chocolate cookies – Brownie Mischief

Brownie Cheesecake Cookies

Posted on March 10, 2024February 12, 2026 by Mari Vasseur

If you love chocolate chip cheesecake, you’ll adore these Brownie Cheesecake Cookies. I took my favorite elements from brownies and chocolate chip cheesecake and combined them into a cookie. The brownie batter cookies are soft and chewy on the inside and crispy on the edges. The cheesecake filling is creamy and smooth and dotted with mini chocolate chips.

The cookie dough should be refrigerated for a few minutes to help make the dough easier to work with. A short amount of chilling time worked best for me. I had minimal spreading during baking, but If your cookies spread to much, you can form the dough balls, add the indentations and refrigerate them for 20-30 minutes, then proceed with the recipe.

Since it’s so close to St. Patrick’s Day, I also made a version with Irish cream filling. See the notes below.*

Brownie Cheesecake Cookies

Brownie cookies with soft, chewy centers and crisp edges, filled with creamy cheesecake filling and mini chocolate chips.

Print Recipe

Course Dessert

Servings 18 cookies

Ingredients

Filling

½ cup (113g) cream cheese, softened
2 tablespoons (25g) granulated sugar
1 ½ teaspoons heavy whipping cream room temperature
½ teaspoon pure vanilla extract
¼ cup (43g) mini semisweet chocolate chips, divided

Cookies

6 ounces (170g) semisweet chocolate, chopped
2 ounces (57g) bittersweet chocolate (70-72%), chopped
¼ cup (57g) unsalted butter
¾ cup (96g) all purpose flour, sifted
2 tablespoons (12g) unsweetened cocoa powder
1 teaspoon baking powder
⅜ teaspoon fine sea salt
½ cup (100g) granulated sugar
½ cup (100g) packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
⅓ cup (57g) mini semisweet chocolate chips

Instructions

Filling

In a small bowl, mix the cream cheese, sugar, heavy cream and vanilla extract together until smooth. Set aside 1 tablespoon of mini chocolate chips. Stir the remaining mini chocolate chips into the cream cheese mixture. Set aside in the refrigerator while you make the cookie dough.

Cookies

Melt the chopped chocolate and butter together in a large bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Set aside to cool slightly. (Alternately, you can melt the chocolate in the microwave with short bursts.)
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until well blended.
In a large bowl, whisk together the sugar, brown sugar, eggs and vanilla until smooth. Stir in the melted chocolate. Stir in the flour mixture just until combined. Stir in the mini chocolate chips.
Refrigerate the cookie dough for 10-15 minutes to make it easier to work with. Preheat the oven to 350ºF (180ºC). Line 2 large cookie sheets with parchment paper.
Roll 2-tablespoon (40g) size portions of cookie dough into balls. Place them onto the cookie sheet, about 3 inches apart. Press a 1-inch wide indentation into each cookie dough ball using a pastry tamper, the flat top of a bottle cap or with your thumbs. Spoon a generous 1 teaspoon of filling into each indentation. Sprinkle with the reserved mini chocolate chips.
Bake until the edges are set and beginning to crack, about 9-11 minutes. Cool the cookies on the cookie sheet for 1-2 minutes, then transfer them to a cooling rack.

Notes

To make the Irish cream version of the filling, replace the heavy cream and vanilla extract with 2 teaspoons of Bailey's Irish cream liqueur.

Keyword brownie cheesecake, cookies

Chocolate Raspberry Cookie Tartlets

Posted on December 2, 2022February 12, 2026 by Mari Vasseur

My fascination with Christmas cookies started as a child when my elderly neighbor used to bring over a tray of her homemade Christmas cookies every year. I loved the moment where I got to choose a cookie from the beautiful, interesting selection. In my humble opinion, I think a holiday cookie should be something special. It should be something that you don’t eat on a regular basis, maybe because it seems fancy or requires a little extra work to make. Or maybe it has a special meaning or a fond memory. These Chocolate Raspberry Cookie Tartlets check all the boxes for me. They have that something special a cookie needs to be the star of the holiday cookie tray…tender jam-filled chocolate dough, dipped in shiny chocolate with a pretty pop of red.

Chocolate Raspberry Cookie Tartlets

Print Recipe

Servings 20 cookies

Ingredients

1 ½ cups (6 ounces) powdered sugar
⅓ cup (1 ounce) unsweetened Dutch process cocoa powder
½ teaspoon baking powder
¼ teaspoon fine sea salt
½ cup (4 ounces) unsalted butter, softened
3 ounces cream cheese, softened
1 large egg
1 teaspoon pure vanilla extract
2 cups (9 ounces) all purpose flour, sifted
½ cup (5 ounces) raspberry jam or or fruit spread
4 ounces melted semisweet or bittersweet chocolate
1 teaspoon melted coconut oil or vegetable shortening
crushed freeze dried raspberries or sprinkles of your choice Optional

Instructions

In a medium bowl, sift together powdered sugar, cocoa powder, baking powder and salt.
In a large bowl, beat butter and cream cheese, with an electric mixer on medium speed, until smooth.
Add powdered sugar mixture and beat until well combined.
Beat in egg and vanilla until well combined.
On low speed, beat in flour just until combined.
Divide dough into two equal portions. Wrap with plastic wrap and form into disks. Refrigerate at least two hours or overnight.
Preheat oven to 375ºF. Line two baking sheets with parchment paper.
Roll dough between two sheets of wax paper to 1/8-inch thickness. Cut dough into 3-inch rounds, re-rolling scraps as necessary. If dough becomes too soft at any point, chill in the refrigerator for 10-15 minutes then continue with recipe.
Place rounds on prepared baking sheets. Top each round with a teaspoon of jam.
With a small food safe brush or with your finger, apply a small amount of water to the edge of half of each round. Fold over and press edges to seal.
Bake until tops of cookies look set, about 9-11 minutes. Transfer cookies to a cooling rack and let cool completely.
In a small bowl, mix melted chocolate with coconut oil until smooth.
Dip cookies about 1/3 of the way into melted chocolate. Top with freeze dried fruit or sprinkles.

Notes

*To find freeze dried raspberries, click here.

To find the cookie cutter I used, click here.

To find food safe brushes, click here.

Keyword chocolate raspberry, cookies

Chocolate Trail Mix Oatmeal Cookies

Posted on October 28, 2022February 12, 2026 by Mari Vasseur

Chocolate Trail Mix Cookies — Many people think of trail mix as a dry, chewy form of nourishment nibbled on during hiking or camping. Let me say that I think of trail mix as a highly customizable luxurious snack. That’s because I love to make my own delicious, personalized trail mixes by choosing my favorite additions. No hate to raisins and peanuts, but gorp is not allowed here. Chocolate covered nuts and fruit, step forward. Almonds, pecans, macadamias, pistachios, and cashews, please enter. Dried cherries and blueberries, welcome friends. White chocolate chips and caramel chips, you made it. Chocolate espresso beans, we’ve been waiting for you.

I took my love of personalized trail mixes to the next level by creating these Chocolate Trail Mix Oatmeal Cookies. Everything I love about those wonderful add-ins is combined in cookie form, then dunked in melted chocolate. They become beautiful when you decorate the tops with the add-ins. I used freeze-dried raspberries for my cookie tops because of the tartness and vibrant red color. Feel free to choose your favorite combination of add-ins and get creative when decorating the tops. Your additions combined, minus the oats, should be about two cups.

Chocolate Trail Mix Oatmeal Cookies

Print Recipe

Course Dessert

Servings 24 cookies

Ingredients

1 ¾ cups (7 7/8 oz or 223g) all purpose flour, sifted
⅓ cup (1 oz or 30g) unsweetened cocoa powder, sifted
1 teaspoon baking soda
1 teaspoon fine sea salt
½ teaspoon ground cinnamon
1 cup (8 oz or 227g) unsalted butter, softened
2 large eggs
1 ½ teaspoons pure vanilla extract
1 cup (2 3/4 or 78g) quick oats (not instant)
½ cup (2 oz or 57g) coarsely chopped almonds, preferably toasted
½ cup (1 oz or 28g) unsweetened coconut chips
½ cup (2 oz or 57g) dried cranberries or cherries
¼ cup (1 oz or 28g) pistachios, preferably toasted
¼ cup (1 oz or 28g) shelled pumpkin seeds (pepitas)
8 ounces (227g) melted semisweet or dark chocolate
1 tablespoon melted coconut oil or vegetable shortening
A few handfuls of freeze-dried raspberries, whole almonds, pistachios, coconut and pumpkin seeds to decorate tops

Instructions

Preheat the oven to 350ºF (180ºC). Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt and cinnamon.
In a large bowl, cream the butter, brown sugar, and sugar together with an electric mixer until light and fluffy.
Beat in the eggs and vanilla in three separate additions, making sure each one is incorporated before adding the next.
On low speed, beat in the flour mixture just until combined.
Fold in the oats, almonds, coconut, cranberries, pistachios and pumpkin seeds.
Place 1 1/4 ounce round portions (about 2 tablespoons) three inches apart on the prepared baking sheets.
Bake until the tops are set and no longer shiny, about 10-12 minutes.
Transfer the cookies to a cooling rack to cool completely.
Combine the melted chocolate and coconut oil in a small deep container, wide enough to fit the width of your widest cookie. Dunk cookies about halfway into chocolate. Top with nuts and seeds.

Keyword chocolate oatmeal, cookies

Marshmallow Mudslide Cookies

Posted on February 23, 2021February 16, 2026 by Mari Vasseur

Have you ever had mudslide cake? It’s a deliciously messy chocolate cake with chocolate frosting and marshmallows, also known as Mississippi mud cake. I saw one covered in a layer of marshmallow fluff and it made its way into my dreams. I woke up with the inspiration to make a cookie version of the gooey mudslide cake.

I saw a few mudslide cookie recipes out there that used standard size marshmallows and chocolate chips mixed into the cookie dough. If you’ve ever baked with marshmallows, you know that they nearly disappear during the baking process. Chocolate chips melt beautifully into little pools of chocolate, but then harden once cooled to room temperature. I happily volunteered to address these challenges! After some trial and error, I created a satisfying cookie with plenty of gooey marshmallow goodness and a rich fudge filling that stays soft at room temperature. Dreams do come true!

Marshmallow Mudslide Cookies

by Mari Vasseur

Chocolate & nut fudge-filled cookies topped with toasted marshmallows

Print Recipe

Course Dessert

Servings 22 cookies

Ingredients

Fudge filling

1 ⅓ cup (227g) semisweet chocolate chips
1 cup (319g) sweetened condensed milk
⅔ cup (74g) chopped toasted pecans or walnuts

Cookies

2 ⅛ cups (287g) all purpose flour, sifted
½ cup (45g) unsweetened Dutch Process cocoa powder, sifted preferably dark
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 cup (227g) unsalted butter, softened
2 large eggs
1 teaspoon pure vanilla extract
1 cup (200g) granulated sugar
¼ cup (50g) packed brown sugar
22-24 *s'mores marshmallows or jumbo marshmallows I used Kraft Jet-Puffed S'moreMallows

Instructions

Fudge filling

Melt the chocolate chips and sweetened condensed milk together in a double boiler or in the microwave in a medium-sized microwave safe bowl.
Stir in the chopped nuts. Set aside to cool to room temperature.

Cookies

Preheat the oven to 350º (180ºC). Line 2 large cookie sheets with parchment paper.
In a medium-sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt until well blended.
In a large bowl, beat the butter, granulated sugar and brown sugar with an electric mixer at medium speed, until pale and fluffy. Mix in the eggs and the vanilla in 3 separate additions, making sure each addition is incorporated before adding the next. On low speed, mix in the flour mixture in 2 additions, just until combined.
Roll the fudge filling into tablespoon-sized balls.
Roll the cookie dough into 2-tablespoon-sized balls then flatten them into disks. Place a ball of fudge filling in the middle of each disk. Wrap the cookie dough around the ball of filling, sealing it completely.
Place the cookies about 2 inches apart onto the prepared baking sheets. Bake until the tops of the cookies are set, about 9-11 minutes. Remove from oven.
Turn on the broiler. Place a marshmallow on top of each cookie.
Broil the cookies until the marshmallows are toasted. This takes about 1 minute. CAUTION: Watch the cookies carefully when broiling. They can go from done to burnt in the blink of an eye!

Notes

*I used Kraft Jet-Puffed S'moreMallows, but if you're unable to find them, use jumbo marshmallows. Cut them in half lengthwise with kitchen shears. Place on cookies cut side down.

**To melt fudge filling in microwave, heat for 30 seconds. Stir, then microwave for 10 second intervals, stirring until melted.

Keyword chocolate, cookies

Chocolate Snack Attack Cookies

Posted on June 10, 2017February 20, 2026 by Mari Vasseur

I’ve seen some cookies loaded with add-ins out there, but these extreme cookies just won the title! They’ve got enough chunky, chocolatey, sweet and saltiness to satisfy the most ravenous cookie craving! But, before we even go one step further, I must mention a few disclaimers. I strongly urge you to make sure your fridge is stocked with milk. Please change into your comfiest pants before attempting this recipe. Canceling all plans for the rest of the day is recommended, as a nap may ensue immediately following consumption of these cookies. OK, now that we got that out of the way, let’s jump in with both feet!

First we need a moody photo that looks like it was taken in a rustic cabin to emphasize the seriousness of these chocolate cookies. It’s no coincidence that I’m sharing this recipe with you right before Father’s Day. Every Dad I know is an accomplished snacker. Dad will love these cookies for his personal snack stash! Package them up and deliver them to your Pop with a jug of milk or a thermos of coffee. You can probably skip the straw. We all know that Dad is going to chug his milk, but every respectable blog photo of milk must contain a pretty straw.

These cookies make amazing ice cream sandwiches, too. Press a scoop of softened vanilla ice cream between two cookies and pop it in the freezer. If you want to make these cookies picture perfect, use a scoop to portion out your dough. This will make them uniform in size and they’ll bake more evenly. Click here to find the scoop I used. For even more visual appeal, don’t crush the pretzels before adding to the cookie dough. Some of them will break when you are mixing them into the dough and this is fine, because the large pieces help make these cookies chunky. This recipe makes eighteen large cookies. That’s one dozen for Dad plus six for you to snack on, because when these babies come out of the oven with their melted chocolate chunks and little pools of caramel, resisting will be impossible! Now it’s cookie time…you’ve got this!

Fully Loaded Chocolate Snack Attack Cookies

Large chunky, sweet and salty chocolate cookies loaded with chocolate chunks, pretzels, caramel, rice cereal and nuts.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Servings 18 cookies

Ingredients

2 ⅛ cups (270g) all purpose flour, sifted
½ cup (45g) dark cocoa powder, sifted
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine sea salt
1 cup (227g) unsalted butter, softened
1 cup (200g) granulated sugar
¼ cup (50g) brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 ½ cups (213g) semisweet chocolate chunks
1 ½ cup (43g) mini pretzel twists
1 cup (170g) caramel baking bits
1 cup (43g) chocolate rice cereal (I used Cocoa Pebbles)
¾ cup (92g) honey roasted peanuts (or roasted mixed nuts)

Instructions

Preheat the oven to 350º F (180ºC). Line 2 large baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt until well blended.
In a large bowl, beat the butter, granulated sugar, and brown sugar together, with an electric mixer at medium speed until pale and fluffy. Add eggs, one at a time, beating until incorporated. Add vanilla and beat until combined. On low speed, mix in the flour mixture just until combined. Stir in the chocolate chunks, pretzels, caramel bits, chocolate rice cereal and peanuts.
Scoop 1/4 cup portions of cookie dough and place them about 2 inches apart onto the prepared baking sheets. Bake until set, about 13-15 minutes. Let the cookies cool on cookie sheets for 1 minute before transferring to a cooling rack.

Notes

To find 1/4 cup portion scoop, click here.

To find blue baker's twine, click here.