Ultimate Brookie Cookie Recipe

Have you ever been torn between a brownie and a chocolate chip cookie? That’s the sweet dilemma that inspired this Brookie Cookie Recipe; and let me tell you, it’s a game-changer. I’ve made this Brookie Cookie Recipe more times than I can count for bake sales, potlucks, and late-night cravings, and it never fails to disappear in minutes. It’s the kind of dessert that brings people back for seconds (and thirds).

This Brookie Cookie Recipe combines the deep, fudgy richness of homemade brownies with the soft, chewy texture of a classic cookie. You don’t need any fancy tools or hard-to-find ingredients—just a mixing bowl, a few pantry staples, and about half an hour. Whether you’re baking with the kids, hosting friends, or just craving something indulgent, this Brookie Cookie Recipe is always a hit.

Trust me, once you try this Brookie Cookie Recipe, you'll see why it’s become one of my all-time favorite go-to desserts.

Why This Brookie Cookie Recipe is the Perfect Dessert

Brookies have totally earned their place in my baking rotation—they settle the classic brownie vs. cookie debate without making you choose. This Brookie Cookie Recipe is layered perfection: the bottom brings a rich, fudgy cocoa brownie base, and the top is a golden brown sugar cookie dough packed with melty semi-sweet chocolate chips. Every bite is that perfect mix of gooey and chewy, and it’s a crowd-pleaser every single time.

I especially love making this Brookie Cookie Recipe around the holidays—it's kid-friendly, ridiculously easy, and looks like it came straight from a bakery window. That marbled top layer? Total showstopper. It’s also my go-to for potlucks, school parties, and those moments when you want to bring something special without spending all day in the kitchen.

If you’ve never tried a Brookie Cookie Recipe before, you’re in for something magical. It’s the ultimate hybrid dessert, and I promise you’ll be hooked.

Jump to:

• Ingredients
• Instructions
• Recipe Variations & Substitutions
• Equipment
• Storage Instructions
• The Secret Behind My Favorite Brookie Cookie Recipe
• FAQ
• Related
• Pairing
• Brookie Cookie Recipe

Ingredients

For the Brownie Layer:

• Unsalted butter, melted
• Granulated sugar
• Brown sugar, packed
• Egg
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Salt
• Baking powder

For the Cookie Layer:

• Unsalted butter, softened
• Brown sugar, packed
• Granulated sugar
• Egg
• Vanilla extract dessert
• All-purpose flour for brookies
• Baking soda or powder
• Salt
• Semi-sweet chocolate chips

Substitution Tips: You can easily make this Brookie Cookie Recipe your own by swapping regular flour with almond flour for a gluten-free version. For a dairy-free option, use coconut oil instead of butter. If you're watching your sugar intake, you can reduce the sugar by about ¼ cup in each layer without affecting the texture too much.

See recipe card for quantities.

Instructions

Preparing Your Kitchen and Brownie Layer

First, preheat oven to 350°F (175°C). Line with parchment paper an 8x8 inch oven-safe baking pan, leaving some overhang for easy removal. This makes cleanup much easier and prevents sticking.

While your oven heats up, start on the brownie layer. In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well combined. Add the egg and vanilla extract, mixing thoroughly until the mixture is glossy and uniform. In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder, making sure there are no lumps. Gradually fold the dry ingredients into the wet ingredients until just combined – don't overmix, as this can make your brownies tough and dense.

Creating the Perfect Cookie Dough

In another bowl, cream together the softened butter and both sugars using an electric mixer until light and fluffy, about 2-3 minutes. The mixture should look pale and airy when properly creamed. Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together flour, baking soda, and salt until evenly distributed. Gradually mix the dry ingredients into the wet ingredients until just combined – you want to see the flour just disappear without overworking the dough. Fold in the chocolate chips, making sure they're evenly distributed throughout the cookie dough and brownie mix. The dough should be thick and hold together well.

Assembling Your Brookies

Now comes the fun part! Spread the brownie batter evenly in your prepared pan using a spatula, making sure to reach all corners and create an even layer. The batter will be thick, so take your time to spread it smoothly.

Drop generous spoonfuls of the cookie dough over the brownie layer, spacing them out evenly across the surface. Using clean hands or the back of a spoon, gently spread and press the cookie dough to cover most of the brownie layer. Don't worry about making it completely perfect or covering every inch – some brownie showing through creates beautiful contrast. The rustic, homemade look is part of the charm of this chocolate chip cookie brownie recipe.

Baking to Perfection and Cooling

Place your assembled brookies in the preheated oven and bake until golden brown on top and a toothpick inserted into the center comes out with just a few moist crumbs, about 25-28 minutes. The edges should be set and slightly pulling away from the sides, but the center can still look slightly underdone – it will continue cooking as it cools from residual heat.

Remove from the oven and let cool in the pan for at least 15 minutes before attempting to remove. This cooling time is crucial for the layers to set properly. After the initial cooling, use the parchment paper overhang to lift the brookie cookie out of the pan and transfer to a cooling rack for cookies. Let them cool completely before cutting into squares for the cleanest edges.

Hints and Tips for Perfect Brookie cookie recipe

Here's a game-changing tip: let your cookie dough chill in the refrigerator for about 15 minutes before assembling. This prevents the layers from mixing together too much during baking and gives you cleaner, more distinct layers. Also, don't overbake these beauties – they'll continue cooking from residual heat even after you remove them from the oven.

For extra indulgent results, try adding a pinch of sea salt on top before baking. The salt brings out the chocolate flavors and adds a gourmet touch that makes these soft and chewy brookies even more irresistible.

Dietary Benefits & Serving Suggestions of this brookie cookie recipe

While brookies are definitely an indulgent treat, they do provide some benefits compared to store-bought desserts. Making them at home means you control the quality of ingredients – no preservatives or artificial flavors. Each serving provides energy from complex carbohydrates and some protein from the eggs and butter for baking.

These pair wonderfully with a cold glass of milk, vanilla ice cream, or even a cup of coffee for the adults. For parties, cut them into smaller squares and serve alongside fresh berries for a beautiful dessert platter. They're also fantastic crumbled over ice cream sundaes.

Recipe Variations & Substitutions

The beauty of this easy brookie cookie recipe is how adaptable it is. Try these delicious variations:

• Pumpkin Brookies: Add ¼ cup pumpkin puree to the brownie layer and a pinch of cinnamon to both layers for a fall-inspired treat.
• Oreo Brookies: Crush about 8 Oreo cookies and fold them into the cookie layer instead of chocolate chips for an cookies and cream version.
• Caramel Brookies: Drizzle caramel sauce between the layers and on top before baking for an extra sweet surprise.
• Protein Brookies: Substitute ¼ cup of flour in each layer with your favorite protein powder for a more nutritious version.
• Brown Butter Brookies: Brown your butter before using it in both layers for a nutty, rich flavor that takes these treats to the next level.

Equipment

While you don't need any fancy equipment for this brookie cookie recipe, having the right tools makes the process smoother. An 8x8 inch square baking pan is ideal, but a 9x9 inch will work too – just reduce the baking time by a few minutes. A good electric mixer makes creaming the butter and sugars much easier, though you can do it by hand if needed.

Parchment paper is really helpful for easy removal and cleanup. If you don't have parchment, thoroughly grease your pan with butter and dust it lightly with cocoa powder to prevent sticking.

Storage Instructions

Store your finished brookies in an airtight container at room temperature for up to 5 days. For longer storage, wrap individual pieces in plastic wrap and freeze for up to 3 months. They thaw quickly at room temperature, making them perfect for meal prep or when unexpected guests drop by.

If you want to prepare ahead, you can make both batters separately and store them in the refrigerator for up to 2 days before assembling and baking. The cookie dough actually benefits from this rest time, developing deeper flavors.

FAQ

Final Thoughts on the Brookie Cookie Recipe You’ll Crave Again and Again

If you’ve made it this far, I can almost smell the warm, chocolatey goodness coming from your oven. This Brookie Cookie Recipe is more than just a dessert—it’s a little slice of baking joy, wrapped in nostalgia and topped with just the right amount of indulgence. Whether you're making it for the first time or the fiftieth, it’s the kind of recipe that brings smiles, sticky fingers, and requests for “just one more piece.”

If you loved this mashup of flavors, you’ll definitely want to try my Pumpkin Cheesecake Cookies for a cozy, spiced twist or the sweet-tart delight of Raspberry Cheesecake Cookies—both are dreamy, creamy, and totally worth a spot in your dessert rotation.

Thanks for baking with me today—don’t forget to share your brookies and tag us so we can see your sweet creations. Until next time, keep your oven warm and your heart full.

Related

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Pairing

These are my favorite dishes to serve with this Brookie Cookie Recipe: