Sweet & Salty Brownie Cookies
Prep Time: 20 mins | Bake Time: 13 mins | Total Time: 35 mins Yield: Approx. 12–16 bakery-style cookies (depending on scoop size)
These sweet and salty brownie cookies are glossy, fudgy, and packed with crunchy Ritz cracker brittle and milk chocolate hazelnut bark. They have that classic crackly brownie top, soft chewy center, and little salty-sweet pockets throughout.
They’re rich, a little messy, and very bakery-style—the kind of cookie that feels indulgent but still fun.
Ingredients
Brownie Cookie Dough
95 g all-purpose flour
20 g cocoa powder
1 tsp baking powder
¼ tsp salt
220 g dark chocolate
60 g unsalted butter
2 tsp honey
2 large eggs
90 g granulated sugar
105 g light brown sugar
1 tsp vanilla extract
130 g milk chocolate hazelnut bark, chopped
130 g Ritz cracker brittle, chopped
Instructions
Make the Cookie Dough
Preheat oven to 350°F and line 2–3 baking sheets with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Fill a medium pot about ⅓ full with water and bring to a gentle boil.
Add the dark chocolate and butter to a heatproof bowl. Once the water comes to a boil, turn off the heat and remove from the burner. Place the bowl over the steam and melt until smooth. Set aside to cool slightly.
In a stand mixer bowl, add the honey, eggs, granulated sugar, and light brown sugar. Whisk until the mixture becomes light, fluffy, and doubles in volume.
Add the vanilla and mix again.
Pour in the melted chocolate mixture and whisk until fully combined and glossy.
Add the dry ingredients and mix just until combined.
Fold in the chopped hazelnut bark and Ritz cracker brittle.
Let the dough sit at room temperature for 5–10 minutes to thicken slightly.
Bake
Scoop the cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart.
Bake for about 12–13 minutes, until the tops are crackly and the edges are set. Bake slightly longer if you prefer a firmer cookie.
Remove from the oven and let the cookies cool slightly on the baking sheet before moving.
Notes
For the best crackly tops, make sure to whip the eggs and sugar until very light and airy before adding the chocolate.
These are best slightly warm when the centers are soft and fudgy, but they also get extra chewy once cooled. Store in an airtight container at room temperature.
For extra bakery-style finish, press a few extra chunks of brittle or chocolate on top right after baking.
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Sweet & Salty Brownie Cookies
These sweet and salty brownie cookies are glossy, fudgy, and packed with crunchy Ritz cracker brittle and milk chocolate hazelnut bark. They have that classic crackly brownie top, soft chewy center, and little salty-sweet pockets throughout.
Ingredients
- 95 g all-purpose flour
- 20 g cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 220 g dark chocolate
- 60 g unsalted butter
- 2 large eggs
- 90 g granulated sugar
- 105 g brown sugar
- 1 tsp vanilla extract
- 130 g milk chocolate hazelnut bark, chopped
- 130 g Ritz cracker brittle, chopped
Instructions
- Preheat oven to 350°F and line 2–3 baking sheets with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- Fill a medium pot about ⅓ full with water and bring to a gentle boil.
- Add the dark chocolate and butter to a heatproof bowl. Once the water comes to a boil, turn off the heat and remove from the burner. Place the bowl over the steam and melt until smooth. Set aside to cool slightly.
- In a stand mixer bowl, add the eggs, granulated sugar, and brown sugar. Whisk until the mixture becomes light, fluffy, and doubles in volume.
- Add the vanilla and mix again.
- Pour in the melted chocolate mixture and whisk until fully combined and glossy.
- Add the dry ingredients and mix just until combined.
- Fold in the chopped hazelnut bark and Ritz cracker brittle.
- Let the dough sit at room temperature for 5–10 minutes to thicken slightly.
- Scoop the cookie dough onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake for about 12–13 minutes, until the tops are crackly and the edges are set. Bake slightly longer if you prefer a firmer cookie.
- Remove from the oven and let the cookies cool slightly on the baking sheet before moving.
Notes
- For the best crackly tops, make sure to whip the eggs and sugar until very light and airy before adding the chocolate.
- These are best slightly warm when the centers are soft and fudgy, but they also get extra chewy once cooled. Store in an airtight container at room temperature.
- For extra bakery-style finish, press a few extra chunks of brittle or chocolate on top right after baking.
