Soft, chewy Sugar Brookies are a delicious combo of Sugar Cookies and fudgy Brownies. Add sprinkles for a festive touch for any occasion.
This recipe for sugar brookies was originally published in July 2014. I updated the photos and recipes note in September 2025.
Aimee’s Recipe Notes
My fudgy brownies taste incredible paired with buttery vanilla-infused drop sugar cookies.
Taste & Texture: soft chocolate brownies with a chewy, buttery sugar cookie topping loaded with sprinkles.
Ingredient Swap: use a boxed mix, roll of sugar cookie dough, and sprinkles to achieve the same effect without the prep.
Prep Tip: Line your baking dish with parchment paper for easy clean up.
Holiday Idea: Use your favorite festive sprinkles mix to give the look for every holiday.
Ingredient Notes
To make Sugar Cookie Brookies, you start with a batch of sugar cookie dough and a brownie batter. Scroll down to the recipe card for the complete list of ingredients with measurements.
- Unsweetened cocoa powder- I prefer using a dark cocoa powder, however use what you have in your pantry!
- Unsalted Butter- you will need some for the brownies and some for the cookie dough. Salted butter will work just fine here.
- Semi-sweet chocolate chips – You could also use chocolate chunks or chop up a bar of good quality dark chocolate for the brownies.
- Pure Vanilla Extract – My Instant Pot Vanilla Extract makes the brookies extra delicious!
- Sprinkles – Optional, but they add a great pop of color to the otherwise beige cookie layer.
How to Make Sugar Cookie Brookies
I used my favorite brookies recipe to make today’s treat. But maybe you crave sugar cookies instead of chocolate chips cookies. This easy dessert is the best mashup.
For the Brownie layer:
- In a bowl, mix all the ingredients as noted in the recipe card.
- Pour brownie batter into a 13×9 baking dish lined with parchment paper.
For the Cookie Layer:
- Mix sugar cookie dough with your favorite sprinkles. I love using jimmies.
- Drop cookie dough by using a 2 Tablespoon scoop onto the brownie layer.
Sugar Cookie Tips and Tricks
- Chill the brookies. The brownie layer may be soft. Chill the brookies before cutting.
- Store brookies in an airtight container at room temperature for up to one week.
- Freeze brookies in an airtight freezer safe container for up to three months.
More Dessert Recipes
- Peanut Butter Brookies. Of course a few Reese’s minis make everything even better!
- Spooky Brookies: a fun twist with some Halloween Oreos and monster EYES. You can use regular Oreo cookies any time of year!
- Try my Pecan Pie Blondies for a mashup of two fall treats in one delicious, chewy bar.
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Sugar Brookies Recipe
Ingredients
For the brownie layer:
- 1 ½ cup granulated sugar
- ¾ cup all-purpose flour
- ¾ cup dark chocolate unsweetened cocoa powder
- 3 large eggs
- ¾ cup unsalted butter melted
- 1 cup semi-sweet chocolate morsels
For the cookie layer:
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- ¾ teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 Tablespoons sprinkles optional
Instructions
- Line a 13×9 baking dish with parchment paper.
- In a large bowl, combine brownie ingredients. Blend with a wooden spoon just until combined. Spread in bottom of baking dish.
- For the cookies, beat softened butter with sugar and vanilla until blended. Add egg and combine. Add flour, baking powder and salt and mix until fully combined. Fold in sprinkles.
- Drop by spoonful over brownie layer, trying to keep the cookie layer evenly spread.
- Bake in a 375 degree preheated oven for 25-28 minutes. Remove and cool completely. Cut and enjoy.
- Store in airtight container at room temperature up to 5 days.
Notes
- Always line the bottom of your pan with parchment paper. Once cooled, you can use the paper to lift the uncut bars straight out of the pan before slicing.
- Cut the bars as big or as small as you like. I like to cut mine into BIG squares!
- To make “brookie bites”, cut them into 1-2 inch squares. Ideal when you need to stretch them to feed a crowd!
- Change up the sprinkle colors for different holidays. Use red and green for Christmas, orange for Halloween, green for St. Patty’s day etc.
Nutrition
As other reviewers pointed out, the brownie is a bit too gooey, probably because the recipe doesn’t call for any leavener (baking soda or powder). The cookie part is a bit tricky to spread evenly on top of the brownie batter. I placed a dollop evenly distributed and then gently spread each one out.
I prefer my brownies undercooked, and the cookie part will spread itself if you “dollop” it on top. I also like to refrigerate this after it’s cooled, before cutting. Firms things up a bit 🙂 ENJOY!
These look wonderful!!
I had difficulty getting the brownie part to sit up….not that I don’t mind gooey, but these were borderline soupy on the bottom. I baked them for 28 minutes at 385, and even put them back in for 7 minutes after waiting an hour for them to cool. I was hoping to give this batch to welcome some new neighbors, but I think I may have to have a re-do. Any suggestions?
Mine did not stay layered the brownie bubbled up through the cookie part to become marbled, should still taste good I hope any ideas.
Hmmm, that shouldn’t happen. The brownie layer and cookie layer have always stayed separate for me! Not sure why that happened for you.
I love the chocolate chip version of brookies. These look even better. Yum now I can have my brownie and eat cake too 😀
Brookies! I love it! Brownies and cookies are my two favorite desserts so putting them together is a no brainer! They look delicious!
Thanks so much Jamie!
these are so yummy looking!
Wow! this looks so delicious! and very festive!
thanks