Chocolate Chip Cookie Dough Brownies

Brownies are sort of like cheesecake, aren’t they? There’s nothing better than the perfect dense, fudgy brownie, just like not much can beat a classic piece of creamy cheesecake. Yet with both of these desserts we’re always fiddling around with different versions, swirling things in and layering things on the top and the bottom (incidentally, peanut butter goes well with both!). It’s an endless merry go round of dessert experimentation, where there really can never be a bad result. Feel free to check out all of my brownie recipes and cheesecake recipes to see how many times I have spun around this little kitchen carousel. But like a little kid at the amusement park, you never want the ride to stop, so we keep going… which is where these amazing brownies come in.

When I first saw these over on RecipeGirl I stopped in my tracks. Aside from looking amazing, they were pure genius. I’ve done the whole chocolate chip cookie/brownie combo, but chocolate chip cookie dough?! SO much better! The topping for these brownies is very similar to the Chocolate Chip Cookie Dough Dip that a friend passed along to me years and years ago, which is always a huge hit. Both the dip and the topping for these brownies are egg-free, so no raw egg consumption. (Your mom just breathed a sigh of relief.)

You know how milk and cookies go well together? And how it’s great to wash down a rich brownie with a glass of milk? Yeah, you’re going to need at least one glass of milk after one of these babies – they are sweet and rich, and everything that is right with the world.

Back to the merry-go-round to do more kitchen experiments!

One year ago: Homemade Pop-Tarts
Two years ago: Chunky Pecan Pie Bars
Three years ago: Pasta Fagioli

Chocolate Chip Cookie Dough Brownies

Yield: 32 brownies

Prep Time: 40 minutes

Cook Time: 25 minutes

Total Time: 1 hour 10 minutes

Ingredients:

For the Brownie:
4 ounces unsweetened chocolate, finely chopped
1 cup unsalted butter, at room temperature
2 cups light brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

For the Cookie Dough:
¾ cup unsalted butter
¾ cup light brown sugar
¾ cup granulated sugar
3 tablespoons whole milk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1½ cups mini chocolate chips

Directions:

1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 9x13-inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don't over-mix). Spread the batter into the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until combined. Reduce the speed to low and mix in the flour just until combined. Using a rubber spatula, stir in the chocolate chips.

3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about an hour. Use a sharp knife or a pizza cutter (my favorite way to slice brownies!) to cut the brownies. Store the brownies in an airtight container at cool room temperature or in the refrigerator.

(Recipe adapted from RecipeGirl.com)

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181 Responses to “Chocolate Chip Cookie Dough Brownies”

Comment Pages 1 2
  1. Heather on December 2, 2012 at 6:16 pm

    I made these today and they are cooling in the fridge so I haven’t “officially” eaten one yet. I did taste the layers separately and both are fantastic, so it can only get better, right?

    The only problem I ran into is that I did not have enough cookie down to even cover 3/4 of the pan of brownie with a scant 1/2″ layer of dough, never mind the thick layer pictured. I’m not sure why this is (I used all the correct quantities and the correct pan size), but next time I make them I will simply double the quantities in the cookie dough part.

    Reply

    • Heather on December 2nd, 2012 at 6:17 pm

      Oops, I meant scant 1/4″ layer.

      Reply

    • Heather on December 2nd, 2012 at 6:58 pm

      My bad. lol Now that I’ve cut the squares, I see the layer of cookie dough is quite thick. I didn’t realize the brownie part was “compressing” so much while I was putting the dough topping on.

      Reply

  2. Rachael on December 7, 2012 at 11:44 am

    Holy awesome! These look SUBLIME. Do they have all of the required nutrients and minerals a growing girl needs because I’m about to live on these and nothing else!

    Reply

  3. Nadine on December 14, 2012 at 9:18 am

    My son is a raw cookie dough kind of guy. So when he turned 17, I made this for his birthday cake. SCORE!!! He proclaimed it to be THE best birthday cake he’s ever had!!! Thanks for making me look good! :)

    Reply

  4. Heather on December 20, 2012 at 3:08 pm

    Is the batter for the brownie suppose to be the consistency of mousse? I have it in the oven with fingers crossed..

    Reply

    • Michelle on December 20th, 2012 at 6:59 pm

      Hi Heather, From what I remember (I haven’t made these in a little while) the batter isn’t too light, but it will probably still be delicious!

      Reply

  5. theultimatefoodaddict on December 24, 2012 at 6:12 am

    these look perfect! so yummy and pretty at the same time!

    Reply

  6. Linda on December 29, 2012 at 10:49 pm

    One of my favorite recipes and is fun to make something different than just brownies or chocolate chip cookies. Many positive comments from friends and family.

    Reply

  7. StacyB on December 31, 2012 at 8:55 am

    I knew these would be a hit with my 12-year-old daughter and her friends, but I’ll admit, I was a little disappointed when I first made them. However, I discovered, they are MUCH better when thoroughly chilled and served the next day! In fact, I just ate two for breakfast. :) A fun, unique take on a traditional brownie.

    Reply

  8. allison on January 5, 2013 at 2:31 pm

    Needs salt – for sure!!

    Reply

  9. Pari on January 20, 2013 at 1:54 pm

    These bars combine two of my favorite things! Can’t wait to make some!

    Reply

  10. Michelle on January 23, 2013 at 2:45 pm

    These are like CRACK!! So yummy, I used a boxed brownie mix for the bottom layer and they were delicious :)

    Reply

  11. John Swanson on January 28, 2013 at 6:49 am

    Wow these are totes amaze, I will actually make these for real xox

    Reply

  12. Cherry on January 29, 2013 at 12:54 am

    I LOVE YOUR SITEEE!! very well organized and great recipes! xx

    Reply

  13. Lauren on January 29, 2013 at 5:54 am

    My brownie mix was very light – almost like a mousse – and baked to a cake-like consistency instead of the dense fudgy brownie that I was hoping for. The finished product still tastes good, but the texture just isn’t right. Any idea’s on what I could have done wrong?

    Reply

    • Michelle on January 29th, 2013 at 1:09 pm

      Hi Lauren, The batter may have been whipped too much in the mixture; that would cause a more mousse-like texture, specifically when the eggs are beat in.

      Reply

  14. LizP on February 9, 2013 at 12:24 pm

    Your recipies do dreadful things to my waistline, and that’s just looking at them! I had to make this first, it looks so amazing. The only glitch was that the dough was quite firm and hard to spread, but maybe that’s because it’s quite cold in my kitchen. I’ll try warming it ever so slightly next time. And there will be a next time because I’ve just tasted it and it’s FAB!

    (took me ages to translate the measures to UK weights!)

    Reply

  15. Samantha on February 10, 2013 at 9:27 pm

    Would it be possible to make this recipe using unsweetened coco powder instead of the melting chocolate?

    Reply

    • Michelle on February 11th, 2013 at 9:36 am

      Hi Samantha, I would recommend making the recipe as written to ensure it comes out correctly, but if you must substitute, there are instructions for cocoa powder and unsweetened chocolate substitutions here: http://www.browneyedbaker.com/substitutions/

      Reply

  16. Maya on February 11, 2013 at 3:35 am

    Woops!!! My fav recipe is the cookie dough Brownies! I was looking at your cheesecake recipes before I commented. Lol. ;)

    Reply

  17. Kim on February 15, 2013 at 11:11 am

    Made this same recipe from a WQED cook book and they are fabulous! Cut them in small squares, for they are very rich! And they weigh a ton – a ton of deliciousness!

    Reply

  18. Anna on February 20, 2013 at 6:01 am

    I just made these ! AMAZING. AMAZING.

    I did a few things like using salted butter for the cookie dough part – because i was running out of unsalted, but it turned out great, and my mum really liked it because it wasn’t too sweet because of the amendment I made ! GREAT RECIPE. So impressive as well !

    Reply

  19. Britney on March 4, 2013 at 4:11 am

    My boyfriend is in the Navy and packages take about four days to deliver, these egg-less cookie dough brownies are the perfect thing to send my sweet toothed fella! Thank you

    Reply

  20. Ashley on March 15, 2013 at 8:07 pm

    These turned out horrible. They were dry and tasted like flour. Followed the recipe exactly. And the “cookie dough” was the farthest thing from cookie dough.

    Reply

    • tony on October 1st, 2013 at 3:22 pm

      Maybe its you sya it turned out horrible but brownie mix turned out excleent for me but cookie dough part taste like sugar all around and brownie mix sank in middle after cool down phase I use correct size pan that was called in recipie

      Reply

      • tony on October 1st, 2013 at 3:23 pm

        Typo maybe its us

        Reply

  21. Tarush on March 18, 2013 at 5:55 am

    LOVED IT! Used the cookie dough with vanilla ice cream as well!
    Have a tip too – between the brownie and the dough, you can spread a thin layer of nutella, makes it a tad bit more delicious!

    Reply

  22. Tiffany on March 23, 2013 at 2:56 pm

    I made these yesterday and they turned out great! I try not to bake as often anymore and stick to a healthier diet. I finally broke down and made these. Glad I did. Now I need to get them out of the house, LOL. I know my little brothers will love these.

    Reply

  23. katie on March 29, 2013 at 7:33 am

    Oh I’m weak in the knees whenever I see Chocolate Chip Cookie dough… these look divine!

    Reply

  24. Cookie Q on April 1, 2013 at 9:13 pm

    This is good but the cookie dough is very sweet, too sweet. Very sugary tasting. But good. I reduced the amount of butter in the brownies also because all together this recipe has lots of butter. But the brownies still came out great! Next time I will cut back on the sugar in the cookie dough. This is a good brownie though.

    Reply

  25. Leah on April 20, 2013 at 6:55 pm

    I’m sad to say that I wasn’t really a fan of these. They weren’t bad per se, I just didn’t think that either layer was all that good. The cookie dough was simultaneously too buttery and too sugary. The brownies were fine, but I’ve had better brownies from mixes. We covered ours with vanilla ice cream, and they were certainly edible, but I won’t be making this recipe again.

    Reply

  26. Molly on April 22, 2013 at 4:35 pm

    I have never been much of a cooker/baker, let alone doing anything from-scratch. But all my co-workers say “thank you” – I’ve been on a baking spree for the past couple months since coming across your site and recipes and using my co-workers as food-testing guinea pigs. :) No complaints on anything so far … actually, I take that back, I get complaints from those who didn’t work that day and so missed out on tasting because everyone else keeps saying how yummy it is! These were as big a hit as the St Patty’s cupcakes I made and I’m on my way to make a second batch now.
    I’m looking forward to trying out your Cheddar Bay Biscuits and comparing them to another recipe for the same – apparently (I wanna say) TopChef has a recipe book and that’s one of the recipes in it, too. Always looking forward to the next recipe to make from your site!

    Reply

  27. Traci on April 24, 2013 at 9:51 am

    Can you use boxed brownie’s and then use this cookie dough recipe??

    Reply

    • Michelle on April 24th, 2013 at 11:07 am

      Hi Traci, Yes you could do that if you wanted.

      Reply

  28. Julie on May 19, 2013 at 11:16 am

    I made these and they were not what I expected. My kids did not like them at all, and they normally eat everything. I went by the recipe and even though they looked appealing to the eye, they sure weren’t to the taste!

    Reply

  29. mel on May 27, 2013 at 7:09 am

    Hi I feel really stupid but how do you define a cup measurement?? My cup/mug cupboard ranges from pint mugs to little kiddy size mugs and all sizes in between!! HELP I’m desperate to make these please please please x

    Reply

  30. Peggy on June 24, 2013 at 10:43 pm

    My daughter just made these today and they are very good! I like both layers. So far, every recipe we’ve made from your site has been great!

    Reply

  31. Jenna on June 29, 2013 at 10:27 pm

    Thank you so much for your amazing recipes and I absolutely adore your blog!

    I made these and was a little frightened after reading through many of the comments but despite forgetting to add the chocolate the first time and coming out with a tasty caramel cake. I had no trouble the second time round with the dough remaining attached to the delicious brownie.

    Although mine don’t look anywhere near as picture perfect as yours they are still very, very tasty.

    Reply

  32. Jill on June 30, 2013 at 3:09 pm

    I was soooo excited to make these but was very disappointed. The brownie itself was not fudgey and had a weird taste. The cookie dough was good but tasted like flour. I won’t be making these again.

    Reply

    • Jill on July 1st, 2013 at 9:14 pm

      **Update**. These are 100 times better the next day AND cold (straight from the fridge). I mean seriously, it’s like night & day.

      Reply

  33. Meg on July 21, 2013 at 3:21 am

    Made these today following thie recipe. As a fellow pastry chef, the brownies were more like cake, as the directions followed the cake mixing method. The top cookie dough part is great. Perhaps a denser brownie batter, instead of light and fluffy would pair better. Also there wasn’t enough chocolate for the brownie, very light almost milk chocolate look and taste.

    Reply

  34. Lydia Bannister on August 7, 2013 at 1:07 pm

    I made these today and I wouldn’t recommend anyone to make them and I certainly won’t be making these again. They are nice but the cookie dough overpowers the brownie and they just weren’t very nice. Too sickly, I felt literally sick after eating a small one. I’d just stick to normal brownies.

    Reply

  35. Paulina on August 15, 2013 at 2:21 pm

    These look fantastic! I’m making them this weekend and bringing them to my friend when I visit her at school! Would it be okay to let it sit in the fridge overnight before cutting?

    Reply

    • Michelle on August 19th, 2013 at 5:28 pm

      Hi Paulina, I think that would be fine, just make sure they are covered.

      Reply

  36. Emma on September 6, 2013 at 9:43 pm

    Mother of Desserts!!!

    Reply

  37. ta on September 25, 2013 at 5:55 pm

    I followed recipie exacxtly brownie after cooked and cooled down sank down in middle, and cookie dough taste sugary will find out how they taste when brownies are done in hour 1 hour in fridge maybe taste will be differnet.

    Reply

  38. t a on September 25, 2013 at 8:27 pm

    Good brownie recipie cookidough recipie is sugary taste like sugar

    Reply

  39. The Cake Lovers (@thecakelovers75) on October 3, 2013 at 6:22 pm

    These chocolate chip cookie dough reminds of Blizzards at Dairy Queen. Damn their closed right now. .lol

    Reply

  40. Chloe on October 25, 2013 at 2:16 am

    They look so delicious!

    Reply

  41. Mallory @ Because I Like Chocolate on October 25, 2013 at 4:25 pm

    Are you even allowed to do this? Either way, I don’t care, I just am!

    Reply

  42. Marzia B on October 29, 2013 at 12:41 pm

    I wanted to know whether you use flour in the cookie dough because you haven’t mentioned it in the method?

    Reply

    • Michelle on October 29th, 2013 at 1:38 pm

      Hi Marzia, Yes, you use the flour – it is included in step #2.

      Reply

  43. Lynne on November 11, 2013 at 9:15 am

    I made these to bring to a 50th birthday party. I made them exactly per the recipe. I started checking the brownies at 25 minutes because I’m always cautious about over baking. When I checked them, the tester came out clean, but the batter in the pan was still jiggling if you moved the pan. I think that there is so much butter in the recipe, that when you sue a toothpick, it comes out with no batter on it – not exactly dry, but not wet either, so I couldn’t use that as a way to test doneness. I ended up cooking them for an additional 10 minutes (checking after 5), and hoping that they were done. I didn’t end up having any, but my son did, and he liked them. I thought that they came together pretty easily, and the flavors seemed good. The only thing I might change is to add some chopped walnuts in the cookie dough layer because when I make my toll house cookies, I include nuts.

    Reply

  44. Clarina on November 15, 2013 at 1:33 pm

    I’ve just made these for my school fair tomorrow. They’re not very good but at least I still have something to bring tomorrow since my Oreo cheesecake cookies didn’t turn out well at all. I think I added a bit too much flour in the brownie batter and cookie dough as well (did that with my cheesecake cookies). The brownies were a bit dry and the cookie dough tasted a bit flour-y. The chocolate chips sort of covered up the taste though. What’s with me and too much flour?… Anyway, it wasn’t bad but wasn’t very good either. I just hope it sells!

    Reply

  45. Nicole on January 31, 2014 at 5:03 pm

    Oh God! These look mouth watering. I HAVE to make them! will it still be good if i dont use an electric mixer? :/

    Reply

    • Michelle on January 31st, 2014 at 10:25 pm

      Hi Nicole, Yes, you can make these without an electric mixer. Enjoy!

      Reply

  46. Laurie@FoodisLove on March 20, 2014 at 2:02 am

    Hi, Love Love Love these Brownies!
    I Featured them and You on our #ThursdayTweetTreats Feature today on http://foodisloverecipes.com Fantastic Recipe! Love your blog!

    Reply

  47. Sarah on May 6, 2014 at 5:09 pm

    MAde these as an experiment..the kiddo LOVED them! He now requests them constantly..unfortunantly, the batch is to big for just him, so I sent some to work with my husband..the reception was mixed..but I think it comes down to personal preference. seems alot of folks felt the cookie dough should be “baked”..(what the heck is wrong with them!!!!??) and others felt they were devine.

    Reply

  48. Daria on June 17, 2014 at 3:42 pm

    I made these today. I followed the brownie base recipe to a T. There is something missing, or the proportions are wrong. It did not cook.

    Reply

  49. Jim Cutler on August 25, 2014 at 7:35 am

    This is my go to brownie recipe, minus the cookie dough. Last night I made a batch and I made a mistake. I melted the butter beforehand, rather than cream it with the brown sugar. I didn’t have enough butter to start over so I just continued. The brownies were a little more ‘cakey’ than usual, though they were still delicious. Can you please explain the effect of melting the butter to me? Did it cause more glutens to form, making it more ‘cakey’?

    I’ve been a big fan of yours for a long time, and you inspired me to start my own food blog.

    Jim

    Reply

    • Michelle on August 25th, 2014 at 12:22 pm

      Hi Jim, That’s actually really curious, as usually creaming together butter and sugar is what would give brownies a bit of a lift and make them cakier.

      Reply

      • Jim Cutler on August 29th, 2014 at 6:35 pm

        Well then I guess I’ll have to make them again. :)

        Reply

  50. rebecca nisbet on September 16, 2014 at 6:58 am

    these look yummy, great recipe!

    Reply

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