This brookie recipe was inspired by a co-worker who couldn't decide if she wanted brownies or chocolate chip cookies for her birthday treat. Since she said I should just pick one, I thought this up on the way home. I couldn't find a recipe like it on Allrecipes, so I created it. These brookies go quickly; I usually make a double batch in a jelly roll pan.

Brookies (Brownie Cookies)

butter, softened

brown sugar

white sugar

vanilla extract

all-purpose flour

salt

baking soda

chocolate chips

butter, melted

eggs

cocoa powder

baking powder

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.


Prepare cookie layer: Beat butter, brown sugar, white sugar, and vanilla in a large bowl until creamy. Add egg; beat until light and creamy, about 2 minutes.


Whisk together flour, salt, and baking soda in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough evenly into the prepared baking dish; set aside.


Prepare brownie layer: Stir together sugar, melted butter, and vanilla in a bowl; add eggs and beat well. Mix in cocoa powder until well-combined. Stir in flour, baking powder, and salt until batter is combined. Pour over cookie layer and spread to cover completely.


Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into 20 bars.


I thought it was an interesting combination and the result was excellent. Brought it at the office and it was gobbled up in no time!
My tip: Don't mix the chocolate chips in the cookie dough. Spread the dough into the 9 x 13 dish with a metal spatula, THEN sprinkle the chocolate chips on top of it and press them with the spatula - much easier to do.
This is definitely joining my stack of favorite recipes!

It was very good, but I think it could've been better. This is what I'll do when I'll make it again: 1) Use only 1 egg in the brownie batter. Two eggs makes it too cakey. 2) I made the recipes exactly as directed, but in reverse. I put the brownie layer on the bottom and dropped little spoonfuls of the cookie dough all over the top until it was covered. I think this works much better because it removes the spreading problems referred to by other reviewers, it's easier to tell when it's done because you can judge the color of the cookie layer, and it just looks prettier in my opinion! I had to bake it for 30 minutes. The cookie layer was dark tan  when it was done, almost brown.

EXCELLENT RECIPE!  Not overly sweet, either....I've seen some recipes that I know would just be too sweet (seriously, it is a brownie on top of a cookie!) but this recipe has a good balance of sugars. My two "issues:" 1.) the cookie dough layer is VERY DIFFICULT to spread over the bottom of a 13 by 9 inch pan. It's like this recipe needed just a little more "dough." 2.)  You seriously have to let this recipe cool completely...like maybe even put it in the fridge (I did) before trying to cut it.  The bottom cookie layer is definitely softer, so it needs to be cooled completely before cutting otherwise it is a big mess.  So...just don't think you can make this and eat it soon after!

These are very yummy. Rich :) Based on what the other reviews said about not having enough cookie dough, I increased the recipe by half and I had a perfect amount of cookie dough to cover the 9x13 pan. I could have left the brownie recipe as is but it made a nice thick treat! I used parchment paper instead of greasing the pan, edges overhung the pan so I was able to lift it out prior to cutting. It took about 45 to bake in my oven. I will make it again!

I halved this recipe and baked it in a 9x9 pan, 25 minutes was perfect in my oven. My son took this to a friend's house, I liked that it used pantry ingredients and came together fast. I think I would try a chocolate glaze next time to dress it up a bit.

Very good, yummy recipe.  I'm not sure why, but this took about 40 minutes to finish baking rather than the time specified.

This recipe was exactly what I was looking for. Didn't change anything except holding off on mixing the chips which was recommended by another reviewer. It was a bit difficult to spread the cookie dough in the pan so I suggest using your hands with plastic wrap to press dough into place then put the chips on top and push into the dough. Used 13x9 pan, perfect!

I've made a similar recipe for years, and everyone raves about it.  I used a boxed brownie mix for the top layer; however, this brownie recipe is much much better!  I always reduce sugar in recipes (reduced from 1/4 c to just over 1/8 c white sugar for cookie layer and from 1 c to 3/4 c in brownie layer).  Only used 1 egg in brownie layer for a fudgier texture.  Found the cookie layer difficult to cover bottom of 13x9 pan, so 2nd time I made recipe I used 11x7 pan.  I'll also try to increase the cookie layer by 50% next time to fit the 13x9, since more of these would be appreciated in my house!!!!
Great recipe!  Thanks for sharing!

I made this for the entire Masterchef kitchen and they just loved'em. This is a  good cookie and I hope you open up a restaurant with only this on the menu!!!!!!! You'll make billions, like me. !

This is a 5-star recipe alright but it took forever to cook through. At leasat 40 minutes before the cookie part looked reasonably cooked.   I think I'd be inclined to pre-bake the cookie layer 10-15 minutes before adding the brownie layer next time.  I followed the recipe exactly, except for substituting half the sugar with a sugar substitute in the brownie layer.  These Brookies are incredibly rich.

Have this recipe in the oven, and it is baking over the sides of the jelly-roll pan(13 1/2  x 15) and burning on the bottom of the oven .

My daughter wanted an ice cream cake with cookies and brownies in it for her birthday cake.  This recipe worked out perfect!  I split the batch into two 9” round pans.  I froze softened vanilla ice cream in a third pan.  After a couple of hours I flipped the ice cream onto one 9” brookie and then flipped the second brookie on top of the ice cream.  It was like a large ice cream sandwich and then used icing to write on the top.  She and her friends were so excited!  Thanks for the recipe!  I scored major “Mom” points!

Yum! What an innovative and delicious combo of two classics. I needed to bake mine much longer than 25 minutes, though the edges were more than crisp by that point. I covered the edges in foil after about 25 minutes because the center was still liquid-y and had a long way to go. Next time, I'll add about 1/4 oil to the brownie mixture to increase the gooey factor. I'll also place a pan of water under the dish as it bakes. I've found this makes for an evenly moist loaf of bread so I might as well try it for the brookies, too! Thanks for such a tasty sweet recipe!

we loved it: it's easy and turns out amazing. The bars are well defined, no sloppy cuts but precise squares packed with the goodness of brownies and cookies. It took longer than stated to cook, about 40 mins. Also, don't know if it's a change Worth mentioning, but I spread the cookie batter and then I realised I had forgotten the chocolate. So I just dumped it on top of the batter; and not chocolate drops at that, but whole squares. My kids enjoyed it so very much, and it keeps relatively well.

I made these yesterday. This is the first time I've baked something homemade since I was a kid. It was a great experience. The house smelled wonderful. The recipe came together in the oven in 25 mins as stated. I did modify it a bit. In the cookie mixture I added coconut. And in the brownie mixture I added chopped pecans. Really nice combination. Tasted great! The consistency of the cookie and brownie together was more cake like I thought, rather than tasting like a traditional cookie or brownie. Instead of using regular White American sugar as the recipe called for, I used British Organic Caster sugar. A baking sugar the British use. It wasn't as sweet as the American white sugar. It was my first time using this type of sugar. And instead of light brown sugar, I used what I have and added dark brown sugar. I cut the recipe in half and used a 9x9 pan. I used Macadamia Nut oil to grease my pan. I have Wilton professional non stick pans, so no problem. If you want true non stick issues to happen when baking, use Wilton Professional baking pans.  You never have to worry about your food sticking again and clean up is a breeze! Just make sure you use non scratching devices with the pans and you'll have them forever! I spread the dough for the cookies and the brownies very thin in the pan to cover everything.  At first I thought I didn't have enough dough but you must spread it thin! It will work out. And when you bake it, everything collects and rises. it was good!

It was very good! Delicious and the chocolate lovers in my house loved it! The only thing is the cookie dough is very difficult to spread, and there doesn't seem to be enough of it to cover the bottom in a good layer. As for the cooking time, my oven needed 35 minutes. But it was overall very good and I'll make it again!

I the brownie turned out to be super soft and awesome.

Good recipe which I made at a friends request. This one is a keeper.

What a great idea!!  Brownies and chocolate chip cookies are our favorite desserts. When I saw this recipe, I just had to make it.  The brookies were moist and not overly sweet.  My husband and nephews loved them as did I! Thank you!!

These are simply amazing. In future I'll half again the cookie dough layer for a 9x13 (doesn't quite need doubled but is just about 6 tbsp shy of filling the pan bottom properly as written) but leave the brownie part the same and these will be even more amazing. Mine baked closer to 35 minutes - I started sticking them at 21 mins then resetting 3 more mins at a time til the brownie layer was perfect. I had to make a crust shield out of tinfoil - tear off a 9x13 sized piece, fold in half longways, then use scissors to cut out a rectangular wedge. Unfold and drape over the pan to give the middle time to bake without overtaking the edges. This is a definite keeper, thanks for sharing!

not bad but i think this recipe is better with peanut butter cookie batter than chocolate chip cookie batter

I doubled the recipe so I could take it to church and share.  I also added two cups of diced pecans, so the ones who love nuts can indulge!

These are so good! I took them to a party and they were all gone so quickly! I make them in little bite sized cupcake pans rather than a brownie pan. Love it!

SO GOOD. EASY FAST  Really is both a cookie and brownie.
Crisp cookie bottom and chewy brownie top.  Made exactly except sprinkling the chocolate chips on top of cookie batter.
That is easy. I did not double batter and found it to be plenty and easy to spread.. I will make again.

Quirky recipe title... caught my attention.  I had to try and we are really glad I did.  The recipe was easy to follow, but I did take 1 1/2 times the cookie layer to make the bottom section easy to spread.  It  did take 40 minutes to bake, but turned out deliciously yummy.  Will make again.

Great concept! I found there was a bit of a contrast between the sweetness of the cookie and the slight bitterness of the chocolate in the brownie- a good thing!!

I'm very interested in trying a gluten-free version of this recipe, so anyone out there who's tried it, please contact me at clayton01746@yahoo.com.

Followed recipe as stated. Had an issue spreading cookie dough but used parchment paper on top and used my hand to spread across the pan. Much easier than trying to use a spatula and no stickiness. 
First time making this recipe. Family enjoyed it very much. I'm not much of a sweet eater. Also it did take longer than specified to cook. About 40 min.

I decided to do this for a meeting, so I was in hurry and afraid wont be able to finish on time as it requires to actually do 2 recipes, but it took only 1.15 h, it was a big hit .. for the first time someone do this combination in my country or maybe in the region .. I was glad for receiving it. I only reduced the salt in the cookies to half as I've never added this amount for cookies. thanks for sharing

I made these this morning. My husband I really enjoyed them.

I love this recipe! It's perfect every time. I've made it many times in both a 9x13 (whole recipe) and an 8x8 (half recipe, using half of a beaten egg in cookie). In both pans I needed to up the baking time to at least 40 minutes.
It's a great pantry staple recipe! Comes together quickly, and tastes great both warm and cool. I do prefer these completely cooled off or the next day. The cookie isn't as gooey and has a cakey texture compared to the fudgy brownie.

It took about 10-15 minutes longer then the recipe said too, I cooked it in a 8 by 8 inch pan. It turned out great though and tastes awesome. If you want to make a chocolate chip brownie you should use this recipe!!!!

OMG, so GOOD! Allthough, it took 40 minutes to bake, not 20. And the chocolate chip batter is supposed to be that thick (just an fyi, I thought I messed it up, but it all turned out correctly)

These are good..a bit on the cakey side opposed to the cookie/brownie side. I baked mine in an 8X8 pan keeping the full amount as i wanted thick pieces. I used all cocount sugar instead of the white and brown and used only 1/2 cup in both the cookie and brownie part. I found that to be plenty sweet enough. While i was preparing the brownie mix i stuck the cookie mix in the oven for 5 minutes and then poured brownie mix over top and continued to cook for another 35 . I had no problems spreading the cookie dough..i just wet my hands a bit and pressed down, it was super simple. Although this is definitely not part of my clean eating diet i did sneak a taste to review. I will be taking the rest over to my neighbours tonight. My only suggestion would be to not add all the sugar unless you enjoy super sweet. These would be cute baked in mini cupcake pans.

It was so yummy. I did forgot to add the baking bowder to the brownie batter though but it still tast gooooood.

I followed the recipe to the T, and I didnt have enough cookie batter to cover even a 9 x 9 pan.

It isnt explained how the cookie layer should be layed out.  Overall I'm not impressed I'll try again, taste was mediocre and cook time was longer. I'll retry and adjust from my next attempt

Easy and awesome! Our family loves it! Perfect for home or school/work treat!

Very good treat.  I will make it again, with the following change.  I would double the cookie dough part as it was difficult to spread as is.  Also,  for those baking this for the first time, watch the time carefully.  It took longer than anticipated.
  I did follow another's suggestion to drop chips in and press them down into dough.  I would do that again.
  Thanks for sharing your recipe!

I made this recipe and divided the mixtures in half then cooked it in 2 slice tins.  It made the perfect thickness!  Once cooled, I cut it into triangles and dusted them with sifted icing sugar...looked like Christmas ;)  .  I took it with us for dessert on a public holiday outing and served it with Bulla Dollop Cream and fresh whole strawberries, YUMMO!  The best bit is that it is not at all too sweet as you would expect it to be from its looks.  Thanks for sharing this beautiful recipe, I had thumbs up and positive comments from the family members that I shared it with!!

I might make it again. It needs more cookie batter. Do a 1 to 1.5 ratio of the brownie to the cookie batter. There was too much brownie. I tried to bake it for 35 minutes and it burnt. When the toothpick comes out clean TAKE IT OUT! 20-25 minutes would be best like the recipe says.

I nixed the extra egg in the brownie mix...it definitely made a difference. Also, because I was making it for my coworkers, I put them in mini cupcake holders instead to stretch the recipe for more people. I placed 2 little chocolate chips in each of them. They were a hit in the office!

This is by far one of the best dessert recipes I’ve ever baked. I made it exactly as instructed and ran into no issues having enough cookie dough to cover the 9 x 13 pan. Since the cookie dough was wetter than most recipes it spread quite easily. I would recommend whipping up the butter and sugar until it’s extremely fluffy to help with the spreading problem. The balance of brownie to cookie was perfect and not overly sweet. I usually tinker with recipes the second go round but I wouldn’t change a thing with this one. Excellent to take to work or a party. I did end up having to bake mine for 30 minutes instead of the suggested time. I originally made these for my husband to take to work but they were so delicious they never made it out of the house!

My nine-yr old son made these this afternoon.  We followed the recipe to the letter.  We did bake them about 10 minutes longer....this to be expected because all ovens are different.  Wow!!!!  We loved them!  The cookie layer was nice and thick to support the brownie; the brownie was moist and flavorful.  This is a keeper!

Flavor isn't rich enough.  The overall flavor didn't wow me, but it's edible.

I made these once, &amp; they were a lot of work! Now I make awesome 'brownie' cookies like this....... 1 box fudge brownie mix, 1/2 cup A/P flour, 2 lg. eggs, 5 Tbsp.veg. oil, 1 Tbsp.water, 1/2 cup mini ch. chips &amp; a handful of chopped pecans.  Mix well, drop in heaping tsp's full on cookie sheet (use parch.paper) &amp; bake at 350F for 8-10 min.  Cool on pan for a couple minutes then on a rack.  Wonderful, fudgy cookies!! &amp; so easy!  Great for a 'chocolate fix'. *dough will be 'sticky'!!

Delicious!  A bit sweet the first day, not that I minded--but mellowed a bit by second day and were irresistible!

I used a box brownie mix instead and it tasted fantastic also, the baking was way longer than twenty-five minutes.

These were ok. They turned out like regular brownies, except with a load of chocolate chips at the bottom. The batter mixed with the cookie dough and didn't stay in the 2 layers they were separated in. I am not making these again. It was a chocolate overload.

Saw this in the October issue, followed the directions precisely, and it turned out perfect!  Everyone raved about it! Definitely will be a "go to" recipe for me!

The brownie layer turned out VERY sugary so I would definitely tone down the amount of sugar. It was so sugary, others didn't like it and I even thought it was hard to eat, and I have a huge sweet tooth!

Awesome!  Maybe try in a 7 x 11 pan next time for thicker bars.

The only change we made was putting a layer of butter cream frosting on top. My daughter made them for a project at school and they were a hit!!

My goodness these take forever to bake! I made these for a potluck. Thank goodness the start time got bumped back - these needed 40 minutes in the oven!! Started to burn on the edges while the middle remained gooey. I think I'll find a different recipe next time.

This turned out great, will always use this recipe for all baking

Yummy it's like having chocolate and blondes all in one, thanks.

These were SO good, took them to a movie night and they were gone super quick. Definitely recommend.

I made these exactly as written on two separate occasions and had no troubles at all. My husband loved them and I do too! I added extra chocolate chips the second time and they put it through the roof. Thank you for such a good recipe!!

i made these  and will surely make them again

My grandson couldn't get enough of these. They were a hit at our house!

yum, but the cooking time was longer than it said in the method.

This is a fantastic recipe .Became better each day to the very last crumb. Will certainly be one of my favorite recipes.

Nice combo. I followed the advice of others and shouldn't have!! I increased the cooking time to 40-min (which is how long it took for a toothpick to come out clean) but when the brookies cooled they were dry and crumbly. I think cooking for the time stated by the recipe submitter (20-25 min) is accurate if you want a chewy bar (which I what I was hoping for). The toothpick doesn't need to come out clean with brownies or cookies - underbaking is the secret to chewiness!! I also omitted the salt and increased the chocolate chips in the cookie dough (1.5 cups, and used 1/2 semisweet, 1/2 milk chocolate). Baked in an 11x15 dish at 325 (convection). Will try again with the reduced cooking time and update this afterwards ;)

This is a great combination of flavour, and very delicious.  I cooked it for 25 minutes, that was perfect. I did make a couple of changes- I added one tsp instead of two of vanilla and 1/2 a tsp of baking powder and salt on the brownie side. This recipe is a keeper!

They were delicious! I would totally make them again and again! I recommend them

They recipe was succesful but I don't think it was a very good desert, the flavour from the cookie and brownie don't mesh well in my opionion. You don't really get a strong flavour from either one of them because they don't compliment eachother. Cool idea but I wouldn't make again. Would rather just make cookies or brownies

Chewy tasty and easy to put together . They stand out at a pot luck

Yummy, these are very good especially warm!

Now at almost an hour in the oven and it's still not done. Disappointing.

I like my cookies gooey. I cooked the Brookies for 25 min and it was perfectly gooey!!! It seemed to be EVEN better the next day!!! I LOVE this recipe! -ScottsHelper's daughter

They were pretty good. I think I prefer cookies and brownies seperate though.  I would suggest giving it a try for yourself though.

Family loved it!  Rather than white flour in bottom layer substituted 1 c whole wheat and 1/4 c garbanzo bean flour.  In brownie layer substituted white flour with 1/4 c almond meal and 1/4 c brown rice flour.  Also used 1/2 coconut oil for the butter in brownie layer.  Moist and delicious!

yum!  My 13 year old daughter made this and said it was very easy to make.  And it was delicious.  We will definitely make it again.

Made it for a potluck for work. a total hit! everyone wanted the recipe

Made these during a recent snowstorm. They are delicious! Note: As others have mentioned, the bake time is off. I would say minimum is 30 minutes before checking with a toothpick. Others said 40, mine would've been burned at 40. Otherwise, don't change a thing about this recipe. Big hit with the family.

DO NOT MAKE THIS!!!!! I tried to make this for a church gathering and it failed so bad! and i measured everything correctly ! im telling the truth! sry!

These were a little extra work, but worth the effort! The cookie part is a little more cakey than I prefer. It took about 40 minutes to bake.

This is a great recipe. The only reason I gave 4 stars instead of five was because of the cookie batter specifically. You would need to increase the ingredients for the cookies because, as you can see in the picture I posted, you can barely taste or see the actual cookie. You should increase the cookie batter by 50% (if that’s even possible ??). Otherwise this recipe could be sold and fetch the baker bucks! One more thing is that my 10 year old daughter made this for me while I was asleep and she had no problem. My family devoured it in minutes. The other downside was that it created a mess of dishes, but that was probably just because of the technique I was using.

I have had cookies and brownies with milk, but never had them both combined. But after today when my mom asks Cookies or Brownies I Shall say BROOKIES!

Delicious! When I saw this recipe I knew I had to make it. It's a brownie AND a cookie. How could I refuse? It took a while to finish baking. Not 25 minutes. But it was definitely worth it. I will absolutely make it again. And even though the cookie dough doesn't seem like a lot it rises well. Just letting you know ;). Because I was worried about the amount of it. You won't be disappointed if you follow the recipe! :D

I added Nutella on top and made it in a cupcake it was so good definitely making these again!??

Made recipe as written came out great. Added walnuts to half brownie top. Cooked for 28min

I loved it. It is my favorite dessert ever.

These were amazing and barely lasted a day!
I made a few changes per the reviews— one egg for the brownies and also I smashed the chips into the cookie dough. 
I used the peanut butter chips along with chocolate chips for something different. 
Made in a 9x13 Pyrex greased with butter beforehand. 
You need to let them cool completely before eating so they can actually cut into bars

My husband’s new favorite but had to bake it 35 minutes!

Made it exactly as described! We gobbled it up!

when i made these it took about 45-50 minutes to Bake (i believe it is due to the oven as all ovens cook differently) and about 15-25 minutes to cool (without them being in the fridge). they turned out great for my first time baking an all day snack on my own with little to no help. though i may not be a pro cook or someone who is always cooking but i found out that if the chocolate chips are added to the top of the dough after the dough is spread in the pan they can't be tasted and the cookie part tastes like brownies (not a bad thing just not what i thought it would taste like) so i suggest you mix the chocolate chips into the dough before putting it in the pan (might be alittle harder to spread might not but it will taste a little better in my option.) also expect for the edges to possibly be a little crunchy they turned out that way for me (might not be the same with you when you try though). all-in-all this was a great treat and i plan to make it again sometime.

It was ok.  It looks really neat and is more interesting than a regular bar cookie or brownie.  I think the cookie part could have been better, though.  Maybe I'm a purist, but I think I prefer each separately.

They were delicious but pretty flat.  I'm thinking a slightly smaller pan would be easier to spread them out on.  Maybe my baking powder wasn't new enough but it hadn't expired.  If  I do use a smaller pan, they would need to cook a little longer.   I really like separate brownies and separate cookies better.

This was the perfect recipe. Perfect portions and it tastes absolutely fantastic! The only thing I did different at the suggestion of another review on here was not mix the chocolate chips in the dough, I layered them between the cookie dough and brownie batter.

Recipe was a success, one thing though, I first poured the brownie batter and THEN the cookie batter like 'patches', looked much better and blended together perfectly. My friends loved them!

I halved this recipe, and also baked in a 9x9 pan, but mine came out cakey. It was like a chocolate cake, i still enjoyed it very much, it satisfied my sweet tooth. Can anyone tell me what i mightve done wrong for the texture to come out like a cake?

I put chocolate chips in the brownie batter

I substituted all the sugar with brown cane sugar. It was still delicious but they seemed a bit dry and dense. It could be a simple baker's error.

I was shocked when I saw all the negative reviews after I made this. I did add 10 minutes to the cooking time but other then that it turned out great! Moist and easy to serve.

What a great idea and thanks for sharing.  Turned out great, I  used moreno pure cane sugar for both the white and the brown sugars.  Everything else the same. No problems. :)

My grandkids love this recipe! And I make it from scratch as presented here, or you can use the frozen chocolate chip cookies instead, but her recipe is so easy that I preferred to do it from scratch! It never lasts more than a meal; that's how yummy it is!

Brownies meet chocolate chip cookies in the most perfect dessert marriage.

brookies (brownie cookies)

Prep Time: 20 minutes

Cook Time: 20 minutes

Total: 40 minutes

Servings: 20

Author : Melanie B

Ingredients

Instructions

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