The first time I pulled a pan of brookies cookies out of the oven, the scent of melted chocolate, warm butter, and vanilla drifted through the kitchen and my family came running. You know that moment when you can’t decide between a fudgy brownie and a gooey chocolate chip cookie? Well, with this brookies cookies recipe, you never have to choose. Honestly, this dessert is the best of both worlds—melty, chocolatey, chewy, and just a little bit crumbly on top. Every bite is a mini adventure: cookie, brownie, a little crunch, a little goo.
I stumbled across the idea for brookies cookies back when I was baking for a kids’ birthday party—half the kids loved brownies, the rest swore by chocolate chip cookies. Why not both? After a few test batches (and a few too many taste tests), I landed on this easy homemade chocolate chip brownie bars recipe. It’s now our go-to for bake sales, movie nights, and honestly, any day that needs a burst of chocolatey joy.
These brookies cookies are perfect for anyone who can’t pick sides—rich and dense like a brownie, yet dotted with melty chocolate chips like your favorite cookie. They’re a little messy, a lot of fun, and somehow taste even better the next day. I’ve made them for friends, family, my kids’ teachers, and even as a sweet pick-me-up for myself. If you’ve never tried a brookie before, you’re in for a treat that’ll have you sneaking into the kitchen for “just one more bite.”
Whether you’re a baking newbie or an old pro, this brookies cookies recipe is super approachable. You don’t need fancy ingredients or tricky techniques—just two classic batters, layered together, and baked till golden, chewy perfection. If you love chocolate chip cookies, brownies, or both (who doesn’t?), you’ll be hooked. Trust me, after making these a dozen times, they never last long in my house!
Why You’ll Love This Brookies Cookies Recipe
- Quick & Easy: Comes together in about 15 minutes of prep—no mixer required! Perfect for those last-minute dessert cravings or a spontaneous baking session with the kids.
- Simple Ingredients: Everything you need is probably already in your pantry. No need for specialty chocolate or rare flours. Just good old sugar, flour, butter, eggs, and chocolate chips.
- Perfect for Any Occasion: These brookies cookies are a hit at bake sales, office parties, potlucks, and especially family movie nights. They’re the kind of treat that makes everyone smile.
- Crowd-Pleaser: I’ve never seen a pan of brookies last more than an hour at any gathering. Kids, adults, chocolate lovers, and even those “I’m not a dessert person” folks all go back for seconds.
- Unbelievably Delicious: The chewy, fudgy brownie base meets the soft, buttery cookie top—talk about a match made in dessert heaven. Every square is loaded with chocolate chips and that irresistible marbled look.
What really sets my brookies cookies recipe apart is the texture. By underbaking just a tad, you get a gooey brownie bottom with a slightly crisp, golden cookie layer on top. I blend my favorite semi-sweet chocolate chips into both batters, so you get double the chocolate in every bite. No dry, cakey brownies or bland cookies here—just pure chocolate bliss.
This recipe is all about mixing fun with flavor. You don’t have to fuss with two separate pans or complicated steps. Just layer, bake, slice, and watch them disappear. I’ve learned a few tricks along the way (like chilling the dough for thicker bars, or sprinkling flaky salt on top for that extra wow factor). And honestly, making brookies cookies is just plain fun—especially when the kitchen smells like a chocolate factory!
If you’re looking for a dessert that’s guaranteed to impress but doesn’t require pastry chef skills, this is it. It’s comfort food, but with a little twist—something familiar, yet exciting. Whether you’re baking with kids or treating yourself after a long week, these chocolate chip brownie bars are a must-try. Once you taste them, you’ll totally get why I call them “irresistible.”
What Ingredients You Will Need
This brookies cookies recipe keeps things simple and delicious. You’ll need basic baking staples, but don’t worry—there’s nothing fancy or hard to find here. If you’re missing something, I’ve got you covered with easy swaps!
- For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted (adds richness and fudginess)
- 1 cup (200g) granulated sugar (for that perfect crackly top)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract (I love Nielsen-Massey for deep flavor)
- 1/3 cup (40g) unsweetened cocoa powder (Dutch-processed or natural both work, but Dutch gives a richer taste)
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt (balances sweetness)
- 1/2 cup (90g) semi-sweet chocolate chips (I use Ghirardelli or Nestlé)
- For the Cookie Layer:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) light brown sugar, packed (for chewiness and flavor)
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/2 teaspoon baking soda (helps with lift)
- 1/4 teaspoon salt
- 3/4 cup (135g) semi-sweet chocolate chips
Substitution Tips:
- Use plant-based butter for a dairy-free version.
- Swap gluten-free all-purpose flour (like Cup4Cup) for a gluten-free brookie.
- Try dark chocolate chips if you want a less sweet, more intense chocolate flavor.
- If you’re out of brown sugar, use all white sugar in the cookie dough—just know the cookies will have a less chewy texture.
- Add chopped walnuts or pecans to the brownie layer for crunch.
- Sprinkle flaky sea salt on top before baking for a sweet-salty finish (my personal favorite!).
Don’t be afraid to get creative—this recipe is super forgiving. I’ve tossed in peanut butter chips, used coconut sugar, or even added a swirl of caramel sauce between the layers. The base recipe, though, is just pure, classic, chocolatey goodness.
Equipment Needed
You don’t need a fancy kitchen to whip up these brookies cookies. Here’s what I use every time:
- 8×8-inch (20x20cm) baking pan: Metal pans help with even browning. Glass or ceramic works, but may require a few extra minutes in the oven.
- Parchment paper: For easy lift-out and zero sticking (seriously, don’t skip this step).
- Mixing bowls: One for each batter—medium-sized is perfect.
- Whisk and spatula: A sturdy whisk for mixing, and a spatula for scraping every last bit of batter.
- Measuring cups and spoons: For accuracy, especially with flour and cocoa powder.
- Kitchen scale (optional): For the most consistent results—I love mine for measuring flour and chocolate chips.
- Offset spatula or butter knife: Helpful for spreading batter into the corners (but a regular spoon works in a pinch).
- Wire rack: For cooling the brookies evenly once they’re out of the oven.
I’ve made these brookies in disposable foil pans when gifting, and it works just fine. If you’re using a glass dish, keep an eye on the bake time. To care for your baking pan, soak it briefly in warm soapy water—don’t use harsh scrubbers. If you’re on a budget, I’ve found affordable pans at big box stores and even thrift shops. Just make sure your pan isn’t warped, so the brookies bake evenly.
How to Make Brookies Cookies: Step-By-Step Preparation Method
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Prep Your Pan:
Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Lightly grease with butter or nonstick spray. Preheat your oven to 350°F (175°C). This helps the batters start baking right away for the best texture.
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Make the Brownie Batter:
In a medium bowl, whisk together 1/2 cup (115g) melted unsalted butter and 1 cup (200g) granulated sugar until smooth and glossy—about 30 seconds. Add 2 large eggs and 1 tsp vanilla extract, whisking until well combined and pale in color. Sift in 1/3 cup (40g) unsweetened cocoa powder, 1/2 cup (65g) all-purpose flour, and 1/4 tsp salt. Gently fold with a spatula until just combined. Stir in 1/2 cup (90g) chocolate chips. Batter will be thick and shiny. If it looks grainy, keep stirring—it’ll smooth out.
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Spread Brownie Layer:
Pour the brownie batter into your prepared pan. Use an offset spatula or the back of a spoon to spread it evenly into the corners. It’s okay if it’s a bit sticky—just do your best.
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Mix the Cookie Dough:
In a separate bowl, beat 1/2 cup (115g) softened unsalted butter, 1/2 cup (100g) packed light brown sugar, and 1/4 cup (50g) granulated sugar until creamy—about 1 minute by hand or with a hand mixer. Add 1 large egg and 1 tsp vanilla, mixing until smooth. Stir in 1 1/4 cups (155g) all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Mix just until no flour streaks remain. Fold in 3/4 cup (135g) chocolate chips. Dough should be soft but scoopable.
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Layer the Cookie Dough:
Drop spoonfuls of cookie dough evenly over the brownie layer. Don’t worry about spreading it perfectly—the dough will spread as it bakes, creating that fun marbled look. If you want more even coverage, gently flatten the drops with damp fingers.
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Bake:
Bake at 350°F (175°C) for 28-32 minutes, or until the cookie layer is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). If your oven runs hot, check at 27 minutes. Don’t overbake—brookies are best a little gooey in the middle. The edges will look set, but the center should jiggle slightly.
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Cool Completely:
Let the pan cool on a wire rack for at least 1 hour (I know, it’s tough!). This helps the layers set for cleaner slices. If you cut too soon, the layers may smudge together—still delicious, just a bit messy.
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Slice & Enjoy:
Lift the brookies out using the parchment overhang. Slice into 16 squares using a sharp knife. Wipe the knife clean between cuts for picture-perfect bars—especially if you want to show off that cookie-brownie contrast for Pinterest! Serve at room temperature or slightly warm.
Troubleshooting:
- If your brookies seem raw in the center but overbaked on the edges, your oven may run hot—try lowering the temp by 10°F next time and bake a few minutes longer.
- If the layers mix together, don’t worry—taste is still top-notch, just call them “brookie swirls!”
- For thicker bars, chill both batters for 30 minutes before layering and baking.
One last tip: Clean-up is a breeze if you use parchment paper. Trust me, you’ll thank yourself later!
Cooking Tips & Techniques for Perfect Brookies Cookies
After dozens of pans (and a few funny fails), I’ve picked up some tricks for brookies cookies success:
- Don’t Overmix: Gently fold each batter until just combined. Overmixing makes the cookie layer tough and the brownie layer dry.
- Temperature Matters: Use room temperature eggs and butter for even mixing. If your butter is too cold, the dough will be crumbly; too soft, it can get greasy.
- Layer Wisely: Drop cookie dough in clumps—don’t try to smooth it into a single sheet. It will spread and marble as it bakes, giving you those classic brookie patches.
- Watch the Bake Time: Brookies are best when slightly underbaked. The top should be golden, the center set but still soft. If you wait for a dry toothpick, they’ll be overdone.
- Chill for Clean Slices: For neat, bakery-style bars, let your brookies cool completely (or chill in the fridge for 30 minutes) before cutting. I learned this after my first batch collapsed into delicious goo!
- Customize with Mix-Ins: Fold in nuts, white chocolate chips, or even a swirl of peanut butter for extra flair. Just don’t overload, or the bars might not hold together.
- Parchment Paper Trick: Always leave an overhang for easy pan removal. No more digging out stubborn corners!
- Serve Slightly Warm: A quick 10-second zap in the microwave brings back that fresh-baked gooiness—especially if you’re eating leftovers.
I once tried doubling the recipe for a crowd and learned the hard way that a 9×13 pan needs a little less oven time—so keep an eye out if you scale up. And don’t stress if your brookies aren’t perfectly even. They’re supposed to look a little wild and swirly. That’s part of the fun!
Variations & Adaptations
Brookies cookies are like a blank canvas—there’s so much room to play! Here are some of my favorite ways to mix things up:
- Gluten-Free Brookies: Swap all-purpose flour with a 1:1 gluten-free blend (like King Arthur or Cup4Cup). The bars stay chewy and no one will notice the difference.
- Peanut Butter Brookies: Add 1/2 cup creamy peanut butter to the cookie dough. You can also swirl a few tablespoons of peanut butter between the brownie and cookie layers for extra flavor (my kids love this twist!).
- Salted Caramel Brookies: Drizzle store-bought or homemade caramel sauce over the brownie batter before adding the cookie dough. Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty surprise.
- Vegan Brookies: Use plant-based butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and dairy-free chocolate chips. I’ve tried this for vegan friends and the bars still turn out rich and gooey.
- Festive Flavors: Toss in seasonal sprinkles, crushed candy canes (for winter), or mini eggs (for Easter) into the cookie layer.
- Nutty Crunch: Fold 1/2 cup chopped walnuts or pecans into the brownie batter for extra crunch and a classic brownie vibe.
Want to bake in muffin tins for individual brookie cups? Just scoop a little brownie batter, then cookie dough, into each well and bake for 15-18 minutes. And if you love a little spice, add 1/2 tsp cinnamon or espresso powder to the brownie layer for a grown-up twist. Honestly, I’ve played around with so many combos—don’t be afraid to make this brookies cookies recipe your own!
Serving & Storage Suggestions
Brookies cookies are best served at room temperature or slightly warm. For a party, arrange squares on a pretty platter and dust with a little powdered sugar for that bakery look. If you want to get fancy, serve with a scoop of vanilla ice cream and a drizzle of chocolate sauce—next-level dessert vibes!
Pair these bars with cold milk, hot coffee, or your favorite herbal tea. They also make fantastic lunchbox treats or midnight snacks (I won’t judge!).
- Storage: Store leftover brookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, pop them in the fridge—they’ll stay chewy and dense.
- Freezing: Brookies freeze beautifully. Wrap individual squares in plastic wrap, then store in a freezer bag for up to 2 months. Thaw at room temperature or microwave for 10-15 seconds.
- Reheating: For gooey, just-baked texture, microwave a bar for about 10 seconds. The chocolate gets all melty again—so good!
- Flavor Tip: The flavors actually deepen after a day or two. If you can resist eating them all at once, you’ll notice the brownies get fudgier and the cookie layer stays soft.
Nutritional Information & Benefits
Each brookie cookie bar (1/16th of the pan) offers approximately:
- Calories: 220
- Fat: 11g
- Carbohydrates: 29g
- Sugar: 19g
- Protein: 2g
The combination of eggs and butter provides a bit of protein and healthy fats. Using semi-sweet chocolate chips lets you enjoy rich chocolate flavor with less added sugar than milk chocolate. The recipe can easily be made nut-free or gluten-free, depending on your needs. If you’re watching dairy, plant-based butters and chocolate chips work nicely too. Just keep in mind, there’s wheat, eggs, and dairy in the standard version—always check labels if you have allergies.
From a wellness perspective, I see these brookies cookies as a joyful treat—something to share with friends or savor with your favorite cup of coffee. Life’s too short not to enjoy a little chocolate every now and then!
Conclusion
If you’re looking for a dessert that truly delivers on taste, fun, and nostalgia, this brookies cookies recipe is for you. It’s ridiculously easy, totally customizable, and brings together everything you love about chocolate chip cookies and brownies in one chewy, gooey square. I’ve baked these for birthdays, picnics, and random Tuesday nights—each time, they’ve turned out perfectly delicious.
Feel free to switch up the mix-ins, play with flavors, or go classic. That’s the beauty of brookies—you can make them your own. Personally, I love sneaking a still-warm square with a cold glass of milk when no one’s looking (don’t tell my kids!).
If you try this brookies cookies recipe, let me know how it goes! Drop a comment, share your creations, or tag me with your sweet spin. Happy baking—and remember, a little chocolate makes every day brighter!
FAQs: All About Brookies Cookies
What are brookies cookies, exactly?
Brookies cookies are a hybrid dessert made by combining brownie batter and chocolate chip cookie dough, then baking them together in one pan. You get the best of both worlds—fudgy brownies and chewy cookies in every bite!
Can I make brookies cookies gluten-free?
Absolutely! Use your favorite 1:1 gluten-free flour blend in place of regular flour for both batters. The texture stays chewy and satisfying—no one will know the difference.
How do I know when brookies are done baking?
The cookie layer should be golden brown and a toothpick inserted in the center should come out with a few moist crumbs (not wet batter). Don’t overbake—they’re best a little gooey!
Can I freeze brookies cookies?
Yes! Wrap individual bars in plastic wrap, then store in a freezer bag for up to 2 months. Thaw at room temperature or microwave briefly for fresh-baked texture.
What are the best mix-ins for brookies?
Try adding nuts, peanut butter chips, caramel swirls, or even a sprinkle of flaky sea salt on top. The recipe is super flexible—get creative with your favorite flavors!
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Brookies Cookies Recipe: Easy Homemade Chocolate Chip Brownie Bars
- Total Time: 45-50 minutes
- Yield: 16 bars 1x
Description
This brookies cookies recipe combines fudgy brownies and gooey chocolate chip cookies in one irresistible bar. Perfect for bake sales, parties, or any time you can’t choose between two classic desserts.
Ingredients
- For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup (90g) semi-sweet chocolate chips
- For the Cookie Layer:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (155g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (135g) semi-sweet chocolate chips
Instructions
- Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang on two sides. Lightly grease with butter or nonstick spray. Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together 1/2 cup melted unsalted butter and 1 cup granulated sugar until smooth and glossy. Add 2 large eggs and 1 teaspoon vanilla extract, whisking until well combined and pale. Sift in 1/3 cup cocoa powder, 1/2 cup flour, and 1/4 teaspoon salt. Gently fold with a spatula until just combined. Stir in 1/2 cup chocolate chips.
- Pour the brownie batter into the prepared pan. Spread evenly into the corners.
- In a separate bowl, beat 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar until creamy. Add 1 large egg and 1 teaspoon vanilla, mixing until smooth. Stir in 1 1/4 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Mix just until no flour streaks remain. Fold in 3/4 cup chocolate chips.
- Drop spoonfuls of cookie dough evenly over the brownie layer. Gently flatten the drops with damp fingers if desired.
- Bake at 350°F (175°C) for 28-32 minutes, or until the cookie layer is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the pan cool on a wire rack for at least 1 hour before slicing.
- Lift the brookies out using the parchment overhang. Slice into 16 squares with a sharp knife, wiping the knife clean between cuts. Serve at room temperature or slightly warm.
Notes
For thicker bars, chill both batters for 30 minutes before layering and baking. Sprinkle flaky sea salt on top before baking for a sweet-salty finish. Brookies are best slightly underbaked for a gooey center. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Let cool completely before slicing for clean bars.
- Prep Time: 15 minutes
- Cook Time: 28-32 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16th of pan)
- Calories: 220
- Sugar: 19
- Sodium: 90
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 29
- Fiber: 1
- Protein: 2
Keywords: brookies, brookies cookies, chocolate chip brownie bars, brownie cookie bars, easy brookies recipe, homemade brookies, chocolate dessert, bake sale bars, party dessert, chewy brownies, gooey cookies
