Brookies Cookies
There’s something extra fun about combining two favorite desserts into one treat. Brookies cookies bring together soft chocolate chip cookie dough and rich brownie dough for the best of both worlds in every bite.
They’re easy to make, and the half-and-half look makes them feel special without any extra fuss. Perfect for when you can’t decide between a brownie or a cookie, these will definitely satisfy both cravings.
Jump to Recipe
Why You’ll Love This Recipe
- They come together fast, so you can have warm, bakery-style cookies on the table in about half an hour.
- They’re always a hit at potlucks, parties, and bake sales, where people can never resist going back for seconds. They also make wonderful food gifts.
- The half-and-half dough balls look fun and unique, giving you cookies that are just as eye-catching as they are delicious.
- They stay soft and chewy even after they have cooled, so they taste just as good the next day (if they last that long).
You’ll find the ingredient list and step-by-step photos below, or you can scroll to the bottom of the post for the full printable recipe.
Ingredients
- Unsalted Butter
- Brown Sugar
- Granulated Sugar
- Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Chocolate Chips
- Unsweetened Cocoa Powder
- Baking Powder
How To Make Brookies Cookies
This visual guide is helpful for making this recipe. For the full printable recipe with measurements, scroll to the bottom of the post.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
To make the chocolate chip cookie dough, cream butter, brown sugar, and granulated sugar until light and fluffy.
Add egg and vanilla, beat to combine. Stir in flour, baking soda, and salt. Fold in the chocolate chips and set aside.
To make the brownie cookie dough, whisk melted butter and sugar until smooth. Beat in egg and vanilla.
Then, stir in cocoa powder, flour, baking powder, and salt until just combined. Fold in chocolate chips.
To form the cookies, scoop about 1 tbsp of chocolate chip dough and 1 tbsp of brownie dough. Press them gently together and roll into a ball (you want a half-and-half dough ball).
Place on the baking sheet about 2 inches apart. Bake for 10–12 minutes, until edges are set but centers look slightly underdone (they’ll firm up as they cool).
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Brookies Cookies
Ingredients
Chocolate Chip Cookie
- ½ cup (1 stick) unsalted butter softened
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
Brownie Cookie Dough
- ½ cup (1 stick) unsalted butter melted
- ⅔ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ⅔ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- To make the chocolate chip cookie dough, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla, beat to combine.
- Stir in flour, baking soda, and salt. Fold in the chocolate chips and set aside.
- To make the brownie cookie dough, whisk melted butter and sugar until smooth.
- Beat in egg and vanilla.
- Then, stir in cocoa powder, flour, baking powder, and salt until just combined. Fold in chocolate chips.
- To form the cookies, scoop about 1 tbsp of chocolate chip dough and 1 tbsp of brownie dough. Press them gently together and roll into a ball (you want a half-and-half dough ball).
- Place on the baking sheet about 2 inches apart. Bake for 10–12 minutes, until edges are set but centers look slightly underdone (they’ll firm up as they cool).
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Brookies Cookies FAQs
What is the best way to store these cookies?
After baking and cooling, keep the cookies in a sealed container at room temperature for up to 4 days.
For longer storage, place the baked cookies in a freezer bag and store them for up to 2 months. Let them thaw at room temperature before serving.
Can I make the dough ahead of time?
Yes. You can prepare the dough up to a day in advance and keep it covered in the refrigerator. When ready to bake, let the dough sit at room temperature for 10–15 minutes so it is easier to scoop and shape.
Can I freeze the dough?
Yes, these brookie dough balls freeze really well. Scoop and shape them, then place them on a baking sheet until firm.
Once solid, transfer them to a freezer bag or container. When you are ready to bake, put them straight into the oven and simply add an extra minute or two of bake time.
Can I make these without chocolate chips?
Yes, the recipe still works without the chips. The texture will be a little more uniform and you will not have the melty chocolate bites, but they are still delicious.
Can I chill the dough before baking?
Chilling the dough balls for 15 to 30 minutes before they go into the oven is not required, but it can make a difference. The short rest helps the cookies keep their shape as they bake and also brings out a richer flavor in the dough.
Can I add nuts to the dough?
Yes, chopped nuts like walnuts or pecans work well in either dough. Stir in about half a cup to add crunch and a nutty flavor, but keep in mind it will change the texture slightly.
Can I use only brown sugar in the chocolate chip dough?
You can replace the granulated sugar with all brown sugar. The cookies will turn out even softer and chewier with a deeper, almost caramel-like flavor.
Can I make these cookies smaller or larger?
Yes. For smaller cookies, use about 1 teaspoon of each dough and reduce the bake time by a minute or two. For extra-large cookies, scoop more dough and add a few minutes to the baking time, checking until the edges are set and the centers still look slightly soft.
More Dessert Recipes
