love This Recipe

• Irresistible Flavor Combination: A delightful mix of semi-sweet chocolate chips, creamy butterscotch chips, crunchy walnuts, and coconut flakes creates a rich, decadent treat that's both satisfying and unique.

• Fudgy and Chewy Texture: Achieves the best of both worlds with a texture that's fudgy like a brownie and chewy like a cookie.

• Easy to Make: Surprisingly simple to prepare, this recipe comes together quickly, delivering delicious results every time.

Ingredients

• 1 ¼ cups semi-sweet chocolate chips (8 ounces)

• 6 tablespoons unsalted butter

• 2 teaspoons 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

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside.

2. In a microwave-safe bowl, combine 1 ¼ cups chocolate chips and butter. Heat on high for 30 seconds, stir, then heat for another 15 seconds and stir again. Let sit for 1-2 minutes, then stir until smooth.

3. Stir in the espresso powder. Let the chocolate mixture cool for 15-20 minutes.

4. In a separate bowl, beat the eggs, sugar, and vanilla together until combined, about 2 minutes.

5. Turn the mixer to low and slowly add in the cooled chocolate mixture, mixing just until combined.

6. In another bowl, combine the flour, salt, and baking powder. Stir in the flour mixture just until combined.

7. In a medium bowl, combine the walnuts, chocolate chips, butterscotch chips, and coconut. Toss with 1 tablespoon of flour. Stir into the dough.

8. Scoop cookie dough onto the prepared baking sheet using a cookie dough scoop or a rounded tablespoon.

9. Bake for 13-15 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Servings and Timing

• Servings: Approximately 36 cookies

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Nut-Free: Omit the walnuts to make these cookies nut-free.

• Coconut-Free: Leave out the coconut flakes if preferred.

• Flavor Twist: Add a teaspoon of cinnamon or chili powder for a spicy kick.

• Dried Fruit: Incorporate dried cherries or cranberries for a fruity touch.

Storage/Reheating

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

• Refrigeration: Place cookies in an airtight container and refrigerate for up to 2 weeks. Allow them to come to room temperature before eating for the best taste and texture.

FAQs

How do I prevent the cookies from spreading too much?

Ensure your cookie dough is chilled before baking. If the dough is too warm, the cookies may spread excessively.

Can I use margarine instead of butter?

While margarine can be used, butter provides a richer flavor and better texture in these cookies.

Is it necessary to use espresso powder?

Espresso powder enhances the chocolate flavor, but if you don't have it, you can omit it without significantly affecting the taste.

Can I freeze the cookie dough?

Yes, you can freeze the dough. Scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer-safe bag. Bake from frozen, adding a minute or two to the baking time.

Can I use different types of chocolate chips?

Absolutely! Feel free to use milk chocolate, dark chocolate, or white chocolate chips based on your preference.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients are gluten-free.

Can I add more mix-ins?

Yes, you can add other ingredients like toffee bits, peanut butter chips, or mini marshmallows to customize your cookies.

How do I know when the cookies are done?

The cookies should have a crackly top and slightly firm edges. They will continue to cook slightly on the baking sheet after removal.

Can I use a stand mixer instead of a hand mixer?

Yes, a stand mixer can be used. Just ensure to mix on a low speed to prevent overmixing.

Are these cookies suitable for shipping?

Yes, these cookies hold up well for shipping. Ensure they are packed in an airtight container to maintain freshness.

Conclusion

Magic Brownie Cookies are a delightful treat that combines the best aspects of brownies and cookies. With their rich flavor, chewy texture, and versatility, they're perfect for any occasion. Whether you're baking for a special event or just craving something sweet, these cookies are sure to satisfy your taste buds.

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Magic Brownie Cookies Recipe

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Magic Brownie Cookies combine the fudgy texture of brownies with the chewy delight of cookies, packed with semi-sweet chocolate chips, butterscotch chips, walnuts, and coconut flakes for a rich, decadent treat.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 36 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 ¼ cups semi-sweet chocolate chips (8 ounces)

6 tablespoons unsalted butter

2 teaspoons 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 (for tossing mix-ins)

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Instructions

1. Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside.
2. In a microwave-safe bowl, combine 1 ¼ cups chocolate chips and butter. Heat on high for 30 seconds, stir, then heat for another 15 seconds and stir again. Let sit for 1-2 minutes, then stir until smooth.
3. Stir in the espresso powder. Let the chocolate mixture cool for 15-20 minutes.
4. In a separate bowl, beat the eggs, sugar, and vanilla together until combined, about 2 minutes.
5. Turn the mixer to low and slowly add in the cooled chocolate mixture, mixing just until combined.
6. In another bowl, combine the flour, salt, and baking powder. Stir in the flour mixture just until combined.
7. In a medium bowl, combine the walnuts, chocolate chips, butterscotch chips, and coconut flakes. Toss with 1 tablespoon of flour. Stir into the dough.
8. Scoop cookie dough onto the prepared baking sheet using a cookie dough scoop or a rounded tablespoon.
9. Bake for 13-15 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

• Nut-Free: Omit the walnuts to make these cookies nut-free.
• Coconut-Free: Leave out the coconut flakes if preferred.
• Flavor Twist: Add a teaspoon of cinnamon or chili powder for a spicy kick.
• Dried Fruit: Incorporate dried cherries or cranberries for a fruity touch.
• Ensure cookie dough is chilled before baking to prevent excessive spreading.
• Butter gives richer flavor and better texture than margarine.
• Espresso powder enhances chocolate flavor but can be omitted.
• Cookie dough can be frozen; bake from frozen with added time.
• Substitute gluten-free flour to make gluten-free version.
• Additional mix-ins like toffee bits or peanut butter chips can be added.
• Cookies are suitable for shipping when packed airtight.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 12g
• Sodium: 70mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg