This Chocolate Chip Cookie Dough Brownie is the perfect indulgence for anyone who loves the rich, fudgy texture of brownies combined with the irresistible bite of raw cookie dough. I love how these two classic treats come together to create a dessert that’s both chewy and creamy with bursts of chocolate in every bite.
Why You’ll Love This Recipe
I love this recipe because it combines the best of both worlds: the dense, chocolatey goodness of a brownie with pockets of soft, sweet cookie dough inside. It’s a treat that satisfies any sweet tooth craving without being overly complicated. Plus, it’s fun to make and impresses guests with its unique twist on traditional brownies.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Semi-sweet chocolate chips (for brownie batter)
- For the cookie dough:
- Unsalted butter (softened)
- Brown sugar
- Granulated sugar
- Vanilla extract
- Milk
- All-purpose flour (heat-treated if using raw)
- Mini chocolate chips
directions
- Preheat the oven to 350°F (175°C) and grease or line a baking pan with parchment paper.
- Prepare the brownie batter: cream together butter and sugars until fluffy, then add eggs and vanilla extract.
- Sift in flour, cocoa powder, baking powder, and salt; gently fold to combine. Stir in chocolate chips.
- In a separate bowl, prepare the cookie dough by creaming softened butter with sugars, then adding vanilla, milk, and heat-treated flour. Mix in mini chocolate chips.
- Spread half of the brownie batter evenly in the pan.
- Drop spoonfuls of the cookie dough evenly over the brownie layer.
- Spread the remaining brownie batter gently on top, covering the cookie dough as much as possible.
- Bake for 30-35 minutes or until a toothpick inserted near the edge comes out with moist crumbs (avoid overbaking).
- Let cool completely before slicing to allow layers to set.
Servings and timing
This recipe makes about 16 brownies, depending on how large I cut the pieces. It takes roughly 15 minutes to prepare and about 30-35 minutes to bake, plus cooling time of at least 1 hour before serving.
Variations
- I sometimes add chopped nuts like walnuts or pecans to the brownie batter for extra crunch.
- Using dark chocolate chips instead of semi-sweet gives a richer chocolate flavor.
- For a peanut butter twist, I mix a few tablespoons of peanut butter into the cookie dough.
- To make it gluten-free, I swap the all-purpose flour for a gluten-free flour blend in both the brownie and cookie dough.
- I’ve also tried swapping mini chocolate chips for white chocolate chips in the cookie dough for a different flavor profile.
storage/reheating
I store leftover brownies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them wrapped tightly in plastic wrap and then in a freezer bag for up to 3 months. To reheat, I let them thaw at room temperature and warm briefly in the microwave for about 10-15 seconds.
FAQs
Can I eat the cookie dough raw?
I use heat-treated flour in the cookie dough to make it safe for raw consumption. This way, you get that delicious raw cookie dough taste without worrying about harmful bacteria.
Can I make this recipe dairy-free?
Yes, I substitute the butter with a dairy-free margarine or coconut oil, and use dairy-free chocolate chips to keep it fully dairy-free.
What if I don’t have mini chocolate chips?
I use regular-sized chocolate chips chopped into smaller pieces, or just whole chips—they work just fine for the cookie dough.
Can I make this recipe ahead of time?
Absolutely! I like to prepare it a day in advance so the flavors meld together perfectly. Just keep it covered tightly at room temperature or in the fridge.
How do I know when the brownies are done?
I check by inserting a toothpick near the edge of the pan. It should come out with moist crumbs but not wet batter. The center can be a bit gooey, which adds to the fudgy texture.
Conclusion
I find the Chocolate Chip Cookie Dough Brownie to be a show-stopping dessert that’s easy to make and impossible to resist. Combining two beloved treats into one is always a win in my book, and this recipe never disappoints when I’m craving something rich and sweet with a fun twist. Whether for a party, a family treat, or just a special indulgence, it’s a recipe I keep coming back to.
PrintChocolate Chip Cookie Dough Brownie
A decadent dessert combining fudgy brownies with pockets of soft, sweet chocolate chip cookie dough, creating a chewy and creamy treat bursting with chocolate flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour 50 minutes (including cooling time)
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter (for brownie batter)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips (for brownie batter)
- For the cookie dough:
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 2 tbsp milk
- 1/2 cup all-purpose flour (heat-treated)
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and grease or line a baking pan with parchment paper.
- Prepare the brownie batter: cream together butter and sugars until fluffy, then add eggs and vanilla extract.
- Sift in flour, cocoa powder, baking powder, and salt; gently fold to combine. Stir in chocolate chips.
- In a separate bowl, prepare the cookie dough by creaming softened butter with sugars, then adding vanilla, milk, and heat-treated flour. Mix in mini chocolate chips.
- Spread half of the brownie batter evenly in the pan.
- Drop spoonfuls of the cookie dough evenly over the brownie layer.
- Spread the remaining brownie batter gently on top, covering the cookie dough as much as possible.
- Bake for 30-35 minutes or until a toothpick inserted near the edge comes out with moist crumbs (avoid overbaking).
- Let cool completely before slicing to allow layers to set.
Notes
- Use heat-treated flour in cookie dough to make it safe for raw consumption.
- Optionally add chopped nuts like walnuts or pecans to the brownie batter for extra crunch.
- Substitute dark chocolate chips for semi-sweet for a richer flavor.
- Add peanut butter to cookie dough for a peanut butter twist.
- For gluten-free, use gluten-free flour blends in both brownie and cookie dough.
- Store brownies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Reheat thawed brownies briefly in the microwave for 10-15 seconds.
Nutrition
- Serving Size: 1 brownie (approx.)
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg