How to Make Brookies

Brookies solve the impossible choice between brownies and cookies by giving you both in one pan. I combined my most popular brownie recipe with my go to chocolate chip cookie recipe, then tested the actual layering technique until I got visible pockets of both in every bite. The result is a chewy, fudgy bar with golden cookie edges and a rich brownie base, no compromise required.

These tasted great! I’ll definitely make them again!

-Ally

I love dessert mashups, so I was excited to take my favorite chocolate chip cookie recipe and my favorite brownie recipe and combine them into the perfect sweet treat. Both of those recipes had already been extensively tested on their own and were already well-loved by thousands of families, so I got to work testing methods to combine them.

Brookies are all about the layers, so I tested two different methods of combining the brownie layer and cookie layer: a swirling technique and a drop technique. The drop technique won this battle! The swirling technique didn’t leave visual cookie pieces, except on the top, where the cookies turned into a thin layer. The drop technique produced more visible cookie and brownie sections throughout – kind of like a polka dotted look. It also allowed you to taste the difference between the two layers better. 

Use a medium cookie scoop, about 1.5 tablespoons, for each dollop of dough. How you space them is up to you and changes the look of the final bake. Dropped further apart, you’ll see more brownie in between the cookie mounds. Dropped closer together, the top bakes up almost entirely golden with cookie. Both are correct, so pick whichever look you’re going for and don’t worry about matching the photos exactly.

When it comes to my recipe testing, I go all out. So, I tested everything, down to the pan I cooked the brookies in. I tested both metal and glass pans, and decided the metal pan was the best option. The brookies came out with a chewier brownie layer and more even baking throughout when baked in the metal pan, versus the glass pan which cooked the brookies more on the edges and left them too fudgy in the center. 

Keep reading for all my best brookie baking tips, how to store and freeze brookies and more!

Why You’ll Love This Cookie Brownie Recipe

• You get my most popular brownie recipe + my tried-and-true chocolate chip cookie recipe in one pan.
• The brownie layer bakes up chewy and fudgy, not dry or cakey.
• The cookie layer stays soft with golden edges, never thin or greasy.
• I tested metal vs. glass pans so you don’t have to — metal gives you chewier brownies and more even baking.
• I tested swirl vs. drop layering — the drop method wins for visible cookie pockets and bold brownie bites.

If you love dessert mashups and classic recipes done right, this one hits both.

What is a Brookie?

A brookie combines the best of both brownies and cookies. It’s made by layering or swirling brownie batter with cookie dough, typically chocolate chip cookie dough, to create a dessert that has the rich, fudgy texture of a brownie and the chewy, buttery goodness of a cookie.

Brookie Cookie Ingredients

These delicious brookies are made with simple ingredients and prepped in just 20 minutes. It’s the perfect dessert for any family gathering, bake sale or party. Keep reading for full list of ingredients with measurements and instructions in the recipe card below. Here’s what you’ll need for both layers:

Brownie Layer

• All-purpose flour
• Salt
• Unsweetened natural cocoa powder
• Semi-sweet chocolate chips 
• Unsalted butter
• Granulated sugar
• Eggs
• Egg yolk
• Vanilla extract

Chocolate Chip Cookie Layer

• All-purpose flour
• Cornstarch
• Baking soda
• Salt
• Semi-sweet chocolate chips
• Unsalted butter: room temperature
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract

How to Make Brookies

This easy brookie recipe is a crowd-pleaser every single time. Follow these easy steps for dessert perfection:

Brownie Layer

1. Prep oven and pan. Preheat the oven to 350º F. Line a 9×13 inch pan with aluminum foil or parchment paper. 
2. Mix dry ingredients. In a large mixing bowl, combine the flour, salt and cocoa powder. Set aside. 
3. Melt butter and chocolate. In a small saucepan over low heat, combine the chocolate chips and butter. Stir occasionally until fully melted, about 5 minutes.
4. Beat sugar and eggs. In a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume. 
5. Mix wet ingredients. Once the chocolate is melted, pour it into the egg mixture, add the vanilla extract. Mix to combine. 
6. Combing wet and dry ingredients. Spoon the flour mixture into the wet ingredients, mixing with a spatula just until combined. 
7. Add batter to pan. Pour the brownie batter into the prepared pan and make the chocolate chip cookie layer. 

Chocolate Chip Cookie Layer

1. Mix dry ingredients. In a medium bowl, combine the flour, cornstarch, baking soda, salt, and 1/2 cup of chocolate chips. Set aside. 
2. Cream butter and sugar. In a larger mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 1 minute. You want this mixture to be fluffy and pale in color.
3. Mix wet ingredients. Add in the egg and vanilla extract, beat for 30 seconds.
4. Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. 

5. Make dough balls. Drop dollops of cookie dough evenly over the brownie batter. You want cookie dough balls surrounded by brownie batter, maybe a little swirled, but not fully swirled together. The brownie batter will rise up and surround the cookie dough when baking. Press the remaining 1/2 cup chocolate chips onto the top.
6. Bake. Bake at 350ºF for 20 minutes in the preheated oven, then cover the pan with a large piece of aluminum foil and bake for an additional 15-25 minutes of bake time. The foil will help prevent the cookie dough from becoming too brown. 

Brownie Cookies Recipe Variations

Here are some ideas for variations of this recipe:

• Gluten-Free Brookies: Simply use gluten-free flour. I prefer King Arthur’s Measure-for-Measure flour.
• Mix-ins: Add any of your favorite mix-ins like chopped nuts, shredded coconuts, or sprinkles.
• Swaps: You can get creative and swap the chocolate chips for white chocolate chips, or the brownie layer for a blondie layer, or both!
• Use Different cookie doughs: If you want to change it even further, try a different cookie layer on top of the brownie.

Brookies Recipe Tips

For best results, follow these tips:

• For perfect texture without over-cooking the cookie layer: Bake at 350ºF for 20 minutes, then cover the pan with aluminum foil and bake for an additional 15-25 minutes.
• Use a metal pan: When testing this recipe, I tested a glass pan and a metal pan. I preferred the metal pan because it produced a chewier texture with more even baking. The glass pan, on the other hand, yielded brownies that were cooked on the edges but too fudgy in the center.
• Cream butter and sugar well: For glossy, chewy chocolate chip cookies, be sure to beat the butter and sugar well, until fluffy and pale in color.
• Room temperature butter is key: To ensure you can cream the butter and sugar well, be sure to leave time to bring your butter to room temperature.
• Cookie coverage will vary, and that’s okay. Depending on how you space your dough dollops, you might get more brownie peeking through between cookie mounds, or a top that’s almost entirely covered in golden cookie. Both are correct outcomes of this recipe. If you want more visible brownie, space the dough further apart. If you want more cookie coverage, drop the dollops closer together or use slightly larger scoops.

Storing a Brookie Cookie

Brookies can be stored at room temperature in an airtight container for 5-7 days. You can also freeze brookies for up to 3 months. Simply freeze in an airtight container or freezer-safe bag (with parchment paper between layers). Thaw at room temperature when ready to serve.

Brookies Recipe FAQs

Great recipe!!! I had some cookie dough leftover so I made 6 cookies and the texture was AMAZING!!! This is going to be my go to chocolate chip cookie recipe!!!

-Priscilla

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