Cookie Dough Brownies
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Cookie Dough Brownies are the best of both worlds: a rich, fudgy brownie base topped with soft, buttery cookie dough studded with semi-sweet chocolate chips. No baking required for the top layer either… just chill and enjoy! Less time in the oven means you can sink your teeth in that much faster. This cookie dough brownie recipe makes a dangerously delicious treat that’s perfect for chocolate lovers or anyone with a sweet tooth!
Table of Contents
Cookie Dough Brownies
These brownies are what happens when your inner cookie lover crashes your brownie obsession, and the result is pure dessert chaos in the best way.
Imagine a fudgy bottom layer is deep, dark, and chewy. And then BOOM… the cookie dough hits.
Soft, buttery, packed with chips, and 100% unapologetically over the top. Honestly, it’s like the dessert version of “go big or go home.”
And the best part? All you need is a handful of common baking ingredients to make both of the layers, plus a couple of eggs for the brownie part.
That’s right. It’s that easy to make a chocolate-loaded, melt-in-your-mouth-indulgent dessert from scratch!
I don’t make these cookie dough brownies often… because I can’t be trusted around them. (Neither can my husband.) Hide a few squares in the back of the fridge if you want leftovers.
INGREDIENT NOTES
- All-Purpose Flour: Consider using heat-treated flour for the cookie dough layer since it’s not baked, especially if you’re serving kiddos or anyone who’s pregnant.
- Unsalted Butter: Keeps the salt levels consistent, since they can vary by brand. On that note, make sure to use kosher salt and not table salt in the cookie dough layer!
- Light Brown Sugar: There’s just enough caramel flavor there to make things interesting, and it makes both of the cookie dough brownie layers tender and chewy.
- Chocolate Chips: Semi-sweet chips strike the right balance of sweet and bitter. Swap with dark or milk chocolate chips if you prefer!
- Dark Cocoa Powder: Adds that rich, deep chocolate flavor that you just won’t get with regular or natural cocoa powder.
You can use the other stuff if that’s what you’ve got, but the flavor will be milder.
VARIATIONS
Mini Chip Swap: Use mini chocolate chips in the cookie dough layer for even more bite.
Nuts About It: Add chopped walnuts or pecans to the brownie batter for crunch.
Candy Crush: Swap chocolate chips for chopped M&M’s or Reese’s Pieces.
Flavored Chips: Try butterscotch or peanut butter chips for a fun twist.
Kitchen Sink: Replace chocolate chips with toffee bits and add crushed pretzels and potato chips.
COOKIE DOUGH BROWNIE FAQ
Yes, any mix or recipe that fits in a 9×9-inch pan will work!
The only ingredient in this cookie dough recipe to be concerned about is the flour (the eggs in the brownie layer are baked).
It should be fine, but you can always use heat-treated flour in that layer to be extra safe. And if you’re still feeling unsure, grab a package of edible cookie dough from the store and use that instead!
It’s possible to do, but it may not be worth the risk if you can easily get your hands on some at the store.
Heat-treated flour goes through a special process using strict testing standards to ensure that it’s safe.
To get similar results, you’ll have to bake the flour in a thin, even layer for long enough at high enough temperatures to kill off any concerning bacteria. Once it reaches 160°F, let it cool completely before using.
When I was creating this cookie dough and brownie recipe, I wanted more than just a layered dessert. I wanted impact: bold flavor, indulgent texture, and a slice that made people stop mid-bite.
Over the years, I’ve made more brownies than I can count (and you know TSRI has a full catalog to prove it!), and I’ve learned exactly what makes a layered brownie hold up.
The key here is contrast. The dense brownie layer is rich and fudgy thanks to the ratio of fat to cocoa, while the cookie dough brings sweetness, creaminess, and that signature buttery grit.
DONNA’S PRO TIPS
- Cool Completely: Let the brownie layer cool all the way before adding the cookie dough. Even a little warmth can cause the top layer to melt and get messy.
- Line the Pan: Use parchment paper with overhanging edges for easy lifting and super clean slicing.
- Use a Plastic Knife: Always slice brownies with a plastic disposable knife. It glides right through, even if the brownies are still warm, and gives you sharp, clean edges every time.
- Chill Before Cutting: Pop the whole pan in the fridge for at least 1 hour before slicing. It helps set the cookie dough layer and makes portioning so much easier.
- Go Fancy: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an easy crowd-pleaser, or drizzle with chocolate or caramel sauce if you’re feeling extra.
TOOLS NEEDED
- 8×8-inch baking pan
- Medium saucepan
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Offset spatula (for smoothing cookie dough layer)
Enjoy!
With love, from our simple kitchen to yours.
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Cookie Dough Brownies
Ingredients
For the Brownie Layer:
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup dark cocoa powder
For the Cookie Dough Layer:
- 1/2 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Grease an 8×8-inch baking pan or line it with parchment paper.
- Make the Brownie Layer: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the chocolate chips until melted and smooth.
- Add Sugar and Eggs: Stir in the brown sugar, eggs, and vanilla extract until well combined.
- Incorporate Dry Ingredients: Fold in the flour and cocoa powder until just combined.
- Bake the Brownies: Pour the brownie batter into the prepared pan. Bake for 20 minutes, or until a toothpick inserted in the center comes out mostly clean. Let the brownies cool completely in the pan.
- Make the Cookie Dough: While the brownies cool, cream together the softened butter and brown sugar in a large mixing bowl until light and fluffy. Mix in the vanilla extract.
- Finish the Dough: Stir in the flour and salt until just combined. Fold in the chocolate chips.
- Assemble the Layers: Spread the cookie dough evenly over the cooled brownie layer. Press gently to create a smooth top.
- Chill Before Serving: Refrigerate for at least 1 hour to firm up the cookie dough layer before slicing and serving.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
