There’s something about freshly baked desserts that feels like home. The smell of butter, sugar, and melted chocolate drifting from the oven has a way of pulling everyone into the kitchen. And if you’ve ever stood there wondering whether to bake a batch of soft chocolate chip cookies or rich, fudgy brownies — now you don’t have to choose. Chocolate Chip Cookie Brownies, often called brookies, give you both in one bite — soft, chewy, and completely irresistible.
Imagine biting into a thick square that’s half fudgy brownie, half gooey cookie. Each layer complements the other perfectly: the deep cocoa flavor from the brownie side balances the buttery sweetness of the cookie dough. Whether you’re baking for a family gathering, a weekend treat, or just because your sweet tooth won’t quit, this recipe is one you’ll come back to again and again. If you love dessert mashups, try my Easy Brookie Recipe for another take on the cookie-brownie combo.
Why You’ll Love These Chocolate Chip Cookie Brownies
When you need a dessert that’s both fun and foolproof, these brookies check every box.
- Two desserts in one: You get the chewiness of cookies and the richness of brownies.
- Easy to make: Uses simple pantry ingredients — no fancy tools or complicated steps.
- Perfect texture: Soft in the middle, slightly crisp on the edges, and loaded with melted chocolate.
- Crowd-pleasing: Great for bake sales, birthdays, or cozy nights in.
- Endlessly customizable: Add nuts, caramel, or peanut butter for your own twist.
It’s the kind of recipe that brings out the joy of baking — approachable, comforting, and guaranteed to impress. Nothing beats the classics, and if you’re craving more, try my Homemade Chocolate Chip Cookies next.
Ingredients You’ll Need
For the Brownie Layer:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp salt
For the Cookie Layer:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup semi-sweet chocolate chips
Optional Add-ins:
- Chopped walnuts or pecans for crunch
- A swirl of peanut butter or caramel
- A sprinkle of flaky sea salt on top for contrast
Tip: Always use room-temperature ingredients — it ensures both batters mix smoothly and bake evenly.
How to Make Chocolate Chip Cookie Brownies
Prepare the Pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease it with butter or non-stick spray. Leave some paper overhang for easy removal after baking.
Make the Brownie Batter
In a mixing bowl, whisk together melted butter, sugar, and vanilla until smooth. Add the eggs one at a time and mix until the batter is glossy. Stir in flour, cocoa powder, and salt just until combined — avoid overmixing. Spread this rich, chocolatey batter evenly in the bottom of your prepared pan.
Make the Cookie Dough
In another bowl, cream softened butter with brown and white sugar until light and fluffy. Beat in the egg and vanilla. Add flour, baking soda, and salt, then fold in the chocolate chips. The dough should be soft but thick.
Layer and Bake
Drop spoonfuls of cookie dough on top of the brownie batter, gently pressing to spread it evenly. Don’t worry if some brownie batter peeks through — that marbled look adds character.
Bake for 30-35 minutes, until the top is golden and a toothpick inserted into the center comes out with moist crumbs (not completely clean).
Let the brookies cool in the pan for at least 30 minutes before cutting into squares — this helps the layers set perfectly.
Pro Tips for the Perfect Cookie Brownies
Even simple recipes benefit from a few expert tricks:
- Don’t overbake. You want that gooey center — the brownies will continue to firm up as they cool.
- Chill before slicing. For clean, picture-perfect squares, refrigerate for 20–30 minutes first.
- Mix by hand if possible. Overbeating introduces air and can make the brownies cakey.
- Upgrade your chocolate. Combine chocolate chunks and chips for a richer, more varied texture.
- Balance the sweetness. A light sprinkle of flaky salt on top enhances flavor beautifully.
How to Serve Chocolate Chip Cookie Brownies
These treats are indulgent enough to enjoy on their own, but you can take them to the next level with a few simple pairings:
- A scoop of vanilla or caramel ice cream for that warm-and-cold contrast.
- Drizzle of chocolate or caramel sauce for an extra layer of decadence.
- Fresh fruit or berries to balance the sweetness.
- A mug of coffee or hot cocoa for the ultimate cozy combo.
Hosting a party? Cut the brownies into bite-sized squares and serve them on a dessert board alongside cookies, truffles, and fresh strawberries. If you love retro-style treats, you’ll adore my homemade Cosmic Brownie recipe.
How to Store and Freeze
At Room Temperature:
Store the brownies in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking.
In the Fridge:
They’ll stay fresh for up to a week. Let them come to room temperature before serving to soften the texture.
In the Freezer:
Wrap individual squares tightly in plastic wrap and store for up to 2 months. To enjoy later, thaw overnight or warm in the microwave for 10–15 seconds for that fresh-baked feel.
Tip: Always cool completely before storing — steam trapped inside can make them soggy.
Flavor Variations You’ll Love
Once you’ve mastered the classic version, it’s easy to experiment:
- Peanut Butter Brookies: Add 2 tablespoons of creamy peanut butter to each layer. For a nutty twist, these Peanut Butter Brownies add a rich, salty contrast to the sweetness.
- Salted Caramel Brookies: Drizzle caramel between layers before baking and sprinkle with sea salt.
- Oreo Cookie Brownies: Press chopped Oreos into the cookie layer for texture.
- Triple Chocolate Brookies: Mix in white and dark chocolate chunks for an ultra-rich flavor.
FAQs
Can I use boxed brownie mix?
Yes! Use your favorite brownie mix for the base, then follow the cookie dough instructions. It’s a great time-saver.
How do I keep them soft?
Avoid overbaking and store them in an airtight container with a slice of bread — it helps maintain moisture.
Can I make them egg-free?
Replace each egg with ¼ cup unsweetened applesauce or Greek yogurt. The texture stays moist and chewy.
Can I double the recipe?
Definitely, use a 9×13-inch pan and bake for an additional 5-10 minutes.
Are these brownies good for gifting?
Yes, wrap them in parchment paper and tie with a ribbon. They look as good as they taste!
A Dessert Worth Every Bite
When you pull a pan of Chocolate Chip Cookie Brownies from the oven, you’re not just baking a dessert — you’re creating a memory. The buttery cookie top, the fudgy brownie base, and that melt-in-your-mouth middle come together in pure harmony. Every bite brings warmth, comfort, and a little indulgence — exactly what homemade baking should feel like.
So next time you can’t decide between cookies or brownies, make both — in one pan. Your kitchen will smell heavenly, and your taste buds will thank you.
If you try this recipe, don’t forget to share your batch online or tag your baking friends. You might just inspire someone else’s next sweet creation.
Chocolate Chip Cookie Brownies
Ingredients
For the Brownie Layer
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ tsp salt
For the Cookie Layer
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup semi-sweet chocolate chips
Optional Add-ins
- ¼ cup chopped walnuts or pecans optional
- 2 tbsp caramel or peanut butter swirl
- A pinch of sea salt on top for finishing
Instructions
Preheat the oven:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
Make the brownie layer:
- In a large bowl, whisk together melted butter, sugar, and vanilla. Add eggs one at a time, mixing until smooth. Stir in flour, cocoa powder, and salt just until combined. Spread evenly in the prepared pan.
Prepare the cookie dough:
- In another bowl, cream the softened butter with brown and white sugar until light and fluffy. Beat in the egg and vanilla. Add flour, baking soda, and salt, then fold in the chocolate chips.
Assemble the brookies:
- Drop spoonfuls of cookie dough over the brownie layer and gently spread it out. Don’t worry if some brownie batter shows through — it’ll bake beautifully.
Bake:
- Bake for 30–35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
Cool and serve:
- Let the brookies cool in the pan for at least 30 minutes before slicing. Serve warm or at room temperature.
Notes
- For a gooey center, slightly underbake the brownies — they’ll set as they cool.
- Chill before slicing for clean, even squares.
- Sprinkle sea salt on top for a gourmet touch.
- Reheat individual slices for 10 seconds in the microwave for that just-baked feel.
