Cookie Dough Brownies

Layers of fudgy brownie and rich cookie dough collide in these ultimate cookie dough brownies!

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So many wonderful things going on in dessert land today! I mean c’mon, brownies AND cookie dough hanging out in the same sentence?

Just pass me the whole pan already and leave me to my shame.

Honestly, these brownies are exactly how they sound, folks! Layer of brownie, layer of actual homemade cookie dough, BOOM. The best of all worlds has just collided.

So sorry, but I won’t be taking any new brownie applications for awhile.

These Brownies Feature…

• A layer of thick, fudgy brownie
• Creamy chocolate chip cookie dough layered on top
• A simple recipe that comes together in minutes

Making the Brownies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

• Unsalted butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Cocoa powder
• Kosher salt
• 2% or skim milk
• Semisweet chocolate chips

Tips for Perfect Cookie Dough Brownies

1. Whisk sugars well into melted butter – mixing the sugars and butter for about 60 seconds will incorporate air into the mixture which helps give these brownies an incredible texture.
2. Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife. You can also weigh the flour and other dry ingredients for the most accurate measurements.
3. Gently fold batter – overmixing will lead to dry and tough brownies so use a gentle hand when folding batter.
4. Don’t overbake brownies – the brownies are done when the top is firm and crackly.
5. Cool brownies before frosting – allow the brownies to cool completely before topping with the cookie dough so it doesn’t melt off.
6. Clean knife between cuts when slicing – this will make for clean brownie squares.

Recipe Variations

• Mix in extra chocolate – add semisweet, white, or dark chocolate to the brownie batter.
• Add nuts – add 1/2 cup toasted chopped pecans or walnuts to the brownie batter.
• Add fruit – fold 1/2 cup raspberries or diced strawberries into the brownie batter.
• Swirl in peanut butter – swirl a few tablespoons creamy peanut butter into the brownie batter before baking.
• Add toppings – garnish the brownies with crushed oreos, nuts, or a drizzle of caramel sauce.

Storing and Freezing Brownies

Allow brownies to cool completely, top with cookie dough, then store in an airtight container at room temperature up to 4 days.

To freeze brownies, allow to cool completely at room temperature, top with cookie dough, wrap well, and freeze up to 2 months. Thaw brownies completely on countertop before serving.

Good luck fitting your face around one of these bad boys because baby, they’re THICK. That first bite takes you down through the soft chocolate chip-studded cookie dough down into all that fudgy brownie goodness.

Many, many bites later…

More brownie desserts you will love!

• Brownie Cupcakes
• Mini Deep Dish Brownies
• Brownie Sugar Cookies

Save this recipe for later using the ‘save to recipe box’ button. If you make it, please let me know by leaving a comment + star rating below the recipe card. This only takes moments and helps support my website so much!