If you love cookies and brownies, this recipe for Cookie Brownies gives you both in one bite. These cookie brownies, also known as brookies, combine a soft, chewy cookie layer with a rich, fudgy brownie base!

Cookie brownies.

They are thick, gooey, and packed with chocolate. Even better, this version can be made gluten free without sacrificing texture!

Why You’ll Love This Recipe

  • Ultra gooey brownie base
  • Soft cookie dough topping
  • Easy to make in one pan
  • Perfect for gluten free or regular flour
  • Great for holidays, parties, or everyday baking
  • Check out my Snickers Brookies too!

Ingredients

Cookie Dough

  • 6 tbsp unsalted butter, melted
  • ¾ cup coconut sugar or light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 ½ cups gluten free flour
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ⅔ cup dark chocolate chips

Brownie Batter

  • 1 stick unsalted butter, melted
  • 1 cup coconut sugar or light brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • ½ cup dark cocoa powder
  • ½ cup gluten free flour
  • ½ cup dark chocolate chips
Brownies with cookie dough.
Baked Brookie bars.

Instructions

First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.

Make the cookie dough first. In a mixing bowl, add the melted butter and coconut sugar. Stir until frothy and mixed. Then, add in the egg and vanilla. Stir until combined.

Add in the gluten free flour, baking soda, and sea salt. Stir until combined. Fold in the chocolate chips. Place the bowl of cookie dough in the fridge while you make the brownie batter.

To make the brownie batter, add the melted butter and coconut sugar to a clean mixing bowl. Stir vigorously for 2 minutes. Then, add in the eggs and vanilla and stir until just combined.

Add in the dark cocoa powder and gluten free flour. Stir together. Fold in the chocolate chips.

To assemble, pour the brownie batter into the lined pan. Smooth into an even layer. Then, remove the cookie dough from the fridge. Use a cookie scoop to scoop balls of dough on top of the brownie batter. Gently press the cookie dough into the brownie batter. Sprinkle extra chocolate chips on top if desired.

Balls of cookie dough in pan.
Dough with chocolate chips.

Bake for 33 to 35 minutes, or until a toothpick inserted comes out with only a few moist crumbs.

Finally, remove from the oven. Allow these cookie brownies to fully cool before slicing into.

Gooey cookies brownies.

Texture Guide

Texture GoalWhat To Do
Fudgy BrowniesSlightly underbake and use full-fat ingredients like real butter.
Cakey BrowniesBake for the full recommended time and mix the batter more to incorporate air.
Soft Cookie TopDo not overbake; look for just a few moist crumbs on your toothpick.
Crispy Cookie EdgesAdd a few minutes to the baking time and use a metal baking pan.

Pro Tips for Perfect Cookie Brownies

  • Chill the cookie dough so it holds its shape when layered
  • Do not overmix the brownie batter or it can become dense
  • Use high quality cocoa powder for deeper flavor
  • Let the bars cool fully before slicing to avoid crumbling

Common Mistakes to Avoid

Overbaking leads to dry brownies

Skipping parchment paper makes removal difficult

Adding cookie dough all in one spot instead of evenly spreading

Cutting too early before they set

Stack of cookie brownies.

Flavor Variations

Add peanut butter chips for a nutty twist

Swirl in caramel before baking

Add espresso powder to intensify chocolate flavor

Top with flaky sea salt for contrast

Storage

Store in an airtight container at room temperature for up to 5 days.

For longer storage, refrigerate up to 7 days or freeze for up to 2 months.

Frequently Asked Questions

Can I use regular flour instead of gluten free flour?

Yes, all purpose flour works perfectly in the same measurements

Why are my cookie brownies too gooey?

They may need more baking time or more cooling time after baking

Can I use boxed brownie mix?

Yes, you can use boxed brownie mix to save time and still get great results

Gooey sliced bars.

You May Also Like

If you make this Cookie Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.

Cookie brownies.
At a Glance:
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Get the Recipe: Cookie Brownies

Treat yourself to these extra thick Cookie Brownies! I combined a dark chocolate brownie with classic chocolate chip cookie dough for a dessert that is doubly delicious. They are soft, chewy, and so delicious!
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Ingredients

9 bars

Cookie Dough

Brownie Batter

Instructions 

  • First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
  • Make the cookie dough first. In a mixing bowl, add the melted butter and coconut sugar. Stir until frothy and mixed. Then, add in the egg and vanilla. Stir until combined.
  • Add in the gluten free flour, baking soda, and sea salt. Stir until combined. Fold in the chocolate chips. Place the bowl of cookie dough in the fridge while you make the brownie batter.
  • To make the brownie batter, add the melted butter and coconut sugar to a clean mixing bowl. Stir vigorously for 2 minutes. Then, add in the eggs and vanilla and stir until just combined.
  • Add in the dark cocoa powder and gluten free flour. Stir together. Fold in the chocolate chips.
  • To assemble, pour the brownie batter into the lined pan. Smooth into an even layer. Then, remove the cookie dough from the fridge. Use a cookie scoop to scoop balls of dough on top of the brownie batter. Gently press the cookie dough into the brownie batter. Sprinkle extra chocolate chips on top if desired.
  • Bake for 33 to 35 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
  • Finally, remove from the oven. Allow these cookie brownies to fully cool before slicing into.

Notes

  • If you are not gluten free, feel free to use all purpose flour.
  • To save time, feel free to use boxed mix brownies.
  • These brookies will be very thick and very gooey.
  • It is important to let them fully cool before trying to slice into them.
  • Store leftovers in an airtight container at room temperature for up to 5 days.
Calories: 383kcal, Carbohydrates: 54g, Protein: 6g, Fat: 18g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 75mg, Sodium: 275mg, Potassium: 97mg, Fiber: 6g, Sugar: 22g, Vitamin A: 315IU, Calcium: 35mg, Iron: 3mg
Author: Addison LaBonte
Course: Dessert
Cuisine: American