Some days, you just can’t choose between cookies and brownies. So why bother? That’s exactly where these chocolate chip cookie brownies come in—thick, rich, and wonderfully gooey. We’re talking about the best kind of kitchen rebellion: not picking sides. These bars bring together the buttery goodness of a cookie and the dense, chocolatey soul of a brownie. It’s the kind of treat I bake when I need a dessert that wins over a crowd without requiring a masterclass in pastry arts. I remember the first time I made these. I didn’t even wait for them to cool before cutting in. The chocolate was still molten and the cookie top was golden and crackly. My cousin tried one, and she hasn’t stopped ‘dropping by’ ever since. That’s the effect we’re working with here. These cookie brownies are a dream for bakers who love shortcuts without sacrificing flavor. They’re perfect for potlucks, last-minute guests, or that 9 PM craving when you’ve got chocolate chips in the cupboard and not much else. If you’ve got a mixing bowl and a little bit of curiosity, you’re already halfway there.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chocolate Chip Cookie Brownies Recipe
- 3) Ingredients for Chocolate Chip Cookie Brownies
- 4) How to Make Chocolate Chip Cookie Brownies
- 5) Tips for Making Chocolate Chip Cookie Brownies
- 6) Making Chocolate Chip Cookie Brownies Ahead of Time
- 7) Storing Leftover Chocolate Chip Cookie Brownies
- 8) Try these Desserts next!
- 9) Chocolate Chip Cookie Brownies
- 10) Nutrition
1) Key Takeaways
- Perfect mashup of gooey brownies and chewy cookies.
- Great for parties, gifting, or a cozy night in.
- Easy recipe using a brownie mix and pantry staples.
- You can prep this dessert ahead for any occasion.
2) Easy Chocolate Chip Cookie Brownies Recipe
When I first baked these chocolate chip cookie brownies, I was just trying to clean out my pantry. I had a half-used brownie mix and a leftover bag of chocolate chips—what else could I do but combine them? What came out of the oven was so good, I barely had time to let them cool before sneaking a piece. These bars strike that perfect balance. The top is chewy like your favorite cookie, and the bottom is fudgy like a classic brownie.
If you’ve ever found yourself staring at a tray of cookies thinking, “This needs more chocolate,” then this recipe is for you. They’re quick, they’re decadent, and they only require one bowl if you’re lazy about cleanup like I am. And yes, they still impress guests—if you decide to share. I usually have to hide a piece or two in the freezer just so I have leftovers.
These brownies are especially great if you need something reliable. It’s the kind of bake that doesn’t ask for fancy techniques or expensive tools—just a mixing bowl, a spoon, and a healthy appreciation for chocolate.
3) Ingredients for Chocolate Chip Cookie Brownies
1 cup unsalted butter, melted
Butter gives these bars their soft bite and buttery flavor. I melt it first so it’s easier to mix into the sugars.
1 cup granulated sugar
This sweetens the cookie layer without overpowering it.
1 cup brown sugar, packed
Brown sugar brings depth and chewiness—don’t skip it!
2 large eggs
The eggs hold everything together. They also give the cookie dough that soft texture we’re going for.
1 tbsp vanilla extract
A splash of vanilla smooths out the sweetness and adds warmth to every bite.
2 cups all-purpose flour
This gives our cookie dough the body it needs to sit on top of that brownie layer without sinking in.
1/2 tsp baking soda
Just a touch, for lift.
1/2 tsp salt
Don’t leave this out—it balances the sugar and makes the chocolate pop.
1 1/2 cups chocolate chips
I always toss in more than the recipe calls for, but 1.5 cups is a good start.
1 box brownie mix + ingredients listed on box
Use your favorite brand here. I like Ghirardelli or whatever’s on sale. Follow the box instructions to prepare the batter.
4) How to Make Chocolate Chip Cookie Brownies
Step 1. Preheat your oven to 350°F. Grease a 9×13 inch pan or line it with parchment. Don’t skip the lining—it makes cleanup so much easier.
Step 2. In a large bowl, mix melted butter with the granulated and brown sugar. Stir until it looks like thick caramel.
Step 3. Add the eggs and vanilla extract. Keep mixing until everything is smooth. No lumps, no stress.
Step 4. Add flour, baking soda, and salt. Mix just until it all comes together. Then toss in your chocolate chips.
Step 5. Spread half the cookie dough into your prepared pan. Use a spatula, or your fingers—whatever works.
Step 6. Prepare your brownie batter using the box instructions. Pour it right over the cookie dough.
Step 7. Dot the top with spoonfuls of the remaining cookie dough. It doesn’t need to be perfect.
Step 8. Bake for 35 to 40 minutes. A toothpick should come out with just a few moist crumbs—perfect.
Step 9. Let them cool (or not). Slice and eat. Repeat as necessary.
5) Tips for Making Chocolate Chip Cookie Brownies
Let’s talk shortcuts. This recipe is super forgiving. If you don’t have brown sugar, use all white—just know you’ll lose a bit of chew. If you’re out of parchment paper, foil works. You’ll just want to grease it well.
For a richer cookie top, chill your dough for 10 minutes before baking. It firms up and stays thick during the bake. I skip this when I’m impatient, and it’s still great, but it does help if you want clean edges.
Don’t overbake. These should stay soft in the middle. The toothpick test is your best friend—aim for a few crumbs clinging to it. And if you’re feeling wild, sprinkle sea salt on top before they go in the oven. Trust me.
6) Making Chocolate Chip Cookie Brownies Ahead of Time
If you’re baking these for a party or get-together, I suggest making them the day before. They taste even better the next day once the layers settle and the flavors mellow.
Store them in the pan, covered tightly with foil or plastic wrap. I’ve also had success freezing these. Wrap each square individually and pop them into a zip-top bag. They’ll last up to two months, though I’ve never made it past two weeks without finishing the stash.
If you plan to serve them warm, reheat individual squares in the microwave for about 10 seconds. The chocolate gets melty again, and the whole thing feels brand new.
7) Storing Leftover Chocolate Chip Cookie Brownies
Leftovers? Rare, but possible. Store any uneaten squares in an airtight container at room temperature. They’ll stay good for about 3 to 4 days. I recommend stacking them between layers of parchment so they don’t stick together.
For longer storage, pop them in the fridge. Just bring them back to room temp before eating for the best texture. Or better yet, zap them in the microwave for a few seconds.
You can freeze leftovers too. They thaw quickly on the counter. That’s how I ration mine—except I end up eating them half-frozen because I’m too impatient. Still great.
8) Try these Desserts next!
9) Chocolate Chip Cookie Brownies
Chocolate Chip Cookie Brownies – Brownie Cookies Recipes Easy
Ingredients
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
- 1 box brownie mix + ingredients listed on box
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish or line it with parchment paper.
- In a large bowl, stir together melted butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs and vanilla extract.
- Add in flour, baking soda, and salt. Mix until everything is just combined. Stir in chocolate chips.
- Spread half the cookie dough into the bottom of the baking dish.
- Prepare the brownie mix according to the package instructions and pour it over the cookie dough layer.
- Scoop spoonfuls of the remaining cookie dough over the top of the brownie batter.
- Bake for 35–40 minutes or until the top is golden and a toothpick inserted in the center comes out mostly clean.
- Cool completely before slicing into squares—if you can wait that long!
10) Nutrition
Serving Size: 1 bar | Calories: 320 | Sugar: 28g | Sodium: 180mg | Fat: 15g | Saturated Fat: 9g | Carbohydrates: 42g | Fiber: 1g | Protein: 3g | Cholesterol: 35mg
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