Brookies Cookies – Browned Butter Blondie

Craving a cookie but also dreaming of a fudgy brownie? You don’t have to choose! These Brookie Cookies combine the best parts of both desserts into one epic treat. With one half rich, fudgy brownie and the other half gooey chocolate chip cookie, every bite is irresistibly delicious.

Why You’ll Love These Brookie Cookies

These cookies are the ultimate dessert mash-up and so easy to make! Here’s why they’ll quickly become your new favorite:

Two-in-one goodness – Can’t decide between a cookie or a brownie? With brookies, you don’t have to!
Quick and easy – No chilling required, and they’re ready in under 30 minutes.
Perfectly textured – Chewy, fudgy, gooey, and buttery with just the right amount of chocolate.
Crowd-pleaser – Makes about 2 dozen cookies, ideal for parties, bake sales, or sharing with friends and family.

Optional but highly recommended: A sprinkle of flaky sea salt takes these cookies to the next level!

Ingredients You’ll Need

These cookies are made from two simple doughs using pantry staples. Here’s what you’ll need:

For the Brownie Cookie Dough:

1/2 cup (113 g) unsalted butter, room temperature
3/4 cup (150 g) light brown sugar, packed
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1/3 cup Dutch-process cocoa powder
1 cup (125 g) all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
2/3 cup semi-sweet chocolate chips

For the Chocolate Chip Cookie Dough:

2 3/4 cups (345 g) all-purpose flour
1 tsp cornstarch
1 tsp baking soda
1 tsp salt
1 cup (226 g) unsalted butter, cold and cubed
3/4 cup (150 g) light brown sugar, packed
2/3 cup (130 g) granulated sugar
1 large egg + 1 egg yolk, room temperature
2 tsp vanilla extract
1 cup semi-sweet chocolate chips

Tip: Use a kitchen scale for accuracy, especially when dividing the doughs.

How to Make Brookie Cookies

No need to chill the dough! Here’s how to bring these cookies together:

1. Preheat & Prep

Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.

2. Make the Brownie Cookie Dough

Cream the room temperature butter with both sugars until light and fluffy (about 3 minutes).
Add the egg and vanilla, mixing well and scraping down the bowl.
In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder.
Add the dry ingredients to the wet and mix just until combined.
Fold in the chocolate chips. Set aside.

3. Make the Chocolate Chip Cookie Dough

In a stand mixer, cream the cold butter and both sugars on medium-high speed until pale and fluffy (about 4 minutes).
Add the egg and egg yolk one at a time, mixing well after each.
Mix in the vanilla.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
Gradually add the dry ingredients to the wet, mixing until just combined.
Fold in the chocolate chips. Do not overmix.

4. Assemble the Brookies

Use a cookie scoop to portion both doughs into small balls. The chocolate chip dough balls should be slightly larger than the brownie ones.
Press one brownie dough ball and one cookie dough ball together, then roll between your palms to form one round cookie dough ball.
Place on baking sheets about 2 inches apart.

Optional: Weigh each ball for uniform size using a digital scale.

5. Bake

Bake for 8 to 9 minutes, or until the edges are set and the tops look slightly underbaked and puffy.
Let cookies cool on the sheet for 5–10 minutes before transferring to a wire rack.

6. Top & Serve

Sprinkle with flaky sea salt while warm, if desired.
Enjoy warm for max gooey-ness, or let them cool for a soft and chewy texture.

Storage Tips

Room Temp: Store in an airtight container for up to 5 days.
Freezer: Freeze completely cooled cookies in a freezer-safe bag for up to 2 months. Reheat in a 300°F oven for 10 minutes to enjoy warm and gooey!

More Cookie Recipes You’ll Love

Brookie Cookies Recipe Card

Author: Heather Mubarak
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Yield: 24 cookies
Method: Baking
Cuisine: American