Salted Brownie Cookies Recipe

If you’ve got a serious sweet tooth but also love that perfect touch of salt, this Salted Brownie Cookies Recipe is going to be your new obsession. I absolutely love how these cookies strike the balance between fudgy brownie richness and that salty sprinkle on top — it’s like they were made to satisfy every craving at once. Stick with me, and I promise you’ll nail these chewy, chocolate-packed treats every time.

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Ingredients You’ll Need

The ingredients in this Salted Brownie Cookies Recipe come together to create a truly irresistible cookie. There’s just the right mix of rich cocoa, a touch of bitterness from espresso powder (if you choose to add it), and coconut oil for a moist, tender crumb. Plus, the brown sugar adds that subtle molasses note I adore.

• All-purpose flour: Provides the perfect base, giving structure without weighing the cookies down.
• Unsweetened cocoa powder: Choose a good-quality cocoa for deep, chocolatey flavor that’s not too bitter.
• Baking soda: Just a pinch to help the cookies rise slightly and get that tender chew.
• Salt: Balances sweetness and complements the chocolate perfectly.
• Coconut oil: Melted and cooled; it keeps the cookies moist and adds a subtle richness – I recommend this over butter for that brownie-like texture.
• Dark brown sugar: The molasses content adds moisture and a lovely depth of flavor.
• Egg: Binds everything together and adds richness.
• Vanilla extract: Elevates all the flavors and adds warmth.
• Espresso powder or instant coffee (optional): A little kick that intensifies the chocolate without tasting like coffee.
• Chocolate chips: Go for good quality semi-sweet or dark chips so you get melty pockets of gooey chocolate in every bite.
• Coarse sea salt: For sprinkling on top to get those delightful bursts of saltiness.

Variations

I always encourage switching things up based on your mood or what you’ve got in the pantry. With the Salted Brownie Cookies Recipe, there are a few tweaks I’ve tried that make these cookies just as good — if not better — depending on the day.

• Add nuts: I sometimes fold in chopped walnuts or pecans for extra crunch and a nutty flavor that contrasts beautifully with the soft brownie texture.
• Use butter instead of coconut oil: If you prefer a more classic cookie flavor, swapping coconut oil with melted butter works great, though the texture will be a bit less chewy.
• Experiment with espresso powder: You can leave it out if you’re not a coffee fan, but adding it really brings out the chocolate, so I recommend at least a little.
• Try white chocolate chips: For a sweeter twist, replace some or all of the chocolate chips with white chocolate chunks; the salt on top complements them especially well.
• Vegan version: Swap the egg with a flax egg, and use dairy-free chocolate chips for a vegan-friendly batch that still satisfies.

How to Make Salted Brownie Cookies Recipe

Step 1: Mix your dry ingredients with care

Start by preheating your oven to 350°F. Then whisk together the flour, cocoa powder, baking soda, and salt in a bowl. This step ensures your cocoa powder and leavening are evenly distributed, so every cookie has that consistent chocolate flavor and perfect rise. I like to sift the cocoa into the flour to avoid any lumps — it’s a little trick I picked up that really smooths out the batter.

Step 2: Cream the wet ingredients beautifully

In a large bowl, beat together the melted and cooled coconut oil, dark brown sugar, egg, vanilla extract, and espresso powder if you’re using it. I use a hand mixer to get this creamy and smooth in about 1-2 minutes — you want the sugar to start dissolving and everything to blend well, but don’t overbeat and risk tough cookies.

Step 3: Bring it all together and add the chips

Gently add the dry ingredients into your wet mixture. Stir until just combined — the trick is not to overmix so the cookies stay tender and chewy. Then fold in those luscious chocolate chips. This is the fun part — I always sneak a few extra chips for myself here.

Step 4: Shape and bake with love

Using a small cookie scoop or your hands, roll the dough into small balls (about 1 tablespoon each). Place them on a parchment-lined baking sheet and gently flatten each ball slightly with the palm of your hand. Baking these for 8-10 minutes works best; I take mine out right at 9 minutes so they stay soft and chewy. Don’t forget to sprinkle coarse sea salt on top immediately when they come out of the oven — that’s the flavor bomb right there!

Step 5: Cool and enjoy the magic

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This short rest allows them to set just enough so they don’t fall apart but stay decadently soft inside. These cookies are absolute perfection fresh out of the oven, but I’ll confess I often eat them chilled from the fridge — that fudgy texture intensifies, and the chocolate hardens in the best way.

How to Serve Salted Brownie Cookies Recipe

Garnishes

I like to keep it simple with a bit more flaky sea salt just before serving, especially if I’m gifting or serving these at a party. Sometimes I’ll add a light dusting of powdered sugar for a sweet contrast or even a tiny drizzle of melted white chocolate for a pretty presentation. Fresh berries or a sprig of mint can add a fresh pop on the side if you’re feeling fancy.

Side Dishes

These cookies pair wonderfully with a tall glass of cold milk or a creamy cappuccino — my go-to when I make a big batch. For an adult twist, I’ve enjoyed them alongside a scoop of vanilla bean ice cream or some rich fudge sauce for an indulgent dessert plate.

Creative Ways to Present

For gatherings, I love stacking these cookies on a pretty cake stand with parchment doilies underneath — it makes the whole table look inviting and festive. Another idea I tried recently was wrapping individual cookies in clear cellophane tied with twine and a small handwritten tag for gifting. Perfect for holidays or hostess gifts!

Make Ahead and Storage

Storing Leftovers

I store extra Salted Brownie Cookies in an airtight container at room temperature for up to 3 days, but honestly, they rarely last that long in my house. To keep them fresh longer, I put a slice of bread in the container — the cookies stay soft because the bread adds moisture without making them soggy.

Freezing

Freezing these cookies works beautifully. I like to rise the dough balls on a baking sheet then freeze them before baking, so I can bake just what I want later. Or, bake the full batch and freeze cooled cookies in freezer-safe bags for up to 3 months. Just thaw at room temperature before enjoying.

Reheating

To reheat leftovers, pop a cookie in the microwave for 10-15 seconds — this brings back that freshly baked softness and melty chocolate flow. You can also warm a few in the oven at 300°F for 5-7 minutes if you want a bit more crisp edge with a gooey center.

FAQs

Final Thoughts

This Salted Brownie Cookies Recipe has become one of my all-time favorites because it brings together everything I love in a chocolate treat — softness, deep flavor, and that addictive salty finish. Whether you’re baking for yourself, family, or friends, these cookies never fail to impress and disappear fast. Give them a try next time you want a quick, decadent dessert, and I’m sure you’ll find yourself coming back for seconds (or thirds!). Happy baking, friend!

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