Cookie Dough Brownies

Cookie Dough Brownies are best part of cookies and brownies all in one!

Cookie Dough Brownies made with a rich dark chocolate brownie base and an eggless cookie dough layer. The best part of cookies and brownies all in one!

Cookie Dough Brownies are a way to enjoy your brownies frosted with just about the best frosting I can think of… eggless raw cookie dough. Plus with the cookie dough on top your brownies have a room temperature frosting that won’t get too soft to cut.

Cookie Dough Brownies seem like a natural progression for my dessert section given the recipes I’ve had in the past including these Easy Dark Chocolate Chunk Brownies, the Cookie Dough Stuffed Salted Dark Chocolate Cupcakes and my recipe for Eggless Chocolate Chip Cookie Dough that we keep in our freezer for all occasions. But wait there’s more… How about my Monster Cookie Dough Cupcakes? Or when we took cookie dough on a trip to S’moresville with the S’mores Cookie Dough and Graham Cracker Cupcakes stuff with S’mores Cookie Dough? Yep, we’re a cookie dough loving bunch around here. We even stuff it into Ice Cream Sandwiches!

Cookie Dough Brownies made with a rich dark chocolate brownie base and an eggless cookie dough layer. The best part of cookies and brownies all in one!These Cookie Dough Brownies are really pretty easy to make. You could definitely make it without a stand mixer for your base but I recommend using some kind of mixer, even a handheld one, for the cookie dough layer. The butter and sugar will originally start as one color but as you whisk them more and more you will see that color lighten up. That is when you’re ready to move on to adding the rest of the ingredients. I have done the cookie dough topping with just a whisk, but I did end up with a pretty tired arm, you’ll want to give it at least three minutes of hand whisking before the color really lightens.

Cookie Dough Brownies made with a rich dark chocolate brownie base and an eggless cookie dough layer. The best part of cookies and brownies all in one!

Tools used in this Cookie Dough Brownies recipe:
9×13 Baking Pan – The straight edges and even cooking of this pan is ideal for bars and brownies.
Stand Mixer – The classic stand mixer, it’s always a huge help to get things mixed a heck of a lot faster. Plus, that blue! <3
Hand Mixer – For smaller jobs you don’t want to pull the large mixture out for this hand mixer is a breeze
Dark Chocolate Chips – My favorite dark chocolate chips, I keep them on hand in volume! More and more stores carry the brand now too, so when mine has a sale I buy 3 or 4 bags of every flavor. (Sometimes I can even get them for LESS than Nestle)
Unsweetened Cocoa Powder – This cocoa powder gives an amazing, dark, rich chocolate flavor. I also highly recommend the Trader Joe’s Brand of cocoa powder.

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Cookie Dough Brownies

Cookie Dough Brownies made with a rich dark chocolate brownie base and an eggless cookie dough layer. They're the best part of cookies and brownies all in one!
Yield 32 brownies
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder



  • 3/4 cup butter , melted
  • 2 1/4 cups white sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup unsweetened cocoa powder
  • 1 cup dark chocolate chips (You can use any type of chocolate chips you'd like)
  • 1 1/3 cups flour
  • 1/2 tsp salt

Cookie Dough

  • 1 cup softened unsalted butter
  • 1/2 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 1/4 cup water , but I like leaving these out at room temperature]
  • 2 teaspoons vanilla extract
  • 3/4 cups all-purpose flour
  • ¼ teaspoon kosher salt
  • 1 1/2 cups mini semisweet chocolate chips


Brownie Layer:

  • Preheat oven to 350 degrees. Butter and flour or use baking spray a 13x9 pan.
  • In a large bowl, add the butter, sugar, vanilla and eggs.
  • Add in the cocoa powder, chocolate chips and salt and whisk until well combined.
  • Add in the flour and whisk until just combined (don't overwhisk)
  • Bake about 25-28 minutes or just until done in the center.
  • Remove and cool on a rack until no longer hot.

Cookie Dough Layer:

  • In a bowl with a mixer or a stand mixer, cream the butter and sugars until they are noticeably lighter in color and very fluffy.
  • This usually takes a couple of minutes.
  • Add in water and vanilla and mix for a couple of seconds.
  • Add in flour, salt and one cup of the chocolate chips and mix until all combined.
  • The chips are so small they won't break apart in there.
  • If you are worried or use an alternate type of mix in that is more fragile, use a spatula or whisk to incorporate the mix-ins.
  • Spread the cookie dough onto the cooled brownies and sprinkle on the remaining half cup of mini chocolate chips.
  • Press them into the top very lightly so they "stick."


Calories: 310kcal | Carbohydrates: 38g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 47mg | Sodium: 110mg | Potassium: 154mg | Fiber: 1g | Sugar: 27g | Vitamin A: 345IU | Calcium: 37mg | Iron: 1.6mg
Keyword: cookie dough brownies

Cookie Dough Brownies made with a rich dark chocolate brownie base and an eggless cookie dough layer. The best part of cookies and brownies all in one!

Cookie Dough Brownies made with a rich dark chocolate brownie base and an eggless cookie dough layer. The best part of cookies and brownies all in one!
Cookie Dough Brownies made with a rich dark chocolate brownie base and an eggless cookie dough layer. The best part of cookies and brownies all in one!

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Oh no! Ovens do vary so maybe they needed to be baked longer. Have you checked the accuracy of your oven temperature lately?

  1. I used a box brownie mix, then made my cookie dough. Got super excited before reading the rest and tossed my dough on top of the brownie batter and cooked the whole thing! Oops! We will see how it turns out I guess haha ?

  2. Made this for my husband’s birthday. Used a box brownie mix for simplicity. I used vegan butter for the cookie dough so I added some tapioca flour to thicken the topping. Everyone loved it. The topping almost overshadowed the brownie. But otherwise fantastic!

  3. I made them last night and they turned out super good but is the cookie dough supposed to be like a batter or kinda lumpy I guess

  4. Thanks for the recipe Sabrina? I’ve followed G’s suggestion and baked the flour at 350 for 5 minutes, and it comes out wonderfully. Luckiky I didnt have any problem following the dough recipe. My brownie tastes perfect.

  5. Turned out perfect, the brownie tasted like two-bite brownies and the cookie dough was the perfect smooth, rich and creamy consistency!

  6. Would I be able to just make the cookiedough part and put melted chocolate on the top, harden, then slice it up to make a cookie dough slice? And can this be stored at room temperature or fridge?

    1. I’ve not tested it like that but if you decide to try, I’d love to know how it turns out. Thanks!

        1. Store them in an air tight container either on the counter for up to a few days or in the refrigerator for them to last longer.

  7. Made these with a little twist. I did a fresh fruit purée for the brownie portion. It turned out wonderful…cookie dough on top just really made it perfect. Thanks for the recipe

      1. Sorry, your comment got stuck in my spam filter. No need to bake once the cookie dough is on top. Hope you enjoyed them.

  8. I found a few problems including that the cookie dough was not as hard as I thought it would be and my brownie under was not cooked fully but it was still amazing

  9. made it for supper with my parents and it was absolutely delicious, came out perfectly. The cookie dough was softer than what I imagined but after refrigerating, it came out firmer. I did not have mini chocolates, so used regular chocolate chips and only used it in the cookie dough. Was the perfect amount of chocolate chips. Thank you so much for sharing this wonderful recipe.

  10. I found that these tasted really amazing! The brownies were perfect, and tasted great! However, I found that the cookie dough level was too liquidy and was a mess to eat. All in all, I would make the brownies again, without the cookie dough.

    1. I’m so glad you enjoyed them. It sounds like the cookie dough needed to be refrigerated longer until firmer. Also, make sure not to whip it too long as that might have softened it more. Hope this helps for next time.

  11. Hey I really like the recepy but with me the bottom of the brownie doesn’t get baked, like it stays batter. Does someone has the same problem or does someone knows how to fix it?

    1. Oh no, we don’t want that. What size pan did you use for the brownies? If it was too small, it can cause undercooked brownies.

  12. Made these with my husband in mind. Basic chocolate chip cookies and basic brownies are his favorite desserts. This recipe turned out great and is now one of his favorites! Thank you so much!! So very delicious!

  13. I’m not sure why so many people had a negative experience making these. I followed the recipe exactly (aside from using special dark cocoa powder) and my brownies came out perfect! I do recommend refrigerating the brownies after you top them with the cookie dough. This allows the cookie dough to set up nicely so you get that perfect cut! Mine are cooling in the fridge now and I’m dying to eat them! Thanks for sharing the wonderful recipe ?

  14. This recipe is great! The only reason I’m not giving 5 stars is because the recipe does not say to toast the flour first to kill any bacteria before using in a raw cookie dough recipe. I measured the flour, laid it out on a baking sheet, and baked at 350 for 5 minutes. I let it cool completely, and then followed the rest of the instructions for making the cookie dough layer.

    1. I was wondering about this too. I’m happy you brought it up because I wanted to make them but hadn’t yet because I thought I was missing a step somewhere.

  15. I’ve just finished the brownies and waiting for them to cool. The cookie dough does seem a little thin even though I added some additional flour. I worry about adding too much flour and it not sticking to the brownies. Do you chill them before cutting to help them setup?

  16. I made this tonight. Flavor of the brownie was good but it was no where near done after baking 25-28 minutes in the oven, middle was so so underdone.

  17. This recipe is really great and I’m in the middle of making it now but I see a crucial step missing, as we are using raw cookie dough you need to paturize the flour! Flour has an E-Coli risk. It’s very easy to paturize you just spread flour out on a baking sheet and leave it in an oven set to 350 degrees for 5 minutes! I’m not trying to mean I just don’t want anyone to get sick!

    1. Sorry I don’t have the nutritional facts for recipes on the site but I know there are a lot of free resources on the internet from when I’ve cooked for clients with low calorie diets.

  18. These were so amazing. Made them twice for my son’s lacrosse team and the boys loved them. One bo (who had 3) said, “ Who’s the genius that came up with this idea?!” Thanks for combining two of my favorite things in one great dessert! 

  19. Hello, I just made these brownies today with gf flour, and they are delicious!! I noticed that the cookie dough topping wasn’t quite as stiff as I expected, and seems to taste a bit more like butter cream frosting than cookie dough, but maybe next time I will try more flour. All in all, they are still amazing! I have to hold myself back from devouring the whole pan. Gotta be strong:)

    1. I admire your strength but sometimes you have to just go for it, haha! You only live once, right?!? So glad you enjoyed them!

  20. How far ahead if time can these be made? Thinking about making the brownies and freezing them and then continuing???

    1. I think the texture might be compromised if frozen and then thawed. I wouldn’t recommend it but if you do decide to try, I’d love to hear how it turned out. Good luck!

  21. Can I ask why the cookie dough has two different flour measurements? I’m making them soon. They look amazing!!!!

    1. I’m so sorry Shannon. It looks like there was a glitch in my recipe plug in. I edited it to show the correct amounts. They really are so good!!

  22. Hello, Sabrina!

    I am very confused! At the top of the list of the cookie dough ingredients, it says,

    -3/4 teaspoon salt
    -1 1/4 cups all-purpose flour

    Then at the bottom of the list of the cookie dough ingredients, it says,

    -3/4 cups all-purpose flour
    -¼ teaspoon kosher salt

    Do you add both of these flour amounts and both of these salt amounts, or is only one correct?

    Thanks for your help!!

  23. Just made these and I wondered why there were two different places under the cookie dough recipe for salt and flour…. reading through the comments I now see those belonged to the brownie recipe. I read that you fixed it but it’s still not showing up correctly ? Bummer

    1. So sorry, your comment was caught in my spam folder 🙁 I just edited it yet again so I’m hoping it sticks this time.

  24. I noticed that in the recipe part of the cookie dough you there are 2 different volumes of flour and salt. First it says 3/4 teaspoon salt and in the end only 1/4 and for the flour amounts first you say 1 1/4 cup and in the end 3/4 cup. Which is the right one? I would love to make these!

    1. I’m so sorry but your comment must have gotten snared in a spam file. There was a glitch in the ingredient list and I have since edited it to reflect the correct amounts. I hope you enjoy them!

  25. So I tried making this. In the directions it asks for salt and flour in the brownie mix except there’s no salt or flour in the ingredient list… so I ignored the salt and flour part in the brownie mix until I kept reading and it was under the cookie dough section.. confusing instructions and I almost made it wrong 🙁

    1. Sorry about that! I must have gotten confused with the duplicate ingredients and not copied everything into both lists of ingredients. I apologize for the oversight and the recipe has been fixed. I hope if you attempt this again it turns out better!

  26. I just made these, and since I couldn’t wait for the brownies to cool, I just topped individual servings with a dollop of cookie dough.
    This is a PERFECT brownie recipe– moist, delicious, crinkly-topped…yummm! The cookie dough is delicious as well. A perfect combo!

  27. Well, if you like runny salty cookie dough, then okay. But I had to add another cup of flour to get it spreadable instead of pourable. My suggestion would be to eliminate the water and 1 tsp of vanilla. Then add extra flour till you get the texture you want. Still going to eat them!

    1. I’m glad you still ate them, lol! No sense it going to waste! But I’m not sure how it became salty with only 1/4 teaspoon salt in that quantity of cookie dough (the amount of salt added is the same as if you use salted butter with no additional salt added before all the sweetness. If you have an aversion to the taste of salt please feel free to leave it out entirely), but if you find the frosting thin then feel free to add more flour to achieve the right thickness. The recipe has been tested to achieve the right thickness with the amount of water listed and hasn’t even been pourable. Please don’t eliminate the vanilla as it adds a lot of the cookie dough flavor.

    1. Sorry this comment took so long to get to, it ended up in my spam filter somehow! I don’t use the premade cookie dough because it has raw eggs in it. Since I cook for clients and am serve safe certified I tend to stick to all the rules (even though I know people have eaten raw cookie dough with no issues for years!).

  28. Good idea in theory. In practise, not so much. The cookie dough texture was not how it looks in the photos, and the consistency was not conducive for nice, neatly cut brownie. The cookie dough tasted awful.
    Was hoping I could save the brownies by frosting them, instead of using the horrendous cookie dough. But the 13×9 pan left the brownies too thin to be presentable. I really wanted to love this recipe but am disappointed.

    1. So the consistency was off and there wasn’t a similar amount of brownies for the pan? Would love to troubleshoot with you, are you certain anything wasn’t left out? This is a brownie I make fairly regularly. Also if you want the perfect slice it always helps to refrigerate frosting/cookie dough prior to slicing. If you’d like to email directly I’m happy to go over the recipe with you, contact @

  29. These are amazing! They’re easy to make and combine everything I could want in the middle of the night! Thank you so much

  30. Just made these. The brownie could easily stand on its own but the cookie dough topping takes it to another level. Thanks for sharing this recipe!

  31. Two of my go-to desserts when needing to satisfy my sweet tooth all combined into one. These look fabulous!

  32. I love brownies & I love cookie dough. The two combined is my idea of heaven. These look absolutely divine!