These Cookie dough brownies are rich, fudgy brownies with a thick layer of chocolate chip cookie dough. The recipe is easy to make and the brownies are fun to share and eat!
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These Cookie Dough Brownies are incredibly decadent and chocolatey! They are basically two desserts in one! We have fudgy chocolate brownies with a layer of creamy chocolate chip cookie dough.
This recipe is inspired by my Nutella fudge brownies. Instead of a layer of Nutella, these brownies are filled with a layer of chocolate chip cookie dough!
For more cookie dough recipes, try my Edible Sugar Cookie Dough, Cookie Dough Easter Eggs. and this Edible Brownie Batter.
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Why We Love This Recipe
- The brownies are delicious on their own. The chocolate chip cookie dough makes them extra yummy. If you love cookie dough, be sure to make a cookie dough blizzard and these cookie dough ice cream bars.
- This recipe for cookie dough brownie is made with basic ingredients. You don’t need any special tools to make them!
- These are a must try for all chocolate lovers! For another extra special brownie recipe, try my peanut butter chocolate brownies recipe.
Ingredients
Below are notes on some of the ingredients.
- Unsalted Butter: We are using unsalted butter for the cookie dough and the brownie batter. Use room temperature butter for the cookie dough.
- Chocolate: Use semi-sweet or bittersweet chocolate for the brownie batter. Use semi-sweet or dark chocolate bars or chips for the cookie dough.
- Eggs: You will need 3 large, room temperature eggs.
- Cocoa powder: Use unsweetened natural cocoa powder.
- Sugar: I use a combination of granulated sugar and brown sugar. Use light or dark brown sugar.
- All Purpose Flour: I use all-purpose flour for the brownies and cookie dough. The flour for the cookie dough doesn’t need to be heat treated to kill off any existing bacteria if you bake the cookie dough in the brownies. See recipe notes if you want to top the brownies with cookie dough.
See recipe card below for full list of ingredients and their measurements.
Substitutions and Variations
- Instead of semi-sweet chocolate chips, use white chocolate chips, butterscotch chips, peanut butter chips, or chopped chocolate!
- Nuts are also delicious in cookie dough! Add chopped almonds, walnuts or pecans!
- Instead of baking the cookie dough in the brownies, top the brownies with cookie dough. To do this, I recommend microwaving the flour in a bowl in the microwave for 2 30-second bursts. Stir in between. This will kill off any existing bacteria in the flour.
Instructions
Step One: (Photo 1 above) In a large bowl or in the bowl, cream the sugar and butter. Add the vanilla and milk. Turn the mixer on low and add the flour and salt. Stir in the chopped chocolate or chocolate chips.
Step Two: (Photo 2 above) Line an 8 by 8 inch square pan with wax paper. Spread the cookie dough in an even layer. Freezer until solid, about 1 hour.
Step Three: (Photo 3 above) Combine the chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir as it melts. Once the chocolate and butter have melted, remove bowl from heat.
Step Four (Photo 4 above): Whisk the sugar in. Add the eggs, whisking after each egg.
Step Five: (Photo 5 above) Whisk in the cocoa and salt. Use a spatula to fold in the flour until just combined.
Step Six: (Photo 6 above)If using the pan the cookie dough is in, take the pan out of the freezer. Keep the frozen cookie dough on the wax paper in the freezer. Butter or spray the pan with baking spray and line with parchment paper. Pour half the brownie batter into the pan. Spread evenly.
Step Seven: (Photo 7 above) Peel the wax paper or parchment paper off the cookie dough. Place the frozen cookie dough on top of the batter. Spread the rest of the brownie batter evenly over the cookie dough layer.
Step Eight: (Photo 8 above) Bake 30-35 minutes. Allow brownies to cool completely in the pan.
Expert Tips
- Tip #1: Use a light colored metal pan. I wouldn’t recommend using a glass pan or a dark colored pan for brownies.
- Tip #2: Avoid overbaking. The brownies will continue to cook slightly after you take them out of the oven, so do not over bake them. The center should be slightly under done. You should see moist brownie crumbs when you stick a toothpick in the center of the brownies.
- Tip #4: Allow brownies to cool. Allow brownies to cool completely before frosting.
- Tip #3: Use a long, sharp knife to cut brownies. Do not use a serrated knife. For best results run the knife under hot water and wipe the knife clean after each cut.
Recipe FAQs
Regular cookie dough is not safe to eat because it contains flour and eggs. This recipe does not contain eggs and is made with heat treated flour, so it is safe to eat.
Yes! You can use a brownie mix to make these brownies. Follow the cookie dough recipe and spread it over the cooled brownies.
Store leftover brownies for 3 to 4 days at room temperature or for up to 5 days in the fridge. Freeze brownies for up to 3 months.
Cookie Dough Brownies
Ingredients
Brownies
- 10 tablespoons unsalted butter
- 7 ounces semisweet chocolate or bittersweet, chopped
- 1½ teaspoons vanilla extract
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 cup all purpose flour
- 1/4 cup unsweetened cocoa powder or Dutch process, sifted
- 1/2 teaspoon salt
Chocolate Chip Cookie Dough
- ¼ cup unsalted butter room temperature
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar packed
- ¼ teaspoon vanilla extract
- 2 tablespoons milk or heavy cream
- ¼ teaspoons salt
- ⅔ cup all purpose flour heat treated (directions below and in blog post)
- 1.5 oz dark chocolate about 1/4 cup, chopped (or use semi-sweet or dark chocolate chips)
Instructions
Chocolate Chip Cookie Dough
- In a large bowl or in the bowl of an electric mixer, cream the sugars and butter on medium until creamy and combined, about two minutes. Add the vanilla followed by the milk or heavy cream. Turn the mixer on low and add gradually add the flour and salt until combined. Stir in the chopped chocolate or chocolate chips.
- Line an 8 by 8 inch square pan with wax paper. Spread the cookie dough in an even layer. Place the pan in the freezer until solid, about 1 hour.
Brownies
- When the cookie dough is about frozen, preheat oven to 350 Fahrenheit and begin making the brownie batter. Line and lightly butter an 8 x 8 inch pan with parchment paper leaving enough to hang from the sides. Preheat oven to 350 degrees F.
- Combine the chopped chocolate and butter in a large heatproof bowl over a saucepan of simmering water. Stir as it melts.
- Once the chocolate and butter have melted, remove bowl from heat and whisk the sugar in. Add the eggs, whisking after each egg. Whisk in the vanilla extract, cocoa and salt, then fold in the flour until just combined. Avoid overmixing.
- If using the pan the cookie dough is in, take the pan out of the freezer. Keep the frozen cookie dough on the wax paper in the freezer. Butter or spray the pan with baking spray and line with parchment paper. Pour half the brownie batter into the pan. Spread evenly.
- Peel the wax paper or parchment paper off of the cookie dough. Place the frozen cookie dough on top of the batter. Spread the rest of the brownie batter over the frozen cookie dough. Bake 30-35 minutes. Place pan on a wire rack and allow brownies to cool completely in the pan.
Notes
Nutrition
Please note that nutritional values are created by an online calculator and should only be used as an estimate.
Kelly
Cookie monster, but next level 👌 🤤
Natalie
Hehe thank you for this perfect description and for giving these brownies a try, Kelly 🙂
Barbara Briggs Ward
Love the idea of two desserts combined into one-especially these two!
Natalie
Happy to hear that! They’re so good together!!