These Brookies (Brownie Cookies) are decadent and oh-so-chocolatey. A layer of chocolate chip cookie topped with brownie batter? Yes please! This recipe takes two classics to turn them into a unique treat that is ridiculously rich and delicious.
The best of both worlds
Welcome to my new favorite treat! These brookies are ridiculously good. They’re so tasty, in fact, my dog groomer has requested them as payment instead of actual money. I’m not kidding! These brookies are decadent, sweet, and so chocolatey.
Besides that, these brookies are really easy to make. Each layer calls for almost the same list of ingredients, so there will be minimal shopping for you to complete. The hardest part is spreading that cookie dough to each corner. Just keep working that dough into the corners! I promise they’ll turn out perfect just like mine.
I know the ingredient list in the recipe card below looks pretty long, but as I’ve said above, the ingredients in each the cookie and brownies are pretty much the same. Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
- Butter – I like to use unsalted butter to have full control over the sodium. If you use salted, reduce the salt in the recipe by half.
- Sugar – I used granulated and brown sugar. That’ll give you the perfect amount of sweetness with a little molasses-y depth.
- Vanilla – You can add more or less as you prefer.
- Egg – Large eggs are used in this recipe.
- Flour – I used all-purpose flour. If you use gluten free flour, keep in mind baked goods will dry out faster without the gluten.
- Salt – Use as much or little as you like.
- Baking soda and powder – If you want to use one, use baking powder.
- Chocolate chips – Milk, white, or dark chocolate, semi-sweet, chocolate chunks. Use any chips you like!
- Cocoa – Use unsweetened.
Other ingredients to add
You don’t have to leave this recipe with just chocolate chips! You can even load up the brownie batter if you want. Give some of these mix-ins a try:
- Toffee bits, peanut butter chips, butterscotch chips, mini M&Ms.
- Walnuts, pecans, almonds, hazelnuts, macadamia nuts.
- Rasins, dried cranberries, dried cherries.
How to make Brookies
- Mix the cookie wet ingredients: Preheat the oven to 350F. Grease a 9×13 baking pan or line it with parchment paper. Beat the butter, sugars, and vanilla until creamy. Add the egg and continue to beat until light, about 2 minutes.
- Finish the cookie dough: In a separate bowl, whisk together the flour, salt, and baking soda. Add the flour mixture to the wet ingredients and stir until combined. Fold in the chocolate chips. Spread evenly over the prepared baking pan.
- Make the brownie batter: Beat the butter, sugar, and vanilla until well combined. Add the eggs and mix well. Stir in the cocoa, then the flour, baking powder, and salt. Mix until you don’t see anymore dry spots. Pour the brownie batter over the cookie layer and spread evenly.
- Bake the brookies: Bake for 30-35 minutes, or until your brookies are done. Let them cool in the pan fully before slicing into bars.
How can I tell when my brookies are baked through?
You can insert a toothpick into the middle of your brookies to test if they’re done. If the toothpick comes out clean, they’re all done! The only issue here is that if you hit a chocolate chip, the melted chocolate will come off on the toothpick even if the brookies are all done.
If you’re having trouble telling if you’re seeing uncooked brownie batter or a melted chip, you can tell by appearance as well. The top of the browny should be shiny and set, with a few cracks formed.
Your brookies will last about 4 days either stored at room temperature or in the fridge. Make sure to store them in a sealable freezer bag or an airtight container to avoid having them dry out.
These brookies taste amazing at room temperature, cold, or even zapped in the microwave for 30 seconds to melt those chocolate chips. Regardless how you enjoy them, I promise they won’t last very long!
If you make a big batch and want to freeze a few of these, make sure they’re fully cooled down to room temperature before popping them in the freezer. Place them in a large freezer bag or airtight container, and they’ll last 4-6 months frozen.
As long as you let them fully cool before freezing them, you won’t have to worry about them freezing together in a block. Feel free to stack them up if you have lots to freeze.
Looking for More Baked Goods? Try These!
- Best Ever Chocolate Chip Cookies
- Brownie Recipe
- Red Velvet Kiss Cookies
- Guinness Brownies
- Peanut Butter Blossoms
- Hazelnut Toffee Chocolate Chip Cookies
- Triple Bypass Brownies
- Soft Oatmeal Cookies
Looking for more recipes? Follow on…
Brookies (Brownie Cookies)
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish or line it with parchment paper.
- Add the butter, sugars and vanilla to a large bowl and mix with you mixer until creamy over medium speed. Beat in the egg until light and creamy, 2 minutes.
- In another bowl, whisk together the flour, salt and baking soda. Add the flour mixture to the wet mixture and stir until combined. Stir in the chocolate chips.
- Spread the cookie dough in the prepared baking dish, covering the bottom of the dish completely.
- Add the butter, sugar, and vanilla to a bowl and mix until combined. Add the eggs and beat well.
- Stir in the cocoa powder until well combined, then add the flour, baking powder and salt. Stir until well combined.
- Pour the brownie batter and spread it over the cookie layer in the baking dish, evenly, covering it completely.
- Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan, cut into bars and serve.
- Your brookies will last about 3 days either stored at room temperature or in the fridge. Make sure to store them in a sealable freezer bag or an airtight container to avoid having them dry out.