Joanna Gaines’ Brownie Cookies: Better Than Takeout
Joanna Gaines’ Brownie Cookies are the ultimate better-than-takeout dessert! After making these many times, I discovered the trick to perfectly fudgy, gooey cookies every time. The warm, melty chocolate chips and crispy edges will make your kitchen cozy and inviting. Try them with my One-Pan Honey Garlic Kielbasa & Veggies for a perfect meal. If you love recipes like this, you’ll also enjoy One-Pan Honey Garlic Kielbasa & Veggies and Air Fryer Blueberry Cottage Cheese Donut Holes Recipe.
Why This Joanna Gaines' Brownie Cookies: Better Than Takeout Is Pure Comfort
- One-bowl, easy recipe
- Fudgy, gooey texture
- Secret ingredient for extra flavor
- Better than takeout taste
What You'll Need for Joanna Gaines' Brownie Cookies: Better Than Takeout
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
- Large eggs
- Unsalted butter
- Semisweet chocolate chips
- Vanilla extract
- Cinnamon (optional)
- Espresso powder (optional)
- Optional: Sea salt for sprinkling
- Optional: Melted chocolate for drizzling
📝 Ingredient Notes
- Cocoa powder: Use natural unsweetened cocoa powder for best flavor.
- Butter: Melted butter helps create a fudgy texture.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes quick work of cookie dough → See on Amazon
- Silicone Baking Mats — Prevents cookies from sticking and burning → See on Amazon
How to Make Joanna Gaines' Brownie Cookies: Better Than Takeout
- Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, whisk together flour, sugars, cocoa powder, baking powder, salt, cinnamon (if using), and espresso powder (if using).
- Step 3: Add melted butter, eggs, and vanilla extract. Mix until combined.
- Step 4: Fold in chocolate chips.
- Step 5: Drop rounded spoonfuls of dough onto prepared baking sheets. Sprinkle with sea salt (optional).
- Step 6: Bake for 9-11 minutes, until edges are set but centers are still soft. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Cook's Tips for Perfect Joanna Gaines' Brownie Cookies: Better Than Takeout
- Common mistake and fix: Avoid overbaking to prevent dry cookies. The centers should still be soft when you take them out.
- Tip: Chill the dough for 30 minutes in the refrigerator for easier handling and better results.
- Tip: For extra gooey cookies, underbake slightly and let them cool on the baking sheet for longer.
Storing & Reheating Joanna Gaines' Brownie Cookies: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and refrigerated for up to 3 days.
Freezing Joanna Gaines' Brownie Cookies: Better Than Takeout
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: For a fun twist, try adding a spoonful of peanut butter or caramel to the center of each cookie before baking.
- Best substitution: Substitute the semisweet chocolate chips with dark chocolate chips or chopped nuts for a different flavor.
- Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are too dry, try adding an extra egg or reducing the baking time.
Want to level up this recipe?
Parchment Paper — Prevents cookies from sticking and burning → Check price on Amazon
Joanna Gaines' Brownie Cookies: Better Than Takeout
Ingredients
Main Ingredients
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Unsweetened cocoa powder
- Baking powder
- Salt
- Large eggs
- Unsalted butter
- Semisweet chocolate chips
- Vanilla extract
Seasonings
- Cinnamon (optional)
- Espresso powder (optional)
Optional Toppings
- Sea salt for sprinkling
- Melted chocolate for drizzling
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: In a large bowl, whisk together flour, sugars, cocoa powder, baking powder, salt, cinnamon (if using), and espresso powder (if using).
- Step 3: Add melted butter, eggs, and vanilla extract. Mix until combined.
- Step 4: Fold in chocolate chips.
- Step 5: Drop rounded spoonfuls of dough onto prepared baking sheets. Sprinkle with sea salt (optional).
- Step 6: Bake for 9-11 minutes, until edges are set but centers are still soft. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
- Chef tip: For a fun twist, try adding a spoonful of peanut butter or caramel to the center of each cookie before baking.
- Best substitution: Substitute the semisweet chocolate chips with dark chocolate chips or chopped nuts for a different flavor.
- Make-ahead: Baked cookies can be frozen for up to 3 months. Thaw at room temperature before serving.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your cookies are too dry, try adding an extra egg or reducing the baking time.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
- Make ahead: Dough can be made ahead and refrigerated for up to 3 days.
Nutrition Per Serving
- Calories: 140
- Protein: 2g
- Fat: 6g
- Carbs: 20g
- Fiber: 1g
- Sugar: 12g
- Sodium: 80mg
- Cholesterol: 25mg
- Sat. Fat: 3g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Joanna Gaines' Brownie Cookies: Better Than Takeout FAQs
Yes, you can prepare the dough up to 3 days ahead and refrigerate it. Bake as directed when ready to serve.
Overbaking is the most common reason for dry cookies. Try reducing the baking time or adding an extra egg to the dough.
Yes, you can freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
While you can try, the results may not be as good as oven-baked cookies due to the difference in heat distribution.
Dark chocolate chips or chopped nuts make great substitutes for semisweet chocolate chips.
A Warm Final Note
I can’t wait for you to try Joanna Gaines' Brownie Cookies: Better Than Takeout 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!
