This Brookie recipe combines brownie batter and chocolate chip cookie dough to create the ultimate dessert. These cookies are the best of both worlds. Can’t decide what to make for dessert?? Give these Brookies a go!
HOW TO MAKE BROOKIES
The secret to making these delicious Brookie cookies is preparing both the cookie dough and the brownie batter before hand and letting it chill for at least 2 hours to overnight.
This will not only help keep your cookies from spreading while baking, but it makes it a lot easier to form them into a ball before baking to give them a more uniform look.
Once your dough and batter is chilled, use a small cookie scoop (I used a 1 ½ Tablespoon scoop) to scoop one part brownie batter and one part cookie dough. Roll both into a ball and place on a greased baking sheet.
Make sure to give them plenty of room to bake.
PRO TIP: Spray your hands with a bit of non-stick spray before rolling the Brookies. This will keep the dough from sticking to your hands.
Bake your cookies at 350 degrees/F for 10-12 minutes or until the cookies look golden brown.
The same rule applies here as with baking traditional chocolate chip cookies. You don’t want to over bake or you will have a dry cookie. The cookies will continue to bake when you take them out of the oven.
After the come out of the oven, allow them to cool on the baking sheet for about 10 minutes then transfer to a wire rack to cool completely.
MAKE AHEAD AND FREEZING OPTIONS
You can make the dough and batter ahead of time and put in is air tight and freezer safe container. I would recommend using Ziploc freezer bags or a similar container to keep from getting freezer burn.
I wouldn’t recommend freezing already made cookies. However, if you have any left overs, store in an air tight container at room temperature for up to three days.
VARIATIONS AND ADD-INS
These cookies would be so fun to customize to fit the taste of your family. Some fun add-ins I would recommend would be:
Nuts: walnuts or pecans would both work great!
Caramel bits: Kraft is a good brand to use.
Your favorite candy: One that comes to mind is mini M&M’s!
Pretzel Pieces: For a sweet and salty dessert.
BROOKIE RECIPE NOTES
Make sure you make the dough and batter before you plan on making the Brookies so it has time to chill. This keeps the cookies from spreading too much.
You will probably have left over chocolate chip cookie dough. Feel free to just make regular cookies out of that, or freeze/refrigerate for later.
If you love this Brookie recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can make it too!
Brookies
Ingredients
Brownie batter
- ⅓ cup butter soft
- ⅓ cup chocolate chips melted
- ⅓ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ¾ cup all-purpose flour
- 2 Tablespoons unsweetened cocoa powder
- ¼ tsp salt
Chocolate Cookie Dough
- ½ cup butter soft
- ½ cup light brown sugar lightly packed
- 1 tsp vanilla extract
- 1 egg
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chip regular or mini
Instructions
Brownie batter
- Add the butter, melted and cooled chocolate, and the sugar into the bowl of a stand mixer equipped with a paddle attachment and cream until light and fluffy.
- Add the egg and vanilla and mix until well combined.
- Add the flour. cocoa powder, and salt and mix until there are no dry spots remaining.
- Cover the batter in plastic wrap and place in the refrigerator for at least 2 hours to over night
Chocolate Chip Cookie Dough
- Add the butter and sugar into the bowl of a stand mixer equipped with a paddle attachment and cream until light and fluffy.
- Add the egg and vanilla and mix until well combined.
- Add the flour, baking soda, and salt and mix until there are no dry spots remaining and the dough comes together.
- Add in the chocolate chips and mix until evenly distributed.
- Cover with plastic wrap and place in the refrigerator for at least 2 hours to over night
Assembly/Baking
- Remove the batter and dough from the refrigerator and preheat your oven to 350 degrees/F and prepare a baking sheet by spraying generously with non-stick spray.
- Using a small cookie scoop (I use a 1 ½ T scoop) take one scoop of brownie batter and one scoop of cookie dough and roll into a ball. NOTE: Spray your hands with nonstick spray to keep the dough from sticking to your hands)
- Place about 6 on a baking sheet and bake for 10-12 minutes or until golden brown.
- Remove from the oven and allow to cool on the pan for 10 minutes and then transfer to a wire rack to cool completely.
- Store any left overs in an airtight container at room temperature for up to three days.
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