Brookie Cookie Recipe

Do you ever have those days when you just can’t decide–peanut butter and jelly or ham sandwich? Pickles or ice cream? The good news is, now you’ll never have to pick between a brownie and a cookie ever again! This brookie cookie recipe combines the best of both worlds.

The history of the brookie cookie recipe is, indeed, very short. Culinary forces seem to have coalesced around the idea around 2015. A Los Angeles-based company perfected an elegant brookie recipe that is baked in a cupcake pan for ease of portability. Milk and Brookies was featured on Shark Tank (along with another one of our favorite Los Angeles based dining establishments, Everytable) but lost. In a later interview, the founder of Milk and Brookies says that, while he perfected the brookie, he can’t claim to have invented it and doesn’t know who did.

Around the same time, major pizza chains including Domino’s and Papa John’s seem to have decided that the brookie was the perfect treat to follow an enormous pizza and began featuring it on their menus in an array of forms – bar shaped, pizza shaped, and cookie shaped. So the name of the original inventor of the brookie, like so many great culinary innovators, has been lost.

What is this Brookie Thing?

These brookie cookies are the ultimate dessert. It takes our favorite brownie recipe and plops cookie dough on top. The brookie, like so many other great combinations (peanut butter and jelly, Sonny and Cher) is so much greater than the sum of its parts. The fudgy brownie cuts the sweetness of the cookie, while the cookie’s crunchy texture lightens the density of the brownie. It’s a winner!

Brookie Cookie Recipe

Brookie Cookie Recipe

Can't pick between a brownie and a cookie? Don't worry, you no longer have to with this brookie cookie recipe.
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 8 people


  • 8 x 8 inch square pan


For the fudgy brownie layer

  • 1/4 cup unsalted butter
  • 2 oz unsweetened chocolate chopped into small pieces
  • 2/3 cup sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp flaky sea salt
  • 1 large egg
  • 1/3 cup all purpose flour
  • 1/4 cup chocolate chips

For the chocolate chip cookie layer

  • 1/4 cup unsalted butter at room temperature
  • 1/4 cup white sugar
  • 2 tbsp packed light brown sugar
  • 1/2 tsp vanilla extract
  • 1 large egg yolk
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 2/3 cup all purpose flour
  • 1/2 cup semi-sweet chocolate chips


  • 1/4 cup semi-sweet chocolate chips


For the brownie layer

  • Grease an 8 x 8 inch square pan and line it with parchment paper. Preheat oven to 350 F.
  • In a medium saucepan over low heat, melt the butter and chocolate together.
  • Whisk in the eggs, vanilla, and sugar into the melted butter and chocolate, and beat well.
  • Sift the flour into the saucepan and stir well to combine. Let cool slightly. Fold in the chocolate chips.
  • Transfer the brownie batter to the prepared baking pan and spread it into a thin layer. Sprinkle with the sea salt. Set aside.

For the cookie dough:

  • In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, beat the softened butter and sugars on high for 3-4 minutes or until light and fluffy.
  • Mix in the vanilla and egg, scraping down the sides of the bowl as needed to ensure that all of the batter is well combined.
  • Remove the bowl from the mixer and sift the dry ingredients (flour, baking soda, baking powder and salt) into the the butter mixture.
  • Mix on low speed to combine.Remove the bowl from the mixer and stir in the chocolate chips.

For assembly:

  • Use a spatula or a small cookie scoop to drop spoonfuls of the chocolate chip dough over the brownie batter. The cookie dough won't fully cover the brownie layer, and it's nice to have areas where the chocolate peeks through.
  • Sprinkle the remaining chocolate chips over the top (because can you ever have enough chocolate, right?).
  • Bake 35 minutes until the chocolate chip cookie layer is just golden brown and set.
  • Let cool 5 minutes. Flip the brookie onto a wire rack to fully cool, then flip back onto a cutting board. Cut in thirds vertically, and then in thirds horizontally to create 9 equal portions.


These brookies are excellent served warm, and our favorite way to enjoy them is with a scoop of ice cream! 
Brookies keep well wrapped in plastic wrap for several days. They’ve never lasted more than 48 hours in our house, so we’re not entirely sure what their expiration date might be!
Keyword brownie, chocolate chip, cookie
Tried this recipe?Let us know how it was!

Looking for something a bit more, well, cookie like? We have some great chocolately options! Check out:

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