Cookie Brownies Recipe

Whisking Wolf
by Whisking Wolf
12 servings
45 min

Double down on dessert with this two-in-one Cookie Brownies recipe. Half chocolate chip cookie and half chocolate fudge brownie, this brookie hybrid is a must-try flavor mashup.

They say a picture is worth a thousand words. Therefore, I’m cramming a bunch of photos into this blog post and hoping Google lets me get away without writing diddly this week. I’m lazy and uninspired and it’s not like anything worth repeating happened anyway. It was a quiet couple of days filled with uneventful events. I quit my soul sucking job, hydroplaned while driving in a tropical storm and witnessed my Florida pool sloshing from an earthquake 750 miles away in Haiti.

Like I said (with heavy sarcasm), just the same old same old.

Mother Nature or not, there’s always a cloud of chaos over my head. You won’t hear be complaining about it though. Don’t be mistaken; I am complaining, you just won’t hear it over the blaring hair band music. There’s only two things keeping me from losing my mind: Mötley Crüe and baking. I’m not kidding, if it weren’t for Vince Neil and vanilla extract I’d have my own wing at the local mental hospital.

Today I’m rocking out to “Shout at the Devil” while whipping up something wickedly good: cookie brownies. Also called brookies, these bad boys are the best of both dessert worlds, chewy chocolate chip cookies fused to fudgy brownies. Cheaper than a psychiatrist but just as mind-altering effective, these insane cookie brownies are about to be your new favorite treat.

Before sharing this yummy Cookie Brownies recipe, here are a few tips and tricks to help you out:

Ingredient Tips and Tricks

To begin with, I always bake with unbleached all-purpose flour. That’s because bleach should only be added to brownies for cheating boyfriends, not brownies you’re eating yourself.

For best results, butter and eggs should be at room temperature before beginning.

Preparation Tips and Tricks

Above all, always bake brownies in a shiny metal pan. I do not recommend glass or stoneware pans for brownies due to their prolonged bake times.

Remove brownies from the oven when a toothpick inserted into the center comes out with a few moist crumbs. If the batter is still wet then continue baking and check again in one minute increments. Take care to avoid overbaking.

Storage and Freezing tips for this Cookie Brownies recipe

Store cookie brownies in an airtight container at room temperature up to 5 days.

Brownies freeze well up to 2 months when wrapped in plastic wrap then stored in an airtight container. Thaw overnight in the refrigerator before serving.

I hope you enjoy this Cookie Brownies recipe. Please leave a comment and a rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.

Finally, if you are a brownie fanatic check out this Cherry Cheesecake Brownies Recipe. Made from scratch, these fudgy brownies are studded with cherry pie filling and creamy cheesecake for a swirl of both in every bite.

Recipe details
  • 12  servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 1/2 cup unsalted butter melted and cooled
  • 1/2 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract pure
  • 2 large eggs room temperature
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour unbleached
  • 1/4 tsp sea salt fine
Chocolate Chip Cookies
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup dark brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract pure
  • 1 1/4 cup all-purpose flour unbleached
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt fine
  • 1 cup chocolate chips
Preheat oven to 350 degrees. Line a 9 x 13 metal baking pan with aluminum foil and set aside.
In a large bowl, whisk together butter and both sugars until combined.
Add vanilla and eggs then whisk vigorously until smooth.
In a separate bowl, sift together cocoa powder, flour and salt.
Add dry ingredients to wet, stirring with a wooden spoon until just combined. Note: batter will be thick.
Pour brownie batter into prepared baking pan and smooth with a spatula until even. Set aside.
Chocolate Chip Cookies
Beat butter and both sugars with an electric mixer until creamed, approximately 4 minutes.
Add egg and vanilla then beat until incorporated. Scrape down the side of the bowl with a spatula as needed until combined. Set aside.
In a separate bowl, sift together flour, baking soda and salt.
Add dry ingredients to wet then stir with a wooden spoon until mostly combined and flour is still visible. Add chocolate chips and continue stirring until just combined. Take care to avoid overmixing.
Drop cookie dough by the spoonful onto brownie batter and gently flatten with your fingers.
Bake for 30 minutes or until a tester inserted into the center comes out with a few moist crumbs.
Remove from oven and place brownie pan on a baking rack to cool completely at room temperature, approximately 1 hour.
Gently remove aluminum foil then cut brownies into squares and serve.
Store cookie brownies in an airtight container at room temperature up to 5 days.
Whisking Wolf
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