★★★★★

Giant Broo-kies

Is it a cookie? A brownie? Giant Brookies are both! This recipe takes gooey chocolate chip cookies and marries them to fudge brownies for the ultimate treat!

Stack of two Brookies with layers of brownie and chocolate chip cookie, on a white plate with a red napkin.

I have a favorite brownie recipe. And a favorite chocolate chip cookie recipe. Then one day, they met, and it was love at first bite.

Corny? Yeah. But you’ll forgive me when you taste these cookie brownies. Or are they brownie cookies? Both work, but I like to respect the equality of a cookie – brownie marriage and call these Brookies. 

What are Brookies?

Brookies are dessert bars with one layer of brownies and one layer of chocolate chip cookies. They’re just a little bit more “extra” than your average cookie or brownie, making them a festive option for parties or special occasions.

Or, you know, a regular Wednesday night.

The first time I made Brookies,  they disappeared so fast I only got to eat one for myself. I’d had the idea to serve some of them with a big scoop of ice cream for an after dinner indulgence so, naturally, I had to go make a second batch.

That second time, I got a few for myself before my family suddenly appeared to claim their share. I can’t blame them–these brookies are seriously delicious!

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What you’ll need

To make Brookies, you start by making a batch of chocolate chip cookie dough and a batch of brownie batter, from scratch.

For the brownie batter you need: 

  • Sugar
  • Flour
  • Unsweetened cocoa powder
  • Eggs
  • Melted butter
  • Chocolate chips

We could stop right there and make some pretty wonderful brownies. But we’re here for some decadence!

For the chocolate chip cookie layer you need:

  • Crisco – Butter flavored is best!
  • Brown sugar
  • Eggs
  • Milk
  • Vanilla
  • Cinnamon
  • Baking soda
  • Salt 
  • Chocolate Chips

Now let’s put them together, shall we?

Rectangular white plate on a red linen stacked with brookies. Glass of milk in background.

How to Make Brookies

STEP 1. Make the brownie layer

In a large bowl, mix all the ingredients together until just combined. Pour into a 13×9 pan that is lined with parchment paper.

STEP 2. Make the cookie layer

Beat the Crisco with brown sugar. Add in vanilla, milk and egg. Slowly beat in flour, salt, baking soda and cinnamon. Mix in chocolate chips. Drop by spoonfuls onto the brownie layer.

STEP 3. Bake!

Bake in a 375 degree oven for about 25 minutes. Allow to cool completely. To speed up the process (because who has the patience to wait to dig into these brownie cookies bars?), pop the pan in the fridge.

PRO TIP: Use a serrated plastic knife to cut brookies. (or any brownies). Works like a charm without shredding the bars.

GIANT sized

I like to cut these into BIG sqaures. Mostly to ensure that I can get my fill of the Brookies before my family eats them all! You can cut them into whatever size you like.

If you want to stretch them to feed a big crowd, go ahead and turn them into Brookie bites–cut into 1 to 2 inch squares.

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Serving suggestion

If chocolate chip cookies baked on top of double chocolate brownies weren’t enough decadence for you, go ahead and do what I did and serve them in bowls with a scoop of vanilla ice cream.

You could even go the extra mile and turn them into brookie sundaes with whipped cream, sprinkles, the works. It would be the perfect birthday treat for someone who loves brownies and cookies!

Tips and Tricks

  • Cutting the brookies: Lining the baking pan with parchment paper makes cutting into these bars a breeze. Once cooled, lift the parchment paper from the pan and transfer to a cutting board. Use a cold sharp (not serrated) slice the brookies into bars.
  • Butter flavored Crisco:  Using butter flavored shortening gives the cookie layer a buttery flavor with the chewy fudgy texture of cookies made from Crisco. If you don’t have crisco or prefer not to use it, you can use butter in the cookie dough layer but the finished texture maybe a bit crumblier and not as chewy. They’ll still taste great!
  • How to store brookies: Bars keep well at room temperature for about a week as long as they’re stored in an airtight container. Everyone finds them so difficult to stop eating, though, that they rarely last even a couple of days!

Can you freeze brookies? 

Brookies freeze well when sliced into bars first! Freeze them in a single layer or with wax paper between the layers to keep them from freezing. This is a great make ahead option–or if you wind up with more brookies than you want to eat all at once!

One more tip: If you’re making these when other people are home, don’t forget to set aside one or two for yourself as you cut them up! That way, when the entire batch inevitably gets gobbled up by your family, you’ll have your own secret stash to enjoy. Trust me on this.

More Easy Dessert Recipes

Yield: 24 bars

Giant Brookies

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Is it a cookie? A brownie? Giant Brookies are both! This recipe takes gooey chocolate chip cookies and marries them to fudge brownies for the ultimate treat!

Ingredients

For the Brownie Layer:

  • 1 1/2 cup sugar
  • 3/4 cup flour
  • 3/4 cup unsweetened cocoa
  • 3 eggs
  • 3/4 cup butter, melted
  • 1 cup chocolate chips (semi-sweet)

For the Cookie Layer:

  • 3/4 cup Butter flavored Crisco
  • 2 Tbsp milk
  • 1 Tbsp vanilla extract
  • 1 1/4 cup brown sugar
  • 1 egg
  • 1 3/4 cup flour
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 1/2 cup semi sweet chocolate morsels

Instructions

  1. For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Pour into a 13x9 pan that is lined with parchment paper.  
  2. For the cookie dough, beat crisco with brown sugar. Add in vanilla, milk and egg. Slowly beat in flour, salt, baking soda and cinnamon. Mix in chocolate chips. Drop by spoonfuls onto the brownie layer.  
  3. Bake in a 375 degree oven for about 25 minutes. Allow to cool completely. I refrigerate to speed up the process. Enjoy!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 345Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 62mgSodium: 245mgCarbohydrates: 45gFiber: 2gSugar: 32gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Part brownie, part cookie, and entirely delicious, Giant Brookies are guaranteed to satisfy any sweet tooth! 

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on May 16, 2020

Comments & Reviews

  1. This wasn’t the easiest dessert to make. We don’t have Crisco where I live so I looked it up and substituted it for butter, I think that’s where I went wrong. It looks nothing like the pictures, almost as if the two layers merged, it’s also super greasy. That being said, THEY ARE SO DELICIOUS!!!

  2. I have boxes of Brownie Mix and packages of cookie mix. Someone suggested using these instead of scratch. I’m have a baking day. On to cake mix banana muffins.

  3. I baked mine at 375 for the 25 minutes and they were still very undercooked inside but the outside was getting quite brown.  I had to put these back now in the oven at 350 and will try 10 minutes at 350 to see if the inside bakes more.  Did you find 375 for the 25 minutes worked for you?

    1. I was really surprised to find that my brookies were cooked all the way through after just 25 min. Most recipes take way more time to bake than the amount of time listed.

  4. My cousin made your delicious maple bacon cookies for thanksgiving this year and I really wanted to try it last night. I went with this Brookie recipe instead since maple extract is so elusive! I selected this recipe because I had everything in my pantry. I don’t know if it was because I used a stone 13×9, the silicone baking mat or it’s simply the awesomeness of your recipe but … Thank you 🙂 I’m going to have another piece now.

  5. Gonna have to try these! My daughter and I love Ben & Jerry’s Half-Baked Flavor ice cream~it has brownies and choc chip cookie dough in it. Yum!

  6. I just need to tell you that these are positively the most delicious things I have ever made. EVER. Thank you for sharing such an awesome recipe 🙂

  7. You’re absolutely killin’ me with the KY references. Tee hee!

    Broo-kies — what an awesome combination of two all-time-favs!

    Jenn

  8. These are in my oven as I write. And, your Rolo fudge is chilling in my fridge. Now, if I can only muster enough energy to pull off your key lime fudge…

    Thanks for sharing your delicious recipes. I hope you don’t mind a copy cat!

  9. YUMMMMMMMMMMMMMMMMMMM

    Stop by and link up at What’s Cooking Wednesday!

    http://www.extremepersonalmeasures.com/2011/08/whats-your-favorite-cookbook.html

  10. My kids love these and I make them a lot. Only I use brownie mix and pillsbury cookie dough. I usually am bad and put ganache on top. Yummy!!

    Karen

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