Introduction

These Ginger Brownie Cookies combine the fudgy richness of a brownie with the warm, spiced flavor of gingerbread in one beautiful marbled cookie. They have chewy edges, soft centers, and a festive look perfect for holiday baking or anytime you want something special and delicious.

The image shows round cookies with two layers baked together, placed on a wooden surface. Each cookie is divided into two parts: one part is light brown with a cracked, rough texture, and the other part is dark brown, almost black, with a glossy cracked texture like chocolate. The two colors blend unevenly, creating a natural split look on the top of each cookie. The cookies are soft and thick, slightly puffy, and arranged close to each other with some overlapping in the background. The surface beneath them has a natural wood finish with visible grain. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Brownie Cookie Dough:

½ cup (84 g) semi-sweet chocolate chips
¼ cup (½ stick / 57 g) unsalted butter
2 tablespoons Dutch-process cocoa powder
⅔ cup (133 g) light brown sugar, packed
1 large egg, room temperature
⅔ cup (83 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt

Ginger Cookie Dough:

¾ cup (1 ½ sticks / 170 g) unsalted butter, softened
1 cup (200 g) light brown sugar, packed
1 large egg, room temperature
¼ cup (84 g) molasses
2 ½ cups (312.5 g) all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon kosher salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg

Instructions

Step 1: Make the brownie cookie dough. In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring until smooth.
Step 2: Whisk the cocoa powder into the melted chocolate mixture until fully combined. Set aside.
Step 3: In a separate small bowl, whisk the brown sugar and egg vigorously for about 1 minute until slightly thickened and lighter in color.
Step 4: Stir the chocolate mixture into the sugar mixture.
Step 5: Add the flour, baking powder, and salt. Fold gently with a spatula until no streaks remain. The batter will be thick like brownie batter.
Step 6: Freeze the brownie dough for 10-15 minutes until firm enough to scoop.
Step 7: Prepare the ginger cookie dough. In a stand mixer with the paddle attachment, cream together the softened butter and brown sugar until light and fluffy, about 2 minutes.
Step 8: Add the egg and molasses, mixing until smooth.
Step 9: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg.
Step 10: Add the dry ingredients to the wet and mix on low until just combined. The dough should be soft but able to hold its shape.
Step 11: If the ginger dough feels sticky or too loose to roll, chill it for about 10 minutes.
Step 12: Assemble the cookies. Scoop 3 tablespoons of ginger dough and 1 ½ tablespoons of brownie dough for each cookie.
Step 13: Split each portion in half to get four pieces. Arrange the pieces in your palm, alternating ginger and brownie (ginger → brownie → ginger → brownie).
Step 14: Gently press the pieces together and roll into a smooth ball. Repeat with remaining dough.
Step 15: Chill all dough balls for 30 minutes.
Step 16: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 17: Place the dough balls on the sheets, at least 3 inches apart.
Step 18: Bake for 12-14 minutes, until the edges are set and centers look slightly underbaked. They will finish setting on the pan.
Step 19: Let cookies cool on the baking sheet for 5 minutes.
Step 20: Optional: use a round cookie cutter to “scoot” the cookies for even edges.
Step 21: Transfer cookies to a wire rack to cool completely before serving.

Tips & Variations

Use dark chocolate chips if you prefer a richer chocolate flavor in the brownie dough.
For extra spice, add crystallized ginger pieces or increase ground ginger in the ginger dough.
Mix in chopped walnuts or pecans into either dough for added crunch.
Make smaller dough balls (1-2 tablespoons each) for bite-sized cookies.
For gluten-free cookies, substitute a 1:1 gluten-free flour blend in both doughs.

Storage

Store cookies in an airtight container at room temperature for 3-4 days. They can also be kept in the refrigerator for up to 1 week—bring to room temperature before serving for best texture. Freeze baked cookies for up to 2 months; thaw at room temperature before enjoying.

How to Serve

The image shows several round cookies placed closely on a light wooden surface with a white marbled texture. Each cookie is visually divided into two parts: one half is a light golden brown with a slightly cracked, soft texture, and the other half is a dark chocolate brown with a cracked, fudgy texture. The cookies have an uneven, natural break line where the two halves meet, showing a mix of soft and rich colors and textures. They are arranged in a casual, slightly overlapping manner, emphasizing their homemade, fresh-baked look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, both the brownie and ginger doughs can be made 1-2 days in advance. Keep them covered in the refrigerator until ready to scoop and assemble the cookies.

Can I freeze the cookie dough?

Absolutely! After shaping the marbled dough balls, freeze them on a sheet pan until firm, then transfer to a freezer bag. Bake the cookies straight from frozen, adding 1 to 2 extra minutes to the baking time.