If you can’t choose between Chocolate Chip Cookies and Brownies, these Brookie Cookies are the answer! Half soft baked brownie, half chocolate chip cookie, this decadent dessert is worth the hype.
We love brownie cookies of all kinds. Try our Peanut Butter Brookies and Sugar Brookies next!
What are Brookies
Brookies are a fusion of fudgy chocolate brownies and classic chocolate chip cookies.
This recipe is what happens when a bowl of cookie dough and a pan of brownie batter collide! Press together a scoop of each one and bake to create a tasty treat that both kids and adults find irresistible.
I’ve already shared my recipe for Giant Brookies, which are baked in a brownie pan and served as bars. Today’s Brookie Cookies are rolled into balls and baked just like cookies instead.
- Rich brownies and gooey chocolate chip cookies in one treat.
- No slicing or cutting required.
- Easy to make!
Ingredient Notes
To make brookies, you’ll need to make both a brownie batter and cookie dough from scratch.
For the cookie dough you’ll need:
- Crisco – We recommend the butter flavor!
- Brown sugar
- Eggs
- Milk
- Vanilla – Our instant pot vanilla extract is amazing here.
- Cinnamon
- Kosher salt
- Chocolate chips – Semi-sweet morsels are best.
For the brownie batter, you need these ingredients:
- Sugar
- Flour
- Unsalted butter
- Unsweetened cocoa powder
- Eggs
- Baking powder
- Chocolate chips
Easy Instructions
Start by mixing together the ingredients for the brownie dough.
Use a separate bowl to make the cookie dough. When both doughs are ready, line your countertop with two sheets of parchment paper.
To make Brookie Cookies:
Scoop the cookie dough out onto the parchment paper by the tablespoon. Do the same thing with the brownie dough.
Now, press together one ball of brownie dough and one ball of cookie dough. Repeat until all the scoops of dough have been combined.
Bake the brookie cookies on a lined baking sheet for about 10 minutes. Let cool and enjoy!
Tips and Tricks
- Press the brownie part of the brookies a little over the cookie side. This helps keep brookie cookies from spreading too much as they bake.
- Do not overbake. If you want that ooey-gooey soft consistency, take the brookies out of the oven BEFORE they look fully set. The bottom of the cookie side should look just slightly browned and the center of the cookie will look soft. The brookies will continue to set up to the perfect soft-baked consistency as they cool.
- Storing: Store the baked cookies in an airtight container at room temperature for up to one week. In our house they never seem to last more than a couple of days. We just can’t stop eating them!
Recipe FAQs
Butter can be used in these cookies but does tend to make them spread more as they bake. For soft brookie cookies that stays beautifully rounded, Crisco shortening works best.
This recipe was especially created for brookies baked as cookies. If you’re looking for a Brookies recipe made with layers and baked in a brownie pan, we have one of those right here!
To freeze brookie cookies, transfer them to a freezer safe container. Place sheets of wax paper between the cookies to keep them from sticking together.
They keep well in the freezer for about 3 months.
More Cookies and Bars
- Soft and Chewy M&M’S Pudding Cookies: a great cookie to fill your cookie jar!
- White Chocolate Cranberry Cookies: one of my absolute favorite cookies!
- Funfetti Cookies: sprinkles make everything more fun!
- Melt in your mouth, Raspberry Shortbread Bars with a delicious crumble on top!
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Brookie Cookies
Ingredients
For the Brownie dough:
- 1 cup granulated sugar
- 1 ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 3 large eggs
- ½ cup unsalted butter melted
- 1 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
For the Cookie dough:
- ¾ cup Butter flavored Crisco
- 2 Tablespoons milk
- 1 Tablespoon vanilla extract
- 1 ¼ cup light brown sugar packed
- 1 large egg
- 1 ¾ cup all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 1 cup semi-sweet chocolate morsels
Instructions
- For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Set aside while you make the cookie dough.
- Preheat oven to 375 degree F. Line a baking sheet with parchment paper.
- For the cookie dough, combine the Crisco, milk, vanilla, and brown sugar. Mix until well blended, add in egg. Add flour, salt and cinnamon and beat until combined. Fold in chocolate chips.
- Using a 1 Tbsp scoop, scoop all the cookie dough onto a piece of parchment paper on the counter top. Repeat for the brownie dough.
- Take one cookie dough ball and one brownie dough ball and press together gently to form one larger dough ball. Place on parchment paper (place the brownie side a little more on top to keep the cookie dough from spreading too much).
- Bake in oven for 10-12 minutes. Cool on cookie sheet for about 5 minutes, then move to wire rack to cool completely. ENJOY!
Notes
Nutrition
Brookie Cookies are fudgy chocolate brownies pressed into the best chocolate chip cookies. You’ll never have to choose between brownies and cookies again!
I would love to try this recipe!
*gasp* I’ll never have to choose again!
You had me at hello! I mean brookie! Now I have a big time craving!!
I LOVE your sugar brookie recipe so I can’t wait to try these. I’m going to make them today to take to a volleyball tournament this weekend. The girls will LOVE them!
I’m sure they will 🙂
These look fantastic. I just baked up a batch and we’re just waiting for them to cool enough to dig in.
I hope you love them 🙂
Wow, now that is a cookie! What’s better than a cookie and a brownie. We’re cookie fanatics over here and these would so not last more than a day or two, yum!
For the record, my favorite thing you did with brookies were the spooky brookies during Halloween season. That was back before my food blogging days a coupla years ago, and I remember making them and LOVING them!
These cookies are also a surefire win!
Awww, you remember those?? 🙂 Yeah, so fun!!!