Introduction

Chocolate chip cookie brownies combine the best of both worlds—a fudgy brownie base topped with a classic chocolate chip cookie layer. This decadent treat is perfect for dessert lovers seeking a rich, chewy, and indulgent experience.

A stack of four thick square bars is shown on a white plate, each bar having two clear layers: a bottom dark brown, fudgy brownie layer and a top light golden cookie dough layer dotted with melted dark chocolate chips. The top layer looks soft and slightly cracked with chocolate chips sinking in, while the brownie layer appears dense and moist. In the front, a piece is broken off revealing the rich, gooey inside and scattered chocolate chips around the plate add texture. In the background, more bars are placed in a white bowl, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Brownie Batter:

1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt

Chocolate Chip Cookie Dough:

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.
Step 2: Prepare the brownie batter. Melt the 1/2 cup of unsalted butter in a saucepan or microwave. In a mixing bowl, combine the melted butter and 1 cup granulated sugar, stirring well. Add the 2 eggs one at a time, mixing thoroughly after each addition, then stir in 1 teaspoon vanilla extract.
Step 3: Sift together 1/3 cup cocoa powder, 1/2 cup all-purpose flour, and 1/4 teaspoon salt. Gradually add this dry mixture to the wet batter, stirring gently until just combined.
Step 4: Pour the brownie batter into the prepared pan and spread evenly.
Step 5: Make the cookie dough. In a separate bowl, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup packed brown sugar until smooth. Beat in 1 egg and 1 teaspoon vanilla extract until fully incorporated.
Step 6: In another bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to the wet cookie mixture, mixing until combined. Fold in 1 cup chocolate chips.
Step 7: Dollop spoonfuls of the cookie dough evenly over the brownie batter. Gently spread or pat the dough to cover the top, but it’s okay if some brownie shows through.
Step 8: Bake for 30–35 minutes, or until the cookie layer is golden and a toothpick inserted into the center comes out with just a few moist crumbs.
Step 9: Allow the brownies to cool completely in the pan before cutting into squares and serving.

Tips & Variations

For extra fudginess, slightly underbake the brownies and cool completely before slicing.
Swap the chocolate chips with white chocolate or peanut butter chips for a different flavor twist.
Use a glass or metal pan for best even baking results.
Chill your cookie dough slightly before spreading over the brownies to make handling easier.

Storage

Store leftover chocolate chip cookie brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat in the microwave for 15–20 seconds to soften before serving.

How to Serve

A stack of four square layered bars sits on a white plate with a blue rim, placed on a white marbled surface. Each bar has two distinct layers: the bottom layer is thick, dark brown, and fudgy, while the top layer is lighter beige, cake-like with chocolate chips scattered throughout. The top layer has a smooth and slightly cracked texture with visible, melted chocolate chips. In the background, there is a white bowl filled with more bars, and some chocolate chips are scattered around the plate. A small broken piece of the bar lies near the bottom left corner of the plate, showing the rich, gooey inside. The photo is clear and bright with soft natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boxed brownie mix instead of making the batter from scratch?

Yes, a boxed brownie mix can simplify the process. Prepare the brownie layer according to package instructions and then layer with the cookie dough as directed.

Is it necessary to cool the brownies completely before cutting?

Cooling helps set the layers and prevents the brownies from crumbling or sticking. For clean slices, let the brownies cool completely at room temperature.

Chocolate Chip Cookie Brownies Recipe

Print Recipe

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4.6 from 126 reviews

Indulge in the best of both worlds with these decadent Chocolate Chip Cookie Brownies. This recipe combines a rich, fudgy brownie base with a classic chocolate chip cookie dough layer on top, creating a deliciously layered treat that’s perfect for dessert or anytime snacking. The fudgy brownies provide an intense chocolate flavor, while the cookie dough topping adds a chewy, sweet contrast studded with melty chocolate chips.

Author: Zane
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Batter

1/2 cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt

Chocolate Chip Cookie Dough

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

Instructions

Prepare the Brownie Batter: In a medium saucepan, melt the 1/2 cup of unsalted butter over low heat. Remove from heat and stir in 1 cup granulated sugar. Beat in the 2 large eggs, one at a time, then add 1 teaspoon vanilla extract for flavor. Gradually mix in 1/3 cup cocoa powder, 1/2 cup all-purpose flour, and 1/4 teaspoon salt until the batter is smooth and well combined.
Make the Chocolate Chip Cookie Dough: In a separate mixing bowl, cream together 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract. Stir in 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt gradually. Fold in 1 cup chocolate chips evenly into the dough.
Assemble the Layers: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan. Spread the prepared brownie batter evenly onto the bottom of the pan. Gently drop spoonfuls or dollops of the cookie dough over the brownie layer, then carefully spread or pat the cookie dough to cover the brownie batter evenly, being careful not to mix the two layers.
Bake: Place the pan in the preheated oven and bake for approximately 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no wet batter. The cookie dough layer will be golden and set.
Cool and Serve: Remove the pan from the oven and allow the brownie cookie bars to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

Use room temperature ingredients for better mixing and consistency.
Do not overmix the brownie batter to keep it fudgy.
You can substitute semi-sweet chocolate chips with dark or milk chocolate according to preference.
If you prefer a cakier brownie, add an extra 2 tablespoons of flour to the brownie batter.
Allow the bars to cool completely before slicing to maintain clean edges.

Keywords: Chocolate chip cookie brownies, layered dessert, chocolate brownies, cookie dough brownies, easy dessert recipe