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 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 these brownie cookies.

  • Like brownies, these 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

Plus, they are super stuffed with a trio of the most tempting mix-ins. Let’s meet them.

  • 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 these 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 chocolaty cookies (Dark Chocolate Cookies are another favorite!).

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 brownie cookies, their supply only survived the first.


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

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 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.

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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!

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  1. Yeahhhh I’m going to have to try these…they look and sound awesome. The best part about a brownie (well a good brownie) is the varying textures like you said…crispy edges and gooey center. Love this recipe!

    Happy Blogging!
    Happy Valley Chow

    1. Thank you so much! And if you love the texture of fresh brownies, you are going to love these brownie cookies! Hope you enjoy every crumb :)

  2. Wow – these look like decadent chocolate heaven! :)

    Looks like such a fun weekend. Bravo for making it to 2am!!

    1. Thanks so much Ali! It was totally worth the late hours, but I will definitely be falling asleep at my desk this week! Revive me with chocolate please ;-)

  3. Whoa! My kind of cookie! Chocolate paradise!

    Looks like a really fun weekend, I could NEVER make it to 2am. I am such and old lady at heart! LOL

    1. You and me both Tieghan! My body didn’t know what hit it. Benefit: I can now personally attest that these cookies make a great 2:30 a.m. snack, hahaha

  4. OMG…those fall into the dangerously good category… eat every last one in one sitting good!!!

    1. You nailed it Lisa–we could not keep our paws off of them, and I’m already craving a fresh batch!

  5. These look incredible! I love chocolate cookies that are more like brownies. And with the white chocolate these must be amazing!

  6. You know I’m going gaga over these cookies right now!!! All that chocolate…! I love em’.

  7. It’s like chocolate heaven going on in these cookies! Oh my, can you ship me some? Its too hot to turn on the oven. Next recipe idea? No bake cookies! Please and thank you.

    1. Then can you send me some of your summer heat??? WI seems slow to realize that we are moving head-on into summer. I love your no bake suggestion though: Maybe if I go that route, then summer will catch up! Thanks Nicole!

  8. Anything called triple threat has to be good!! And these guys look beyond good!! Definitely on my “to-do” list. So glad you had a good time! Just wait another 10 years and the only thing that sounds good on Friday night is heading to bed at 8 PM!
    BTW, your photos are looking awesome!!

  9. ooo…love the hazelnuts in these…great pic at the union…isn’t it wonderful when we have great weather to sit outside and enjoy a nice cold beer…and LOL i can no longer remotely stay out late.

    1. It is great indeed Angela! Now, if only it would stop raining…Thanks so much for your comment!

  10. All I’m going to say is that it’s a good thing some of my pants have elastic waistbands!!! ;-)

    1. I felt the same way the whole time we were devouring these! Best at midnight I say–you’re already wearing comfy pjs. Thanks Dalila!

  11. I love love love this post! I loved seeing photos from your weekend :)

    Yes, how we’ve changed. I drink 1.5 glasses of wine and pass out. In college, I was known for drinking an entire bottle each night. Gosh that’s embarrassing. hah!

  12. Ohhh dear. These would be SO dangerous in my house! They look amazing, Erin!

    1. Thanks Georgia! And I will not lie to you: this is not a “single serving” cookie, lol.

    1. Thanks Julie! They were a little tooooo perfect. Things got a little embarassing with the cookie consumption around here, lol.

  13. Just pulling the last batch of these out of the oven, they are amazing! I left out the hazelnuts since my little niece and nephew will be eating them. The texture is perfect, crispy on the outside and soft and chew inside, just like the perfect brownie! Great recipe Erin!5 stars

    1. Danae, I am so SO excited that you tried these and love them! Thanks for taking time to share your review too. I hope you all enjoy every crumb :-) PS. You have me craving another batch now…

  14. 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 :)


  16. 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!