Say hello to brookie cookies, the ultimate dessert mashup for anyone who can never decide between brownies and chocolate chip cookies. If you love both fudgy brownies and soft, chewy cookies, this easy brookie recipe delivers the best of both worlds in one irresistible treat. These homemade brookie cookies combine rich, fudgy brownie dough with classic chocolate chip cookie dough to create a perfectly balanced bite every time. You get deep chocolate flavor, gooey centers, and lightly crisp edges all in one cookie. Every bite is extra chocolatey, indulgent, and bakery-worthy.
Even better, this recipe is surprisingly easy to make. No complicated techniques or special equipment are required—just simple ingredients and a few easy steps. Whether you’re baking for a party, holiday cookie tray, or a late-night chocolate craving, these brookie cookies are guaranteed to impress. If you’re searching for a quick and easy dessert recipe, a fun baking project, or a crowd-pleasing chocolate treat, these brookies are it. One bite and you’ll never have to choose between brownies and cookies again.
Ingredients brownie dough
- 4 tablespoons unsalted butter
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large egg yolks
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/3 cup + 2 tablespoons all-purpose flour
- 1 tablespoon cocoa powder
- 2 ounces 60% cacao bittersweet chocolate
Ingredients chocolate chip cookie dough
- 5 tablespoons unsalted butter
- 1/3 cup light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup + 3 tablespoons all-purpose flour
- 1/3 cup chocolate chips
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Prepare brownie dough and place in refrigerator to chill for 30 minutes.
- Prepare chocolate chip cookie dough. Set aside to rest for a few minutes.
- Scoop 12 balls of the brownie dough and 12 balls of the chocolate chip cookie dough. Gently press 1 part brownie and 1 part chocolate chip cookie together and form back into a ball. Place in an airtight container and refrigerate for at least 3-4 hours or overnight.
- Preheat oven to 350° F. Bake for 12-13 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Why you’ll love these brookie cookies
- Best of both worlds – You get rich, fudgy brownie dough and soft, chewy chocolate chip cookie dough in every bite.
- Perfect texture contrast – Crisp edges, gooey centers, and melty chocolate pockets make each cookie feel bakery-level.
- Ultra chocolatey – Double chocolate from cocoa powder, melted chocolate, and chocolate chips delivers deep, intense flavor.
- Bakery-style appearance – The marbled look makes them as impressive visually as they are delicious.
- Crowd favorite – A guaranteed hit for parties, bake sales, holidays, or casual snacking.
- Comfort dessert upgrade – Takes classic cookies and brownies and turns them into something even more indulgent.
Frequently asked questions
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Chilling the dough allows the fats to solidify and the dough to dry out resulting in a higher concentration of sugars. The cookie will not spread as much and will be chewy and delicious. Trust me, it’s worth prepping these in advance!
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
My favorite is a 1.5 tablespoon cookie scoop. I like this one here.
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.
Tips for the best brookie cookies
- Don’t overmix either dough – Mix just until the ingredients come together to keep both the brownie and cookie layers tender instead of dense.
- Chill the dough – If it feels too soft or sticky, a short chill (at least 3-4 hours) helps control spreading and improves flavor.
- Slightly underbake them – Pull them from the oven when the centers still look a little soft for that perfect fudgy-chewy texture.
- Let them cool on the pan – They continue to set as they cool, so moving them too early can cause them to fall apart.
- Don’t overdo the swirl – Gently combine the two doughs so you still see distinct brownie and cookie layers in every bite.
- Don’t skip the salt – A pinch of flaky sea salt on top right after baking balances the sweetness and enhances the chocolate.
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Brookie Cookies
Ingredients
Brownie dough
- 4 tablespoons (56g) unsalted butter
- 1/4 cup (50g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large egg yolks (room temperature)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/3 cup + 2 tablespoons (55g) all-purpose flour
- 1 tablespoon (5g) cocoa powder
- 2 ounces (57g) 60% cacao bittersweet chocolate (melted)
Chocolate chip cookie dough
- 5 tablespoons (71g) unsalted butter
- 1/3 cup (67g) light brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 large egg yolk (room temperature)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup + 3 tablespoons (88g) all-purpose flour
- 1/3 cup (60g) chocolate chips
Instructions
Brownie dough
- Melt 2oz chocolate in heatproof bowl. Set aside to cool for 10 minutes.
- Microwave butter in heatproof bowl for 30 seconds on high until full melted. Allow to cool for a few minutes. Add brown sugar and granulated sugar and mix until combined. Add cooled chocolate and mix again until combined.
- Add vanilla extract and egg yolks and mix until well combined. About 1 minute.
- Add salt, baking soda, flour, and cocoa powder and mix until combined. Cover and place in refrigerator for 30 minutes to firm up.
Chocolate chip cookie dough
- Microwave butter in heatproof bowl for 30 seconds on high until full melted. Allow to cool for a few minutes. Add brown sugar and granulated sugar and mix until combined.
- Add vanilla extract and egg yolk and mix until combined.
- Add salt, baking soda, and flour and mix until just combined. There should still be some streaks of flour visible.
- Stir in chocolate chips. Be careful not to over mix. Cover bowl and set aside to rest.
Brookie cookies
- Scoop 12 balls of the brownie dough and 12 balls of the chocolate chip cookie dough. Gently press 1 part brownie and 1 part chocolate chip cookie together and form back into a ball. Top each ball with a couple chocolate chips. Each ball should weigh roughly 47-50 grams.
- Place brookies in an airtight container and refrigerate for at least 3-4 hours or overnight.
- Preheat oven to 350° F. Bake for 12-13 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Thank you very much for this delicious & precise recipe. It’s great.
You are very welcome! Thank you for letting me know!