Easy Brookies Recipe (Cookie Brownies)

If you’ve ever found yourself torn between making brownies or cookies, I’ve got the answer — make both into brookies.

The first time I made brookies, I did it out of pure indecision. I had butter softening on the counter for cookies, but halfway through I started craving brownies. Instead of choosing, I layered the two, crossed my fingers, and waited.

When I pulled the pan out of the oven, the smell alone told me it was something special, and now I want to share this recipe with you.

Why You’ll Love This Recipe

Brookies look fancy, but they’re ridiculously easy to make. You don’t need any special equipment, and both layers come together with simple pantry ingredients.

They’re perfect for birthdays, bake sales, or any night you want a dessert that feels extra indulgent. They store well, taste even better the next day, and honestly — they disappear fast.

What I love most is the texture contrast. The brownie layer is dense and chocolatey, while the cookie layer adds buttery sweetness and crunch. Together, they’re dessert harmony.

Ingredients (Makes 12–16 brookies)

For the brownie layer:

• ½ cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ⅓ cup cocoa powder
• ¼ teaspoon salt

For the cookie layer:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup chocolate chips

Start with the Brownie Batter

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy lifting later.

In a medium bowl, whisk together melted butter and sugar until glossy. Add eggs and vanilla and whisk until smooth.

Sift in the flour, cocoa powder, and salt, then stir with a spatula just until combined. You want a thick, shiny batter that falls slowly from the spoon.

Spread the brownie batter evenly into the prepared pan — it’ll be the base of your brookies.

Make the Cookie Dough

In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about a minute by hand or with a hand mixer.

Add the egg and vanilla, mixing until combined. Then add the flour, baking soda, and salt, stirring until the dough just comes together.

Fold in the chocolate chips — this is the part where you’ll want to sneak a taste.

Layer and Bake

Drop spoonfuls of cookie dough over the brownie batter. It doesn’t have to be perfect — the two layers will blend slightly as they bake, giving you that marbled brookie look.

If you want a prettier finish, swirl a butter knife gently through the top to create a marbled pattern.

Bake for 28–32 minutes, depending on how gooey you like them. The top should look golden and slightly crackled, and a toothpick inserted in the center should come out with a few moist crumbs.

Cool Before Slicing

This is the hardest part — waiting. Let the brookies cool in the pan for at least 30–40 minutes before slicing. This helps them set up and makes those clean, bakery-style squares.

Once cooled, lift them out using the parchment overhang and cut into 12 or 16 squares. The inside will still be fudgy, and the cookie top will be slightly crisp.

Why This Recipe Works

Brookies work because of contrast. The brownie batter bakes slower and stays soft, while the cookie dough bakes faster and creates a golden, chewy top. The two layers complement each other perfectly.

The ingredients are balanced to keep both sides rich without overpowering one another — it’s not just two recipes stacked, but one harmonious dessert.

And the best part? You can mix both batters in under 20 minutes, so it’s easy enough for any day of the week.

Storage and Reheating

Store brookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

To freeze, wrap individual squares tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. Reheat in the microwave for 10–15 seconds before serving.

They taste just as good warm as they do fresh out of the oven — maybe even better.

Are These Brookies Worth The Hype?

Brookies are one of those desserts that remind you why baking is fun. They’re playful, delicious, and a little indulgent without being complicated.

Every bite has that mix of chocolate brownie and cookie dough — familiar but exciting every time.

Whether you’re baking for a party or just a Friday night treat, these brookies always bring smiles. One pan, two classics, endless happiness.

Can I Use Box Mixes for the Layers?

Yes — if you’re short on time, you can use a boxed brownie mix and homemade cookie dough (or vice versa). Just make sure the cookie dough isn’t too thick or it might overbake before the brownies set.

Can I Make These Gluten-Free?

Absolutely. Substitute your favorite 1:1 gluten-free flour blend in both layers. They’ll still come out soft, chewy, and perfectly rich. Just check that your cocoa powder and chocolate chips are gluten-free too.