Brookies (Brownie + Cookie)

Have a sweet craving but can’t decide whether to go for chocolate chip cookies or decadent brownies? Meet the brookie. If you haven’t met her yet, she’s sure to change your life. Super cute. Super delicious. Super unique. Super angelic and naughty all at the same time.

Brookies (Brownie + Cookie)

The concept of the brookie is brilliant. But brilliance wouldn’t matter one little lick if the finished cookie wasn’t edible or if the batters didn’t have the same consistency while baking or if they looked a mess. These brookies have looks and taste and foolproof factor going for them.

I wish you could have seen the expressions on the faces of my children when they came home to these beauties. My 10-year old was sure they came from the store (I tried not to be offended) and when they realized they were homemade, there was nothing to do but make another batch the next day so they could get in on the smushing-together-to-create-the-brookie-effect action (see below the recipe for a quick little tutorial on that – thanks to my son, Jackson, for taking the pictures while I did the handiwork).

Brookies (Brownie + Cookie)

Not only are these cookies sure to earn you very high rock star points, but their appeal is instantaneous. An ideal dessert for indecisive souls, one glance and anyone can see that this is the perfect marriage between two of the most classic sweets of all time.

I have a couple bags of these sitting in my freezer as we speak. And if you want to know something truly naughty…these brookies are fantastic straight from the freezer. I apologize in advance for what the combo of that knowledge and this recipe may mean for you and your loved ones.

Brookies (Brownie + Cookie)

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Brookies {Brownie + Chocolate Chip Cookies}

Yield: Makes about 4 dozen cookies

Brookies {Brownie + Chocolate Chip Cookies}

As mentioned in the post above, I have completely revamped this recipe to make it foolproof thanks to many of you leaving feedback that the cookies weren't turning out right. I have also added weight measurements for those that like to be ultra-precise (let's start a support group together, shall we?). The cookies are still soft, chewy and completely delicious and dare I say even better than the first iteration of the recipe. Thanks for your patience and for all your comments to help me troubleshoot the recipe.

A note about measuring the dry ingredients - if you aren't using a scale to weigh the ingredients, measure with a light hand. I fluff the flour before scooping and leveling the cup but you may want to spoon in the flour/cocoa powder and leveling off that way. It doesn't take much flour to get five ounces in a cup which is what I use as my general standard and what I go by when developing a recipe.

And last thing, if you generally end up with flat cookies (more flat than you want), it may be due to how you measure the flour (see the note above), overly soft butter (make sure it is just at room temperature) and/or high altitude (consider adding a tablespoon or two extra flour to the cookie doughs as that sometimes help high altitude cookie making). These cookies aren't overly thick but they shouldn't be super flat either - nice, soft and chewy, that's what you are after.


    Brownie Cookie Batter:
  • 10 tablespoons butter, softened
  • 2/3 cup lightly packed brown sugar (5 ounces)
  • 2/3 cup granulated sugar (5 ounces)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups plus 3 tablespoons flour (7.25 ounces)
  • 1/2 cup unsweetened natural cocoa powder (1.5 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Chocolate Chip Cookie Batter:
  • 10 tablespoons butter, softened
  • 2/3 cup granulated sugar (5 ounces)
  • 2/3 cup light brown sugar (5 ounces)
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 large egg yolk
  • 2 cups plus 2 tablespoons all-purpose flour (about 10.75 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup chocolate chips (mini size preferred)


  1. Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
  2. For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.
  3. In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.
  4. For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.
  5. Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.
  6. Portion both sets of dough into about 4 dozen equal pieces; they will be small teaspoon or so sized balls (if you want to be super precise, I weigh about .5 ounce balls for the brownie batter and .65 ounce balls for the chocolate chip cookie batter).
  7. Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they'll spread out while baking. See the simple picture tutorial below the recipe, if needed.
  8. Bake the cookies on the prepared baking sheets for 8-10 minutes. Don't overbake or they will be dry and crunchy - underbake just slightly for a soft, chewy texture. It's ok if the chocolate side crackles just a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.

Recipe Source: inspired by this recipe from this recipe at Urban Bakes 

Brookies (Brownie + Cookie)

189 Responses to Brookies {Brownie + Chocolate Chip Cookies}

  1. maria says:

    made the other night but the batter came out to running in a way but I do contribute that to the butter being to softened due to the hot weather ..will try again and add more flour and make sure the butter is a little more cold..other then that they were yummy everyone loved them!!!!

  2. Mel, I have a funny story about my brookies. Just added to my own little blog. Thank you for the recipes.

    • Mel says:

      That was so cute, Virginia! My 2 1/2 year old loves Pocoyo although I’m not sure she would have identified the cookies as brookies. 🙂

  3. Lexy says:

    I just made 3 dozen 8 Brookies and they are super good with a very cool appearance. Can’t wait to share them with a gathering Thursday night…they will be gone in a minute.

    I must thank you for writing an explicit set of directions. So often bloggers leave out little
    facts that make me go boggers…you were totally complete with extra direction to boot.
    So I just wanted to say how delicious and impressed I am with this recipe. Only downer for me was the mess of bowls and measuring twice for everything. I did use my scale which I never use and it turned me into a follower of scale measuring for sure….easier than cups etc and faster too. So thanks for it all and I’ll be checking out other recipes on your blog.

  4. lexy says:


  5. Shae says:

    Trying to make these and unsure if it calls for two eggs per batter, add egg, yolk…….is this one egg or 1 egg + yolk of another egg? Confused, not really a baker but they look so good had to try…lol

  6. Jenn says:

    I love this Brookie recipe only problem was my cookies came out really big and super thin (still amazing taste) but how can i get them to look thick and chewy like yours?

  7. Maureen says:

    Can dough be frozen in cookie form after joining the separate doughs? Excited to try this!

    • Mel says:

      Haven’t tried that, Maureen, but you could definitely experiment.

    • Stefanie says:

      Maureen –
      Cookies can absolutely be frozen after forming. As a matter of fact, this might help with the cookies that are too thin. Shape them and place them side by side on a tray (don’t worry if they are touching) and put in the freezer for a few hours. Once frozen, pop them off the tray and into a zip-top bag. They can stay this way for weeks and allows you to make fresh cookies anytime. To bake, place frozen cookies on a tray and into the oven, no need to thaw.

      Enjoy, Stefanie

      • Roger says:

        Why not just freeze yourself some rolls of dough for later? Merge a “snake” of each dough together and prep yourself some rolls you just have to slice and bake. You won’t have to waste time on dough balls frozen together, you can conserve freezer space, and your finished product will look more uniform. Sprinkle with some turbinado sugar w/a little kosher salt before baking or–if you didn’t put any walnuts in your cookie mix–press a candied walnut into the center of each.

  8. Rebecca says:

    Can’t wait to make these but don’t need the temptation of having 48 cookies in the house!
    At what point is it okay to freeze them? Before mixing the batters? Before or after baking?

  9. ana bejman says:

    Se ven deliciosas, gracias.

  10. Kate says:

    Hi Mel! First of all, let me say I love your blog!
    This cookie batter had a sticky consistency…and from other comments I think people are having the same problems. I added a little more flour, but after it didn’t “unstick” I just worked with it. AND…they were AMAZING! So I don’t really worry about the consistency of these anymore. Thanks again!

  11. Ife A, says:

    Hi Mel. This is the first recipe I’ve tried from pinterest. They were so good and turned out perfect the first time. I love to bake so I will definitely visit this blog again. Thanks for sharing!

  12. Erin says:

    I received so many complements on these cookies! You make me look good Mel… Thank you!

  13. Kristin says:

    This afternoon I finally got around to preparing the doughs for this cookie after having the recipe sit in my “to try” list for months and months and months. Once I got to the portion of combining the two doughs, I logged on for the visual reminder of what it should look like – only to discover that the recipe had been totally revamped and that the cookies I had prepared pretty much weren’t going to turn out. Bummer! Of course they turned out comically bad. They could go straight to a “Pinterest Fail” photo spread. Haha! Not sure if I’ll be trying them again, though, with the new recipe … but I HAVE learned now to always double check your website for tips and changes to recipes!!

  14. Shamey says:

    the brownie side of these cookies were pretty flavorless… Did I maybe make an error or?

    • Mei Freeman says:

      I too felt the the cookies were flavorless – brownie & choco chip wise. They looked pretty (someone even asked me where I bought them) but flavor wise not certain they were worth the effort of making two doughs to marry together into one mediocre cookie. Even threw some away after they sat around for a couple of days.

  15. Hannah says:

    Are these peanut free?:)

  16. LOVE this recipe. I live in Denmark and made them for my boyfriend’s coworkers on his birthday. They were a huge hit and I wrote about it on my blog here: 🙂


  17. Joyce says:

    I used a brownie box mix and shaped it into a log. Then bought the premade cookie dough log. I squeeze both logs together and cut into cookies. It turned out great. Thanks for the great brookie idea!

  18. Gisela says:

    What wonderful cookies, and so attractive. I had no problem making these and took the recipe one step further and made ice cream sandwiches, with vanilla ice cream sandwiched between 2 cookies. They were delicious. Thank you for this recipe.

  19. Jocy says:

    This looks delicious, i was wondering if ithe brookirs Could be made into a bar? What size pan and how long would you bake? Thanks

    • Mel says:

      I haven’t tried that, Jocy – but you might try googling a brookie bar recipe online to see how you might adapt this one. Good luck!

  20. LuAnn Braley says:

    The first picture of these cookies (found in the sideline of your caramels recipe) looked like a little ‘yin-yang’ symbol. Then I thought, chocolate chip and brownie … TOGETHER?!?!? So I had to come see this recipe too!

  21. I did the wet part of both recipes together since they are identical. Once it was all mixed, I divided the total in half and added the appropriate dry ingredients to each half. Worked great. Saved time and dishes. They tasted great as well.

  22. Sharon Christ says:

    Oh. My. Goodness. I have made these several times now. Each time I got asked for the recipe. You rock!

  23. lina t. sienes says:

    Hi Mel, thank you for your wonderful cookie recipe, just bake these cookies, the taste is awesome, my best ever baked cookies, so good. The only thing is , the shape cannot hold on its own due its softness, super soft, is it the butter was melted? The direction was softened butter, but since i lack the time, heat it for a couple minutes, it was melted butter, but over all t’was relly good cookies, we live here in the Philippines, thank you.

  24. Stephanie Haines says:

    This could be the best thing my daughter could do. She is 10 and LOVES to bake. She would do things that’s on top of her head. She definitely will have a lot of fun with this. Thanks for posting this…and who would have thought of this!!! 😀

  25. Harleen says:

    Amazing! This is my go to chocolate chip recipe and I finally made the brookies today. So good.

  26. Susan says:

    I just made them and these cookies are delicious. I can’t wait to bring them in for my students! I showed them the pictures of the cookies on Pinterest and they made sure they did their work, well! I love how they are so big because I can afford to give them each, two and they won’t complain about not having enough, lol.

  27. rosa says:

    I can not convert weights Italian! 🙁 🙁

  28. Amy says:

    I love these cookies, I made them for the first time a few weekends ago and made the balls a little bigger and we put ice cream between 2 of them and it was like a party in our mouths!!
    Anyways I was wondering if you or anyone else has thought about doing a peanut butter cookie in place of the chocolate chip dough?
    If so what recipe did they use because I have 2 different recipes for the peanut butter cookies, one uses flour and the other recipe doesn’t use flour.
    Just a little help please

  29. britney says:

    My daughter has made these two years in a row for teachers as gifts and for trading day. She has won trading day both years (made the most money!). I love so so so many of your recipes! I should comment on each but there are so many it would be time consuming. I do have a question for both cookies and bread. Can i bake more than one batch at a time? Do I need to add time? I am always scared to put more then one loaf/tray in at a time. How do you do it? Thank you so much, a rockstar in the making 😉

    • Mel says:

      That’s so awesome about your daughter, Britney! I love that! I only bake more than one tray of cookies if I’m using convection mode on my oven. If it’s just standard bake, I only do one at a time. However, if I have more than one loaf pan, I’ll put several (up to 4 or 5) on the same rack and bake at the same time (using standard mode or convection).

  30. Nikky says:

    Hi Mel,

    Do you bake your cookies (or brookies) with convection mode or just standard bake? Trying to get the hang of when to use my convection mode setting. Thanks in advance!

    • Mel says:

      I do both – I have one of those split ovens where the top third is a small oven and the bottom 2/3 is a larger oven (two racks). The bottom oven is convection but the top isn’t so if I really want to crank out my cookies, I cook one sheet in the top oven on standard bake and two sheets in the lower oven on convection bake.

  31. Ketz says:

    These are delicious !

  32. Serena says:

    Just made these and they were actually pretty good. I wasn’t expecting the brownie part to be as good as it is… (not a big chocolate or brownie eater)
    When adding the sugars and butter i did the brownie bowl and chocolate chip bowl at the same time.
    Overall very good recipe!

  33. christine says:

    Made these using the weight measurements and they came out PERFECT. I looked awesome in the eyes of my kids when they saw them. And my friends thought I was cool!

  34. Darlene says:

    These are excellent, thank you for sharing the recipe! After mixing and chilling each dough, I made them into long (snake like) rolls, put them together side by side then twisted them together. After chilling until firm, I sliced and baked.

    • nicolthepickle says:

      Thank you for the tip Darlene!
      I have my dough resting in the fridge as we speak.
      And thanks Melskitchencafe for the recipes too. I’m trying it with half peanut butter cookie and half chocolate. Because what a pregnant woman wants a pregnant woman gets. 😛

  35. Mallori says:

    I am not a baker at all and I was wondering Ingrid if I could use store bought brownie mix and cookie dough (I know, but I can’t bake to save my life). Do you think this recipe would still work?

  36. Bev says:

    My daughter’s name is “Brooke” and we’ve always called her “Brookie” in our family. These have become her personal,signature dessert!!! She loves any opportunity to make these to share at school– adds to her cool factor!!! LOL

  37. Dasha says:

    Would this work with box brownies and cookies ?

  38. Wendy says:

    I have tried to make these cookies two times now and both times they came out flatter than pancakes. I used Silpats for some batches and parchment for others. I baked some batches for 8 minutes and others for 10. I refrigerated the dough overnight. I put the formed cookies in the freezer for 15 minutes. The second time I weighed the ingredients. I don’t know what else to do, except treat them like icebox cookies.

    • Mel says:

      Hi Wendy – do you live at high altitude? If so, you may need to add an extra couple of tablespoons to the dough (that’s just a guess but it might help).

  39. Amanda says:

    I made these for a school function, and the kids devoured them! I had no problems with the recipe. I did put my brownie dough in the fridge for a bit…because I had to run an errand…and it worked out fine. One helpful hint – make the chocolate chip cookie dough ball before putting them in the fridge. Make it super easy so you don’t have to scoop hard dough. Delicious, and I’ll make these again. Thank you for sharing your recipe!

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