Brookies Cookies

Torn between chocolate chip cookies and brownies? Now you don’t have to choose! These brookie cookies are inspired by my beloved Homemade Brookies Recipe, which layers buttery, sweet chocolate chip cookie dough with rich, fudgy brownie batter to create the ultimate dessert bar. In this twist, I’ve taken chocolate chip cookie dough and a brownie-inspired cookie dough and mashed them together to make 36 single-serve brookies cookies. With perfectly chewy, fudgy centers and crisp edges, they are an unforgettable treat.

And guess what? They’re super easy to make and ready in just 30 minutes! Want to try them for yourself? Time to get baking!

You Need These Brookie Cookies in Your Life

This easy, 30-minute recipe is a must-add to your baking repertoire. Here’s why:

• Best of two worlds. Why choose between a chocolate chip cookie and a brownie when you can have both? Each of these cookies brings together the buttery sweetness of a chocolate chip cookie and the decadent richness of a brownie, making it the perfect hybrid for anyone who loves classic baked goods.
• Texture heaven. The brownie side is so moist and fudgy, while the chocolate chip side is tender and chewy with perfectly crisp edges. The combination is fabulous!
• Surprisingly easy. Ok, fine, you have to make 2 different doughs, but both are super easy and they only require one bowl each. Then, all you have to do is smoosh the doughs together and bake! Boom! A two-in-one dessert in just 30 minutes!

Recipe Ingredients

You’ll only need 10 ingredients to make this double whammy. Pretty good, right? Here’s a shopping list for you (have a look at the recipe card below for measurements):

Chocolate Chip Cookie

• Butter – The butter must be at room temperature, otherwise it won’t cream properly with the sugars. I like to use unsalted butter, but you can use salted butter if you leave the salt out of the dry ingredients.
• Sugar – I used mostly light brown sugar with just a hint of granulated sugar for the best flavor. The light brown sugar delivers a deeper, almost molasses-y flavor and keeps the cookies nice and moist.
• Eggs – It’s best if the eggs are at room temperature. They will mix more easily into the dough.
• Vanilla – To add a little extra to the flavor profile.
• Baking soda – Just a smidge to help the cookie dough rise.
• Salt – You need a hint of salt to break up the sweetness of these cookies. Leave it out if you are using salted butter, though!
• All-purpose flour – You can use a 1:1 gluten-free baking flour if needed.
• Mini chocolate chips – I prefer semi-sweet chocolate chips, but milk or dark chocolate chips are perfectly fine too. Full-sized chocolate chips will work in a pinch.

Brownie

• Box brownie mix – The kind that has chocolate chips in it is my favorite! But you can use something different.
• All-purpose flour – A 1:1 gluten-free baking flour will also work. The flour gives the brownie side a little extra structure to match the cookie dough.
• Eggs – Let them come to room temperature before you use them. They will mix more easily into the dough.
• Vegetable oil – The use of vegetable oil (as opposed to butter) in the dough helps ensure the brownie side of the brookies stays nice and moist.

How to Make Brookies Cookies

Ready for a basic overview of how to make this glorious brookie-inspired dessert? Here it comes! You’ll find more thorough instructions in the recipe card below.

• Prep. Preheat the oven to 350°F and line baking sheet with parchment paper.

• Make the cookie dough. Cream together the butter and sugars for 2 minutes. Mix in the eggs and vanilla, followed by the baking soda, salt, and flour. Fold in the chocolate chips.

• Make the brownie “dough”. Whisk together the brownie mix and flour. Stir in eggs and oil.

• Assemble. Form the cookie dough into 1-inch balls. Squish amount of the brownie dough into each cookie dough portion and arrange on the baking sheet.
• Bake. Bake for 9-10 minutes.
• Cool. Cool on the baking sheet for 3-4 minutes before transferring to a wire rack.

Tips for Success

• Room temperature butter. Give the butter some time to come to room temperature before you begin. If it’s too cold or overly melted, it won’t cream properly with the sugars (see my next point).
• Measure flour carefully. When measuring the flour, use a food scale, or spoon the flour into your measuring cup/s so it heaps over the edges. Then, level it with a knife. This will help ensure you get the proper amount of flour. Too much (or too little) flour can be a big problem for the texture of these sweet treats.
• Don’t cut the creaming time short. The process of creaming together the butter and sugars incorporates air into the dough, which helps keep the cookies from turning out overly dense. It’s important not to cut this time short, so beat the mixture on medium speed until it has significantly lightened in color and become fluffy (~2 minutes).
• Room temperature eggs. Room temperature eggs mix more easily into doughs and batters, which can help prevent over-mixing (see my next point).
• Don’t over-mix. When mixing the flour into the cookie dough, and again when combining the wet and dry ingredients for the brownie dough, mix just until everything is incorporated. Overmixing can cause the glutens in the flour to overdevelop, yielding tough, overly dense cookies.
• Give ’em some space. When arranging the dough balls on the baking sheet, leave 2 inches between each to allow for spreading.
• Don’t over-bake. Bake until the edges turn a tad golden and the brookie cookies are just set. Baking past this point will leave you with dry, crumbly cookies.

How to Store

• Countertop. Once the cookies have cooled completely, seal them in an airtight container and store at room temperature for up to 3 days.
• Freeze (option 1). Seal the fully cooled brookie cookies in a freezer-safe airtight container or wrap each in a double layer of plastic wrap. You can store them in the freezer for up to 3 months. Allow them to thaw at room temperature before enjoying.
• Freeze (option 2). Arrange the unbaked dough balls on a baking sheet and pop them in the freezer for an hour to firm up. Transfer them to a freezer bag and store in the freezer for up to 3 months. You can bake the dough from frozen! Just give the cookies a little extra time in the oven.

I do not recommend storing these in the fridge. They tend to dry out that way.

More Cookie Recipes to Try

Want to keep building your cookie recipe collection? Here are a few I’ve been super excited about lately:

• Peanut Butter Chocolate Chip Cookies
• Perfect Snickerdoodles
• Kitchen Sink Cookies
• S’mores Cookies
• Triple Chocolate Cookies