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Fudgy Kahlua Brownie Cookies

Coffee-flavored liqueur and lots of chocolate make these Fudgy Kahlua Brownie Cookies an irresistible treat!

It seems that people either go all out for Valentine’s Day or pretty much ignore it. Quinn and I fall into the latter category. It’s just not our thing. But as I like to point out every year at this time, I can’t ignore a good excuse to indulge in a little chocolate deliciousness.

That’s where these cookie come into the picture. These are the kind of cookies you bake when you want some serious chocolate in your life. Whether that be for Valentine’s Day or some random weekday, sometimes you just need chocolate.

Fudgy Kahlua Brownie Cookies are made with two kinds of chocolate that are complemented perfectly with a coffee liqueur. Delicious! - Bake or Break

Melted bittersweet chocolate along with semisweet chocolate chips supply plenty of rich, tasty flavor to these cookies. Add in a bit of coffee flavor with the Kahlua to accentuate all of that chocolate, and you’ve got yourself a pretty serious chocolate situation.

You get the best of both cookie and brownie worlds with these little guys. Be sure not to overbake them so they’ll retain their fudgy texture. The centers should still be a bit soft when you take them out of the oven.

These cookies are my contribution to Cookie of the Month, a monthly group of cookies recipes from some of my blogging friends and me. With Valentine’s Day on the horizon, our theme for February is chocolate. Be sure to visit these ladies’ blogs and see their delicious chocolate creations!

Fudgy Kahlua Brownie Cookies

Yield 30 cookies
Prep Time 25 minutes
Cook Time 15 minutes

Coffee-flavored liqueur and lots of chocolate make these Fudgy Kahlua Brownie Cookies an irresistible treat!

Coffee-flavored liqueur and lots of chocolate make these Fudgy Kahlua Brownie Cookies an irresistible treat!


  • 6 ounces bittersweet chocolate, roughly chopped
  • 1/2 cup unsalted butter
  • 1 & 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup Kahlua or other coffee-flavored liqueur
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips


  1. Place bittersweet chocolate and butter in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool for at least 10 minutes.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. Place the brown sugar, Kahlua, eggs, and vanilla in a large mixing bowl. Use an electric mixer on medium speed to mix well. Add the cooled chocolate mixture, and mix well.
  4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
  5. Chill the dough in the refrigerator for 1 hour.
  6. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  7. Drop dough by tablespoonfuls onto prepared pans. Flatten the top of each cookie slightly.
  8. Bake 12 to 15 minutes. The cookies should still be slightly soft in the center. Cool the cookies on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

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    29 Comments on “Fudgy Kahlua Brownie Cookies”

  1. Wow those sound terrific! So rich and chocolaty 🙂

  2. I’m like you… I definitely do NOT want to go out on Valentines Day! It’s pretty low-key at our house. I’ll stay home and eat some of these brownie cookies!

  3. Since I am not a Kahlua fan, but Praline and chocolate go together, so I used Praline liqueur, and I think anything called brownie without pecan is just cake, I added 1 cup of pecans. Think I will also add about 5# just looking at these. 😉 This recipe is a keeper.

  4. I’m totally in the same boat as you, Jennifer – I never celebrate Valentine’s Day. I’d much rather stay home with a bottle of wine and scarf down a plateful of these beautiful cookies. I love the addition of kahlua (I always make sure to have a bottle of it at home for chugging…um…I mean baking!)

  5. We never do much either—I love Valentine’s Day but Michael’s more “meh” about it so in the earlier years of our relationship we made more of a to-do and now we don’t do much. That’s totally ok though, as long as I get some kind of chocolate! Like these amazingggly fudgy cookies!

  6. Chocolate plus Kahlua? Yes please!
    I’m with you on skipping the whole Valentine’s Day craziness. My husband and I used to go out for a fancy Valentine’s dinner for the first few years we were dating, but we eventually got tired of being crammed into a restaurant with a hundred other googly-eyed couples and cranky waitstaff who want to be anywhere but there. Give me a quiet night in anyday! (And yes, chocolate. So much chocolate.)

  7. Mmmmmm…brownies…cookie….love it.

  8. What a treat! Not just one chocolate cookie recipe but several. I’m putting Kahlua on my shopping list.

  9. Oh yes, I’m definitely adding this to my to-bake list when I’m seriously needing a big dose of chocolate.

  10. I can’t believe I’ve never seen chocolate and kahlua used together in a cookie before – perfect match!

  11. I can just imagine these sandwiching some coffee ice-cream! Yumm

  12. We fall into the latter category as well, but agree that any excuse for sweets is good enough for me! These sound delicious!

  13. My husband’s always been “meh” about Valentine’s Day. Me? Some years I dig it, some years I don’t. What I don’t like going out on Valentine’s Day. I’d rather stay in and eat cookies. These cookies. Because. Kahlua and chocolate chips.

  14. Things I love: brownies, cookies, Kahlua. This recipe is definitely a winner!

  15. if only there was cookie delivery! i love the fudginess of these. and kahlua, yum…

  16. These cookies look so amazing! I need some right around now.

  17. Any holiday that allows me to eat ALL THE CHOCOLATE is a good holiday in my book. These look addictive. And awesome.

  18. Ahhhhh these look so thick and fudgey … YUUUUMMM!!!

  19. I followed the recipe, but my cookies turned out dry – even with only 12 minutes baking and soft center. I can appreciate an overbaked brownie, but this didn’t even rise to that level. OK flavors beneath the dry texture, but not good enough to reattempt. I can’t recommend this recipe. Thank you for sharing though.

    • I have to agree with Joshua… Made this last night cause they sounded amazing. The batter tasted great so the family was all excited but the end result was a dry, ashy textured cookie that in no way resembled the brownie texture we all love. Also have to agree it was rather flavorless.

    • I agree with you and more. Only baked them for 10 minutes as they appeared done, but they were still dry and almost . No flavor! I reviewed the recipe to see if I missed something, but it appears I followed directions perfectly. What a waste!

  20. Hi, Jennifer! These have been on my list for so long that I’ve finally decided to make them for my students on Friday. A question: does the alcohol in the liqueur burn off completely? My students are in their late teens. Thank you!

    • Hi, Kendall! The amount of alcohol that bakes out depends on how long something is baked. With just 15 minutes of baking time for these cookies, there will still be a good bit left. If you’re looking for an alternative, you could try strong brewed coffee.

  21. Jennifer, these were a HIT!!! All my students loved them, and there were none left by the end of the lesson (it’s a three hour intensive class). Your suggestion about the coffee was perfect; I brewed a capsule in my Nespresso machine. To measure the dough I used an ice cream scoop, and I got 22 cookies out of it. Baked for 12 minutes and they came out perfect. Fabulous 🙂

  22. Only 1/2 cup of brown sugar? For the entire recipe? With bittersweet chocolate? Is that correct?

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