Name: Brookie Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup salted butter; ¾ cup brown sugar; 1 egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; ⅓ cup unsweetened cocoa powder; ¼ teaspoon baking soda; ¼ teaspoon salt; ½ cup chocolate chips; ½ cup softened salted butter; ½ cup light brown sugar; ¼ cup granulated sugar; 1 egg yolk; 1 ⅓ cups all-purpose flour; 2 tablespoons cornstarch; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup chocolate chips plus more for the tops of the cookies; 1 egg; 1 teaspoon vanilla extract

Jump to Recipe·5 from 58 reviews

If you’re anything like me, you’re going to absolutely adore this Brookie Cookies Recipe. Imagine the perfect marriage between a chewy chocolate chip cookie and a fudgy brownie all wrapped up in one cookie—it’s honestly a little slice of heaven. I discovered this recipe when I wanted the best of both worlds without having to bake two separate desserts, and trust me, it’s fan-freaking-tastic. Stick with me here, because I’ll share all my insider tips to make sure your brookies come out beautifully every time.

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Why You’ll Love This Recipe

Two Desserts in One: You get the fudgy goodness of brownies and the classic chewiness of chocolate chip cookies in every bite.
Simple Ingredients: No need for fancy or hard-to-find items—this uses kitchen staples you probably already have.
Family Favorite: My family goes crazy for these, especially when fresh out of the oven with extra chocolate chips on top.
Quick to Make: Ready in about 30 minutes, perfect when you want something impressive without spending hours in the kitchen.

Ingredients You’ll Need

The magic of this Brookie Cookies Recipe comes from combining two doughs that are each delicious in their own right. The brownie dough brings that rich cocoa flavor, while the chocolate chip cookie dough adds that irresistible chew and chocolate chunks. Picking fresh butter and good-quality chocolate chips really makes a difference here!

Salted Butter: I always use salted butter for a perfect balance of sweet and savory in both doughs.
Brown Sugar: Adds moisture and chewiness, especially important in the brownie dough.
Granulated Sugar: Helps the cookie dough get that lovely crisp edge.
Egg and Egg Yolk: Give richness and structure to the doughs; the yolk keeps the cookie dough tender.
Vanilla Extract: A little splash in both doughs brightens the flavors beautifully.
All-Purpose Flour: The foundation for both doughs; measure carefully to avoid dry or dense cookies.
Unsweetened Cocoa Powder: Use good-quality cocoa for that deep chocolate flavor in the brownie dough.
Baking Soda: Helps the cookie dough rise slightly and get that perfect texture.
Cornstarch: This little addition ensures the cookie dough stays soft and tender—trust me, it’s a must.
Salt: Enhances all the sweetness and chocolatey goodness.
Chocolate Chips: Plenty of these in both doughs, plus extra on top—because, chocolate chips make cookies better.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like keeping this recipe versatile because everyone enjoys their brookies a little differently. You can tweak the chocolate types, add nuts for crunch, or even make these gluten-free with a few smart swaps. Get creative and make it your own!

Add Nuts: I sometimes toss in chopped walnuts or pecans for extra texture—my family loves the little nutty surprise.
Use Dark Chocolate Chips: For a richer, less sweet version, try bittersweet chips instead of milk chocolate.
Gluten-Free Option: Swap in a gluten-free flour blend that measures cup-for-cup for all-purpose flour, and you’re good to go.
Dairy-Free Version: Substitute butter with vegan margarine or coconut oil and use dairy-free chocolate chips—I’ve done this successfully for friends with allergies.

How to Make Brookie Cookies Recipe

Step 1: Prep and Make the Brownie Cookie Dough

Start by lining your baking sheets with parchment paper and preheating your oven to 375°F. Then, melt your butter in the microwave—about 30-40 seconds usually does the trick. Mix in the brown sugar and beat for a minute or two until it’s light and creamy; this is key to a tender crumb. Add the egg and vanilla next, then gently fold in the flour, cocoa powder, baking soda, salt, and chocolate chips. I like to chill this dough while I make the cookie dough. It helps keep things neat when assembling later.

Step 2: Prepare the Chocolate Chip Cookie Dough

Using softened butter (not melted!), beat it together with the brown sugar and granulated sugar until creamy and smooth—this usually takes a couple of minutes with a hand mixer. Add the egg yolk and vanilla, and beat again so everything’s super well combined. Then mix in the flour, cornstarch, baking soda, salt, and chocolate chips just until everything comes together. Unlike brownie dough, this one doesn’t need to be chilled, so you can move straight on to assembly.

Step 3: Assemble Your Brookie Cookies

Here’s where the fun starts! Use a tablespoon-sized scoop to choose a mound of brownie dough and a mound of cookie dough, then gently press them together and roll into a ball. Place these two-toned dough balls on your lined baking sheets, spacing them about 2-3 inches apart. I always make sure to position so each side shows one dough type—not stacked—to get that beautiful marbled look as they bake.

Step 4: Bake and Finish

Bake your brookie cookies for 9-11 minutes or until the edges look just set and lightly browned—don’t overbake or they’ll lose that chewy fudgy texture. Right when they come out of the oven, press a few extra chocolate chips onto the tops for that irresistible chocolatey pop, which also makes for a lovely presentation. Then let them cool for a few minutes on the pan before transferring to a wire rack. The smell right at this moment? Absolute perfection.

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Pro Tips for Making Brookie Cookies Recipe

Chill the Brownie Dough: Chilling helps the dough firm up, making it easier to handle and preventing spreading.
Don’t Overmix: When combining dry ingredients, mix just until combined to keep cookies tender.
Use a Cookie Scoop: This makes uniform balls so your cookies bake evenly and look professionally made.
Watch Your Oven Closely: Since brookies are a blend of two textures, slightly underbaking ensures a chewy, fudgy center rather than dry cookies.

How to Serve Brookie Cookies Recipe

Garnishes

I love adding a pinch of flaky sea salt on top before baking sometimes, which amps up the chocolate flavor beautifully. For a quick festive touch, a light dusting of powdered sugar after they cool can make them look extra special. And of course, those extra chocolate chips pressed on top right out of the oven add a glossy, melty finish that’s hard to resist.

Side Dishes

Serve these brookie cookies with a cold glass of milk or a scoop of vanilla ice cream for an indulgent treat. I also enjoy them alongside a cup of hot coffee or tea, especially during cozy afternoons or holiday gatherings.

Creative Ways to Present

For parties, I like arranging these brookie cookies on a wooden board with small bowls of assorted toppings like chopped nuts, sprinkles, or extra chocolate chips so guests can customize. Layering them in a clear jar tied with a ribbon also makes a beautiful homemade gift. Serving them warm with a drizzle of caramel or chocolate sauce feels like dessert perfection.

Make Ahead and Storage

Storing Leftovers

I keep leftover brookie cookies in an airtight container at room temperature for up to 3 days, but honestly, they rarely last that long! If you want to keep them soft, adding a slice of bread inside the container works wonders at preserving moisture.

Freezing

Freezing baked brookie cookies works beautifully. Just wrap each cookie individually or place parchment between layers in a freezer-safe container. They keep for up to 3 months this way. When you’re ready for a treat, thaw at room temperature for about 30 minutes.

Reheating

I like to pop leftover or thawed cookies in a 300°F oven for 5 minutes to warm them through and revive that just-baked softness. If you’re in a hurry, 10-15 seconds in the microwave also brings back the fudgy texture, but watch out—you don’t want to melt all the chocolate chips!

FAQs

Can I make the brownie and cookie doughs ahead of time?

Yes! You can prepare each dough up to 2 days in advance and keep them covered in the refrigerator. Just let them come to room temperature a bit before shaping and baking so they’re easier to work with.
Can I use regular unsalted butter instead of salted?

Absolutely, just add a pinch more salt when mixing your doughs to compensate. Salted butter adds a slight depth of flavor, but unsalted works just fine.
Why do I need cornstarch in the cookie dough?

Cornstarch softens the texture of the cookie dough, making the cookies tender and slightly cakey rather than tough or dense. It’s a little trick I learned after trying many cookie experiments!
Can these cookies be made vegan?

Yes, by swapping butter for vegan butter alternatives and using an egg substitute like flax eggs or commercial egg replacers, plus dairy-free chocolate chips, you can enjoy vegan brookie cookies. Just expect a slight difference in texture.

Final Thoughts

This Brookie Cookies Recipe is truly one of my all-time favorites because it’s such a fun twist on classic desserts that everyone seems to adore. Every time I pull these out of the oven, the house fills with the warm scent of chocolate and vanilla, sparking smiles all around. If you haven’t baked brookies before, I can’t recommend starting with this recipe enough — it’s straightforward, forgiving, and guaranteed to impress even the toughest cookie critics. Give it a whirl, and be ready for some serious deliciousness on repeat!