This brookies cookies recipe takes two classic desserts and literally smooshes them into one. Each cookie is half fudgy brownie and half chewy, buttery chocolate chip cookie. What more could you ask for!?
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!
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.
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.
Want to keep building your cookie recipe collection? Here are a few I’ve been super excited about lately:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 36 Cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
This brookies cookies recipe takes two classic desserts and literally smooshes them into one. Each cookie is half fudgy brownie and half chewy, buttery chocolate chip cookie.
Ingredients
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
Brownie
- 1 (18 oz) box brownie mix
- 1 1/4 cup flour
- 3 eggs
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 350°
- Line baking sheet with parchment paper, set aside.
For chocolate chip cookie portion:
- Cream butter and both sugars together for 2 minutes until fluffy and light.
- Add in eggs and vanilla and mix until incorporated.
- Mix in baking soda and salt. Then add flour and mix until combined. Stir in chocolate chips.
- Set aside.
Brownie
- In a large bowl combine brownie mix and flour. Whisk together.
- Stir in eggs and oil until combined. Dough will be thick.
Assembly
- 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.
- Place on baking sheet 2 inches apart.
- Bake for 9-10 minutes until edges are golden and cookies are just set.
- Allow to cool 3-4 minutes on baking sheet and then transfer to a wire rack to finish cooling.
Notes
Store airtight for up to 3 days
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.
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 😉
Oh I’m so sorry! I would most likely use this type of metric calculator.. http://southernfood.about.com/library/info/blconv.htm
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.
I would add a bit more flour to make to a consistency that will be form-able!
how did you form it into a ball? Sorry, I’m new to baking and the brownie portion seems to be too sticky to do so. 😕
Did you use a boxed brownie mix?
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!
..those look scrumptious! ..definitely giving them a try! Thanks so much for all your amazing recipes, Shelly..
As always, a thing of genius. I’ll be making these SOON.
It would be helpful if you would provide a link to share this on Facebook. That is how I, and many others I know, save recipes while browsing while sharing them with others, too.
There is a social share box right below every post. Facebook is an option, you can easily share using that.
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!
The recipe also calls for 1 full cup of brown sugar… so maybe you accidentally left that out?
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.
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!
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
Oops! Just a typo…I meant 2 1/4!
I’m always on cookies, no matter what time of year it is! Especially cookies that are half brownie!