Brookies (Brownie Cookies)
on Nov 11, 2016, Updated Mar 06, 2024
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Chocolate chip cookies and fudge brownies join forces in these brookies, the ultimate pairing of two classic baking recipes. They are a show-stopping dessert that bakes in a muffin pan. Each bite has the best of both, and they are finished with a sprinkle of flaky sea salt.
Table of Contents
Why You’ll Love This Recipe
If you can’t choose a favorite between brownies and chocolate chip cookies, this brookie recipe is for you. With a fudgy brownie base and a cookie layered on top, this combination dessert is perfect for baking indecision.
There is nothing complicated about this brownie-cookie mash-up. Even though it is a multi-step recipe, it is straightforward. Just follow the instructions and allow enough time to prep and bake them.
Since they bake in a muffin pan, they all come out the same size and shape. Those cups are basically a guide, which is helpful especially because you are working with both brownie batter and cookie dough.
The Ingredients
No surprise, there is a lot of overlap between the brownie and cookie ingredients. This is what you need:
- All-purpose flour
- Kosher salt
- Baking soda
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Flaky sea salt
- Unsweetened cocoa powder
- Bittersweet chocolate
How To Make Brookies in Muffin Cups
Prep the dough for the chocolate chip cookies:
1. Combine the dry ingredients in a medium bowl. That includes flour, salt and baking soda.
2. Cream the butter and both sugars until light and fluffy using an electric hand mixer in a large bowl or a stand mixer.
3. Beat in the eggs and vanilla extract.
4. Add the dry ingredients, mixing on low speed until just combined. Fold in 1-1/4 cup chocolate chips.
5. Scoop the dough into balls and press them into disks. They should be about 3 tablespoons. Then when you shape them into disks they should be slightly narrower than the diameter of the muffin cups. Press a few chocolate chips on top. Repeat this, so you end up with 12 cookie dough disks. Place them on a parchment paper-lined pan, or plate, cover and freeze them. (You will have extra cookie dough that you can save to bake another time.)
Prep the batter for the brownies:
Grease a 12-cup muffin pan with nonstick cooking spray.
6. Combine the dry ingredients in a medium bowl. That includes flour, cocoa powder and salt.
7. Melt the butter and chocolate. Place them in a large heatproof bowl over a saucepan with 1 inch of simmering water on the stove. Use a spatula to stir until the butter and chocolate are melted and smooth.
8. Whisk both sugars into the chocolate butter mixture. Take the bowl off the heat and let it sit for 10 minutes.
9. Beat in the eggs and vanilla extract.
10. Fold the dry ingredients into the wet ingredients
11. Spoon the brownie batter into the prepared muffin pan, so each of the cups are just under halfway full. Cover and chill in the refrigerator for 3 hours.
Assemble and bake the brookies:
Preheat the oven to 350 degrees F.
12. Press a cookie dough disc into the brownie batter in each cup.
13. Bake the brookies. It will take 30-35 minutes for the cookies to turn golden brown. You should see some cracks on top. Make sure to rotate the pan halfway through baking. Sprinkle with flaky sea salt immediately after you pull them out of the oven.
Serving
You can serve these brookies on their own, or they are great with a scoop of vanilla ice cream. Keep in mind that they are a big dessert. You can always slice them in half.
Leftovers, Storage & Freezing
You can keep brookies in an airtight container at room temperature up to 3 days. The longer they sit, the more they will start to dry out. If you want to keep them longer, store them in the freezer up to 1 month. Thaw at room temperature. To thaw them more quickly, cut them into halves or quarters before you freeze them.
Recipe Tips
Carefully follow the recipe instructions and do not skip the chilling time. As I am sure you can understand why, the prep time for these cookies is longer than average. Again, it’s not complicated, but be patient. You need the brownie batter to be chilled in the muffin cups and the cookie dough to be frozen for them to properly bake.
The chocolate chip cookie dough makes extras. Shape all the dough into disks. You will have about 7 extra. Also freeze them and you will end up with a bonus dessert to make at a later date.
These brookies are a big dessert. Rich with chocolate and butter, don’t hesitate to split them in half. They are great for sharing.
When you take them out of the oven, if the centers start to sink, you need to bake them longer. Start with an extra 5 minutes at a time. You can rescue them.
Recipe FAQs
Yes, you can add chopped pecans or walnuts to the dough. I recommend reducing the amount of chocolate chips to accommodate the nuts.
This is a finishing touch that really enhances the flavor of baked goods with chocolate. It’s not essential, but it is very tasty adding a little salt and crunch.
More Cookie & Brownie Recipes
Peanut Butter M&M Cookies
Chocolate Crinkle Cookies
Blood Orange Icebox Cookies
Chewy Chocolate Chip Cookie Bars
Cornflake Cookies
Chocolate Chip Peanut Butter Cookies
Milk Chocolate Almond Brownies
Sea Salt Fudge Brownies
Brookies (Brownie Cookies)
Ingredients
For chocolate chip cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 8 ounces unsalted butter at room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-1/2 cups semisweet chocolate chips
- Flaky sea salt
For brownies
- Nonstick cooking spray
- 3/4 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon kosher salt
- 5 ounces bittersweet chocolate, roughly chopped
- 4 ounces unsalted butter, cut into 1-inch cubes
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
For chocolate chip cookie layer
- In a medium bowl, combine the flour, salt and baking soda.
- In a large bowl, use an electric mixer, cream the butter and both sugars until light and fluffy, about 4 minutes.
- Beat in the eggs and vanilla extract.
- On low speed, mix in the dry ingredients until just combined.
- Fold in 1-1/4 cup chocolate chips.
- Scoop the dough into 3-tablespoon balls. Then shape them into a disk that is slightly narrower than the diameter of the muffin cup. Press a few chocolate chips on top. Repeat this, so you have 12 cookie dough disks. Place them on a parchment paper-lined pan, or plate, cover and freeze them. *
For brownie layer
- Grease a 12-cup muffin pan with nonstick cooking spray.
- In a medium bowl, combine the flour, cocoa powder and salt.
- Place the butter and chocolate in a large heatproof bowl over a saucepan with 1 inch of simmering water on the stove. Use a spatula to stir occasionally until the butter and chocolate have melted.
- Stir in both sugars until fully combined. Then remove the bowl from the heat. Let it sit for 10 minutes.
- Beat in the eggs and vanilla extract.
- Fold the dry ingredients into the wet ingredients.
- Spoon the brownie batter into the prepared muffin pan, so each of the cups is just under halfway full. Cover and chill in the refrigerator for 3 hours.
To assemble and bake:
- Preheat the oven to 350 degrees F
- Press a cookie dough disc into the brownie batter in each cup.
- Bake for 30-35 minutes until the cookies are golden brown. Rotate the pan halfway through baking. Sprinkle with flaky sea salt immediately after you take them out of the oven.
- Let them cool before removing them from the pan.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I do believe that the measurements for flour are incorrect.
It’s says 2 1/4 cps flour for 12 brookies; 1 cp flour for 24 and
1 1/4cp for 36.
There was a glitch with the recipe card and changing the recipe from 1x to 2x and 3x. It should be fixed now. Thanks!