A warm, fudgy brownie fused with a crackly, chewy chocolate chip cookie — that’s a brookie. They look impressive but are surprisingly easy to make at home. These Brookie Cookies bridge two favorite desserts into one perfect bite.
You’ll need two doughs and a little patience with temperatures. The payoff is gooey centers and slightly crisp edges that scream “share me” but secretly beg to be eaten alone.
Keep your bowls and tools ready. Small details like butter temperature and bake time determine whether you get molten brownie or a dry cookie.
Why You’ll Love This Brookie Cookies
– Two desserts in one: brownie richness plus cookie chew.
– Crowd-pleasing texture contrasts: fudgy center, thin crisp edge.
– Quick to assemble with pantry-staple ingredients.
– Easy to scale for parties or freezing for later.
– Customizable: swap chips, add nuts, or sprinkle sea salt.
– Great for gifting — they travel well when boxed.
The flavor is intense chocolate from the brownie half, tempered by brown sugar caramel notes in the cookie half. Texturally each bite gives you a molten, dense brownie interior and a buttery, slightly crisp cookie exterior with pockets of melted chocolate.
"Five stars — these Brookie Cookies vanished in a crowd of teenagers and adults. Fudgy, chewy, and addictive. Will make again!" — A happy reader
Key Ingredients for Brookie Cookies
Pick the right core ingredients and you control texture and flavor. Below are the most important components and why they matter.
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Dutch-process cocoa powder (brownie dough)
Dutch-process cocoa gives a deep, mellow chocolate flavor and reacts differently than natural cocoa. It produces richer color and rounded chocolate notes. If substituted with natural cocoa, expect a slightly brighter, tangier chocolate and possibly adjust leavening. -
Unsalted butter (both doughs; room temperature for brownie, cold for cookie)
Butter temperature changes structure. Room-temperature butter creamed with sugar traps air for a lighter brownie crumb; cold cubed butter for the cookie dough yields larger flakes and pockets as it melts in the oven for a tender, flaky cookie. Salted butter will shift sweetness and salt balance; reduce added salt if you must substitute. -
Light brown sugar (both doughs)
Brown sugar adds moisture and a caramelized, molasses depth that helps cookies stay chewy and gimps the brownie for fudginess. Using white sugar only will make cookies drier and less flavorful. Dark brown sugar intensifies molasses notes and gives a deeper flavor. -
All-purpose flour (both doughs)
Flour structure controls chew and density. The brownie uses less flour for a fudgy interior; the cookie uses more for chew and spread control. Substituting with cake flour produces softer, more tender cookies; bread flour will make them chewier.
Full Ingredient List for Brookie Cookies
– 1/2 cup unsalted butter – room temperature (for brownie dough)
– 3/4 cup light brown sugar – packed (for brownie dough)
– 1/4 cup granulated sugar (for brownie dough)
– 1 large egg – room temperature (for brownie dough)
– 1 tsp vanilla extract (for brownie dough)
– 1/3 cup Dutch-process cocoa powder (for brownie dough)
– 1 cup all-purpose flour (for brownie dough)
– 3/4 tsp baking soda (for brownie dough)
– 1/2 tsp salt (for brownie dough)
– 2/3 cup semi-sweet chocolate chips (for brownie dough)
– 2 3/4 cups all-purpose flour (for cookie dough)
– 1 tsp cornstarch (for cookie dough)
– 1 tsp baking soda (for cookie dough)
– 1 tsp salt (for cookie dough)
– 1 cup unsalted butter – cold and cubed (for cookie dough)
– 3/4 cup light brown sugar – packed (for cookie dough)
– 2/3 cup granulated sugar (for cookie dough)
– 1 egg plus 1 egg yolk – room temperature (for cookie dough)
– 2 tsp vanilla extract (for cookie dough)
– 1 cup semi-sweet chocolate chips (for cookie dough)
– Optional: Flaky sea salt for topping
Step-by-Step Instructions for Brookie Cookies
Step 1: Preheat and prep
Preheat the oven to 350°F and line baking sheets with parchment paper. Gather and measure ingredients exactly as specified for both doughs so each follows a consistent thermal profile.
Pro Tip: The oven should smell warm-not-hot and the parchment lie flat with no bubbles; sheets will feel slightly warm to the touch when ready.
Step 2: Make the brownie dough
Cream the room-temperature butter with light brown and granulated sugar until the mixture is pale and fluffy. Mix in the egg and vanilla until homogenous, then sift in Dutch-process cocoa, flour, baking soda, and salt; fold gently until combined. Stir in the 2/3 cup semi-sweet chocolate chips last to distribute pockets of chocolate.
Pro Tip: The brownie dough should look glossy and hold soft peaks when lifted; you’ll see streaks of cocoa folded in and a dense scoopable texture.
Step 3: Make the cookie dough
Using a mixer, cream the cold cubed butter with light brown and granulated sugar until pale and slightly aerated. Add the egg and extra yolk with vanilla, then fold in flour, cornstarch, baking soda, and salt until just combined. Fold in the 1 cup semi-sweet chocolate chips for an even distribution.
Pro Tip: The cookie dough will feel thicker and slightly shaggy; you should still see small butter bits from the cold cubes that help create flaky pockets while baking.
Step 4: Assemble the Brookie Cookies
Scoop equal parts brownie and cookie dough using a medium cookie scoop. Press each scoop of brownie dough and cookie dough together gently and roll into a compact ball so the two layers adhere. Place balls on the lined baking sheet with space to spread.
Pro Tip: Each assembled ball should be smooth on the outside with a visible seam where the two doughs meet and feel firm but pliable.
Step 5: Bake the Brookie Cookies
Bake the cookies at 350°F for 8–9 minutes until the edges are set but the centers still look slightly underbaked. Remove from oven and optionally sprinkle flaky sea salt while warm to highlight chocolate and sweetness. Let cool on the sheet for several minutes to complete baking from residual heat.
Pro Tip: The tops should have a faint sheen and the edges will be just set; if they look dry or cracked they’ve overbaked.
Step 6: Store and freeze
Allow cookies to cool completely before storing. Place cooled brookie cookies in an airtight container layered with parchment or freeze flat on a tray then pack in freezer-safe bags for longer storage.
Pro Tip: Properly cooled cookies feel slightly springy in the center and cold to the touch before packing; condensation will ruin texture if packed warm.
Expert Tips for Brookie Cookies
– Temperature tuning: Keep brownie butter room temperature and cookie butter cold. This contrast preserves fudgy brownie centers and flaky cookie texture.
– Don’t overmix: Overworking either dough develops gluten, leading to tough cookies. Mix until ingredients are just combined.
– Baking time accuracy: Use an oven thermometer and start checking at 7 minutes. Residual heat will finish centers without drying edges.
– Scoop consistently: Use the same scoop for both doughs to ensure uniform bake and appearance.
– Chilling option: If cookie dough becomes too soft to assemble, chill both doughs 15–30 minutes before scooping to firm up.
– Chocolate distribution: Toss chips in a tablespoon of flour before adding to dough to prevent sinking and keep even pockets.
– Sheet rotation: Rotate baking sheets halfway through if your oven has hot spots to ensure even browning.
– Common mistake — warm dough: If dough is too warm the cookie half will spread too much; firm dough prevents this.
Storage & Freezing for Brookie Cookies
Fridge storage: Store cooled Brookie Cookies in an airtight container in the refrigerator for up to 5 days. Layer with parchment to prevent sticking and loss of crisp edges.
Counter storage: At room temperature in an airtight container they keep well for 2–3 days, but centers will soften faster.
Freezer storage: Freeze unbaked assembled balls for up to 3 months on a baking sheet, then transfer to freezer bags. You can also freeze fully baked cookies in airtight freezer-safe containers for up to 3 months.
Thawing: Thaw frozen baked cookies overnight in the fridge or at room temperature for 1–2 hours. Reheat for 6–10 seconds in the microwave for a freshly-warmed center or 3–5 minutes at 300°F to restore a crisper edge.
Reheating: Warm a single cookie in the microwave for 8–12 seconds for a gooey center. For multiple cookies, reheat at 300°F on a sheet for 5–7 minutes to crisp edges again.
Variations & Substitutions for Brookie Cookies
– Salted Caramel Brookie Cookies: Fold 1/2 cup soft caramel bits into the brownie dough and sprinkle flaky sea salt on top after baking. Result: bursts of gooey caramel contrast with chocolate and boost richness.
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Nutty Brookie Cookies: Add 1 cup chopped toasted pecans or walnuts to the cookie dough. Result: crunchy counterpoints that cut richness and add toasty flavor.
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Espresso Brookie Cookies: Dissolve 1 tsp instant espresso powder into the brownie wet ingredients for a mocha lift. Result: deeper chocolate notes and a sophisticated coffee edge without bitterness.
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White Chocolate Cranberry Brookie Cookies: Substitute half the semi-sweet chips in the cookie dough with white chocolate chips and 1/2 cup dried cranberries. Result: a sweet-tart finish that brightens each bite and pairs well with tea.
Frequently Asked Questions About Brookie Cookies
Q: Can I make Brookie Cookies ahead of time?
A: Yes. You can assemble the dough balls and freeze them on a tray for up to 3 months. Bake straight from frozen but add 1–2 minutes to baking time. Thawing baked cookies in the fridge overnight preserves texture best.
Q: How do I keep the brownie center fudgy without underbaking the cookie?
A: Shorten bake time and remove when edges are just set and centers still shiny. The residual heat on the sheet will finish the brownie without overcrisping the cookie. Using an oven thermometer helps ensure accurate oven temperature.
Q: Can I replace all-purpose flour with a gluten-free blend?
A: Use a 1:1 gluten-free flour blend that includes xanthan gum for best structure. Note that textures may be slightly crumblier; cornstarch in the cookie portion already helps tenderness, so you may need an extra binder like xanthan.
Q: Why did my cookie half spread too thin?
A: Likely causes: butter in cookie dough too warm, over-creaming, too little flour, or oven temperature too low. Chill the dough briefly, use cold butter, and verify oven temperature to prevent excess spread.
Q: Can I use milk or dark chocolate instead of semi-sweet chips?
A: Yes. Milk chocolate will yield a sweeter cookie and less intense chocolate flavor. Dark chocolate gives a more bittersweet profile and can balance very sweet cookie doughs. Adjust sugar slightly if needed when using very sweet milk chocolate.
Final Thoughts on Brookie Cookies
These Brookie Cookies are a showstopper that reward small technique choices like butter temperature and precise bake time. Leave a star rating in the recipe card below and pin this to Pinterest so you can find it again.
For more inspiration and variations, check out this generous take from THE Best Brookie Cookies | URBAN BAKES, a creative riff at Brookies Cookies – The Salted Sweets, and a bakery-style perspective at Cookies – Brooki Bakehouse.
Brookie Cookies
Ingredients
Method
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Gather and measure ingredients exactly as specified for both doughs.
- Cream the room-temperature butter with light brown and granulated sugar until pale and fluffy.
- Mix in the egg and vanilla until homogenous.
- Sift in Dutch-process cocoa, flour, baking soda, and salt; fold gently until combined.
- Stir in the 2/3 cup of semi-sweet chocolate chips last to distribute.
- Using a mixer, cream the cold cubed butter with light brown and granulated sugar until pale and slightly aerated.
- Add the egg and extra yolk with vanilla, then fold in flour, cornstarch, baking soda, and salt until just combined.
- Fold in the 1 cup of semi-sweet chocolate chips for even distribution.
- Scoop equal parts brownie and cookie dough using a medium cookie scoop.
- Press each scoop together gently and roll into a compact ball.
- Place balls on the lined baking sheet with space to spread.
- Bake the cookies at 350°F for 8–9 minutes until the edges are set but the centers look slightly underbaked.
- Remove from oven and optionally sprinkle flaky sea salt while warm.
- Let cool on the sheet for several minutes.
- Allow cookies to cool completely before storing.
- Store in an airtight container layered with parchment or freeze in freezer-safe bags.