Homemade Brookies – Fudgy brownies plus chewy chocolate chip cookies. All rolled together in one spectacular treat that will satisfy any sweet tooth!
Can’t decide between brownies and chocolate chip cookies? With this delicious treat, you get the best of both worlds!
A Phenomenal Mash-up of Two Favorite Treats!
Cookies are a yummy treat. Fudgy brownies are a yummy treat. Put them together into one treat and you just might explode. Just kidding. Do I have your attention now?
Seriously, these cookies taste A-mazing! Plus they look all fancy like they came from a bakery. So you can totally impress your friends.
Chocolate chip cookies have always been a favorite of mine. But sometimes I want something a little more chocolatey. You know, like brownies. When I saw a recipe for brookies over at Mel’s Kitchen Cafe, I knew I had to give them a try.
I figured combining two of my very favorite treats had to be a win. Which of course it was. An epic win actually.
These chocolate chip brownie swirl cookies are soft, chewy, and filled with chocolate goodness. I ate way more than my share of them. Beware, they are scary good!
HOW TO MAKE BROOKIES
- Brownie cookie dough: Cream butter and sugars in a large mixing bowl. Add the egg, yolk, and vanilla and beat till creamy. Stir in the dry ingredients. Cover and chill while preparing chocolate chip dough.
- Classic chocolate chip cookie dough: In a separate bowl, cream softened butter and sugars in a large mixing bowl. Add the egg, yolk, and vanilla. Beat till creamy. Add the dry ingredients and semi-sweet chocolate chips. Stir till ingredients are well mixed.
- Prep for baking: Preheat your oven to 350 degrees. Line cookie sheets with silicone or parchment paper, or spray with cooking spray.
- To form brookies: Take a small portion of brownie dough and roll it into a ball between the palms of your hands. Take a small portion of chocolate chip dough and roll it into a ball. Lightly smash the two different cookie doughs together, and form a new larger ball of dough.
- Bake: Place on prepared baking sheet and bake at 350° for about 10 minutes.
- Cool: Let cookies cool on the pan for 3-4 minutes, then transfer to a cooling rack to cool completely.
HOW TO STORE LEFTOVER COOKIES:
These cookies will last for 3-5 days at room temperature if stored in an airtight container.
To store them longer, you can freeze them. I like to place them in heavy-duty ziplock freezer bags. They will last for 5-6 months in the freezer.
Can I freeze the cookie dough?
I think this particular cookie recipe works best with fresh dough because the brownie part needs to be cold while the chocolate chip dough is at room temperature.
However, you can still freeze it. You can freeze the two types of doughs separately, or roll them into balls and freeze them that way. The dough will last about 3 months in the freezer in an airtight container.
To bake frozen cookie dough balls, you can either bake them frozen and add 3-4 minutes to the baking time, or thaw the cookie dough balls first.
BROOKIE COOKIE RECIPE PRO TIPS:
- For best results, use room temperature butter that has softened on the counter for a few hours. Don’t forget to make the brownie dough first. It needs to be chilled so it firms up and doesn’t spread too much while baking.
- If you are using unsalted butter, add an additional 1/8 teaspoon of salt to each of the doughs.
- You will have slightly more cookie dough than brownie dough. You can proportion the dough accordingly, or use the leftover dough to make chocolate chip cookies. And of course, you have my permission to simply eat the leftover cookie dough. 🙂
Handy Tools for Making Brookie Cookies:
- I have a stand mixer and a Bosch, but for making cookies I like to use a hand mixer. It’s great for creaming the butter and sugar.
- I love my silicone pan liners and use them every time I make cookies. Nothing sticks to them!
- You can use regular chocolate chips, but I like using mini chocolate chips for this recipe. You get more chips in every bite, and the dough is also a little easier to roll together.
Other amazing cookie recipes you’ll want to devour:
- Double Chocolate Cookies
- Chewy Peanut Butter Cookies
- Cream Cheese Chocolate Chip Cookie Recipe
- Peanut Butter Kiss Cookies
- Easy Shortbread Cookies
- Oatmeal Chocolate Chip Cookie Recipe
- Melted Butter Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
Note: Brookie cookie recipe originally published May 4, 2015, updated March 2024.
Brookie Cookie Recipe
Half chocolate chip cookie, half brownie. One incredible treat!
Ingredients
Brownie Dough
- 10 Tbsp soft butter (1/2 cup + 2 Tbsp)
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla
- 1 1/4 cup + 3 Tbsp all purpose flour (7.2 oz)
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Chocolate Chip Cookie Dough
- 10 Tbsp soft butter (1/2 cup + 2 Tbsp)
- 1/3 cup white sugar
- 1 cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups + 2 Tbsp flour (10.8 oz)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup mini semisweet chocolate chips
Instructions
- FOR BROWNIE DOUGH: Cream softened butter and sugars in a large mixing bowl. Add the egg, yolk, and vanilla and beat till creamy, about 2 minutes.
- Combine flour, cocoa, baking soda, and salt in a small bowl. Sift into the sugar mixture. Stir till the dough is just combined. Cover and chill while preparing chocolate chip dough.
- FOR CHOCOLATE CHIP COOKIE DOUGH: Cream butter and sugars in a large bowl. Add the egg, yolk, and vanilla. Beat till creamy.
- Whisk flour, baking soda, and salt in a small bowl. Add to the sugar mixture with the chocolate chips. Stir till ingredients are well mixed.
- TO MAKE BROOKIES: Preheat oven to 350 degrees.
- Take a small portion of brownie dough and roll it into a ball. Take a small portion of chocolate chip dough and roll it into a ball. Lightly smash the balls together, and form a new larger ball of dough.
- Place dough on silpat lined or lightly greased cookie sheets. Bake at 350° for about 10 minutes or until the edges of the chocolate chip cookie are golden brown.
- Cool on pans for 2-3 minutes, then remove to a wire rack to cool completely.
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Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 112Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 144mgCarbohydrates: 14gFiber: 0gSugar: 12gProtein: 1g
Part brownie, part cookie, this brookie recipe will instantly elevate you to rock-star status in the kitchen! Everyone goes crazy for this delicious cookie.
Just making my first batch for an eclipse party! But I am confused as the directions for the brownies says to add the baking powder and I don’t see that in the in6gredients list. Did I miss something? Thank you!
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Oops, no baking powder, just baking soda. Sorry about that! I’ve fixed the recipe instructions.
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I made these last night and they came out so good I want to make them every day! I would def recommend for anyone looking for a good cookie recipe to use this and eat them up!
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They really are the best cookies! So glad you loved them. 🙂
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Do you mix the dry ingredients into the wet or wet into dry?
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It doesn’t really matter much, but I usually add the dry to the wet. But it will work either way. 🙂
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If I freeze the cookies how do you normally thaw them? I wanted to make them ahead of time but still want them to be fresh when time to have them! Do you place them out in room temp or in the oven?
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I let them thaw at room temperature. 🙂
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My new favorite cookie! Thanks for the recipe!
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These cookies are really good. The only problem is they are a mess to make. I’ve made them several times now but my dough always turns out wet and impossible to handle. No matter how long I leave it in the fridge, it won’t firm up. I experimented by adding more flour and ended up making huge cookies that were like half spheres. They taste great but it’s definitely time consuming to make and the dough is really really wet.
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I’m not sure why your dough is so wet. That’s a bummer! Adding a little more flour usually works, but if they didn’t spread at all you may have added to much. Glad they still tasted great though!
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Hai..can i ask…this brookies is crunchy or chewy?
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They should be slightly crunchy on the edges but soft and chewy in the middle.
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Can i try it?now im searching for something difference cookies to make a part of my product…
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Look good…i must try it👍
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Is it actually only 79 calories?
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I think the nutrition calculator had a hard time with some of the measurements. I adjusted them, and now it says 125 calories per cookie if you make 4 dozen. If you need exact calories, I’d enter the ingredients in a nutrition calculating site that you are familiar with. 🙂
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I don’t know what I did wrong but it seems like the brownie part is a little tasteless. It doesn’t have enough chocolate flavor in my opinion. What did I do wrong? I followed the recipe exactly!
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Maybe you should add more cocoa powder
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Ohhhh, these are quite heavenly! Mine came out perfectly, and just as pictured. I found, as I went along, that it was easier to keep the brownie batter in the fridge while I rolled up 12 balls of the cookie dough and placed on the cookie sheet, then pulled out the brownie dough and rolled 12 balls, placing next to the cookie balls as I went along. Then, I popped the brownie dough back in the fridge while I smushed and flattened the balls together. By the time one tray came out of the oven and the next went in, the dough was firm enough to start the next tray. It was very warm today, so that really helped to keep the process moving along. Thanks for a great recipe – I’m excited to share these at the family reunion tomorrow!
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If I freeze the extra dough, do I put it in the over straight away or thaw first?
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I’m usually in a hurry so I put it in the oven straight from the freezer and add a few minutes to the baking time. But they actually do turn out a little better if you thaw the cookie dough balls first.
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Scoop cookies and freeze for 30 minutes.
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How many dozen do these make
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About 4 dozen
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Has anyone ever froze this dough or this cookie baked? If so, is is it better to freeze before or after baking. Trying to get ahead on Christmas baking.
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I have frozen the cookies before with great results. I just put them in freezer ziplock bags and they last for a few months. I think you could probably freeze the dough after you roll the balls together. I haven’t tried it with this recipe, but I’ve tried it with many of my other cookie recipes and it works great for all of them except the ones with oats. Good luck and happy baking!
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We have made these many times and love them!! My only complaint is the name Brookie which is the duch word for underwear, so there is often a giggle whenever we call them that!!
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Oh my goodness, that’s hilarious. I had no idea. I hope my boys never find that out, or I’ll never hear the end of it. Haha!
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These look amazing, by any chance is it possible to make them a Vegan?
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I’ve never tried it, but it’s definitely worth a shot!
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I tried your recipe and it …is amazing! My kids love them and their friends when they come over keep asking about them. Thanks a lot for putting it up!
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I put the brookies in a cupcake pan instead of on a cookie sheet and they were great!!! Not too spread out and soft in the middle. Thank you for sharing your recipe!
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That’s a fun adaptation! They’d be even easier to serve with a scoop of ice cream that way. 😉
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At my annual job party I made these brookies using this recipe and won 1st prize… thanks for such amazing recipe…
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Congrats, that’s awesome! Now I can call them award winning Brookies. 😉
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I let my 11 yr old step daughter choose a cookie recipe off of my cookie recipe pin board, and these are the ones she chose to try for her first “from scratch” baking endeavor. They turned out wonderfully and she (and I) were so proud. Wonderful easy recipe that came out perfectly the first try! Thank you. 🙂
JamieInWyoming
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You’re welcome! I always love to hear that people are baking with their kids. 🙂
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I made these for the eclipse celebration. Perfect!
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Oh man, I wish I would have thought of that. What a great idea!!
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How clever to use them for the eclipse! Hope I can remember that idea for 2024 when we will be in the direct line of the eclipse!
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I hope you loved them! They are one of my very favorite cookies ever!
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No matter what, I always seem to have trouble with regular old chocolate chip cookie dough. I always crave my mom’s recipe, but when I try to use it, the cookie dough — and the cookies — never turn out like hers. Both doughs in this recipe, though, were stellar, even for someone as inexperienced and unlucky at making cookie dough as I am. I’d say the one downside is that making both doughs required a lot of dishes, which I’m pretty sure is because I’m still getting the hang of this baking thing.
I made one pan of cookies the night I made the dough (which was tough because with only a few hours of chilling down, the doughs were pretty sticky) and promptly returned the doughs to my fridge where they sat until the next morning. After a night of chilling, the doughs were still pretty soft, but they were a little bit easier to handle. It seemed like the texture of the cookies turned out even better that way.
Thank you, Kara! This recipe will definitely have a place in my recipe book.
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I am so happy to hear that they turned out for you! And yes, the dough is easier to handle after it chills. And I can imagine that it makes the flavors meld together to make the cookies even yummier! 🙂
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Saw this on Pinterest, made them tonight. These are delicious and so easy!! Thanks for a great recipe!!
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So glad you liked them Tanya!
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I’ve now made these cookies several times and they consistently turn out exactly as pictured. A beautiful show stopper! However, I find them more like a choc chip cookie mixed with a double choc chip cookie, as opposed to a brownie… as in you make 2 similar cookie batters but one has cocoa and the other doesn’t.
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Just made these. And they look great. But turned out a little bland? Or not so sweet. What did I do wrong? Or can do differently next time?
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I’m not sure why they turned out bland, they are plenty sweet for me. Did you by any chance use unsalted butter or omit the salt? That would be the only thing I can think of that would alter the flavor.
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I just made these, and they are delicious! they dont quite look the same though, not the “cracked” look.I live in australia and we dont have baking soda here, we have bicarbonate of soda, are they interchangable? i used self raising flour instead of putting in the baking soda, but i did use the baking powder, any ideas why they dont look the same?
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Baking soda and bicarbonate of soda are the same thing. If you used self raising flour, it has baking powder in it, so that may explain why they looked a little different.
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Hi! Can I half this recipe? If yes, can you teach me how? Thank you!
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This recipe is not easily halved, because it is pretty challenging to use half an egg and half an egg yolk. But the cookies do freeze well, so you can save the extras for another day, or just share them!
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These look amazing! I’m going to make them for our Memorial Day Picnic! Thank you for sharing!
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I just finished up my first batch of this WONDERFUL cookies. I love it when they turn out just like the picture. I tend to make my cookies bigger, so mine needed to bake 17 min. Just got a new Kitchenaid. Just having so much fun baking and mixing. Can’t wait to try your other recipes. Thanks again!!!
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Found these today and am making the for tomorrow. They turned out perfect! Thanks for sharing such a great recipe.
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Found these on Pinterest last night, and the first batch has just come out of the oven :-D. Is there any trick to stopping the brownie dough sticking to your hands? I’m re-chilling it at the moment (my kitchen does get quite warm), but I was wondering if I need a bit more flour / cocoa powder next time?
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If the dough is sticking, it just needs to be chilled a little longer. To speed it up, you can put it in the freezer for a few minutes. 🙂
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Hi this looks yummy hopefully when school is closed I will be able to make it from scratch but right now i am in a rush and I wanted to know if there is a cheat sheet I can use. I have to make it last min soooo my question is ..
Is it possible if I can make it with the prepackaged bags for brownie and chocolate chip from any brand ?
thanks
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I think you could get away with using pre-made chocolate chip cookie dough, but not a brownie mix. Brownie mixes make more of a batter, so it would run all over the place and make a big mess. I’ve never purchased cookie dough, so I don’t know if chocolate chocolate chip cookie dough is even an option, but I’d try that if you can find it.
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Oh YUM!! These Brookies look so soft and delicious! The best of both worlds, in one delicious cookie! Haha, they’re the perfect choice for all those indecisive days I have! 🙂 Pinned!
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Haha, yes- perfect for the days when you can’t decide. I actually have too many of those days. 😉
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Oh these look good, but too good for my healthy eating goals right now and I sadly have no willpower against goodness. Pinning these for later though!
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Yes, better to save them for later. They are definitely a will-power killer!
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oooh! You are right, I might just explode! These look wonderful!
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I mean – Brookie is one of her nicknames! haha
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These look FABULOUS! My youngest will love them even more since that’s one of her nicknames! Totally going to have to try these soon.
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Cute nickname. 🙂 And you will most definitely have to make them!
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