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Cookie brownies recipe

Cookie brownies recipe

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  • Recipes
  • Dish type
  • Cake
  • Traybakes
  • Chocolate traybakes
  • Brownies

Enjoy a soft, gooey brownie crusted with a layer of crunchy golden chocolate chip cookie. Ideal warm with a splash of ice cold vanilla ice-cream.

10 people made this

IngredientsServes: 10

  • For the brownie
  • 60g unsweetened or 60% dark chocolate, chopped
  • 220g light brown muscovado sugar
  • 120ml melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 60g plain flour
  • For the cookie
  • 85g butter, softened
  • 75g light brown muscovado sugar
  • 1 1/2 tablespoons milk
  • 1/2 to 1 teaspoon vanilla extract
  • 95g plain flour
  • 170g milk and dark chocolate chips (mixed)

MethodPrep:25min ›Cook:25min ›Ready in:50min

    For the brownie:

  1. Preheat the oven to 160 C / Gas 2/3. Grease a medium baking dish.
  2. Melt the chocolate in a double boiler or in a bowl over barely simmering water. When the chocolate has melted, whisk in the sugar then the butter. Remove from the heat and add the eggs and vanilla followed by the flour.
  3. Leave to mixture to set on a flat surface for 5 to 10 minutes and prepare the ingredients for the cookie.
  4. For the cookie:

  5. In a medium bowl, mix in the butter and the sugar. Then add the milk and the vanilla. Stir in the flour until the mixture has combined together, do not over mix.
  6. Add the chocolate chips into the mix and stir until the chocolate has submerged into the mixture.
  7. Flatten the cookie dough and separate into chunks. Cover the brownie with cookie dough pieces.
  8. Bake in the oven for 25 to 35 minutes until firm and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool. Serve warm with vanilla ice cream.


Make the cookie layers as flat as possible for optimum coverage. Letting the brownie mixture set is important as it gives the brownie consistency and lets the flavours settle.

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  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ cup butter
  • ⅔ cup granulated sugar
  • ⅓ cup unsweetened cocoa powder
  • ¼ cup packed brown sugar
  • ¼ cup buttermilk or sour milk (see Tip)
  • 1 teaspoon vanilla
  • Non-stick cooking spray
  • 1 tablespoon sifted powdered sugar

In a small bowl stir together flour and baking soda set aside. In a medium saucepan melt butter remove from heat. Stir in granulated sugar, cocoa powder and brown sugar. Stir in buttermilk and vanilla. Stir in flour mixture just until combined. Cover and chill dough for 1 hour. (Dough will be stiff.)

Preheat oven to 350 degrees F. Lightly coat cookie sheets with nonstick cooking spray or line with parchment paper. Drop chilled dough by rounded teaspoons onto cookie sheet.

Bake for 8 to 10 minutes or until edges are set. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Sprinkle with powdered sugar.

Tip: To make 1/4 cup sour milk, place 3/4 teaspoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/4 cup total liquid stir. Let mixture stand for 5 minutes before using.

Tell Me About These Brownie Cookies

  • Texture: Talk about a satisfying texture. If you love fudge brownies, you’ll appreciate all this cookie has to offer– chewy edges, soft centers, gooey chocolate chips when they’re fresh out of the oven.
  • Flavor: These brownie cookies are for pure chocolate lovers. No caramel, nuts, fruits, or candies in the way. The wonderful part is that you can control the chocolate’s sweetness and strength. I recommend semi-sweet chocolate and adding a touch of espresso powder, which deepens the chocolate flavor. For sweeter cookies, use milk chocolate. For bittersweet cookies, use bittersweet or even unsweetened chocolate. (Warning– unsweetened chocolate lends a very deep, dark chocolate cookie!)
  • Ease: Though this recipe much easier than, say, chocolate croissants, it’s not quite as simple as mixing brownie batter together. You need 3 main bowls– one for melted chocolate, one for dry ingredients, and one for other wet ingredients. Shaping the dough is a cinch, though. Use a cookie scoop to keep things uniform.
  • Time: Some cookie doughs require chilling in the refrigerator and others don’t. This recipe requires just 20 minutes in the fridge, which is just enough time to quickly clean up and preheat the oven. You’ll be enjoying these cookies in under 1 hour.

Cookie Dough Brownies seem like a natural progression for my dessert section given the recipes I’ve had in the past including these Easy Dark Chocolate Chunk Brownies, the Cookie Dough Stuffed Salted Dark Chocolate Cupcakes and my recipe for Eggless Chocolate Chip Cookie Dough that we keep in our freezer for all occasions. But wait there’s more… How about my Monster Cookie Dough Cupcakes? Or when we took cookie dough on a trip to S’moresville with the S’mores Cookie Dough and Graham Cracker Cupcakes stuff with S’mores Cookie Dough? Yep, we’re a cookie dough loving bunch around here. We even stuff it into Ice Cream Sandwiches!

These Cookie Dough Brownies are really pretty easy to make. You could definitely make it without a stand mixer for your base but I recommend using some kind of mixer, even a handheld one, for the cookie dough layer. The butter and sugar will originally start as one color but as you whisk them more and more you will see that color lighten up. That is when you’re ready to move on to adding the rest of the ingredients. I have done the cookie dough topping with just a whisk, but I did end up with a pretty tired arm, you’ll want to give it at least three minutes of hand whisking before the color really lightens.

Tools used in this Cookie Dough Brownies recipe:
9吉 Baking Pan – The straight edges and even cooking of this pan is ideal for bars and brownies.
Stand Mixer – The classic stand mixer, it’s always a huge help to get things mixed a heck of a lot faster. Plus, that blue! <3
Hand Mixer – For smaller jobs you don’t want to pull the large mixture out for this hand mixer is a breeze
Dark Chocolate Chips – My favorite dark chocolate chips, I keep them on hand in volume! More and more stores carry the brand now too, so when mine has a sale I buy 3 or 4 bags of every flavor. (Sometimes I can even get them for LESS than Nestle)
Unsweetened Cocoa Powder – This cocoa powder gives an amazing, dark, rich chocolate flavor. I also highly recommend the Trader Joe’s Brand of cocoa powder.

Cocoa brownies have the softest center and chewiest candylike top "crust" of all because all of the fat in the recipe (except for a small amount of cocoa butter in the cocoa) is butter.

These treats are all about the mix and match. You canexperiment with different cereal and mix-in combinations to create your own unique treats. Try wheat puffs with pistachios and dried cranberries, Rice Krispies with dried blueberries and cinnamon, and Cheerios with pepitas and dried cherries.


Preheat oven to 350°F. Prepare a 9" square baking pan by lining with foil so that it overlaps on two sides. Spray the foil and sides with baking spray.

In a large bowl, whisk together egg, milk, oil, salt, and espresso powder if using. Whisk in brownie mix until smooth (about 2 minutes). Pour batter into prepared pan and spread evenly.

Open cookie dough package and scatter lumps of cookie dough all over the brownie mix. Press in slightly and layer a few more chunks of dough on top. (Note: it's OK if some of the cookie dough is higher — it will sink a bit as it bakes. The idea is for some of it to sink into the brownie and some of it to remain on top.)

Cover pan with foil and bake 20 minutes. Remove foil and bake an additional 10 to 12 minutes or until the brownie batter is mostly set in the center. (It should jiggle just a tiny bit, but not still be liquid.)

Remove from oven and let cool in pan 15 minutes before loosening edges and pulling out using the foil. Place on a rack to cool completely (for best results, chill in refrigerator at least 4 hours before cutting).

Very disappointed. I followed the recipe with no changes, using all but about 50 grams of 70% dark chocolate, so the cookies were not too sweet, which I liked. I weigh all my ingredients (eliminating question whether to sift before or after measuring), so I know I used the correct amount of flour. The dough looked like cake batter, but firmed up nicely in the freezer and was not difficult to form into balls. However, my cookies were cakey, not crisp or chewy like a brownie should be, and they burned on the bottom at 10 minutes without ever cracking on the top. I would not make this recipe again.

10 Stars! Baking is science. Just make sure you follow the directions. Very chocolatey! Perfect treat.

Not a cookie I would normally go for, but I chose it based on what I had available during quarantine! Perhaps a little tricky to make but was a nice change of pace. Subbed pb chips for chocolate chips, for a classic flavor combo! Otherwise, I think flavor would have been one note. Used a mix of Semi sweet ghirardelli chips and baking bar- both just what I had on hand, and went pretty scant on the sugar- and it was still plenty sweet. Be careful with what rack in the oven you put them, as they will burn quickly.

This recipe didn't work. I froze the dough for over an hour in a 9x11 pan and after making the cookie balls I froze those for an extra 10 minutes. After being in the oven for 9 minutes they were runny puddles of chocolate - not cookies at all. I had to throw them away. Don't waste your time on this recipe.

The trick to these cookies is to use a high quality semi-sweet chocolate such as Callebaut or go with a high quality dark chocolate. The amount of sugar isn’t a misprint. As for the cookies themselves, they’re absolutely wonderful when done correctly.

I just made these. I used the chocolate I had on hand which was part 55% cocoa (Chocolove brand) and part 65% cocoa (Green & Black brand). I think this was the right percentage for this recipe. The term "semi-sweet" can mean different things and can easily be no more than 35% cocoa. I think that is why my cookies turned out rich enough and not overly sweet. Using unsweetened chocolate would be a mistake for sure. unless you just like that sort of thing. (And I love very dark chocolate.) These cookies were just a little too gooey in the middle for my taste but I'm sure my guests will love them. Nice and soft in the inside with a bit of crispy on the outside like a meringue cookie. I also felt that they were a bit of a hassle the frozen dough being hard to handle. I let mine warm up a bit and used a coffee measure which is exactly 2 tablespoons per cookie. Getting them out of the measuring cup was a chore. Good thing I didn't use my tablespoon measure the stiff dough would have bent it. ) One more thing: It is confusing when flour is listed as "1 cup four, sifted" I used my head and measured the flour as if it had said "1 cup sifted all-purpose flour". The word "sifted" should always go before the ingredient if the cook is suppose to sift before measuring. Otherwise, the term "sifted" should be left out of the ingredient list and put into the instruction portion of the recipe as "Measure the flour and then sift it along with the baking powder. "

Cookies 'N' Cream Brownies

If you ask us, Cookies 'N' Creme candy bars are highly underrated. Even the white chocolate haters on our team can't resist them (because those crunchy chocolate bits are everything). And as it turns out, melting them down makes the perfect frosting for fudgy brownies. Especially when there are WHOLE OREOS stuffed inside. 😏

Craving chocolate? Check our dozens and dozens of amazing brownie recipes.

Made this yet? Let us know how it went in the comments below!

(18-oz.) box brownie mix, plus ingredients called for on box

(1.55-oz.) Hershey's Cookies 'n' Creme Bars

Melted chocolate, for drizzling (optional)

  1. Preheat oven to 350° and line a 8"-x-8" pan with parchment paper. Prepare brownie batter according to package instructions. Pour batter into prepared pan, then top with an even layer of Oreos. Press down on Oreos so batter covers them almost completely.
  2. Bake until a toothpick inserted into center comes out mostly clean, about 35 minutes. Let cool completely.
  3. Place unwrapped candy bars in a medium microwave-safe bowl. Microwave in 30-second increments until melted and smooth, stirring well between each increment. Pour over cooled brownie and use an offset spatula to smooth into an even layer.
  4. Refrigerate until set, about 10 minutes. Drizzle with melted chocolate, if using, then slice into squares.

Make these even MORE INSANE: Bake the brownie in an oven-safe skillet and top with a few scoops of vanilla ice cream before handing out spoons.

Cookies & Brownies

Nice work. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. See if Todd has hacked your favorite cookies & brownies here. New recipes added every week.

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In 1995 pediatric nurse Lindsay Frucci discovered a way to make chewy, fudgy brownies without any of fat. Today you can find her brownie mix boxes in thousands of grocery stores and specialty markets throughout the country. All you have to do is add some nonfat vanilla yogurt to the dry mix and bake. The brownies that emerge from your oven are good, but the mix can be pricey. One box of No Pudge! Fat Free Fudge Brownie Mix will set you back around four bucks, which seems like a lot when you consider that boxes of regular brownie mix from larger brands such as Pillsbury or Duncan Hines contain similar ingredients but sell for roughly half that. So I spent a week burning through gobs of cocoa, sugar, and flour in hopes of discovering an easy way to re-create that tasty mix at a fraction of the cost of even the cheapest brownie mix on the market. After much trial and error I finally nailed it.

I tried many batches with Hershey's and Nestle's cocoa, but eventually decided the best widely available unsweetened cocoa powder for the task is the stuff made by Ghirardelli. Before you assemble this clone recipe, you'll also want to track down baker's sugar, which is a superfine sugar, and some powdered egg whites (health foods stores or cake decorating suppliers carry this). Combine all the dry ingredients in a bowl, and when you're ready to make the brownies, simply mix in 2/3 cup of nonfat vanilla yogurt, just like with the real thing. In 34 baking minutes (same as regular minutes, but they seem much longer) you'll have one plate of amazing fat-free chocolate brownies ready to eat.

Click here for more famous cookie and brownie copycat recipes.

It’s been nearly 100 years since Walter and Cordelia Knott first started selling berries, preserves, and pies from their roadside produce stand in Buena Park, California. Walter Knott’s berry stand and farm was a popular stop throughout the 1920s for travelers heading to the Southern California beaches.

But Walter’s big claim to fame came in 1932 when he cultivated and sold the world’s first boysenberries—a hybrid of raspberry, blackberry, loganberry, and dewberry. This new berry brought so many people to the farm that they added a restaurant, featuring Cordelia’s secret fried chicken recipe, and the Knotts struck gold again.

The fried chicken was a huge hit, and the restaurant got so crowded the Knotts added rides and attractions to the farm to keep customers occupied while they waited for a table. Over the years the real berry farm transformed into an amusement park called Knott’s Berry Farm—one of my favorites as a kid—which is now ranked as the tenth most visited theme park in North America.

Knott’s Berry Farm is also a brand of delicious preserves, jams, and other foods, including these fantastic little jam-filled shortbread cookies that everyone seems to love. The shortbread dough is piped into closed “c” shapes with a pastry bag onto baking sheets, then a little bit of jam is spooned into the center. You’ll need a pastry bag and a 1M open star tip, plus your favorite seedless jam. Once you’ve got all that, the rest is pretty easy.

Follow this link for more copycat cookies, brownies and treats.

Bob Evans built his first restaurant on a farm in Rio Grande, Ohio in 1962, primarily to sell his own brand of high-quality sausage. Business was good. Really good. There are now over 500 Bob Evans Restaurants in 18 states, each one decorated in a country-living theme that reminds us of the original farm location. Customers seem to like it. They also seem to like the packaged baked goods sold at each of the restaurants under the Bob Evans Farms brand, especially this top-selling, chewy, chocolate chunk cookie that can now be hacked in a snap by you. Try this Bob Evans chocolate chunk cookies recipe today. Make sure to buy chocolate chunks for baking!

One of the most-loved treats at the Maggiano's Little Italy restaurant chain are the crescent-shaped lemon cookies served at the end of your meal. The cookies are soft, chewy, and coated with a bright lemon icing, and it’s impossible to eat just one.

Well, now you can eat as many as you like because this knockoff recipe makes five dozen lemony taste-alike cookies. And you won’t have to worry about getting a crescent cookie cutter to get the shapes right. First, cut out a circle using a round 2-inch biscuit cutter, then use the cutter to slice a chunk out of the round, making a crescent.

You might also like my copycat recipe for Maggiano's Beef Tenderloin Medallions.

I like making fortune cookies because it means I get to write fortunes. My fortunes are sometimes ridiculous (“No matter what, be sure you don’t…ah, never mind. Have a cookie.”), sometimes sarcastic (“Wow, you broke a cookie! Have you been working out?”), and sometimes paradoxical (“These cookies are filled with lies.”). But’s let’s face it, the fortune isn't the best part. What matters most is that the cookie tastes good.

Contrary to popular belief, fortune cookies are not from China. They don’t even serve them in China. Fortune cookies are an American invention, created either in San Francisco or Los Angeles in the early 1900s—the exact origin is in dispute. Originally, I set out to clone the best-selling fortune cookie in the U.S., called Golden Bowl, made by Wonton Foods. But I found out that I don’t like those cookies. They're thin and tasteless and have an unnatural orange tint to them. Instead, I chose to hack the thicker, tastier, golden brown fortune cookies you get at the largest Chinese take-out chain.

Fortune cookies start their life looking like pancake batter. The batter is formed into 3-inch circles that, when baked, become thin cookies. These are pliable when warm and crispy when cool—so you’ll need to work fast when forming them. Because they’re so thin, it’s best to bake the cookies on a silicone pad or nonstick foil. You can also use parchment paper, but it tends to ripple from the moisture of the batter, and that ripple shows up on the surface of the cookies.

I suggest baking just three or four cookies at a time so that they'll all be warm and pliable while you add the fortunes and shape them. And if you're very fortunate, you can find a helpful someone to assist you with that part, so you'll be able to make more cookies faster.

The Chesapeake brand of cookies from Pepperidge Farm are crispy cookies with a light crunch and filled with various chunks of chocolate and nutty bits. One of the most popular choices features big chunks of dark chocolate along with pecan bits, and it can be duplicated at home with a few twists to one of my chocolate chip cookie recipes.

To make a crispy cookie that’s tender and not tough, I’ve replaced some of the butter with shortening, replaced one egg with an egg white, and tweaked the baking powder/baking soda ratio.

Nestle makes a 10-ounce bag of oversized dark chocolate chips that are delicious and work nicely for this clone. If you can’t find those, you can chop up a couple of your favorite dark chocolate bars into small chunks and add those to the mix.

When the cookies are cool, they should be lightly crispy and filled with flavor. Store them in a covered container in a dry spot.

Try more famous copycat cookies and brownie recipes here.

These candy-coated biscuit sticks come in dozens of flavors today, but for years the original chocolate flavor invented by Yoshiaki Koma in Japan in 1966 was the only Pocky you could eat. Almond and strawberry were introduced in the ‘70s, and as Pocky sales grew throughout Asia and the world, more flavors were added including the popular matcha and cookies and cream found just about everywhere these days.

Our homemade version starts by making a proper biscuit stick with a buttery flavor like the original. We’ll use real butter here rather than butter flavoring found in the real thing because we can. To give the stick its tender bite I found that pastry flour, with its lower gluten content, worked much better than all-purpose. I recommend Bob’s Red Mill brand pastry flour. And to further tenderize the sticks we’ll use both yeast and baking powder for leavening, just like the real ones.

You can make dozens of very thin sticks by rolling the dough to 1/8-inch thick and about 5 inches wide. Use a sharp paring knife guided by a straight edge, like a metal ruler, to slice 1/8-inch wide strips of dough and arrange them on a lined baking sheet. I found that chilling the rolled-out dough in your freezer for 10 minutes makes the dough more manageable and the thin strips of dough will be less likely to break as you work with them.

Three coating flavors are included here: Chocolate, strawberry and matcha. The chocolate coating is made with chocolate-flavored melting chips or chunks and melts easily in your microwave. The strawberry and matcha are made with white chocolate or vanilla melting chips, with strawberry oil and real matcha powder added for flavor.

I've hacked a lot of famous candy over the years. See if I copied your favorites here.

I jumped at the chance to get another crack at hacking one of America's most famous chocolate chip cookies when I was faced with the challenge for my show, Top Secret Recipe. After all, this was the very first recipe I cloned over twenty-five years ago, and I've learned many new tricks for replicating the famous foodstuffs since then. Getting the chance to improve on my old secret recipes with new information was a golden opportunity to craft the best Mrs. Fields Chocolate Chip Cookie clone recipe ever revealed. So I hopped on a plane and headed to Salt Lake City to meet with Tim Casey, president and CEO of Mrs. Fields Cookies.

Tim showed me around the flavoring labs and test kitchens of Mrs. Fields HQ. I watched cookie dough being mixed, noting the oven temperature and length of time the cookies were baked. I was also able to discover one important trick I missed in my first recipe: after the dough was portioned out onto baking sheets, it was frozen. This way, when the cookies were baked, they came out crispy on the edges and soft and gooey in the middle. It made a huge difference!

The company was understandably vague on the specifics of the proprietary vanilla and chocolate chips they use in the cookies, but I discovered through taste tests that Madagascar vanilla extract and high-quality chocolate chips such as those made by Guittard (or even Ghirardelli) are the way to go.

Mission accomplished! What follows is my much-improved re-hack of the classic recipe that started it all, and perhaps one of the best chocolate chip cookies to ever come out of your oven.

Brownie Cookies

Soft and chewy and intensely chocolatey, these cookies are all the goodness of a brownie in cookie form.


  • ¼ cups Butter
  • 1-½ cup Semisweet Chocolate Chips
  • ¾ cups Sugar
  • 3 whole Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup All-purpose Flour
  • ¼ teaspoons Baking Powder
  • ¼ teaspoons Salt


In a saucepan, or in the microwave, gently melt butter and chocolate chips until the butter is melted and chocolate begins to melt. Remove from heat and stir until all the chocolate has melted completely.

In a separate bowl, beat together the sugar, eggs and vanilla until they’re thoroughly combined. Add the melted chocolate mixture, then stir in the remaining ingredients. Refrigerate the dough for 1 hour or until manageable.

Preheat the oven to 325°F. Line cookie sheets with parchment paper.

Using a tablespoon or mini ice cream scoop, drop cookie dough onto baking sheets, leaving a couple of inches of space in between each cookie.