Nothing not to love about these Cookie Dough Brownies! Moist, rich brownies baked to perfection and topped with a thick layer of eggless edible chocolate chip cookie dough. Each layer and every bite is extra chocolatey and extra delicious!
TWO DESSERTS IN ONE
What happens when you combine chocolate brownies + creamy cookie dough? You get these irresistible Cookie Dough Brownies! Both yummy on their own and such a treat when combined….they’re truly the best of both worlds.
EASY, YUMMY COOKIE DOUGH
Cookie dough is soooo good and such a comfort food. I’ve been thinking about making cookie dough brownies ever since I made White Chocolate Cookie Dough Truffles last winter. If you love how easy and delicious cookie dough is, you’ll also like my Edible Brownie Batter recipe.
Cookie dough is dangerously easy to whip up. No need to form the dough into balls and no need to bake it! Just eat it right from the bowl or use it in a recipe. In addition to this brownie recipe, there are lots of other ways to enjoy cookie dough. This Cookie Dough Dip Recipe from Add a Pinch and Butternut Bakery’s Cookie Dough Cake both sound amazing!
There are a lot of cookie dough recipes out there, but I decided to make my own so that I could make it just the way I liked it.
HOW TO CONTROL HOW SWEET THESE COOKIE DOUGH BROWNIES ARE?
Cookie dough on top of brownies has the potential to be a super sweet dessert. While super sweet is great for some people, it can be overly sweet for others.
The level of sweetness of these brownies is easily adjustable and comes down to a few ingredient choices:
Bittersweet Chocolate or Semi-Sweet Chocolate in the Brownies: If you want sweeter brownies, I recommend semi-sweet chocolate. I found semi-sweet chocolate to be a little too sweet for some people, so I prefer using bittersweet chocolate. Either chocolate works, it’s just a matter of preference.
Semi-Sweet or Milk Chocolate Chips: I tested these out with milk chocolate chips (because I was out of semi-sweet). I love the taste of milk chocolate, but found it to be a little too sweet. If you don’t like overly sweet, then I’d definitely stick with semi-sweet.
WHICH BROWNIE RECIPE SHOULD I USE?
You can use any brownie recipe or brownie mix to make these Cookie Dough Brownies. I went with this brownie recipe because I’ve used a variation of it in my Brown Butter Brownies and Peanut Butter Cup Brownies. It’s fair to say I love this recipe!
WHAT’S IN THESE BROWNIES?
Below is a list of ingredients and some substitution options. They’re made with pretty standard pantry ingredients that you probably already have on hand!
- Unsalted Butter
- Semi-sweet Chocolate: I have made these brownies using both bittersweet and semi-sweet chocolate. I like both types here, but slightly prefer using bittersweet since it’s not as sweet.
- Vanilla: Lots of vanilla for lots of flavor!
- Sugar: I use a combination of granulated sugar and brown sugar. Brown sugar imparts its molasses flavor and adds chewiness. Use light or dark brown sugar.
- All Purpose Flour
- Cocoa: I used Dutch process, but you can use regular unsweetened cocoa powder.
- Salt: The salt balances out the sweetness of the brownies and also brings out the flavor of the chocolate.
WHAT ARE THE INGREDIENTS FOR COOKIE DOUGH?
This cookie dough is made up of the usual cookie dough ingredients. In order to make it safe to eat, eggs are left out.
- Light Brown Sugar
- Granulated sugar
- Milk or Heavy Cream
- Vanilla Extract
- Mini chocolate chips
HEAT TREATING THE FLOUR
To make sure the cookie dough is edible, it’s as simple as omitting eggs from the recipe and heat treating the flour. Heat treating the flour is a precautionary step to kill off any existing bacteria. This step is optional but recommended.
All you need to do is spread the flour on a large parchment paper lined baking sheet and put it in a 350 F oven for five minutes. Allow it to cool then use the flour according to the recipe instructions.
Once the flour has been treated and cooled, whisk it with the other dry ingredients. Again, this is optional, but I always do it just to be on the safe side. Also I should mention it will probably feel funny “baking flour!”
ASSEMBLING THESE BROWNIES
Both the brownies and cookie dough are easy to make. Start by making the brownies since they’ll need to cool completely before topping them with cookie dough.
While the brownies are cool, make the cookie dough. Once cooled, it’s as easy as “frosting” the brownies with the cookie dough. The cookie dough is spreadable like frosting and is best spread with an offset spatula.
So much chocolate and cookie dough here! These sweet, buttery Cookie Dough Brownies will satisfy any craving for something sweet, gooey, and chocolatey! Each layer is a dessert in itself but are truly better together. Best part: they couldn’t be easier to make!Print
This easy recipe for COOKIE DOUGH BROWNIES makes moist, fudgy brownies topped with creamy, decadent edible cookie dough!
FOR THE BROWNIES
- 1/2 cup plus 2 tablespoons unsalted butter
- 7 ounces bittersweet or semisweet chocolate, chopped
- 1 teaspoon vanilla
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup flour
- 1/4 cup Dutch process or unsweetened cocoa powder, sifted
- 1/2 teaspoon salt
FOR THE COOKIE DOUGH
- 1/2 cup unsalted butter, room temperature
- 1/4 cup plus 1 tablespoon brown sugar
- 1/4 cup granulated sugar
- 1 1/4 teaspoons vanilla
- 2 tablespoons milk or heavy cream
- 1/2 teaspoons salt
- 3/4 cup plus 2 tablespoons flour, heat treated (directions below and in blog post)
- 1 cup mini chocolate chips
FOR THE BROWNIES
- 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.
- Place chopped chocolate and butter in a large heatproof bowl set over a saucepan of simmering water. Stir the mixture as it melts. Remove bowl from heat and whisk the sugar in. Add the eggs, whisking after each egg. Whisk in the cocoa and salt, then fold in the flour until just combined. Avoid overmixing.
Pour the brownie batter into the pan and use a spatula or offset spatula to evenly spread out the brownies and smooth out the top. Bake 30-35 minutes until a toothpick when inserted in the center comes out clean and with only a few crumbs. Keep in mind the brownies will continue to cook slightly when out of the oven, so do not over bake them. Place pan on a wire rack and allow brownies to cool.
FOR THE COOKIE DOUGH
- While the brownies are cooling, make the cookie dough. Begin by heat treating the flour. Preheat oven to 350 F. Spread the flour evenly on a baking sheet lined with parchment. Bake five minutes. Cool completely.
- In a large bowl or in the bowl of an electric mixer, cream the sugar 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 chocolate chips.
TO ASSEMBLE THE COOKIE DOUGH BROWNIES
- Once the brownies have cooled completely, spread the cookie dough using an offset spatula or spatula. Cover and chill for an hour before slicing. Enjoy!
Keywords: cookie dough, brownies, chocolate, chocolate chips, edible cookie dough