If you can’t choose between Chocolate Chip Cookies and Brownies, these Brookie Cookies are the answer! Half the cookie is a soft baked brownie, half is chocolate chip. Chewy, easy, and delicious!
Top Tip: Avoid overbaking these cookies for soft, gooey texture!
Recipe was originally published in April 2016. The photos and recipe notes were updated in April 2025.
Aimee’s Recipe Notes
- Taste & Texture: A combination of fudgy brownie and chewy chocolate chip cookie in each bite.
- Ingredient Notes: Using butter-flavored Crisco helps achieve a soft, chewy texture.
- Prep Note: Slightly press the brownie portion over the cookie dough to minimize spreading during baking.
- Make Ahead: Prepare and refrigerate the doughs separately up to 24 hours in advance; assemble and bake when ready.
Ingredient Notes
To make brookies, you’ll need to make both a brownie batter and cookie dough from scratch. Scroll down to the bottom of the blog post to find the recipe card with all the ingredients.
- Crisco – I recommend the butter flavor! Of course you could use regular butter, but the Crisco creates a chewy texture that pairs nicely with the fudgy brownies.
- Vanilla – My instant pot vanilla extract is amazing here.
- Cinnamon- the secret ingredient to make people want the recipe!
- Kosher salt
- Chocolate chips – Semi-sweet morsels are best.
How to Make Brookie Cookies
Prep the Doughs – Make chocolate chip cookie dough and brownie batter separately. Chill if needed to prevent spreading.
Assemble the Cookies – Portion cookie dough and brownie batter. Slightly press brownie dough over cookie dough to help them bake evenly.
Bake – Bake until edges are set but centers are still slightly soft. This ensures a fudgy, gooey texture.
Cool & Serve – Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Tips and Tricks
- Press the brownie part of the brookies a little over the cookie side. This helps keep brookie cookies from spreading too much as they bake.
- Do not overbake. If you want that ooey-gooey soft consistency, take the brookies out of the oven BEFORE they look fully set. The bottom of the cookie side should look just slightly browned and the center of the cookie will look soft. The brookies will continue to set up to the perfect soft-baked consistency as they cool.
- Storing: Store the baked cookies in an airtight container at room temperature for up to one week. In our house they never seem to last more than a couple of days. We just can’t stop eating them!
- Freeze: use my guide on how to freeze cookie dough for best results. Or freeze the cookies after baking and cooling in an airtight container.
More Cookies and Bars
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For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Set aside while you make the cookie dough.
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Preheat oven to 375 degree F. Line a baking sheet with parchment paper.
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For the cookie dough, combine the Crisco, milk, vanilla, and brown sugar. Mix until well blended, add in egg. Add flour, salt and cinnamon and beat until combined. Fold in chocolate chips.
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Using a 1 Tbsp scoop, scoop all the cookie dough onto a piece of parchment paper on the counter top. Repeat for the brownie dough.
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Take one cookie dough ball and one brownie dough ball and press together gently to form one larger dough ball. Place on parchment paper (place the brownie side a little more on top to keep the cookie dough from spreading too much).
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Bake in oven for 10-12 minutes. Cool on cookie sheet for about 5 minutes, then move to wire rack to cool completely. ENJOY!
Serving: 1cookie, Calories: 153kcal, Carbohydrates: 21g, Protein: 2g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 28mg, Sodium: 55mg, Fiber: 1g, Sugar: 13g
Easy Cookie Recipes
Brookie Cookies are fudgy chocolate brownies pressed into the best chocolate chip cookies. You’ll never have to choose between brownies and cookies again!
