Rich, chewy cookie dough brownies are the stuff of a chocoholic’s dreams. Brownies, layered with buttery chocolate chip cookie dough, are then topped with another layer of chocolate cream.

Nobody will believe this indescribably yummy dessert came from your kitchen, and not from a gourmet bakery! These squares are the perfect combination of two classics: brownies and chocolate chip cookies. What’s not to love?!

close up of a Cookie Dough Brownie with brownies in the background

What’s in a Cookie Dough Brownie

These are 3 layers to these brownies:

A fun and flavorful variation is to substitute peanut butter or butterscotch chips in the cookie layer. The recipe below also shows you how to make your own brownie layer from scratch instead of from a box. If you go that route, add eggs to your shopping list.

closeup of Cookie Dough Brownies

Let’s Make Some Brownies

Set aside some time to make brownies with cookie dough on top because the recipe comes together in stages. You need to bake and cool the brownie layer before adding the cookie batter and topping.

To Make Brownies: 

  1. Prepare, bake the brownies according to the package directions.
  2. Let cool while starting on the next layer.

To Make the Cookie Batter Layer:

  1. Cream together butter and sugars.
  2. Add flour, then stir in mini chocolate chips.
  3. Spread over the cooled brownie layer.

To Make the Ganache Topping:

  1. Heat heavy cream and butter in a pot until it barely starts to boil.
  2. Remove from heat and, without stirring, pour over semi-sweet chocolate chips to melt.
  3. When thoroughly melted, stir, then pour over the cookie dough layer.

Refrigerate until chilled and set. Then cut into squares and serve.

For a truly luscious dessert, make your own blizzards by roughly chopping or lightly processing some cookie dough brownies, then mix with slightly softened vanilla ice cream using a hand blender.

close up of a Cookie Dough Brownie with brownies in the background

How Long Will Cookie Dough Brownies Last In The Fridge?

Cookie dough brownies can be stored for days at room temperature or refrigerated. Cover or seal tightly to prevent them from drying out, and you’ll have moist, chewy brownies for up to a week or more.

Can I Freeze Them?

As with most sugary baked goods, you can rest assured that cookie dough brownies will keep in the freezer for months without deteriorating.

For optimal results, store the cut squares in vacuum packs and they’ll retain their moisture. Thaw at room temperature before serving.

Get Some Brownie Points!

close up of a Cookie Dough Brownie with brownies in the background
4.82 from 11 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Cookie Dough Brownies

Brownies, layered with buttery chocolate chip cookie dough and chocolate ganache.
Prep Time 10 minutes
Cook Time 22 minutes
30 minutes
Total Time 32 minutes
Servings 12 servings

Ingredients  

BROWNIES

  • 1 box of brownie mix

OR

  • ½ cup butter melted
  • 1 ½ cups white sugar
  • 1 ½ teaspoons vanilla extract
  • 2 eggs
  • ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ cup chocolate chips

COOKIE DOUGH LAYER

  • ½ cup butter softened
  • ¼ cup sugar
  • cup brown sugar
  • 2 tablespoons milk
  • ¾ cup flour
  • ½ cup mini chocolate chips

TOPPING

  • 1 cup semi-sweet chocolate chips
  • cup heavy cream
  • 1 tablespoon butter

Instructions 

  • Prepare brownies according to box directions

OR

  • Preheat oven to 350°F. Lightly grease a 9×9 pan.
  • In a large bowl, combine the butter, sugar, & vanilla. Beat in the eggs.
  • Combine flour, cocoa powder, & salt. Add a little at time to the egg mixture just until combined. Fold in chocolate chips and pour into prepared pan.
  • Bake about 22-26 minutes or just until done (do not overbake). Remove and cool.

COOKIE DOUGH LAYER

  • Cream butter, white sugar and brown sugar with mixer on med-high. Add in milk. Add in flour a bit at a time until fully incorporated. Stir in chocolate chips with a spoon. Spread mixture over cooled brownies.

TOPPING

  • Bring heavy cream and butter just to a boil. Pour over chocolate chips and let sit 4 minutes without stirring. Stir until completely combined.
  • Pour over the cookie dough layer. Let cool at room temperature for 30 minutes (this keeps the topping shiny). Refrigerate to set.
4.82 from 11 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 353 | Carbohydrates: 35g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 44mg | Sodium: 96mg | Potassium: 115mg | Fiber: 2g | Sugar: 25g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert
Cuisine American

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Cookie dough adapted from Food.com
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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. What the hell is white sugar??? I don’t see them in grocery store. Do u mean gratulated sugar or powdered sugar??? Thanks

    1. You can use half and half for the ganache however you might need to adjust your ratio a little bit (I would start with 1/2 cup of liquid).

  2. The butter for the cookie dough layer and for the topping- should that be salted or unsalted butter? Which is better? Thanks, excited to make them!

  3. All I tasted when I tried the cookie dough part and all I could taste was the butter and we were wondering if 1/2 cup of butter was right?

  4. Hi,

    First of all thanks for the recipes. i have one question, do you find this too sweet base on the amount of sugar that on the 1.5 Cup = 300g of sugar on the brownies and 45g (white sugar) + 75g brown sugar?

    1. They are rich but I personally don’t find them too sweet. I do cut them into small squares though.

  5. The body of your recipe says to add salt to the brownies, but it isn’t in the ingredients so I just put in 1/2 tsp. I made them this morning and they are fantastic!

    1. Thank you for letting me know Theresa! Not sure how I missed that. The post has been updated.

      So glad you enjoyed these! (We love them too!)

  6. I just finished making these but I went one step further than using boxed brownie mix….I also used refrigerated cookie dough…..was so anxious to try!

  7. Is the 2/3 CUP of heavy cream correct for the topping? I’ve tried it twice and it just looks like chocolate milk!

    1. That is what I used with standard semi-sweet chocolate chips. Are you using milk chocolate or semi-sweet chocolate chips? I know mine starts out looking like chocolate milk but as I continue stirring and get all of the chocolate incorporated, it does darken in color and thicken. It should still be somewhat runny but will look more like a fudge sauce than a chocolate milk (as you want to be able to pour/spread it).

      If it is too thin you could reheat the cream/chocolate mixture on low and pour a small amount of it over more chocolate chips. It will also thicken as it sets, especially once you put it in the fridge.

      If you are concerned, place the bowl in the fridge to see if it sets up before you pour it. It can be reheated on low power in the microwave and poured over the cookie dough.

      I hope this helps!

  8. Just curious whether you used box brownies or from scratch. I can’t wait to make these but not sure which way is better.

  9. I just found your recipe on Buns in My Oven and had to introduce myself to the lady who combined two of my favorite things to create this deliciousness which is teasing me on my computer screen! This will be going down real soon in my kitchen! :)

  10. Hi Holly,
    What amazing Brownies! Thank you so much for sharing with Full Plate Thursday and hope you are having a great week.
    Come Back Soon!
    Miz Helen

  11. Oh my goodness…my sweet tooth is loving these pictures! I wish I had a stack of these right in front of me :) great recipe!