Brookies Cookies

If you’ve ever found yourself torn between a fudgy brownie and a chewy chocolate chip cookie, you’re not alone. Enter: Brookies Cookies. These decadent treats are a perfect mashup of two classic desserts, delivering the rich chocolate flavor of brownies and the sweet, buttery charm of cookies in one bite-sized package. It’s the kind of dessert that satisfies both cravings at once—without forcing you to choose sides.

I first discovered brookies at a family gathering where they disappeared before the second round of coffee was poured. That gooey center and crisp edge? Irresistible. I knew I had to recreate and perfect them in my own kitchen—and now I’m sharing this foolproof recipe with you.

Why You’ll Love These Brookies Cookies

• Two desserts in one – Brownie + cookie = perfection
• No chilling required – Ready to bake right away
• Soft, chewy, fudgy texture – Everything you want in a cookie
• Perfect for sharing – A guaranteed hit at parties, potlucks, or gifting
• Made with pantry staples – Nothing fancy required

Ingredients

For the Brownie Cookie Dough

• 1/2 cup (113g) unsalted butter, room temperature
• 3/4 cup (150g) light brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup Dutch-process cocoa powder
• 1 cup (125g) all-purpose flour, spooned and leveled
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup semi-sweet chocolate chips

For the Chocolate Chip Cookie Dough

• 2 3/4 cups (345g) all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed
• 3/4 cup (150g) light brown sugar, packed
• 2/3 cup (130g) granulated sugar
• 1 large egg + 1 egg yolk, room temperature
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• Flaky sea salt for sprinkling (optional)

Instructions

Step 1: Make the Brownie Cookie Dough

1. In the bowl of a stand mixer, cream the butter and sugars on medium-high speed for about 3 minutes until light and fluffy.
2. Add the egg and vanilla, mixing to combine.
3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
4. Sift the dry ingredients into the wet ingredients and mix on low until fully incorporated.
5. Fold in the chocolate chips. Set aside.

Step 2: Make the Chocolate Chip Cookie Dough

1. In a stand mixer, combine cold cubed butter, brown sugar, and granulated sugar. Beat until light and creamy (about 4 minutes).
2. Add the egg and egg yolk one at a time, mixing well and scraping down the bowl between additions.
3. Add the vanilla and mix.
4. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
5. Add the dry ingredients to the butter mixture in two additions, mixing just until combined.
6. Fold in the chocolate chips. Do not overmix.

Step 3: Assemble and Bake

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Using a small cookie scoop, portion out the dough—make brownie dough balls slightly smaller than the cookie dough balls.
3. Press a brownie ball and a cookie ball together, then roll them into one smooth ball.
4. Place dough balls 2 inches apart on prepared baking sheets.
5. Bake for 8–9 minutes, or until the edges are set and the tops are still slightly underbaked.
6. Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
7. Optional: Sprinkle with flaky sea salt before serving.

Tips for Perfect Brookies

• Use Dutch-process cocoa for deeper, richer brownie flavor
• Don’t overmix the doughs – especially the chocolate chip cookie dough
• Cold butter matters – It helps the cookies maintain structure
• Underbake slightly – This keeps the cookies gooey and fudgy
• Let them cool – They set up more as they rest

Flavor Variations

• Peanut Butter Brookies: Add peanut butter chips or swirl in peanut butter
• Mint Chocolate Brookies: Use mint extract and dark chocolate chips
• Nutty Brookies: Add chopped pecans or walnuts for crunch
• S’mores Brookies: Fold in crushed graham crackers and mini marshmallows

Storage & Freezing Tips

• Storage: Keep brookies in an airtight container at room temperature for up to 4 days.
• Freezing Dough: Assemble the brookie dough balls and freeze for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to the bake time.
• Freezing Baked Cookies: Let them cool completely, then freeze in a single layer before transferring to a container or zip bag.

Why These Brookies Are Always a Hit

Brookies hit that rare sweet spot (pun intended) of being familiar and inventive at the same time. Whether you’re baking for kids, coworkers, or a holiday dessert tray, they always disappear first. They’re just that good.

Your Turn to Bake!

Ready to dive into dessert hybrid heaven? These Brookies Cookies are a must-bake for anyone who loves chocolate, chewy cookies, and indulgent treats. Don’t forget to snap a pic of your creations and tag me—I’d love to see your cookie masterpieces!

Print Pin

Brookies Cookies

Fudgy brownie meets chewy cookie in these Brookies Cookies! An easy, no-chill recipe packed with chocolate flavor.

Course Dessert, Latest, Snack

Cuisine American

Keyword Brookies Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Ingredients

For the Brownie Cookie Dough

• 1/2 cup 113g unsalted butter, room temperature
• 3/4 cup 150g light brown sugar, packed
• 1/4 cup 50g granulated sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 1/3 cup Dutch-process cocoa powder
• 1 cup 125g all-purpose flour, spooned and leveled
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup semi-sweet chocolate chips

For the Chocolate Chip Cookie Dough

• 2 3/4 cups 345g all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 226g unsalted butter, cold and cubed
• 3/4 cup 150g light brown sugar, packed
• 2/3 cup 130g granulated sugar
• 1 large egg + 1 egg yolk room temperature
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• Flaky sea salt for sprinkling optional

Instructions

Step 1: Make the Brownie Cookie Dough

• In the bowl of a stand mixer, cream the butter and sugars on medium-high speed for about 3 minutes until light and fluffy.
• Add the egg and vanilla, mixing to combine.
• In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
• Sift the dry ingredients into the wet ingredients and mix on low until fully incorporated.
• Fold in the chocolate chips. Set aside.

Step 2: Make the Chocolate Chip Cookie Dough

• In a stand mixer, combine cold cubed butter, brown sugar, and granulated sugar. Beat until light and creamy (about 4 minutes).
• Add the egg and egg yolk one at a time, mixing well and scraping down the bowl between additions.
• Add the vanilla and mix.
• In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
• Add the dry ingredients to the butter mixture in two additions, mixing just until combined.
• Fold in the chocolate chips. Do not overmix.

Step 3: Assemble and Bake

• Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
• Using a small cookie scoop, portion out the dough—make brownie dough balls slightly smaller than the cookie dough balls.
• Press a brownie ball and a cookie ball together, then roll them into one smooth ball.
• Place dough balls 2 inches apart on prepared baking sheets.
• Bake for 8–9 minutes, or until the edges are set and the tops are still slightly underbaked.
• Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
• Optional: Sprinkle with flaky sea salt before serving.