Why You’ll Love This Recipe

Cookie Dough Brownies combine two favorite desserts into one decadent treat—rich, fudgy brownies topped with a layer of creamy, edible cookie dough. Perfect for satisfying chocolate and cookie cravings simultaneously, these layered bars are a crowd-pleaser at parties, bake sales, or whenever you’re in the mood for an indulgent dessert. No raw eggs are used in the cookie dough layer, making it safe to eat and irresistibly delicious.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

For the Brownie Layer

unsalted buttergranulated sugarsaltvanilla extracteggsunsweetened cocoa powderall-purpose flour

For the Cookie Dough Layer

unsalted butterbrown sugarsaltvanilla extractmilkall-purpose flour (heat-treated for safety)mini chocolate chips

directions

Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.

In a saucepan, melt the butter. Remove from heat and stir in sugar, salt, and vanilla.

Beat in the eggs one at a time, then add the cocoa powder and flour. Mix until fully combined.

Pour the brownie batter into the prepared pan and smooth the top. Bake for 20–25 minutes or until a toothpick comes out with a few moist crumbs. Let cool completely.

While the brownies cool, make the cookie dough. Cream together the butter, brown sugar, salt, and vanilla.

Add the milk and gradually mix in the heat-treated flour until smooth. Fold in the mini chocolate chips.

Spread the cookie dough evenly over the cooled brownie layer. Use an offset spatula for a smooth finish.

Chill in the fridge for at least 1 hour before slicing.

Servings and timing

This recipe yields approximately 16 bars.
Preparation time: 20 minutes
Baking time: 25 minutes
Cooling and assembly time: 1 hour 15 minutes
Total time: 2 hours

Variations

Use dark chocolate chips in the cookie dough for a richer taste.
Add chopped nuts to the brownie base for extra texture.
Top with a drizzle of melted chocolate or a sprinkle of sea salt.
Use a boxed brownie mix for quicker prep.

storage/reheating

Store Cookie Dough Brownies in an airtight container in the refrigerator for up to 5 days.
They can also be frozen for up to 2 months.
To enjoy at room temperature, let them sit out for 10–15 minutes before serving.

FAQs

Is the cookie dough safe to eat?
Yes, it’s egg-free and made with heat-treated flour to ensure safety.

Can I use a different flour for the cookie dough?
All-purpose is best, but oat flour or almond flour can be used for variation.

Do these brownies need to be refrigerated?
Yes, due to the cookie dough topping, refrigeration is recommended.

Can I make these ahead of time?
Absolutely, they store well and taste even better the next day.

Can I skip the chilling step?
Chilling helps the cookie dough set and makes the bars easier to slice.

What if I don’t have mini chocolate chips?
Regular-sized chips work too, or chop up a chocolate bar.

Can I make them gluten-free?
Yes, use a gluten-free all-purpose flour blend for both layers.

Do I need to heat-treat the flour?
Yes, for food safety, heat-treat flour by baking it at 350°F for 5 minutes.

Can I add frosting?
You can, but it’s quite rich already—use a light chocolate drizzle if desired.

Can I use store-bought cookie dough?
Only if it’s specifically labeled edible and egg-free.

Conclusion

Cookie Dough Brownies are the ultimate fusion of two dessert favorites, offering a chewy brownie base with a creamy, chocolate-studded cookie dough topping. They’re easy to make, perfect to share, and bound to impress anyone with a sweet tooth. Make a batch for your next gathering or as a luxurious treat for yourself—you won’t regret it!