I dare you to eat just one of these.
Part chocolate chip cookie dough, and part fudgy brownie, it’s impossible to stop at only one.
Believe me, I’ve tried.
I ate these for the first time when I was visiting some friends. I saw the gooey bars on the table, begging to be eaten, and I gobbled a big piece right up in seconds.
A few minutes later, when one friend suggested splitting a second, I quickly declined… and grabbed another whole one all for myself.
Just between us, it took some massive restraint not to reach immediately for a third. But it was the nice thing to do, to leave at least some for the others.
I knew I needed to have the recipe all to myself after I left. With a layer of rich, chewy brownie covered by so-good-you-forgot-you’re-dieting cookie dough, these devilish concoctions are the definition of decadent.
I have just a few warnings, before you make your own batch:
You might find yourself eating the cookie dough all by itself, tasting one chunk and then another, and then scraping the bowl clean after it’s emptied. No worries – the dough is egg-free!
And, as you’re doing your very best to eat just one square of the finished treats, you might have a blackout moment. And wake up again with 2 (or 3, or 4…) additional squares missing.
But who’s counting?
To be on the safe side, just make double the amount called for in the recipe – one for you, one for everyone else. And, well, maybe a few more for you in that second batch, too…
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Chocolate Chip Cookie Dough Brownies
- Total Time: 45 minutes
- Yield: 12 squares 1x
Description
Get the best of both worlds with this decadent dessert: a bottom layer of rich chocolate brownie, covered in cookie dough.
Ingredients
For the Brownie Layer:
- 2 cups granulated sugar
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 4 eggs
- 2 teaspoons vanilla extract
For the Cookie Dough Layer:
- 1 cup unsalted butter (2 sticks), softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, lightly packed
- 1 teaspoon salt
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 cup bittersweet chocolate chips, plus more for final garnish
Instructions
For the Brownie Layer:
- Preheat the oven to 350°F. Generously grease a 9 x 13-inch pan, or an 8 x 8-inch square pan if you want thicker layers.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar, flour, cocoa powder, and salt on low speed. Add the oil, eggs, and vanilla. Beat on medium speed until a thick batter forms.
- Pour the mixture into the prepared pan. Bake for 35-40 minutes (an additional 15-20 minutes for a square pan) until set. Remove from oven and cool completely.
For the Cookie Dough Layer:
- In the clean bowl of a stand mixer fitted with the paddle attachment, cream the butter with the granulated sugar, brown sugar, and salt. Add milk and vanilla, and mix until combined. Add the flour and mix until a thick dough forms. Mix in the chocolate chips.
- Spread the dough over the cooled brownies. Sprinkle the top with extra chocolate chips.
- Chill in the refrigerator until the cookie dough layer sets, about 30 minutes. Cut into 12-16 even squares and serve.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Brownies
- Method: Baking
- Cuisine: Dessert
Keywords: cookie dough, brownies, chocolate chip, chocolate
Cooking by the Numbers…
Step 1 – Make the Brownie Batter
Preheat the oven to 350°F. Generously grease a 9 x 13-inch pan.
Note: if you want to make the layers extra thick, you can use a square 8 x 8-inch pan.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the granulated sugar, all-purpose flour, cocoa powder, and salt. Add the vegetable oil, eggs, and vanilla. Beat on medium speed until all ingredients are incorporated and a thick batter forms, about 1 minute.
Step 2 – Bake and Cool
Pour the mixture into the prepared pan. Bake for 35-40 minutes until the middle is set. Remove from oven and cool completely in the pan.
If using a square pan, you will need to adjust the baking time. Bake for an additional 15-20 minutes.
Step 3 – Make the Cookie Dough
In the clean bowl of a stand mixer fitted with the paddle attachment, cream together the sticks of unsalted butter with the granulated sugar, brown sugar, and salt until fluffy. Mix in the milk and vanilla. Add the flour and mix until a thick dough forms. Gently mix in the chocolate chips.
Step 4 – Layer
Once the brownies have completely cooled, evenly spread the prepared cookie dough over the surface of the cooled brownies. Sprinkle the top evenly with extra chips.
Step 5 – Chill and Serve
Place the pan in fridge and chill until the cookie dough layer has time to set and harden slightly, about 30 minutes.
Cut the finished dessert into even squares, and serve!
If you want to make a crazily indulgent dessert, cut into larger squares. Smaller bites are also an option for lighter snacking.
Double the Dessert, Double the Decadence
Two desserts in one? That means we can have two helpings, right?
However you do the math, it’s going to be hard to just have only one of these Frankenstein mashup creations, made of up of two intensely delicious sweet treats.
Want to go even more over the top? Drizzle some of my silky ganache over the cookie layer, or try one of my other favorites, like my recipe for cocoa fudge frosting, or chocolate American buttercream.
If you prefer to keep your desserts separate, we have plenty of recipes for you to choose from, like our cast iron skillet chocolate chip cookie, or our brownie bites.
But if you love a good mashup, try some of these over-the-top chocolaty creations:
If you need a gluten-free version, bake our gluten-free cashew brownies for the bottom layer, and spread our paleo cookie dough on top.
So, what side are you on? Cookie, brownie, or both? Let us know where your loyalty lies, and be sure to rate the recipe!
Don’t forget to Pin It!
Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Shanna Mallon on February 18th, 2009. Last updated: January 23, 2023 at 15:59 pm.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is an ACS Certified Cheese Professional and cheesemonger living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she's not nibbling on her favorite cheeses or testing a batch of cupcakes, Nikki enjoys a healthy dose of yoga, wine, hiking, singing in the shower, and chocolate. Lots of chocolate.
how lovely, to spend a random middle of the week day with your mom on her birthday. Happy Birthday to your mom!
this cookie looks decadent, like not only will it stick to your fingers but to your HIPS! 🙂 next time i have a hankering for such a rich chocolatey goodness, i might have to whip this up.
and not to scare you, but as i’ve gotten older, i sniffle over the most random of things. i didn’t shed a tear during Titanic when it first came out (we all KNEW the ship was going to SINK!) and it was on the other day, i bawled my eyes out at the closing scene. i sniffled during the Amazing Race on Sunday and i haven’t dared watch PS I Love You again … just warning you…
Oh. My. Gosh! As always… the photos are making my mouth water! This is way better than anything I’d buy from Fannie May or the grocery store. Home made chocolate treats mean more and taste (undoubtedly) better!
Simply sinful. In a good way.
OMG…these looks wonderful, and it is a great picture. Thanks for stopping in and checking out our site.
You know, I don’t mind lemon cookies one bit…but these do look rich and decadent! Mmmmm.
These look great. Thanks for the recipe.
Michelle
http://oneordinaryday.wordpress.com/
oooh – this one sounds good! I’m emailing it to myself – so I can remember it.
Lan – Laughed out loud about the hip comment. Yes, you are probably right, which reminds me that I really need to workout more. Also, you made me feel so much better when you said you cry, too. Maybe this is just something to embrace, you know? Like, I am a crier. Oh, gosh.
Thanks, Carrie! Too bad you missed these, but I know you’re working more days next week, so…
DD: LOL!
Thanks, MaryBeth, and thanks for checking out mine!
Kickpleat – I couldn’t have said it better.
Michele – Absolutely! Thanks for stopping by!
Katie – Hope you like them!
who who whoaa!!!
Shannalee these look so delicious. Must bookmark and try soon! Thanks!
I had to chuckle when I read your line about ending up in the grocery store around 10 PM with a dozen or so lone men rushing for balloons and greeting cards. As a professional greeting card writer since 1986, I am so aware of certain trends. One of these is a mainstay–men do NOT buy greeting cards (Can you picture a guy buying a friendship card, one of those laugh-out-loud ones we women thrive on, for another guy?! Just doesn’t happen!)…men do NOT buy greeting cards except at two times of the year. One is Valentine’s Day as you alluded to, Shannalee and the other is the Saturday before Mother’s Day with their young children in two. Men consider greeting card racks like the plague–they’re afraid of catching something if they get too close! By the way, your recipe above looks heavenly. I’ll definitely try it. Best, Sandra Miller-Louden
LOL, Rachel!
Thanks, RobinSue – I hope you love them!
Sandra – Your comment made me laugh. I can only imagine the perspective you have, as a veteran card-writer. Thanks for sharing and for making me feel a little better about being the one girl at the store. 🙂
I would officially like to thank you, and your friend Shelley, for this deliciousness. Two of my favorite things combined! Yum.
Those brownies look really good!
Omg!! My 2 favorite sweets in the world: brownies and cookie dough! ( Actual cookies are tied with cookie dough:) All in one! All I have to say is WOW and Thanks!!!
Ada – Thanks for your comment, and you sound like a person after my own heart!
Made these tonight and they’re as good as they look. Absolutely delicious and decadent too. Thanks for sharing a great recipe.
Yay! Thanks for letting me know, Diane!
these look amazing!! i plan on making them tonight for a dinner party tomorrow, however I have a quick question… how many servings does this recipe make?
mj – well it really depends on how large you cut the brownies! It’s a 9 X 13 pan, if that helps!
I just want everybody to know that when you’re eating raw cookie dough you’re not worrying about the raw eggs you’re worrying about the salmonella that can be in your flour! The flower is considered raw and can actually contain more salmonella than a raw egg.
★★★★★
There are potential food safety risks when consuming raw flour, such as E. coli. As an extra safety measure, you are able to heat treat flour. Two easy methods are in the microwave or in the oven.
If using the microwave, place the amount of flour you need for the recipe in a heatproof bowl. You may need to do this in installments, depending on the size of your microwave. Microwave in 30-second intervals, stirring after each interval, until the a thermometer inserted in the flour in a few spots reaches at least 165 degrees F.
If using the oven, preheat the oven to 300 degrees F. Place the amount of flour, plus a little extra, you need for the recipe on a rimmed baking sheet and spread it out in a thin, even layer. Heat the flour in 5 minute intervals, stirring with a spatula after each interval. After each interval, using heatproof utensils, form the flour into a mound and insert a thermometer in a few spots. The temperature will also need to reach 165 degrees F.