These Ginger Brownie Cookies bring together the best parts of a fudgy brownie and a soft, spiced ginger cookie, all in one gorgeous, marbled swirl.You get warm gingerbread flavor throughout, rich chocolate ribbons swirled in, and perfectly chewy edges all the way around.They’re festive (a perfect Christmas cookie idea), freezer-friendly, and surprisingly simple once you learn the quick dough-stacking method.

Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Unsalted Butter: Used in both doughs for softness and chew.If using salted butter, you may want to lessen the kosher salt.Light Brown Sugar: Keeps the cookies moist and gives the ginger dough its classic flavor.

Semi-Sweet Chocolate Chips: Melted for the brownie portion; dark chocolate chips also work.Eggs: Help both doughs bind and bake evenly.Out of eggs? Check out some egg substitutes to try.

Molasses: Essential for gingerbread flavor; use unsulfured.All-Purpose Flour: Provides structure without making the cookies dry.Cocoa Powder: I prefer Dutch-processed cocoa powder; it creates a richer chocolate flavor.

Natural cocoa can be used in a pinch.Baking Powder & Baking Soda: A combination helps the cookies spread slightly while keeping the centers soft.Ginger, Cinnamon, Cloves & Nutmeg: Classic gingerbread spices; increase the ginger for mo

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