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If ever you are experiencing a chocolate emergency (need chocolate NOW, don’t want to leave the house, don’t want to spend a long time making something), these Brownie Cookies will satisfy nicely.

These cookies mix up fast. They bake fast. They cool fast. They enter your stomach fast.

Plus, they are imbued with brownie goodness. The dough includes melted chocolate and chopped walnuts. Yes, you can replace the walnuts with a different nut–or leave out the nuts entirely, if you so choose. I really love the texture of a chewy cookie with a crunchy nut, though.

Actually, you could even replace the nuts with something like M&Ms. That’d make these easy to modify for holidays, too–green and red candies in December, the Valentine’s mix in February. Have fun with this recipe!

Bready or Not: Brownie CookiesAre you craving brownies, but want your fix FAST? Try these cookies. They are quick to make and bake!Course Dessert, SnackCuisine AmericanKeyword chocolate, cookies, walnutsServings 25Author Beth CatoEquipmentbaking sheetparchment papertablespoon scoop or spoonIngredients1/3 cup unsalted butter softened3/4 cup white sugar1/3 cup light corn syrup1 large egg room temperature3 ounces semisweet chocolate melted2 teaspoons vanilla extract1 2/3 cups all-purpose flour1/2 teaspoon baking powder1/4 teaspoon salt3/4 cup walnuts choppedInstructionsPreheat oven at 350-degrees. Line a baking sheet with parchment paper.In a large bowl, cream together butter and sugar until they are light and fluffy. Add the corn syrup and egg. Add the melted chocolate and vanilla.In another bowl, combine the flour, baking powder, and salt. Gradually mix this into the wet ingredients, scraping the bottom of the bowl to make sure everything is combined. Fold in the walnuts.Use a tablespoon scoop or spoon to dollop rounds of dough, spaced out, on baking sheet. Bake for 9 to 11 minutes, then let rest on sheet a few minutes before transferring them to a cooling rack. Store in a sealed container at room temperature.OM NOM NOM!