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Updated on: July 30, 2025
Originally published on: July 30, 2025
Brookie cookies are the ultimate dessert mash-up – chewy chocolate chip cookie dough combined with fudgy brownie batter, baked into one thick, gooey cookie that’s as irresistible as it is easy to make!
The Best of Both Worlds In Every Bite!
Ever had one of those days where you need a cookie but also need a brownie? Same. That’s exactly why I started making brookie cookies, because picking just one is overrated.
These thick, chewy cookies are half brownie, half chocolate chip cookie, and 100% amazing. You get crisp edges, gooey centers, and the kind of rich chocolate flavor that stops everyone in their tracks.
They’re made from scratch (but still super simple), with no boxed mixes, just real ingredients, lots of chocolate chips, and two quick doughs rolled into one irresistible treat.
Whether you’re baking for a party, sending something sweet in a lunchbox, or just want to impress your sweet tooth, these brookie cookies are always a win.
Why You’ll Love This Brookie Cookies Recipe
- Two classic desserts in one cookie!
- Easy to make with pantry ingredients
- Crowd-pleaser for kids and adults alike
How to Make the Best Brookie Cookies Ever
Making these cookies is like bringing two dessert legends together in one awesome mashup, and it’s way easier than you’d think! With one bowl of fudgy brownie dough and another of soft chocolate chip cookie dough, you’re just a few simple steps away from chewy, gooey, golden-brown perfection.
So get ready and let’s whip up a batch of these bakery-worthy treats!
🥄 Kitchen Tools You’ll Need
Grab your go-to baking tools, there are no fancy gadgets needed here!
- 2 medium mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Silicone spatula
- Ice cream scoop or cookie scoop
- Parchment paper or silicone baking mat
- 2 Baking sheets
Ingredients You’ll Need to Make Brookie Cookies
We’re whipping up two different doughs, chocolate chip cookie and rich brownie. Here’s what you’ll need:
For the Chocolate Chip Cookie Dough:
- sweet cream butter, softened
- sugar
- light brown sugar
- pure vanilla extract
- large eggs
- flour
- baking soda
- baking powder
- kosher salt
- semi sweet chocolate chips
For the Brownie Dough:
- flour
- Hershey’s dark cocoa powder
- baking powder
- cornstarch
- kosher salt
- unsalted sweet cream butter, melted
- pure vanilla extract
- large eggs
- light brown sugar
- sugar
- semi-sweet chocolate chips
Step-by-Step Instructions
This recipe comes together in two parts, but don’t worry, it’s a lot easier than it sounds!
Step One: Make the Chocolate Chip Cookie Dough
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt
- Using a stand or hand mixer, cream together the butter, sugar, brown sugar, eggs, and vanilla
- Gradually mix in dry ingredients until well combined, then fold in ¾ cup of the semi-sweet chocolate chips
- Cover and refrigerate while you make the brownie dough
Step Two: Make the Brownie Dough
- In a clean medium bowl, whisk together flour, baking powder, cornstarch, and salt
- In another bowl suing a mixer, beat together the melted butter, sugar, and cocoa powder
- Add in the eggs and vanilla, mix until smooth
- Slowly add the dry ingredients to wet and mix until a dough forms, then fold in ¾ cup of the semi-sweet chocolate chips
- Chill in fridge for 15 minutes
Step Three: Assemble and Bake the Brookie Cookies
- Preheat oven to 350°F and line baking sheets with parchment paper or a silicone mat
- Remove both doughs from the fridge and scoop out a small ball of cookie dough and brownie dough. I use a small ice cream scooper to do this.
- Press the two doughs together and roll gently into one round ball
- Place on baking sheet and press down gently to form a thick disk
- Repeat the above steps until all dough is used
- Bake for 12–15 minutes or until edges are set and tops are lightly golden
- Cool before serving on a rack
And there you have it, the best Brookies ever!
Recipe Tips and Tricks
- Want an extra gooey center? Bake closer to 12 minutes
- Chill the dough to prevent overspreading – don’t skip this step!
Recipe Variations and Substitutions:
- Swap chocolate chips for peanut butter chips or toffee bits
- Add chopped nuts for crunch
- Use dark chocolate for a richer flavor
Frequently Asked Questions:
Q: Can I freeze brookie dough?
A: Yes! Form into balls and freeze on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, just add on a couple extra minutes.
Q: How do I store leftover Brookie Cookies?
A: Keep them in an airtight container at room temp for up to 5 days, or you can freeze them for longer storage.
What’s Your Brookie Style?
Are you Team Cookie or Team Brownie, or both like me?
Tag me on Instagram @bullocksbuzz or use #bullocksbuzz to show off your Brookie Cookies! I’d love to see how yours turn out.
Save this recipe by clicking the heart 💗 or pin it on Pinterest! And don’t forget to share it with your sweet-toothed friends!
If this treat hit the spot, leave a ⭐⭐⭐⭐⭐ rating below!
Looking for more sweet baking ideas?
Check these out next:
- Pumpkin Spice Bars with Cream Cheese Frosting
- Chocolate Chunk Coffee Cookies
- Homemade Banana Nut Fudge
Printable Recipe Card
Best Brookie Cookies Recipe (Chewy Cookie + Fudgy Brownie in One!)
These brookie cookies are the perfect mash-up of chewy chocolate chip cookies and rich fudgy brownies—rolled into one delicious, soft, irresistible treat! With crisp edges, gooey centers, and double the chocolate, they’re easy to make and impossible to resist. Great for bake sales, parties, or sweet snack cravings!
Ingredients
For the Chocolate Chip Cookie Dough
- 1 cup unsalted sweet cream butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 tsp kosher salt
- ¾ cup semi-sweet chocolate chips
For the Brownie Batter
- 1¾ cups all-purpose flour
- ½ C Hershey dark cocoa powder
- 1 tsp baking powder
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- ½ cup unsalted sweet cream butter, melted
- 1 tsp vanilla extract
- 2 large eggs
- ¾ C light brown sugar
- ¼ c sugar
- ¾ cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper or a silicone mat.
Make the Cookie Dough
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Using a stand or hand mixer, beat softened butter, sugar, brown sugar, eggs, and vanilla until well combined.
- Gradually mix in the dry ingredients until fully incorporated.
- Fold in ¾ cup of semi-sweet chocolate chips
- Cover and refrigerate while you make the brownie dough.
Make the Brownie Batter
- In another medium bowl, whisk flour, cornstarch, baking powder, and salt.
- In a stand mixer, beat together melted butter, sugar, and cocoa powder until fully mixed.
- Add in the eggs and vanilla extract, beat until smooth.
- Gradually mix in the dry ingredients until a dough forms.
- Fold in the remaining ¾ cup semi-sweet chocolate chips
- Place dough into the fridge for 15 minutes.
Assemble the Brookie Cookies
- Remove both doughs from the fridge.
- Using a small ice cream or cookie dough scoop, scoop a small amount of each dough into your hand.
- Roll together into one ball.
- Place on prepared cookie sheet and gently press into a thick disk.
- Repeat with remaining dough.
Bake
- Bake in the oven for 12-15 minutes or until a light golden brown
- Allow to cool on a rack then serve.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 355Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 270mgCarbohydrates: 50gFiber: 2gSugar: 29gProtein: 5g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.