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Homemade Brookies (Brownie Cookies) photo

Brookies (Brownie Cookies)

These Brookies are a delicious hybrid of chewy cookies and fudgy brownies! Perfect for satisfying your sweet cravings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough:
  • 1/2 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup semisweet chocolate chips
For the Brownie Batter:
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup cocoa powder unsweetened
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or electric mixer
  • Baking Sheets
  • Parchment paper
  • Cooling rack

Method
 

Instructions:
  1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure easy release and cleanup.
  2. In a large mixing bowl, beat together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
  3. Mix in the vanilla extract and the large egg until fully incorporated.
  4. In another bowl, whisk together the all-purpose flour, salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the semisweet chocolate chips.
  5. In a separate bowl, combine the melted unsalted butter, granulated sugar, and vanilla extract. Beat in the two large eggs until smooth.
  6. Sift in the cocoa powder, all-purpose flour, baking powder, and salt to the wet ingredients. Mix until just combined.
  7. Using a spoon or cookie scoop, drop tablespoonfuls of the cookie dough onto the prepared baking sheets, leaving space between each. Follow with dollops of the brownie batter on top.
  8. Using a toothpick or skewer, gently swirl the brownie batter into the cookie dough to create a marbled effect, but do not overmix.
  9. Bake for 12-15 minutes, or until the cookies are set around the edges but still slightly soft in the center.
  10. Let the Brookies cool on the sheets for about 5 minutes before transferring them to a cooling rack. Enjoy them warm or let them cool completely before storing!

Notes

  • For dairy-free options, use vegan butter or coconut oil instead of unsalted butter.
  • Try using coconut sugar for a caramel-like flavor.
  • Substitute all-purpose flour with a gluten-free blend for gluten-free Brookies.