Dearest old friend,

It’s been ages since last I saw your lovely face, and I have been anxiously awaiting the day we could gallop towards one another in slow motion for a sweeping, soap-opera worthy reunion hug. Butterflies will flutter, mockingbirds will sing, and I will express my undying love for you with cookies: soft, decadent, life-is-amazing Triple Threat Brownie Cookies.

A stack of rich triple threat brownie cookies

Yes, nothing says “I love you,” “I missed you,” and “No one understands me the way you do” like a gooey cookie that’s studded with white chocolate chips, toasted hazelnuts, and the fudgy flavor of freshly baked brownies.

Triple threat brownie cookies on a baking sheet with white chocolate chips

If a cookie and a brownie had a baby, and if that baby were the best, most brilliant, chubby-cheeks adorable baby of all time, that nugget would be named Triple Threat Brownie Cookies. Like brownies, Triple Threat Brownie Cookies are rich, soft, and fudgy. Like cookies, they have a slight chew, buttery flavor, and edges you won’t be able to resist picking off and popping right into your mouth.

Delicious, chewy brownie cookies on a baking sheet

Let’s meet the tempting trio in Triple Threat Brownie Cookies:

  • Melted semi-sweet chocolate chips fold into the brownie cookie batter for ultimate softness and chocolate nirvana.
  • Sweet white chocolate chips lighten the cookies’ flavor and create all-around irresistibility.
  • Warm, toasty hazelnuts elevate these delicate rounds of brownie-cookie joy from “wow” to “WOW-ZAH!

Ingredients to make brownie cookies

I baked Triple Threat Brownie Cookies to celebrate two special occasions with people most dear to my heart: my sister and her boyfriend’s first visit to Madison over Memorial Day and Ben and my five-year undergraduate reunion last weekend.

My family and friends are my treasures, and I can think of no way I’d rather express my love to my sister for enduring an eight-hour drive through cornfields or to my best friends (some of whom I haven’t seen since we graduated) than with Triple Threat Brownie Cookies.

Here are a few snapshots from these wonderful weekends:

  • Elaine (my younger sis, who also receives credit for coming up with the title “Triple Threat”), Joey (her too-cute boyfriend), Ben, and yours truly relaxing at the University of Wisconsin student union.
    • Fun fact: Ben and I kept up with the youngsters and stayed out until 2 a.m.!

Erin and Ben Clarke sitting at a table with Erin's sister and her boyfriend

  • Some of the best friends I’ll ever know at our five-year college reunion.
    • Fun fact: Despite our late-night achievements of the weekend before, Ben and I quickly discovered that we no longer have the stamina of our undergraduate days. Immediately upon arriving home, we crashed for a two-hour nap.

Erin and Ben Clarke at their five-year college reunion

Though both weekends deserved the beautiful baked combination of butter, chocolate, and love that are Triple Threat Brownie Cookies, their supply only survived the first. Oops. Our Madison crew plowed through the entire batch, and I was “forced” to bake the additional batter that I’d been stashing in the fridge. I wasn’t kidding when I said these soft, fudgy, white chocolate and hazelnut-packed morsels are irresistible.

Perfect triple threat brownie cookies on a plate

Fear not: I would never miss an opportunity to express my undying affection with baked treats. Check back this Friday for the lovin’ from the oven that I brought to our five-year reunion AND enter for a chance to win my site’s biggest giveaway yet!

In the meantime, let’s all tell someone we love them today. Maybe it’s with a phone call. Phone calls are wonderful. Maybe it’s with a good old-fashioned piece of snail mail or a quick text.  Both are lovely and thoughtful. Or maybe, just maybe, it’s with the baked incarnation of friendship and appreciation that are Triple Threat Brownie Cookies. Please have yourself a dozen on me. Yes, I love you too!

A stack of triple threat brownie cookies on a baking sheet

Triple Threat Brownie Cookies

5 from 3 votes
Super soft and fudgy like a brownie but chewy at the edges like a cookie, Triple Threat Brownie Cookies are a freshly baked pan of gooey brownies, baked in cookie form. Loaded with white chocolate chips and toasted hazelnuts, Triple Threat Brownie Cookies are positively irresistible.

Prep: 10 mins
Cook: 20 mins
Total: 30 mins

Servings: 30 3-inch cookies, approx.


  • 8 ounces chopped semisweet chocolate or chocolate chips (1 and 1/3 cups)
  • 3 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 1 cup granulated sugar
  • 1 teaspoon espresso powder (instant coffee works too)
  • 1 teaspoon vanilla extract
  • 3 large eggs at room temperature
  • 3/4 cup toasted hazelnuts
  • 1/2 cup white chocolate chips


  • Place racks in the upper third and middle of oven and preheat to 325 degrees F. Line two cookie sheets with parchment paper or a silpat mat. Set aside.
  • Bring 1 inch of water to a gentle simmer in the bottom of a double boiler (ensure that the water is just barely simmering). Place semi-sweet chocolate and butter in the top of the double boiler. Gradually heat and stir, just until the butter melts. Remove from simmering water and stir until chocolate melts completely. The chocolate may be thick—this is OK, but ensure the chocolate does not smell or taste burned. Set aside to cool.
  • In a large bowl, stir together the flour, baking powder, and salt. Set aside.
  • Once chocolate has cooled slightly (it should be warm but not hot), whisk in the granulated sugar, espresso powder, and vanilla (if the chocolate is very thick, you may need to use a mixer.) Mix in the eggs one at a time, ensuring that you incorporate well after each. Add the chocolate mixture all at once to the dry ingredients, then fold in with a wooden spoon, until the flour is nearly incorporated. The batter will be very thick. Fold in the hazelnuts and white chocolate chips.
  • Scoop cookies by tablespoons (take care to measure the dough to ensure proper baking) onto prepared baking sheets. Bake for 11 minutes, switching the pans on the racks and rotating each 180 degrees halfway through (the cookies will look slightly underdone.) Let rest for 5 minutes on the baking sheet, then remove to a wire rack to let cool completely. Or not.


Dough can be covered in plastic wrap and refrigerated in an airtight container for up to 3 days or frozen for up to one month. Baked cookies will keep in an airtight container for up to 5 days. Separate any stored cookie layers with a piece of wax paper.

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. Erin – Hi! I’ve been following your blog for awhile now (I told Yena one day I felt like a creeper b/c I barely knew you when you worked w/me but the secrets out now!) and all of your recipes always look great! But these cookies, I made them this week and you were right, they are absolutely amazing! I think they’ll now be a household staple considering I have a fiancé who enjoys chocolate more than I do. Yum!5 stars

    1. Lacey!!! I’m so, so happy that you tried the cookies and loved them. Thanks so much for commenting and for reading my blog. You just made my day :)


  3. I made these yesterday, and they were great! I swapped the nuts and white chocolate chips for peanut butter chips, since that’s what I had on hand. I loved that I could whip up a great dessert without having to go to the store. The texture of the cookie is amazing! They are remarkably brownie-esc. Thank you for another delicious recipe!5 stars

    1. Ann, I am so so glad that you loved these cookies! Makes my day :) Your PB chips twist sounds to die for. Thanks for taking time to share your review!

Load More Comments