Chocolate Chip Cookie Dough Brownies

This thing is a glorious, slightly ridiculous mashup: fudgy brownies poked with chunks of edible cookie dough so you get molten chocolate and raw-cookie dough chew in the same bite. It’s messy, comfort-food level delicious, and the kind of dessert that makes people stop mid-sentence at the dinner table. Try it when you want something over-the-top for guests or when you’re tired of choosing between brownies and cookies.

My small household lost its mind over this the first time I pulled it from the oven. My husband — who claims he’s “not a sweets guy” because he’s trying to be mysterious — ate three squares in a row and then asked if I’d hide the leftovers in the trunk of the car. The kids declared it “the best science experiment” and kept checking to see if the cookie dough would stay raw. It became a staple at birthdays, watching movies, and days when everyone needs an extra hug that’s chocolate-flavored.

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I learned a few things while making this more times than I’ll admit. The cookie dough wants to spread into the brownie if you press it too thin, so dollop it like little islands instead of smearing it. Also — and this is important — let the brownies rest long enough that they don’t fall apart when you cut them. I am impatient and have ruined many beautiful pans by slicing too hot. One time I tried to “healthify” the cookie dough with almond flour and it turned into something sad and crumbly; lesson learned: follow the sugary rebellion.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Use all-purpose flour for the cookie dough — it gives the right chew; if you’re heat-treating flour, pick up a bit extra to play it safe.
– Fats & Oils: Real butter in both the brownie and the cookie dough makes the texture and flavor sing; don’t substitute all oil unless you like experimenting.
– Chocolate: Good-quality chocolate chips or a chopped bar will melt nicer; bittersweet gives balance if your family skews sweet-tooth.
– Eggs: If you’re making safe-to-eat cookie dough, use a recipe that skips eggs or uses pasteurized eggs; otherwise treat raw eggs like you would in any batter.
– Nuts & Seeds: Optional but welcome — chopped walnuts or pecans add crunch. Buy them in the shell or vacuum-packed for fresher flavor.

Prep Ahead Ideas

– You can make the cookie dough component a day ahead and keep it in an airtight container in the fridge; scoop it into balls and let them chill so they hold shape in the brownie batter.
– Brownie batter can be mixed and kept in the fridge for a few hours; bake right from chilled but add a minute or two if it seems dense.
– Store dough balls in a shallow container lined with parchment, single layer, then stack with parchment between layers so they don’t smoosh.

✔Time-Saving Tricks

– Use a box mix for the brownie layer if you’re short on brain energy — I don’t judge, and the combo still tastes like magic.
– Make cookie dough by hand in one bowl so you don’t have to wash multiple things; chilling helps everything behave.
– If you’re in a real rush, press pre-made cookie dough into small scoops instead of forming from scratch.

✔Common Mistakes

– Overbaking: the brownie should be set at the edges and a little gooey in the middle; cook too long and you lose that seductive fudge texture.
– Flattening the dough: I did this once and it disappeared into the brownie — scoop dough into compact balls to keep the cookie-dough pockets.
– Not chilling dough: warm dough spreads and blends; if rescue is needed, pop the pan into the freezer for 10–15 minutes to firm things up before baking.

What to Serve It With

– A big scoop of vanilla ice cream and a drizzle of hot fudge — classic and irresistible.
– Coffee or a strong espresso for adults, or cold milk for kids (and grown-ups who want nostalgia).
– A simple salted caramel sauce or flaky sea salt sprinkled on top to cut the sweetness.

✔Tips & Mistakes

– Use a toothpick in the center to test brownies; you want a few moist crumbs, not clean.
– Salt is your friend — a pinch in both batters amplifies the chocolate.
– Don’t try to slice piping-hot brownies unless you enjoy a molten-failure aesthetic; let them sit.

✔Storage Tips

Keep leftovers in an airtight container at room temp for 2 days, or in the fridge for up to 5 days. I’ll never judge you for eating them cold — cold cookie-dough-brownie is a real breakfast mood. For longer stash, freeze individual squares wrapped tightly; thaw at room temp before serving so textures return.

✔Variations and Substitutions

– Nut allergy? Skip the nuts and add toasted oats or extra chocolate chips for texture.
– Want less sweetness? Use a darker chocolate and reduce the sugar slightly in the cookie dough.
– Gluten-free: use a 1:1 gluten-free flour blend in the cookie dough; results vary, so expect slightly different chew.
– Vegan-ish: try an egg-free cookie dough and a fudgy brownie that uses flax or applesauce, but be prepared for a texture shift.

Frequently Asked Questions

Chocolate Chip Cookie Dough Brownies

Ultra-fudgy brownies layered with safe-to-eat chocolate chip cookie dough and finished with a silky ganache. A bake-sale showstopper that’s simple to slice and share.

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Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 16

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter, melted and slightly cooled Brownie layer
• ▢ 1 cup granulated sugar Brownie layer
• ▢ 2 large eggs Brownie layer
• ▢ 2 tsp vanilla extract Divided between layers: 1 tsp in brownies, 1 tsp in cookie dough
• ▢ 0.5 cup unsweetened cocoa powder Brownie layer
• ▢ 0.75 cup all-purpose flour Brownie layer
• ▢ 0.5 tsp fine salt Brownie layer
• ▢ 0.5 cup semisweet chocolate chips Fold into brownie batter
• ▢ 0.5 cup unsalted butter, softened Cookie dough layer
• ▢ 0.5 cup packed light brown sugar Cookie dough layer
• ▢ 0.25 cup granulated sugar Cookie dough layer
• ▢ 1 tsp vanilla extract Cookie dough layer
• ▢ 1.25 cup heat-treated all-purpose flour, cooled Cookie dough layer
• ▢ 0.5 tsp fine salt Cookie dough layer
• ▢ 3 tbsp milk or heavy cream Add as needed for spreadable dough
• ▢ 0.75 cup mini chocolate chips Cookie dough layer
• ▢ 1 cup semisweet chocolate chips Ganache
• ▢ 0.5 cup heavy cream Ganache
• ▢ 0.125 tsp fine salt Ganache, optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang. Lightly coat with spray.
• Heat-treat the cookie dough flour: spread 1 1/4 cups flour on a sheet pan and bake 5–7 minutes until it reaches 165°F. Cool completely.
• Whisk melted butter and granulated sugar until glossy. Beat in eggs and 1 tsp vanilla until smooth.
• Sift in cocoa, flour, and salt. Fold just until no dry spots remain, then stir in chocolate chips.
• Spread batter in the pan. Bake 25–30 minutes, until a toothpick comes out with moist crumbs. Cool in pan completely.
• Beat softened butter, brown sugar, and granulated sugar until fluffy. Mix in 1 tsp vanilla and 2 tbsp milk.
• Add cooled heat-treated flour and salt. Mix until a soft dough forms, adding up to 1 tbsp more milk if needed. Fold in mini chips.
• Spread cookie dough evenly over cooled brownies. Chill 20 minutes to firm.
• Warm cream until steaming but not boiling. Pour over chocolate chips, let sit 2 minutes, then stir smooth with a pinch of salt.
• Pour ganache over the cookie dough. Smooth the top and chill 30–45 minutes until set.
• Lift from the pan using the parchment. Slice with a warm knife, wiping between cuts.

Notes

Try a swirl of warmed peanut butter under the ganache or add 1/2 tsp espresso powder to the brownie batter for deeper chocolate flavor. Store covered in the refrigerator up to 5 days, or freeze cut squares tightly wrapped for up to 2 months.

This recipe is an original creation inspired by classic Chocolate Chip Cookie Dough Brownies flavors. All ingredient ratios and instructions are independently developed.