The Best of Both Worlds: Cookie Brownies

Cookie Brownie from
Photos: Nathan Davison

I don’t even know what to call these treats, other than So Delicious You’ll Skip Dinner and Hide the Whole Pan from Your Roommates. Since that’s kind of a long name, and I still haven’t settled on a celebrity couple-style mashup (Brookies? Cooknies? Brownkies?), we’ll just call ’em what they are: Cookie Brownies.

You can even get away with using a box brownie mix (though we prefer this gooey recipe) and a tube of chocolate chip cookie dough.


To get the gooiest, fudgiest, can’t-put-them-down-iest results, try these tips:

  • Only mix the brownie batter enough to break down any lumps. As soon as the ingredients are combined, pour it into the baking pan and let it spread out. (Overmixing leads to cakey brownies.)
  • Melted butter = fudgier brownies; room-temperature butter = fluffier brownies
  • Add a handful of chocolate chips to the brownie batter, so the chocolate-chunk texture is carried throughout both parts of the Cookie-Brownie.
  • Take spoonfuls of cookie dough and flatten them a bit, then layer them atop the brownie batter. Try to make them uniform in size so they cook evenly.
  • Don’t worry about covering the whole top with a layer of cookie dough. It’s better if the two batters are swirled together a bit. You can stick a butter knife about half an inch into the batter, then draw a few figure 8’s around the pan to get a nice marbled look.

You really could use any combination of cookies and brownies. How spectacular would a blondie topped with chocolate crinkle cookie be? Or a chocolate-caramel brownie with a sugar cookie swirl? Or a blondie-oatmeal raisin cookie mashup?

Cookie Brownie from

The Best of Both Worlds: Cookie Brownies
Prep time
Cook time
Total time
The key is only mixing each batter long enough to break up any lumps, then layering the cookie dough atop the brownie batter.
Recipe type: Dessert
Cuisine: American
Serves: 6
  • 1 package brownie mix (and any ingredients required)
  • 1 roll chocolate chip cookie dough (or cookie dough mix)
  1. Preheat the oven to the temperature listed on the brownie mix (typically 350 degrees F.)
  2. Prepare the brownie batter according to the package's instructions. Pour it into whichever size baking pan the package requests (13"x9" or 8"x8" are most common).
  3. Rinse out the brownie batter bowl and use it to make the cookie dough. Or, if you're using a premade tube of dough, slice it into ½-inch-thick coins. Flatten out each ball of dough and layer it atop the brownie batter. Don't cover the brownie batter completely.
  4. Bake in the oven for 40-42 minutes, then insert a toothpick to check doneness. If it comes out mostly clean, turn off the oven and let it cool. If not, heat for another 5-7 minutes, or until it passes the toothpick test.


1 Comment

  1. […] to the Fudgy Brownie Showdown. In the past, I’ve made brownies studded with napoleon creme, cookie dough and marshmallow fluff, but I had to test out two other mix-ins: mini peanut butter cups and a […]

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