Potbelly’s Indulgent Double Chocolate Brownie Cookies Recipe

If you’re dying to make brownie cookies but don’t know where to start, you are in the right place. Inspired by Potbelly’s Double Chocolate Brownie Cookies, this treat is absolutely delicious. Just one bite into the crispy crust and you will sink your teeth into the fudgy goodness from within. Along with the extra dose of chocolate, you will find yourself in chocolatey fudgy heaven.

Follow these simple steps to recreate this signature dish from Potbelly and it will surely be a hit with kids and kids-at-heart. Serve this for a snack or picnic and it will definitely be the star of the occasion. The mild sweetness of this double chocolate brownie cookies makes it an undoubtedly addicting treat. 

The double chocolate brownie cookies are best eaten with warm milk, coffee, or tea. Teatime has never been sweeter! With this in mind, go ahead and make a fresh batch of cookies, it will absolutely be worth it.

If you love brownie cookies, we are sure you will love to try another brownie-inspired treat like this Candy Corn Brownie Pizza!


Potbelly’s Indulgent Double Chocolate Brownie Cookies Recipe

How To Make Potbelly's Indulgent Double Chocolate Brownie Cookies

Potbelly’s double chocolate brownie cookies are moist and sweet, and now you can have it anytime. Enjoy these soft and chewy cookies with just the right amount of sweetness.

Prep: 10 mins
Cook: 25 mins
Total: 35 mins


  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp salt
  • 1 lb butter, unsalted and softened
  • 3 cups dark brown sugar
  • 4 large eggs , room temperature
  • 2 tsp vanilla extract
  • 1 cup unsweetened cocoa
  • 1 cup semi-sweet chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In a bowl, sift together the flour, baking soda, and salt. Set aside.
  3. Using a mixer with the whisk attachment, cream together the butter and sugar. Add the vanilla extract and cocoa powder, mixing to combine.
  4. Gradually add the eggs, beating with each addition, until smooth.
  5. Fold in sifted flour ingredients into the wet mixture, forming the batter.
  6. Fold in the chocolate chips.
  7. Grease the baking tray with non-stick cooking spray, and line with parchment paper.
  8. Spoon dough onto the sheets using an ice cream scoop.
  9. Place into oven and bake for 20 to 25 minutes.
  10. Take the cookie sheets out. Let cool and serve.


  • Sugar: 20g
  • :
  • Calcium: 29mg
  • Calories: 241kcal
  • Carbohydrates: 30g
  • Cholesterol: 48mg
  • Fat: 13g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 111mg
  • Protein: 3g
  • Saturated Fat: 8g
  • Sodium: 215mg
  • Vitamin A: 347IU
Nutrition Disclaimer

Commonly Asked Questions

How long can I store cookies?

Homemade cookies can generally last up to 5 to7 days as long as it is refrigerated and placed in an airtight container. If you made cookies that are meant to be crisp, it should be placed in a container that is loosely covered for it to maintain its crispness. Also, ensure that you store different types of cookies separately, for soft cookies might make hard cookies limp, or their flavors might cause an unfavorable mix.

How can I make my cookies moist?

We recommend adjusting the ingredients to provide more moisture content to your cookies. For instance, instead of using the usual white sugar, use brown sugar because it has a higher moisture content. 

Cookie Recipes


These brownie cookies are perfect for breakfast, afternoon snack, or late-night binge-watching. Serve the cookies to visitors and friends and it will surely be a dish they will never forget! Eat these delicious cookies in moderation, though! Dessert should be enjoyable and should not cause diseases.
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  • Comment author avatar
    This recipe needs a lot of work. You say to mix all dry ingredients except cocoa and then say to beat eggs, butter and sugar in the next step. Dry ingredients dont get added until step 4. You never say when to add vanilla either. All in all you wrote zero steps correctly. I was very excited for this but deeply regretted starting once I saw the inconsistency
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  • Comment author avatar
    Idk why but the texture turned out like cake. I had to put more flour because the mixture was wayyy to sticky. Not trying this again
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