Salted Brownie Cookies You’ll Crave Again and Again

There’s something unforgettable about the first time you bite into a cookie that tastes like a molten brownie disguised as a chewy treat. If you’ve ever found yourself torn between baking a pan of rich brownies or a batch of warm cookies, these salted brownie cookies settle that internal debate in the most delicious way. The first time I made them, I remember hovering near the oven like a kid waiting for a magic trick. When they came out with glossy, crinkly tops and soft centers that barely held their shape, I knew instantly that this recipe was going to live in my kitchen forever. You’ll feel that same spark once you make your own batch of salted brownie cookies, especially when you finish them with a pinch of flaky sea salt that wakes up every bit of chocolate.

What Are Salted Brownie Cookies?

Think of salted brownie cookies as the love child between a fudgy chocolate brownie and a soft, chewy cookie. They strike that perfect balance where the inside stays tender and brownie-like, while the edges develop just enough structure to pick up without falling apart. When you sprinkle flaky salt across the top, you create a sweet-salty contrast that makes each bite feel a little more indulgent than the last.

Texture and Flavor

You’ll notice two things right away. The tops often get those shiny, crackly surfaces you usually see on brownies, and the centers stay soft for hours after cooling. That glossy texture happens when the sugar dissolves fully into the warm butter and chocolate mixture. At the same time, the salt on top cuts through the richness in a way that keeps you coming back for more without feeling weighed down.

Why You’ll Love This Recipe

If you’re someone who likes quick wins in the kitchen, these cookies are perfect. They bake faster than brownies, they require no special equipment, and the dough comes together in minutes. Plus, they look bakery-fancy without any extra effort. You get deep chocolate flavor from both cocoa powder and melted chocolate, and the sea salt highlights every bit of that richness.

Ingredients and Why Each One Matters

If you’ve ever made brownies from scratch, these ingredients will feel familiar. The magic lies in how they work together.

Dry Ingredients

All measured in standard U.S. cups and spoons.
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon fine sea salt

Wet Ingredients

• 1/2 cup unsalted butter
• 8 oz semi-sweet chocolate, chopped
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract

Mix-Ins and Toppings

• 3/4 cup chocolate chips or chunks
• Flaky sea salt for topping

this recipe

Ingredient Breakdown

Flour and Cocoa

The flour gives your cookies structure, but using just one cup keeps them tender instead of cakey. The cocoa deepens the chocolate flavor without making the dough too thick.

Butter and Chocolate

Melted butter with chopped chocolate creates that classic brownie base. This warm mixture also gives your cookies that signature sheen as it cools.

Sugar Combination

Granulated sugar helps create the crackly surface, while brown sugar adds moisture and a subtle caramel note.

Eggs

Eggs help the cookies set without drying out. When combined with the warm chocolate mixture, they also help give the batter its glossy finish.

Chocolate Chips

A mix of chocolate chips or chunks gives you pockets of melted chocolate throughout the cookie.

Flaky Salt

The finishing touch. A little goes a long way, but it transforms each bite by waking up the sweetness and emphasizing the chocolate.

How to Make Your Salted Brownie Cookies

Even if you’re not an experienced baker, you’ll find this method easy to follow. The dough behaves more like brownie batter than a traditional cookie dough, so don’t worry if it feels soft.

Make the Brownie Base

Start by melting the butter and chopped chocolate together until smooth. You can use the microwave or stovetop. Stir in the granulated and brown sugars while the mixture is still warm so they dissolve slightly, which helps create glossy tops later.

Mix the Wet Ingredients

Whisk in the eggs one at a time. Add the vanilla. The batter should look thick, shiny, and almost elastic.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, cocoa, baking powder, and salt. Fold the dry mixture into the chocolate base until just combined. Overmixing can make the cookies tough, so stop as soon as the flour disappears.

Add Chocolate Chips

Fold in the chocolate chips or chunks. The batter will feel soft, almost like frosting, and that’s exactly what you want.

Scoop and Bake

Use a cookie scoop or tablespoon to drop portions onto a parchment-lined baking sheet. Leave space between each one since they spread slightly. Bake at 350°F for 8 to 10 minutes. When the edges look set but the centers still appear slightly underdone, take them out.

Add the Sea Salt

As soon as the cookies come out of the oven, sprinkle the tops with flaky sea salt. The heat helps the salt grip the surface without dissolving.

Cool and Serve

Let the cookies sit on the baking sheet for about five minutes before transferring them to a wire rack. They continue to set as they cool.

Dietary Variations

These cookies can fit into several dietary needs with simple adjustments that still keep the texture and flavor close to the original.

Gluten-Free

You can swap the all-purpose flour with a gluten-free 1:1 baking blend. Look for blends containing xanthan gum to help with structure.

Vegan

Replace the butter with plant-based butter sticks. Swap the eggs for two flax eggs (two tablespoons ground flax + six tablespoons water). Use dairy-free chocolate for both the melted portion and the chips.

Low-Calorie

Reducing sugar will affect texture, but you can cut the granulated sugar by up to one-third and still get chewy results. Use lower-fat chocolate or reduce the amount of chocolate chips.

Halal

Most standard ingredients already fit a halal diet. Choose halal-certified chocolate if needed and check that your vanilla extract uses halal alcohol alternatives.

Storage, Serving, and Make-Ahead Tips

These cookies store beautifully and taste even better the next day once the flavors settle.

Room Temperature

Place them in an airtight container, and they’ll stay soft for three to five days. To maintain their texture, separate layers with parchment paper.

Freezing Baked Cookies

Once cooled completely, freeze them in a single layer, then transfer to a freezer-safe bag. They keep well for up to two months.

Freezing the Dough

Scoop the dough onto a sheet, freeze until solid, then store for later. You can bake them straight from the freezer by adding one extra minute of baking time.

Serving Ideas

Try warming a cookie for ten seconds in the microwave for a gooey finish. They pair nicely with ice cream, coffee, or a cold glass of milk.

You’ll find yourself returning to salted brownie cookies whenever you want something familiar yet elevated. Their fudgy centers, shiny tops, and hint of salt make them a dessert you’ll think about long after the last crumb disappears. Once you’ve baked them, you may not even bother choosing between cookies and brownies again—you’ll already have the best of both worlds.

FAQ

How do you keep salted brownie cookies fudgy?

You get that fudgy center by slightly underbaking the cookies. When the edges look set but the middle still looks soft, pull them out. They firm up as they cool, which keeps that brownie-style texture intact.

Why add flaky salt to brownie cookies?

Flaky salt lifts the chocolate flavor and balances the sweetness. It also adds a little crunch that makes each bite feel richer without making the cookies salty.

Why did my brownie cookies spread too much?

Cookies spread when the batter is too warm or the butter was melted too hot. Chilling the dough for 10–15 minutes before baking usually helps the cookies hold their shape better.

Can you make salted brownie cookies with boxed brownie mix?

You can make a shortcut version using brownie mix, but the texture won’t be as chewy as the scratch version. To help them set like cookies, reduce the liquid and add a bit of extra flour.

Get inspired with more mouthwatering recipes! Follow me on Facebook and Pinterest for new cooking ideas every week.

Print