2 Ingredient Brownie Cookies
Easy brownie cookies that taste like fudgy chewy brownies in cookie form. These cookies need just 2 ingredients!
Ingredients
- 1 cup (184 g) semi-sweet chocolate chips
- 1/2 cup (116 g) pumpkin puree
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper or silicone baking mat.
- Add chocolate to a large microwave-safe bowl. Heat chocolate in 1 minute intervals, stirring in between with a spatula, until chocolate is completely melted and smooth. Alternatively, you can melt the chocolate on the stove using the double boiler method.
- Add in puree. Whisk until it is completely incorporated and evenly combined with the chocolate. The puree needs to be thoroughly combined with the chocolate for the cookies to turn out right, so it is best to use a whisk. When done, your cookie dough should look more like a thick cake batter. It shouldn't be runny but it won't be solid enough to pick up with your hands.
- Using a 1.5 tbsp cookie scoop, scoop cookie batter and release onto prepared baking sheet, spread 2 inches apart. Use the back of a spoon to press gently on the top of each cookie. The cookies will spread during baking, but they don't spread a lot so you do need to flatten the surface of the cookies a little so they look like thick disks. Try your best to smooth the surface of each cookie. You can slightly wet your fingertips to smooth the surface after you've flattened it with the back of the spoon.
- Bake cookies 20-25 minutes or until done. (Mine took 23 minutes.) When cookies are done, the surface should be puffed and may have a few small cracks. The batter should not look wet. The cookies will still feel soft, that is okay, as they will firm up as they cool. Let cookies cool on sheet and set before removing them.
Notes
- When they are first baked, the inside of the cookies will be soft and fudgy like a fudgy brownie. After a few hours, the inside firms up and the center becomes chewy like a chewy brownie. If you warm the cookies in the microwave for a few seconds, they will get soft again in the middle. I enjoy both versions.
- If you have questions regarding substitutions, I discuss possible substitutions in the Ingredients section of the post.
- Depending on the brand of chocolate chips you use, your cookies may spread more. This is discussed more in the Ingredients section of the post.
- I use a Nordic Ware aluminum baking sheet pan* to bake these cookies.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
Serving: 1cookie, Calories: 91kcal, Carbohydrates: 13g, Protein: 1g, Fat: 5g, Saturated Fat: 3g, Sodium: 1mg, Fiber: 2g, Sugar: 9g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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