Chocolate Chip Cookie Brownies

If you’re like me and always torn between baking chocolate chip cookies or fudgy brownies, this recipe is going to make you very happy. These chocolate chip cookie brownies—sometimes called “brookies”—are everything we love about both desserts packed into one seriously indulgent bar. Soft, chewy cookie dough on top. Dense, chocolatey brownie underneath. It’s like dessert harmony.

Why These Bars Hit the Spot

I’m not exaggerating when I say these bars disappear fast in my house. They’re rich, gooey, and just the right amount of sweet. I first made them for a weekend get-together, thinking I’d have leftovers for the week—nope. Not even a crumb.

They’re great for potlucks, birthdays, bake sales, or just as a little pick-me-up on a Monday. And let’s be real—who doesn’t want an excuse to make brownies and cookies at the same time?

You can serve them warm with ice cream (that’s our favorite) or eat them straight from the pan when no one’s looking. No judgment here.

What You’ll Need From Your Pantry

You probably already have most of this stuff sitting in your kitchen. That’s another reason I love this recipe—it feels fancy, but it’s made with basics.

• Flour – Just your regular all-purpose kind works great here.

• Sugar – A mix of white sugar and brown sugar adds sweetness and that soft, chewy texture.

• Brown Sugar – Yep, we’re doubling up. It brings depth and a hint of molasses flavor that works so well in the cookie layer.

• Baking Soda + Baking Powder – These help the cookie dough rise and get those lovely little crinkles on top.

• Eggs – You’ll need eggs for both the brownie and cookie layers.

• Butter – I use unsalted so I can control the salt, but if you only have salted, just cut back a little on the added salt.

• Chocolate Chips – I usually go with milk chocolate chips, but feel free to mix in semisweet, dark, or even a few butterscotch chips.

• Bittersweet Chocolate – This is what gives the brownie layer that deep, intense flavor. Chopped chocolate melts beautifully.

• Cocoa Powder – Adds another layer of chocolatey goodness.

• Vanilla – Just a splash adds warmth and depth.

• Salt – A pinch brings everything together and makes the sweetness shine.

Step-by-Step: Here’s How to Make Them

This recipe is super simple—you’ll make both the cookie dough and brownie batter from scratch, but don’t worry, it’s nothing complicated. Here’s how I do it:

1. Prep the Pan
Preheat the oven to 350°F. I use a 9×13 baking pan lined with parchment and sprayed lightly with baking spray. This makes lifting out the bars a breeze later on.

2. Make the Cookie Dough
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate large bowl, beat the butter with both sugars until fluffy. Then add the egg and vanilla. Once that’s combined, mix in your dry ingredients and fold in the chocolate chips. Set it aside—it’s hard not to sneak a bite here.

3. Make the Brownie Batter
Melt the butter and chopped chocolate in a heatproof bowl over a simmering pot of water (double boiler style). Once melted, whisk in the sugar and eggs, one at a time. Then mix in the cocoa, salt, vanilla, and flour. It should be smooth and thick but still pourable.

4. Layer It Up
Pour the brownie batter into your prepared pan and smooth it out. Then, crumble the cookie dough evenly over the top. Don’t press it down—just scatter it so the brownie layer can puff up around it.

5. Bake
Cover loosely with foil and bake for 20 minutes. Then remove the foil and bake another 28–30 minutes. When the top is golden and a toothpick in the brownie section comes out mostly clean, you’re good to go.

6. Cool and Slice
Let them cool completely in the pan. Use the parchment to lift them out, then slice into squares. They cut cleaner if you chill them first—but no one’s judging if you dive in warm with a spoon.

Easy Tweaks to Change Things Up

Once you’ve made these a couple times, try switching things up with these ideas:

• Add Nuts – Walnuts or pecans add crunch and balance the sweetness.

• Mint Twist – Stir a few drops of peppermint extract into the cookie dough, and top with crushed peppermint candies.

• S’mores Vibe – Fold crushed graham crackers into the cookie dough and add mini marshmallows on top.

• Peanut Butter Lovers – Add peanut butter chips or swirl a little melted peanut butter on top before baking.

• Double Chocolate – Use white chocolate chips in the cookie layer and drizzle with white chocolate once cooled.

Storing and Freezing Tips

These cookie brownies stay soft and chewy for a few days if stored right.

• Counter: Keep in an airtight container at room temperature for up to 3 days.

• Fridge: Store in the fridge if your kitchen is warm—they’ll last up to 5 days.

• Freezer: Freeze in layers between parchment paper and tightly wrap. They’ll stay good for about 3 months. Just thaw at room temp or microwave for 15 seconds for that fresh-from-the-oven taste.

Handy FAQ

Can I make these gluten free?
Yes! Use a gluten-free all-purpose flour blend with xanthan gum. Just don’t substitute almond or coconut flour here—the texture won’t be the same.

Can I prep them ahead of time?
Absolutely. You can make both batters ahead, refrigerate them separately, and assemble when you’re ready to bake. Let them come to room temp first so they’re easier to work with.

Can I use different chocolate chips?
Go wild. Dark, milk, white, butterscotch, even peanut butter chips—anything goes.

Can I serve them warm?
Yes, and please do. A warm brownie topped with a scoop of vanilla ice cream and a drizzle of fudge sauce is one of life’s simple joys.

Yield: 16

Chocolate Chip Cookie Brownies

Print

Two iconic desserts, one ridiculously indulgent bite. These chocolate chip cookie brownies are rich, chewy, and perfectly swirled with buttery cookie dough on top of a deep, fudgy brownie base.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Ingredients

For the Chocolate Chip Cookie Layer:

• 1 stick unsalted butter, softened
• ½ cup packed brown sugar
• ½ cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 cup chocolate chips (milk or semi-sweet)

For the Brownie Base:

• 1 stick unsalted butter, cubed
• 6 oz bittersweet chocolate, roughly chopped
• 1½ cups granulated sugar
• 3 large eggs
• ¼ cup unsweetened cocoa powder
• ½ teaspoon salt
• ½ teaspoon vanilla extract
• ⅔ cup all-purpose flour

Instructions

1. Start by preheating your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan with nonstick spray, line it with parchment paper, and give it one more light spray. Set it aside.
2. Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet until just combined. Fold in the chocolate chips. Set aside.
3. Make the Brownie Batter: Melt the cubed butter and chopped chocolate in a heatproof bowl set over a pan of simmering water (a makeshift double boiler). Once smooth, take it off the heat and whisk in the sugar. Then add the eggs one by one, whisking well after each. Stir in the cocoa powder, salt, and vanilla. Finally, fold in the flour using a spatula until no dry streaks remain.
4. Assemble and Bake: Spread the brownie batter evenly into the prepared pan. Crumble the cookie dough on top in chunks, scattering it all over the surface. Lightly cover the pan with foil and bake for 20 minutes. Then, remove the foil and continue baking for another 28–30 minutes, or until the top is golden and set.
5. Let the bars cool completely on a wire rack before lifting them out using the parchment paper. Slice into squares and serve.
6. Storage Tip: Keep any leftovers in an airtight container at room temperature for up to 4 days — if they last that long.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 433Total Fat 22gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 8gCholesterol 77mgSodium 278mgCarbohydrates 56gFiber 3gSugar 37gProtein 6g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

These chocolate chip cookie brownies are that no-fuss, crowd-pleasing treat that feels extra special without requiring anything fancy. It’s the kind of dessert you bake once, then keep making over and over because everyone keeps asking for it.

Next time you’re staring into your pantry debating between cookies or brownies—make both. You won’t regret it.

Try other Brownies recipes:

• Brownie Pudding
• Brownie Batter Dip
• Brownies Box