Magic Brownie Cookies blend the rich, fudgy texture of brownies with the convenience of cookies. Packed with semi-sweet chocolate chips, butterscotch chips, crunchy walnuts, and sweetened coconut flakes, these cookies offer a delightful combination of flavors and textures in every bite.

Why You’ll Love This Recipe

Rich Flavor: I love how the combination of chocolate, butterscotch, and coconut creates a decadent treat that’s hard to resist.
Perfect Texture: The fudgy center and crackly exterior make these cookies a delightful indulgence.
Easy to Make: I find this recipe straightforward, allowing me to whip up a batch without much hassle.
Versatile: I can easily customize the add-ins to suit my preferences or what’s available in my pantry.
Crowd-Pleaser: Whenever I serve these cookies, they quickly become a favorite among friends and family.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

Directions

I preheat the oven to 325°F and line a baking sheet with parchment paper.
In a microwave-safe container, I combine 1 ¼ cups chocolate chips and butter. I heat on high for 30 seconds, stir, then heat for another 15 seconds and stir again. I let it sit for 1-2 minutes and stir until smooth.
I stir in the espresso powder and let the chocolate mixture cool for 15-20 minutes.
In a separate bowl, I beat the eggs, sugar, and vanilla together until combined, about 2 minutes.
I turn the mixer to low and slowly add in the cooled chocolate mixture, mixing just until combined.
In a small bowl, I combine the flour, salt, and baking powder. I stir this into the chocolate mixture just until combined.
In a medium bowl, I combine the walnuts, chocolate chips, butterscotch chips, and coconut. I toss them with 1 tablespoon of flour and stir into the dough.
Using a cookie dough scoop or a rounded tablespoon, I scoop the cookie dough onto the prepared baking sheet.
I bake for 13-15 minutes and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Servings and Timing

Servings: 36 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

Nut-Free: I omit the walnuts for a nut-free version.
Different Chips: I sometimes use white chocolate or dark chocolate chips instead of semi-sweet.
Add Dried Fruit: I add dried cranberries or cherries for a fruity twist.
Spice It Up: I incorporate a pinch of cinnamon or chili powder for a unique flavor profile.
Gluten-Free: I substitute the all-purpose flour with a gluten-free blend.

Storage/Reheating

Room Temperature: I store the cookies in an airtight container for up to 5 days.
Refrigerator: I keep them in the fridge for up to 2 weeks, allowing them to come to room temperature before eating.
Freezing: I freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container for up to 3 months. I thaw at room temperature or warm them briefly in the oven or microwave.
Freezing Dough: I scoop the dough into balls and freeze them on a baking sheet. Once frozen, I transfer the dough balls to a freezer-safe bag. I bake them straight from the freezer, adding a couple of extra minutes to the baking time.

FAQs

What makes these cookies “magic”?

I believe it’s the combination of flavors and textures—fudgy brownie-like centers, crisp edges, and a delightful mix of chocolate, butterscotch, coconut, and walnuts—that make these cookies truly magical.

Can I make these cookies without espresso powder?

Yes, I can omit the espresso powder if I don’t have it on hand. It enhances the chocolate flavor, but the cookies will still be delicious without it.

How do I prevent the cookies from spreading too much?

I find that chilling the dough for at least 30 minutes before baking helps the cookies maintain their shape and prevents excessive spreading.

Can I use different types of nuts?

Absolutely, I sometimes substitute the walnuts with pecans, almonds, or macadamia nuts, depending on my preference.

How do I know when the cookies are done baking?

I look for a shiny, crackly top and set edges. The centers should still be slightly soft. I let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Conclusion

Magic Brownie Cookies are a delightful treat that combines the best aspects of brownies and cookies. With their rich flavor, satisfying texture, and customizable ingredients, I find them perfect for any occasion. Whether I’m baking for a gathering or simply indulging myself, these cookies never disappoint.