Brookies layer fudgy brownie batter under classic chocolate chip cookie dough then bake into one chunky bar that delivers the best of both worlds. ♡
These viral brookies are the brownie cookie hybrid that lit up TikTok with 100 million views and shows no signs of leaving. A thick fudgy brownie layer sits under a classic chocolate chip cookie dough top, then bakes into one decadent bar with crackly brownie edges and a soft chewy cookie crown. (more viral cheesy garlic bread chicken ideas).
The hybrid bar that ends the brownie or cookie debate forever. Let’s make it together.
Ingredients
Brookies (Brownie Cookies)
- 10 tbsp unsalted butter, for brownies
- 1.25 cups granulated sugar, for brownies
- 3/4 cup Dutch process cocoa
- 1/2 tsp fine sea salt, for brownies
- 1 tsp vanilla extract, for brownies
- 2 large eggs, for brownies
- 1/2 cup all purpose flour, for brownies
- 10 tbsp unsalted butter, for cookies, softened
- 1/2 cup light brown sugar, for cookies, packed
- 1/4 cup granulated sugar, for cookies
- 1 large egg, for cookies
- 1.5 tsp vanilla extract, for cookies
- 1.5 cups all purpose flour, for cookies
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt, for cookies
- 1 cup semi sweet chocolate chips
How to Make Brookies (Brownie Cookies)
- Heat. Preheat oven to 350F. Line a 9×13 inch pan with parchment paper, leaving overhang on two sides.
- Brownies. Melt 10 tbsp butter in a saucepan. Whisk in granulated sugar, cocoa, salt, and vanilla. Add eggs one at a time, then flour. Spread evenly in the pan.
- Cookies. In a separate bowl beat softened butter, brown sugar, and granulated sugar 2 minutes until fluffy. Add egg and vanilla. Mix in flour, baking soda, salt, and chocolate chips. Chill 30 minutes.
- Top. Scoop chilled cookie dough by golf ball sized lumps over the brownie layer. Press gently to flatten slightly without merging into the brownie.
- Bake. Bake 28 to 32 minutes until cookie tops are set and golden, brownie has moist crumbs.
- Cool. Cool in pan 1 hour before lifting out by parchment.
- Slice. Cut into 12 thick bars and serve.
Why This Recipe Works
Brookies went viral because they end a debate. The brownie versus cookie argument has been going for decades, and the brookie format gave home bakers a way to have both in one bite. TikTok pushed the format past 100 million views in 2023 because every cross section shot looked like a dessert magazine cover.
Using a thick fudgy brownie layer instead of a thin one is the rule that prevents a soggy bottom. Thin brownie layers underbake by the time the cookie top is golden, and you end up with raw chocolate batter under crisp cookie. A 1.5 inch thick brownie layer bakes through evenly and supports the cookie weight without collapsing.
Chilling the cookie dough before scooping it onto the brownie is the trick that gives defined cookie shapes instead of one melted layer. Warm cookie dough spreads instantly and merges with the brownie below into a flat slab. Cold dough holds shape until it hits the oven, then spreads just enough to cover the brownie in a thick chunky cookie crown.
Tips
- Chill cookie dough 30 minutes before scooping onto the brownie layer.
- Use Dutch process cocoa for the deepest brownie color and flavor.
- Score the bars hot but cool completely before slicing for clean cuts.
- Use a glass pan over a metal pan for slow even baking.
- Store in an airtight container at room temp 4 days.
- Common mistake: do not skip parchment paper. Brookies stick to the pan without it.
For more on the cinnamon, dig into the food science.
Variations
- Add 1 cup chopped Reese’s cups to the cookie dough layer.
- Use peanut butter cookie dough on top of brownie for a peanut butter chocolate combo.
- Stir 1 cup chopped walnuts into the brownie batter for crunch.
- Top with crushed Oreos pressed into the cookie dough before baking.
- Drizzle dulce de leche between the brownie and cookie layers.
- Add 1 tsp espresso powder to the brownie batter for deeper chocolate flavor.
Want another twist? Try our dubai chocolate strawberry cups for a different sweet treat.
Common Mistakes to Avoid
- Using thin brownie layer. Spread brownie batter at least 1 inch thick. Thinner layers underbake and turn out soggy.
- Using warm cookie dough. Chill cookie dough 30 minutes before scooping. Warm dough melts into the brownie and loses shape.
- Overbaking. Pull when the cookie top is just set and the brownie has moist crumbs. Continued baking dries out the bars.
- Cutting hot. Cool 1 hour before slicing. Hot brookies tear apart instead of slicing clean.
Brookies (Brownie Cookies)
Ingredients
Method
- **Heat.** Preheat oven to 350F. Line a 9x13 inch pan with parchment paper, leaving overhang on two sides.
- **Brownies.** Melt 10 tbsp butter in a saucepan. Whisk in granulated sugar, cocoa, salt, and vanilla. Add eggs one at a time, then flour. Spread evenly in the pan.
- **Cookies.** In a separate bowl beat softened butter, brown sugar, and granulated sugar 2 minutes until fluffy. Add egg and vanilla. Mix in flour, baking soda, salt, and chocolate chips. Chill 30 minutes.
- **Top.** Scoop chilled cookie dough by golf ball sized lumps over the brownie layer. Press gently to flatten slightly without merging into the brownie.
- **Bake.** Bake 28 to 32 minutes until cookie tops are set and golden, brownie has moist crumbs.
- **Cool.** Cool in pan 1 hour before lifting out by parchment.
- **Slice.** Cut into 12 thick bars and serve.
Notes
FAQ
Hungry for more? Check out our oreo dirt cake recipe next.
