Chocolate Chip Cookie Brownies

These Chocolate Chip Cookie Brownies combine two classic desserts into one epic sweet treat. This delicious concoction combines the soft, sweet cookie dough we all love with the rich, dense brownie batter we crave. These bars of ooey-gooey goodness will quickly become your new favorite way to make brownies.

It’s official, from this point on, all brownies should be topped with chocolate chip cookies. I’m kicking myself for not trying these Chocolate Chip Cookie Brownies sooner because they are so delicious. These bars of sheer indulgence offer a perfect balance of textures and flavors, resulting in an ooey-gooey goodness that is impossible to resist.

Over the past couple of years I’ve seen several versions of this recipe on the internet. After doing some research and testing, I put together a delectable, easy, and approachable recipe anyone can use to whip up this sweet combo.

Perfect for gatherings, potlucks, or simply treating yourself to a moment of pure delight, these bars of ooey-gooey goodness are guaranteed to become an instant favorite. Whether enjoyed warm with a scoop of vanilla ice cream or savored as an afternoon pick-me-up, these Chocolate Chip Cookie Brownies are a testament to the incredible possibilities that arise when two classic desserts unite.

And if you like unique and delicious dessert combinations like this one, they you’re going to love these blueberry lemon zucchini cupcakes, peanut butter ice cream pie with Oreo crust, and strawberry crunch cake.

Another great thing about this recipe is that many of the ingredients are pantry and refrigerator staples. As long as you have some good chocolate, you’ll be all set!

ou can whip these brownies up in a moment’s notice and you’ll be ready with a treat that everyone is going to love.

Why You’ll Love This Recipe

• The Chocolate Chip Cookie Brownies are the perfect balance of soft, chewy cookie dough and rich, chocolatey brownie batter. The contrast in textures and flavors is what makes this dessert so irresistible.
• Not matter what the celebration or occasion, these dessert bars are the perfect dessert to serve. They’re easy to make ahead of time and transport, making them ideal for potlucks or picnics.
• They are easy to customize to your liking – add nuts, sprinkles, or even caramel sauce to take it to the next level.

Ingredients

To make the perfect Chocolate Chip Cookie Brownies, you’ll need a few basic ingredients, Here’s what you’ll need:

• Flour: all-purpose flour works best for this recipe.
• Sugar: you’ll need both granulated and brown sugar to give your brownies that chewy texture.
• Brown sugar: using two sugars adds depth of flavorful.
• Baking soda and baking powder: this will help your cookie dough rise and become fluffy.
• Eggs: you’ll need eggs for both layers of these bars.
• Butter: unsalted butter is best, but if you only have salted butter, just reduce the amount of added salt in the recipe.
• Chocolate chips: I used milk chocolate, but you can use any type of chocolate chip or even a combination of your favorites.
• Bittersweet chocolate: to add a rich chocolate flavor to your brownies.
• Cocoa powder: this will give your brownies that rich chocolate flavor.
• Vanilla extract: to give your brownies a hint of vanilla flavor.
• Salt: just a pinch of salt will bring out the flavors in your cookie dough and brownie batter.

How to Make

It’s time to bake! I’ll walk you through the process below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.

1. Begin by preheating your oven to 350 degrees F. Prepare a 9 x 13 pan by spraying it with baking spray, then lining it with parchment paper, and finally, spraying it again. Set aside.
2. To make the cookie dough, use a medium-sized bowl and whisk together the flour, baking soda, baking powder, and salt. Set aside. (There is a full ingredient list as well as detailed instructions in the printable recipe card below.)
3. In a large bowl, beat together the butter, brown sugar, and granulated sugar on medium-high until light and fluffy. Then, beat in the egg and vanilla extract. Reduce the speed to low and mix in the flour mixture until just incorporated. Stir in the chocolate chips until evenly combined.

4. Next, prepare the brownie batter by melting the butter and chocolate in a heat-proof bowl set over a pot of simmering water. Remove from the heat and then whisk in the sugar. Whisk in the eggs one at a time until combined. Whisk in the cocoa powder, salt, and vanilla. Then use a spatula to fold in the flour until combined.

5. Pour the brownie batter into your prepared pan. Smooth and level the top with a spatula. Then, crumble the cookie dough evenly over the batter.

6. Lightly cover with a piece of foil and bake for 20 minutes. Remove the foil and bake for another 28-30 minutes.
7. Allow to cool completely on a wire rack. Lift the brownies out using the parchment paper and cut into squares. Store extras in an airtight container for 3-4 days.

That’s it my friends. Pretty simple, right? As much as I have enjoyed a boxed brownie mix, I may never go back.

Recipe Variations

Now that you’ve mastered the art of baking chocolate chip cookie brownies, it’s time to get creative and experiment with some recipe variations. Here are a few ideas to inspire your next batch:

1. Nutty Chocolate Chip Cookie Brownies – Mix in your favorite nut to the cookie and / or brownie layer for added crunch and depth of flavor.
2. Mint Chocolate Chip Cookie Brownies – Add a few drops of peppermint extract to your cookie dough and sprinkle crushed candy canes on top for a festive twist.
3. Peanut Butter Cup Brownies – Pour a layer of melted peanut butter cups on top of your brownie batter before adding the cookie dough.
4. S’mores Brownies – Crush graham crackers and mix them into your cookie dough. Layer mini marshmallows on top of the brownie batter before adding the cookie dough, then sprinkle extra graham cracker crumbs on top.
5. Double Chocolate Brownies – Swap out the chocolate chips in your cookie dough for white chocolate chips. Drizzle melted white chocolate on top for an extra decadent treat.

And, if you want to take these Chocolate Chip Cookie Brownies to the next level, might I suggest topping them with vanilla ice cream and a drizzle of hot fudge? You’ll be glad you did!

No matter how you serve them, I hope you give this recipe a try.

Frequently Asked Questions

Can I make these gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend.

Can I use a different type of chocolate chip?

Absolutely! Feel free to experiment with milk, dark, or even white chocolate chips for a unique flavor.

How long do these last?

They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. But, I wouldn’t worry about these lasting they will be gobbled up in no time! Ha.

Can I freeze them for later?

Yes! Wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 3 months.

Can I make these ahead of time?

Yes! You can prepare the cookie dough and brownie batter separately and refrigerate until ready to use. Just make sure to bring them to room temperature before assembling and baking.

More Desserts Bars You Will Love

• Raspberry Brownies
• Fruity Pebble Rice Krispie Treats
• Cranberry Pumpkin Bars
• The Best Cinnamon Bars
• Salted Caramel Crumb Bars

You NEED to try these Chocolate Chip Cookie Brownies. I know you’re going to love them! If you do, please leave a comment and a 5-star rating below. 

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Chocolate Chip Cookie Brownies

These Chocolate Chip Cookie Brownies combine two classic desserts into one epic sweet treat. These bars of ooey-gooey goodness will quickly become your new favorite way to make brownies.

3.67 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: brownies, chocolate chip cookies, Christmas cookies, dessert

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 16

Calories: 375kcal

Ingredients

Chocolate Chip Cookie Dough:

• 1 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 stick unsalted butter softened
• 1 teaspoon salt
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips I used milk chocolate, but semi-sweet works too

Brownie Batter:

• 1 stick unsalted butter cubed
• 6 ounces bittersweet chocolate roughly chopped
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2/3 cup all-purpose flour

Instructions

• Begin by preheating your oven to 350 degrees F. Prepare a 9 x 13 pan by spraying it with baking spray, then lining it with parchment paper, and finally, spraying it again. Set aside.
• To make the cookie dough, use a medium-sized bowl and whisk together the flour, baking soda, baking powder, and salt. Set aside.
• In a large bowl, beat together the butter, brown sugar, and granulated sugar on medium-high until light and fluffy. Then, beat in the egg and vanilla extract. Reduce the speed to low and mix in the flour mixture until just incorporated. Stir in the chocolate chips until evenly combined.
• Next, prepare the brownie batter by melting the butter and chocolate in a heat-proof bowl set over a pot of simmering water. Remove from the heat and then whisk in the sugar. Whisk in the eggs one at a time until combined. Whisk in the cocoa powder, salt, and vanilla. Then use a spatula to fold in the flour until combined.
• Pour the brownie batter into your prepared pan. Smooth and level the top with a spatula. Then, crumble the cookie dough evenly over the batter.
• Lightly cover with a piece of foil and bake for 20 minutes. Remove the foil and bake for another 28-30 minutes.
• Allow to cool completely on a wire rack. Lift the brownies out using the parchment paper and cut into squares. Store extras in an airtight container for 3-4 days.

Video

Nutrition

Calories: 375kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 386mg | Potassium: 130mg | Fiber: 2g | Sugar: 36g | Vitamin A: 419IU | Calcium: 34mg | Iron: 2mg