Cookie-Topped Brownies (aka Brookies)

brownies cookies brookies 1_small
Yep, I went there. And you should too.

What’s better than a rich, fudgy brownie? One that’s topped with a chocolate chip cookie, of course!

I made these on the Fourth of July and I wish I could tell you how everyone gobbled them up and said they were the most amazing thing they’d ever eaten. (A couple of us did get to taste them and really did think that.)

But guess who got to them first and ate THE WHOLE PLATTER?

That’s right. Meet Lucy the Dessert-Stealing Dog. She ate them all and didn’t even get sick.

But I got to try them first, so I know why she did it. They’re friggin’ awesome. Like worth-every-calorie-and-then-some awesome.

I start with a brownie mix for these because for some reason brownies made from a mix bake more evenly. When I tried making them from scratch these sunk in the middle and were too done on the outside. So take some help from the store on this and use a good brownie mix. You could use cookie dough from the store too, but I think it tastes funny so I made my own.

Make these. That is all.

p.s. You want to err on the side of slightly underbaking these so they’re nice and gooey — the center should be just barely set, not too jiggly. If it’s too jiggly it will sink after cooling. Definitely use foil to cover the cookies until the last 10 minutes or so, otherwise they get too brown.

Cookie-Topped Brownies

Cookie-Topped Brownies


1/2 cup butter, softened

3/4 cup white sugar

2 tablespoons brown sugar, packed

1 egg

1/2 teaspoon vanilla

1 cup + 2 tablespoons flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup chocolate chips

18.9 ounce brownie mix

(eggs, oil, and water for brownie mix)


Beat butter and sugars in a small mixing bowl. Add vanilla and egg; beat again until combined. Add the flour, baking soda, and salt. Stir gently until incorporated. Stir in chocolate chips. Store in refrigerator until ready to use.

Preheat oven to 350 degrees. Prepare brownie batter as directed. Pour batter into a greased 8×8 or 9×9 baking dish. Scatter pieces of cookie dough over the top of the brownie batter. (I am anal retentive and scooped mine with a cookie scoop like this so it was even:)

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In my 8×8 square pan, I was able to get about 3/4 of the cookie dough to fit over the brownies and I just baked a few extra regular cookies. In a 9x9 pan you will need most of the dough.

Bake for 40-45 minutes, covering with foil if you need to keep the cookies from getting too brown on top. (I covered mine until the last 10 minutes.) Cool completely before serving. (These cut best when chilled, but you can bring to room temp before eating.)

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