Cookie Dough. Brownies. Could there be a more divine combination? I’m not sure there can. Jenn, a blogging friend, sent me this recipe in an email stating, “Have these brownies infiltrated Utah yet?” I knew I had to try them, even though I had never heard of them, and am I ever glad she introduced me to these beauties! (Now that we’ve officially relocated to Wisconsin, I will have to make sure these brownies infiltrate this area, too.)
The recipe comes from Taste of Home and is originally called Two-Toned Brownies. I have made them several times in the last two months and have adapted them more to my tastes, which is why I thought the name Cookie Dough Topped Brownies was more apt (and more enticing!). I changed the brownie layer (using this one) since I wasn’t crazy about the brownie result from the original recipe the first time I tried them. I also altered the cookie dough layer to be a bit more spreadable. Overall, these brownies have been a hit every time I’ve taken them to a gathering. The brownies are fudgey and moist and the cookie dough layer is like the perfect icing on the cake (or brownie, I should say). Definitely a go-to recipe for great, crowd-pleasing brownies.
Cookie Dough Topped Brownies
Printable Version
Printable Version with Picture
INGREDIENTS:
Brownie Layer:
1 12-ounce bag semi-sweet chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour
Cookie Dough Layer:
1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips
For the brownies, preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.
Cool completely and then top with the cookie dough layer.
For the cookie dough layer, in a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn’t pull up the brownies). Cut into squares. Store in the refrigerator.
adapted from the recipe Jenn sent me!
{ 50 comments… read them below or add one }
We have been making those for a while. I found the recipe in one of my TOH mags. Its hubbys favorite!!!!- mrs v
Oh wow!!!!! I was looking for something to take to our church BBQ this Saturday….I will SOOO be taking these. Thanks!!!
I am so glad I’m pregnant – that means at least half the pan for me
Can’t wait to try these tomorrow!
Wow! THanks for this, The Tuesdays with Dorie crowd as nothing on these babies, thank you!
Oh my gosh! These look incredible!
how could combining two favorites NOT be devoured almost instantaneously? lovely depiction of a terrific creation!
annebabe – I love your enthusiastic comments.
I’m glad you liked these bars – they are some of my faves.
Now those look SINFUL!!!! Oh yum…CANNOT wait to try them!!!!
Melanie–truth be told, I’m kind of glad these have diappeared off your front page! That way we can keep the delicious secret for ourselves and those that are searching for good recipes!
I’ve been making these for years following to the Taste of Home recipe. I’m anxious to try it with your changes!! They look so yummy!
YUM and YUM and YUM and YUM and YUM. I could add about another 50 YUMs but I will spare you.
These were amazing and I posted them on my recipe blog, (giving you credit, of course!) As always, thanks for sharing.
I made these for a dessert auction and they were a hit! I learned that anything with the word “cookie dough” in it will be highly sought after! They looks amazing!
Can’t wait to try these! They look so yummy!
ooooooooooh, my gosh – are you kidding me??? I am drooling!!! Need to make these ASAP!
You are killing me – I’m trying to be good and then I see this!
I was a little nervous about these after topping with the cookie dough. I thought “These really just look like warm cookie dough slathered all over the top”. But after I refrigerated them, they were divine and held together nicely. They even sat out for about 2 hours and still were in one piece. They are delicious and addicting (and weigh about a 1 lb per square!). I love that the brownie part is so fudgy. They were a hit!
I made these today for a neighbor. I used a box brownie mix (D.H.) just for time sake, although I think it would have been just as quick to make it from scratch, but they turned out great. I love warm brownies, but these were good cold. The cookie dough makes a nice “icing.”
Thank you! I was about to make these just using my (very yummy) chocolate chip cookie recipe, and a Duncan Hines brownie mix. I’m sure these’ll be so much better!
Melody – great tip! It made me chuckle but is probably true (at least in my world) – anything with cookie dough is bound to be a favorite with me.
Stacie – I’m glad that despite your reservations you still liked these! I’ll admit that I was nervous about the brownies for the same reasons when I first made them but now I’m converted.
Oh dear…those look so good…I hope to make them soon….im drooling over here…haha…nto good!
thanks for posting!
what a perfect combination! who could ask for more than a dense brownie topped with chocolate chip cookie?
Melody – I haven’t thought of the cookie dough being like icing – but you are right, it kind of is. Glad you liked these!
Everything you have looks too good to be true. Keep them coming.
Hi Brittney – How fun to see the Foy connection on this blog. It’s been years since I’ve seen anyone in their family but they were such good friends to our family when we lived in OK.
I’m glad that you’ve been checking the blog and that you’ve liked the recipes you’ve tried. These brownies are some of my new favorites. Thanks for commenting – tell the Foys hi for me!
Hi Melanie! My name is Brittney Foy and I married Emily Foy’s little brother, Sterling. I was introduced to your website when Emily and I made the Honey Lime Enchiladas a couple years ago, and I’ve been addicted ever since! I haven’t ever commented before, but should have on a lot of the recipes you post! I’ve shared your blog with my friends… hope you don’t mind! Anyway, thanks for posting this recipe! I’ve been searching for years for a good brownie recipe and it’s so nice to finally have one! And cookie dough on top…. YUMMMMMMM!! I just finished making them and they are delicious! Thanks again!
Melanie, I finally made these again with your recipe, instead of the "old" recipe and I LOVED THEM! I've been telling everyone that these are some of the best brownies I've ever made or even eaten anywhere! Thanks so much for tweaking the original recipe to make it so much better.I shared the recipe on my blog today with a link back to you!
Michelle – oh, wow! I'm so glad you liked the revisions – that makes me feel great. Thanks for letting me know!
These were delicious! What a wonderful idea. I made them this morning and had to post them on my blog tonight because I couldn’t wait to share them. Thanks for a wonderful recipe (one of many that I’ve enjoyed from you). I love reading your blog and trying out your recipes–keep it up!
Aubrie – I’m thrilled you liked these brownies. They are one of my husband’s favorites – he is always requesting them. Thanks for letting me know!
These were so perfect for our Sunday family dinner tonight. The brownies were delicious! Even by themselves I could not resist them. The best brownies I have ever had, really. And with the cookie dough-yummy! Thanks.
Thanks, Kira!
These brownies are incredible, thank you for sharing all your recipes with the world!
Thanks, Wendy!
Can you substitute milk chocolate chips instead of the semi-sweet? I’m not much of a semi-sweet fan with cookies, and so milk chocolate is all I have.
Thanks
Jenn – yes, you could absolutely sub milk chocolate chips. I always use semi-sweet because that is what I have on hand and is what I prefer, but milk should work just fine.
I made these for friends this weekend. Everyone seemed to enjoy them an my kids can’t get enough of them! Thanks!
Thanks, Kensi!
Never underestimate the power of refrigerating brownies. I wouldn’t even know if these are good warm because we restrained from digging in and let them cool before frosting them. And they were okay. But, the brownie base seemed a bit dry. After sitting in the fridge overnight I may or may not have eaten one or two even before breakfast. They get softer and fudgy-er the colder they are. The cookie dough frosting is a fun variation on a loved treat. Great recipe!
…I think I’m a brownie idiot. These seem like they would be perfect, if I could just for once bake brownies the right way! I made them a while ago and probably used margarine AND cooked them too long, so they were too dry. This time, I used butter, I baked them for 5 minutes longer and even then the toothpick came out wet, but I thought “well they’ll probably finish cooking in the pan…like cookies, right?” Haha. No bueno. Should I be using a glass pan?
Kendra – I always use a metal baking pan for brownies so that shouldn’t be the issue. Perhaps your oven bakes much cooler than mine – you might try adding even a few extra minutes above and beyond the five you already added to the baking time.
Thank you for your comment, Shannon. I agree. I tried the brownies right after I finished putting the cookie dough on top. They were average. Not bad, just not incredible (thanks to cooking blogs like Mel’s, it now takes a lot to knock my socks of…I’ve become very particular!
) and put them in the fridge. My husband tried one about 6 hours later, and he too thought they were ok. However, in the morning before breakfast, I pulled the tray out with high hopes. Oh my. Both my husband and I agree they are WAY better after being in the fridge overnight. Also, I was under the impression that you should cut them before you refridgerate them, and I thought maybe the cookie dough got difficult to cut or something. Nope. I suggest cutting them after they’ve been refridgerated…then you get nice clean cuts. The combo of cookie dough and brownies is awesome. I thought one would drown out the other but no, you taste both flavors. We love these and will definitely make them again. I also used mini chocolate chips in the cookie dough and I think I like that better than I would if they had been normal chips. There’s something about those mini chips….. Thanks Mel for another winner. You are my ultimate recipe source. I said it once, I’ll say it again….I hope you do a cookbook!
Yummy! Thanks Melanie! I made this for a new little family last night. It was a hit. I also posted it on my blog, and sent a link back to you. Thanks for the fun stuff!
I just have one question about these brownies: The brownie part calls for flour. Do you mean self-rising or all-purpose? Thanks!!!
Amy – it refers to all-purpose flour.
I can’t wait to try these. I just wanted to make sure, you’re not to bake the cookie dough part even though it has flour in it?
Amy – no, don’t bake the cookie dough. It doesn’t have raw eggs in it, so it stays “unbaked” on top of the brownies.
Thanks so much for the quick reponse! Just wanted to make sure before I made them. Can’t wait!!
Made these when the missionaries were over,and they were a hit! I didn’t let it cool completely, so some bites were more gooey, but I wasn’t complaining! Awesome dessert!
Made for group of kids/adults this weekend and RAVE reviews! All the moms were writing down the info about your blog to get this recipe! (along with fruit pizza which they also flipped over… )