(Updated recipe and pictures from 2/4/18 to 9/8/19!!) Stepping up to the stage next is two treats in one! It’s half brownie! It’s half cookie! IT’S THE BROOKIE!!!

This perfect combination has a layer of chewy brownie topped with a layer of chocolate chip cookie. It is super yummy and a great dessert after a long stressful week. Plus you get two bowls to lick batter and dough from! These brookies are super easy to make and go great with a glass of milk.

I first began by making the chocolate chip cookie dough. It’s a basic recipe but before making it a realized I was out of vanilla. When I got to the store, the prices of vanilla extract seemed to come right off the shelf and slapped me in the face. I ended up buying vanilla flavor instead of vanilla extract because it was a much better price. I told my mom and she explained that there’s definitely a difference when baking with them so I now have vanilla extract on the way in the mail from her :). Anyway I used the vanilla flavor to substitute and decided it would do for the day.

I also didn’t have enough white sugar so I added in extra brown sugar.

Once the cookie dough was made, I threw it in the fridge until I was going to use it later. The recipe I found for these used a boxed brownie mix. I do love to make everything homemade but the brownie mix made my life so much easier especially after a tiring week. I loved that the brownie mix also had chocolate chips in it. The batter was much thicker than I expected it to be but I decided not to question it.

Once the dough and batter were made, I greased a 9×9 inch pan while the oven was preheating and evenly spread out the brownie batter to every corner. I then took small chunks of cookie dough at a time and flattened them out to lay over the batter. It doesn’t have to be perfect or fully covered but I tried to get as much area covered as I could.

(9×9 works but the second time I made this I did a 9×13 pan). While trying not to eat too much of the dough, I put them in the oven. After the first 20 minutes, I did 10 minutes covered with aluminum foil to prevent the cookie from browning too fast. I then did the last 5 minutes uncovered and pulled them out to cool.

I forgot to get a picture of them in the pan after they were done because I was preoccupied with studying and then got too excited to cut it all up and try one. But I enjoyed making them (and eating them) and I hope you do too!


Yield: 24



  • 1 stick salted butter softened
  • 3/8 cup white sugar
  • 3/8 cup brown sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 1/4 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (or more!) chocolate chips
  • Ghirardelli Double Chocolate brownie mix (or other mix of same size)
  • (eggs, oil, water for brownie mix)


  1. Cream butter and sugars in a medium sized mixing bowl. Add vanilla and egg, then cream until smooth again. Add the flour, baking soda, and salt. Stir until mixed together. Stir in chocolate chips. Store in refrigerator until ready to use.
  2. Preheat oven to 350 degrees. Prepare brownie batter as directed. Spread batter evenly into glass 9x13 inch baking dish. Taking small chunks of cookie dough, flatten it out to cover the brownie batter or scatter around.
  3. Bake for 35-40 minutes. After 20 minutes, cover with foil. Let cool for 15-20 minutes before cutting and serving.

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