Brookie Cookies

These Brookie Cookies are the perfect portions of a chocolate chip cookie and a brownie all in one!

Yep, I’m still on cookies.

I guess it must be that time of the year…you know holiday baking season and all?


Wait, that hasn’t started yet?




Well, I am on cookies, which means for sure come December when everyone else is making cookies I’ll inevitably be making pie.  Or cake.  Or brownies.


It’s a hard knock life.


These are Brookie Cookies.

Which actually is sort of a redundant name.

Brookie, as in the Brownie/Chocolate Chip Cookie hybrid that everyone loves so much in cookie form.

So it’s basically a Brownie/Chocolate Chip Cookie cookie.

Half brownie/half chocolate chip…all cookie.

Got that?

IMG_5059These are totally easy…they just take a few steps.


First make a simple chocolate chip cookie dough…


Then grab a box of brownie mix.  I like to use the kind that has chocolate chips in it…but that’s a personal preference.

Whisk the mix with a little extra flour…


Then add in some eggs and oil…


Next, grab a spoonful of each dough, squish them together and form them into balls…


Bake them for 9-10 minutes and voila!


Brookie Cookies.


Also,check out these fun brownie/cookie hybrids I found on the internets…

Black & White Cookies from Averie Cooks

Brownie Stuffed Chocolate Chip Cookies from Picky Palate

The Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie Bar from Kevin and Amanda

Chocolate Chip Cookie Dough Brownies from Brown Eyed Baker

Pillow Cookies from Bakerella



Brookie Cookies

  • Author: Cookies & Cups


Makes 36 large cookies


Chocolate Chip Cookie

  • 1 cup butter, room temperature
  • 1 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/2 cups flour
  • 2 cups mini chocolate chips


  • 1 (18 oz) box brownie mix
  • 1 1/4 cup flour
  • 3 eggs
  • 1/3 cup vegetable oil


  1. Preheat oven to 350°
  2. Line baking sheet with parchment paper, set aside.

For chocolate chip cookie portion:

  1. Cream butter and both sugars together for 2 minutes until fluffy and light.
  2. Add in eggs and vanilla and mix until incorporated.
  3. Mix in baking soda and salt. Then add flour and mix until combined. Stir in chocolate chips.
  4. Set aside.


  1. In a large bowl combine brownie mix and flour. Whisk together.
  2. Stir in eggs and oil until combined. Dough will be thick.


  1. Form chocolate chip cookie dough into 1 inch balls. Scoop an equal size of the brownie mixture and squish it together with the cookie portion.
  2. Place on baking sheet 2 inches apart.
  3. Bake for 9-10 minutes until edges are golden and cookies are just set.
  4. Allow to cool 3-4 minutes on baking sheet and then transfer to a wire rack to finish cooling.


Store airtight for up to 3 days

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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68 Responses
  1. K

    Terrible recipe. The chocolate chip cookie dough was hardly sweet at all, floury and still smelled of eggs after two days, and I needed to use much more flour than mentioned to make the brownie batter not liquid(which turned out really hard when baked and cooled). The finished cookies were an odd shape as one of the comments above says due to the difference of density of the two kinds of dough, with the cookie part looking like a lump.

  2. Kathleen

    I wish I could post a picture, I’ve been dying to make these for like 3 months and I finially did. Mine ended up a little different then the picture they look like cookies with a strange brownie lump to the side. I’m going to try and make then look a little less weird. XD. I feel like one of those fail baking picture people.

  3. Omid

    Hi shelly . I love all of these recipes but unfortunately each time that I try baking them myself, they come out as a disaster , I think I can’t convert cup to kg correctly . Can you add kg measurement for people who don’t use cup to your recipes ? Or can you help me convert them to kg ? Keep on your amazing work 😉

  4. Rodney

    You’re a Genius! Hi!! I wanna try this but we don’t have premixes of brownie boxes in our place. and my recipe for brownies is too runny to form it into a ball.

  5. Lindsey

    I love this recipe and had made it twice before! People keep asking me for your recipe! Do you think I could freeze the cookie dough in individually wrap balls? I have to make cookies for tonight, but I also need cookies for Tuesday. I do not have a lot of time in between today and Tuesday so I would like to get it all done today. Also, I think the cookies might get a little stale, if I bake them all today. In past experiences with freezing cookie dough indivually has worked out great but I do not know how the brownie dough would freeze. Any help or guidance would be greatly appreciated! Love your site and your recipes!

  6. Alexandra

    Hey there Shelly!

    I just wanted to leave this comment – I recently tried your recipe, and while I was completely ecstatic about the idea, I hate to say that they did not come out too great! 🙁

    The brownies were good, however the cookies seemed very “bread-like” in texture. The outside formed a crisp crust, while the inside stayed soft and fairly good. At first, I thought I had accidentally added too much flour – I double and triple checked the recipe, and I’m a meticulous measurer as is.

    I was looking through all of my other recipes, trying to compare and see where the problem could lie. The big thing I’m noticing is the VAST difference in sugar…. most of my other family recipes seem to call for 1 cup, where this one called for 1/4th cup. Others also call for slightly more vanilla extract, but 2tsp vs 1tbsp shouldn’t make a *huge* difference.

    Definitely get back to me if you have a chance! I’ve tried your other recipes and they’ve all come out good, so I have no doubt you are an AWESOME baker. I’m just trying to troubleshoot where this problem is coming from!

      1. Alexandra

        I did add the brown sugar in too. S’why this has got me so stumped. Could old flour give that effect? Mine’s not years old, but last time I purchased flour was upwards of six months ago.

        1. Shelly

          It’s possible, yes… but you could easily lessen the flour amount to 2 3/4 cup to make the cookie not quite as “cakey”. I would also say that you may have baked them a touch too long..that’s strictly just a guess though!

          1. Frances

            The recipe calls for 2 1/2 cup flour so why did you say lessen the flour to 2 3/4 ? I used 2 1/2 cup flour and mine were to stickey to roll into a ball

  7. Lynn Wegmann

    These are great! I sprinkled a little flaked sea salt on the cookies, which was delicious! I had extra chocolate cookie dough left, so I baked those, and topped them w/a melted chocolate chip ‘frosting.’
    These might be dinner…

  8. Brandi Kleinman

    I was super excited when I saw the name of these cookies…because a convenience store in my town sells cookies called Brookies that my friends and I all LOVE! I have a question though…the type sold here have a soft caramel center. How would I go about adding something like that to your recipe? Anyone’s help with this would be greatly appreciated!

  9. Maegan @ The BakerMama

    I always have the hardest time deciding between a cookie or a brownie and now I can have them both at once! These look awesome!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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