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Brookie Cookie Recipe

Brookie Cookies are the best of both worlds! Gone are the days when you had to decide between brownies and cookies. Instead, you can make this recipe for a brownie in a cookie! They are decadent and delicious.

Prep Time
35 mins
Cook Time
35 mins
Total Time
46 mins
Servings: 32 Cookies
Calories: 205 kcal
Course: Dessert , Baked Goods

Ingredients

Brownie Cookie Ingredients:
  • 1 box of brownie mix I used Betty Crocker 18.3 ounce box
  • 1/4 cup unbleached flour
  • 2 eggs
  • 1/4 cup unsalted butter melted
  • 1 teaspoon pure vanilla extract
Chocolate Chip Cookie Ingredients:
  • 1/2 cup unsalted butter (1 stick) softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cup unbleached flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet mini chocolate chips
Toppings
  • 1 tablespoon chocolate syrup
  • 1 cup mini chocolate chips

Instructions

Brownie Cookie Directions:
    Cup of Yum
  1. In a medium sized mixing bowl, combine the brownie mix and flour together. Mix well.
  2. Add the eggs, melted butter, and vanilla and mix well.
  3. Put the batter aside and make the chocolate chip cookie dough.
Chocolate Chip Cookie Directions:
  1. Using a different bowl, cream together the butter, sugar, and brown sugar.
  2. Add the egg and vanilla and mix well.
  3. Stir in the flour, baking soda, and salt until combined.
  4. Add 1 cup of mini chocolate chips and mix well.
Creating the Bookies Directions:
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Make the brownie cookie dough and chocolate chip cookie dough according to the directions.
  3. Once both are made, use a 1 tablespoon cookie scoop to create cookie dough balls from the brownie cookie dough and the chocolate chip cookie dough (I like to scoop all of mine at the same time).
  4. Each brookie will use 1 brownie cookie dough ball and 1 chocolate chip cookie dough ball.
  5. Pinch off about 1⁄4 of the brownie cookie dough ball and set it aside.
  6. Press the rest of the brownie dough ball on the prepared baking sheet.
  7. Dip the chocolate chip cookie dough ball into the chocolate syrup and place it on top of the bottom brownie layer.
  8. Take the little pinch of brownie and place it on top of the cookie dough layer (so now you have 4 layers - brownie bottom, chocolate syrup, chocolate chip cookie dough, brownie top).
  9. Press the layers together and roll the brookie into the mini chocolate chips and return it to the baking sheet.
  10. Repeat this process until your cookie sheet is full and ready to bake - place cookies about 1.5” apart on the baking sheet..
  11. Bake for 11-12 minutes or until the chocolate chip cookie looks golden brown (I baked mine for 11 minutes).
  12. Remove from the oven and let cool completely on the baking sheet for 10 minutes.
**If you are making Cadbury Brookie Cookies for Easter, follow the above directions until they are removed from the oven.
  1. Crush Cadbury Mini Eggs by placing them in a zippered bag and use a rolling pin or hard stainless steel measuring cup to crush the Cadbury Mini Eggs.
  2. Once your cookies are done baking, immediately top cookies with crushed Cadbury Mini Eggs and let cool completely on the baking sheet.

Notes

  • **Cadbury Mini Eggs for Easter, red and green M&M's for Christmas, etc...
  • Holidays - add 1 cup of crushed **Cadbury Mini Eggs for Easter, red and green M&M's for Christmas, etc...
  • Cookies can be stored in an airtight container at room temperature for up to 5 days or in an airtight container in the freezer for up to 3 months.
  • If you don’t need all of the cookies at one time, go ahead and create the cookie dough balls and freeze any extra cookie dough balls in an airtight container for up to three months.
  • Cookies can be frozen as brownie cookies and chocolate chip cookies to be put into brookies later (or baked on their own - just decrease the baking time), or you can go ahead and make the Brookies for easy baking later. Just follow the baking directions above, no need to thaw the dough.
  • You can layer the brookies however you wish, this was my favorite combination to get the look I wanted and all of the cookies looking similar.

Nutrition Information

Calories 205kcal (10%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 7g (35%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 29mg (10%) Sodium 72mg (3%) Potassium 62mg (2%) Fiber 1g (4%) Sugar 17g (34%) Vitamin A 191IU (4%) Vitamin C 0.3mg (0%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 32Cookies

Amount Per Serving

Calories 205

% Daily Value*

Calories 205kcal 10%
Carbohydrates 24g 8%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 7g 35%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 29mg 10%
Sodium 72mg 3%
Potassium 62mg 1%
Fiber 1g 4%
Sugar 17g 34%
Vitamin A 191IU 4%
Vitamin C 0.3mg 0%
Calcium 34mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.