Chocolate Chip Cookie Brownies (Brookies)

by Sabrina Snyder

Last Update:

6 Comments

5 from 3 votes
16 servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Jump to Recipe
Cook ModePrevent your screen from going dark

This post may contain affiliate links. Read my disclosure policy.

Chocolate Chip Cookie Brownies are two desserts made into one gooey cookie bar. Separate they taste great, together they are magic!

You can always find great Brownie & Bar recipes here but sometimes you need to make something that satisfies the craving of cookies AND brownies, and that’s where these delicious brookies come in! Also, try my Oreo Chunk Brookies or my Mint Chocolate Chip Brookies.

Stack of dessert squares on a table
Dessert baked in a baking pan
Stack of dessert squares on a table
Stack of dessert squares with a bite taken out of one the squares on a table

When it come to desserts, there are two strong camps on the best easy classic dessert. There are brownie people and there are chocolate chip cookie people. This recipe doesn’t make you pick side! This Chocolate Chip Cookie Brownie, is a hybrid of chocolate brownies and chocolate chip cookies that leaves everyone satisfied. They are so easy, hardly any extra work than regular cookie and brownie recipes you normally make separately. They will be a family favorite!

Recipe Card

Dinner, then Dessert

Chocolate Chip Cookie Brownies Recipe

Chocolate Chip Cookie Brownies are two desserts made into one gooey cookie bar. Separate they taste great, together they are magic!
Yield 16 servings
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
Stack of dessert squares on a table
PrintRate

Ingredients
 

Cookie Layer:

  • 1/2 cup butter , softened
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 1/4 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup semisweet chocolate chips

Brownie Layer:

  • 1 cup sugar
  • 1/2 cup butter , melted
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt

Instructions

  • Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.

Cookie Layer:

  • Beat softened butter, brown sugar, ¼ cup sugar, and ½ teaspoon vanilla extract together in a large bowl until creamy.
  • Add 1 egg; beat until light and creamy, about 2 minutes.
  • Whisk 1 ¼ cups flour, ½ teaspoon salt, and baking soda together in a bowl.
  • Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough.
  • Spread dough into the bottom of the prepared baking dish to cover completely.

Brownie Layer:

  • Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well.
  • Mix cocoa powder into butter mixture until well combined.
  • Stir ½ cup flour, baking powder, and ⅛ teaspoon salt into cocoa mixture until batter is combined.
  • Pour brownie batter over cookie dough and spread to cover completely.
  • Bake 20 to 25 minutes, until a toothpick inserted into the center of the brookies comes out clean.
  • Cool completely before cutting into bars.

Nutrition

Calories: 320kcal | Carbohydrates: 40g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 238mg | Potassium: 130mg | Fiber: 2g | Sugar: 27g | Vitamin A: 405IU | Calcium: 29mg | Iron: 2mg

Want to save this recipe? Create a free account to easily save your favorite recipes

Pin this recipe now to remember it later

Pin Recipe

Sabrina’s Tip

For neat, even squares cool your Chocolate Chip Cookie Brownies completely before cutting. Pop them in fridge for an hour to make cutting even easier. Perfect squares every time!

Table of contents

Back to Table of Contents

About This Recipe

For this Chocolate Chip Cookie Brownie recipe, there isn’t a box brownie mix or refrigerated cookie dough in sight. It’s made completely from scratch and it’s still done in less than an hour! The hardest part of this Brookies recipe is waiting for them to cool enough to gobble up! Easily whip up these brownies whenever a craving hits or make them ahead of time, either way they may not last long!

How To Store

  • Serve: These Chocolate Chip Brookies can kept at room temperature for up to 4 days. Cover and keep in a cool dry place.
  • Store: Store your cookie bars the refrigerator in an airtight container for up to a week. Use parchment paper if layering so they don’t stick.
  • Freeze: Cool Brookies completely before transferring to a freezer-safe sealed container and freeze for up to 3 months.

Ideas To Serve

These warm, chocolate brownie cookie bars are perfection on their own with an ice cold glass of milk. If you want a topping, dust with powdered sugar or drizzle with Caramel Sauce. If you are making Chocolate Chip Cookie Brownies for an extra special dessert, serve them with vanilla ice cream or cool whip. Top them with Chocolate Ganache and refrigerate until ganache has set for a fudge layer that won’t melt everywhere.

Variations

  • Cookie Dough: Use another favorite homemade cookie dough recipe like Sugar Cookies or Peanut Butter Cookies. 
  • Chocolate Chips: Swap out the semisweet chocolate chips for white chocolate chips or dark chocolate chips. You can also add chocolate chips to the brownie batter.
  • Peanut Butter: Swirl in slightly melted creamy peanut butter to the brownie layer after pouring over the cookie dough. For more peanut butter flavor, add peanut butter chips to the cookie dough.
  • Nuts: Add chopped walnuts, almonds, or pecans to the brownie batter for a nutty, crunchy brownie layer.
  • Brownie Mix: Save time on this recipe by using a box brownie mix instead of making homemade brownies. For richer box brownies, use butter instead of oil and add an extra egg.
  • Brownie Batter: Use another brownie recipe instead of chocolate brownie mix. Peanut Butter Brownies would taste delicious with the chocolate chip cookie layer.

More Bar Desserts

Collage of brownies in a pan and stack

Photos Used In Previous Posts:

Dessert squares in stack
Desserts in a stack with bite removed
Baked dessert in baking dish
Cut dessert squares in a stack

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




Maximum file size: 10 MB.
Allowed formats: JPG, JPEG, PNG, WebP, AVIF. Drop images here

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. I have a “brookie” cookie recipe that I love, but these are even easier! The only instruction I didn’t follow was letting them cool completely. I like them ooey and gooey, even if they don’t look as pretty. haha

    Reply

  2. Wow, these look amazing and easy to make..the texture looks perfect, too. This is totally the best of both worlds!

    Reply

  3. I make your recipes ALL the time and I know my kids are going to love these! Easy to follow and sensible delicious ingredients. You’re one of my regularly referenced websites and always looking forward to what you’ll post next. Thanks for these yummy brownies.

    Reply