Half traditional warm and sweet chocolate chip cookie and half fudgy brownie makes this deliciously addicting Easy Brookie Cookie! Featuring premade store-bought cookie dough and box brownie mix, this recipe is perfectly easy to execute, saving you time and energy.
We are better together, right? So why wouldn’t that be the case with our two favorite traditional desserts? This Brookie Cookie recipe was a hit with my family. I had to smack hands away more than once from the cooling rack if that’s saying anything. Plus, the dough comes together fast! You can make the dough logs when you have time and bake fresh cookies later without all the mess!
How to make Easy Brookie Cookies
When I say easy, I mean a beginning baker level easy. To keep things simple we are using 30 ounces of pre-made toll house cookie dough and a box of fudgy brownie mix.
Prepare the Dough
First, put a large sheet of wax paper down on your counter. Take your cookie dough out of the package and roll it out or press it out into a rectangle on top of the wax paper. The dough should be about ¼ inch deep and about 10×15 inches in size.
Next, make your brownie batter according to box directions. Spread an even layer of batter on top of the cookie dough sheet about 1/8 inch to ¼ inch in thickness. You will have batter left over if making a family-sized boxed batter mix or larger.
Roll and Freeze
Now we will roll the brookie cookie dough into two logs. Start rolling at one of the shorter ends. Roll a section of dough about 3 inches in length into the center. You will have to pull up and over some so this might seem more like a flop and fold more than a rolling action. Now do this from each end twice or so until you meet in the middle. Try not to roll too tight where you’ll squeeze out brownie batter.
Once, your dough is rolled, transfer the dough on the wax paper onto a cutting board or baking sheet and place it in the freezer. Freeze for at least an hour.
Cut and Bake
After the dough is properly chilled, remove and taking a large knife cut the logs down the middle seem to make two separate brookie cookie logs.
Lastly, take one log and cut the log into ½ inch slices. Then cut each slice in half. Place about 12 of these half slices on a large baking sheet lined with parchment paper. Chill the logs in the refrigerator or freeze while waiting to be baked for best results. Bake at 350 degrees Fahrenheit for 9-12 minutes or until the batter has formed and the bottoms are browning. Cool for a few minutes on the baking sheet then transfer the cookies to a cooling rack.
Store
Once cooled, store the Brookie Cookies in an air-tight container for up to a week. These chewy cookies are perfect for all occasions whether it be an after school snack or simple holiday dessert, they always seem to go fast! Enjoy!
More Dessert Ideas
Rainbow sprinkles make them fun and the cake batter keeps them fluffy and sweet. This Simple Cake Cookies recipe is easy to execute so you can have a great cookie anytime!
Looking for the perfect cut-out sugar cookie? Try our Sugar Cookie with Lemon Extract for a sweet and refreshing cookie or our Classic Sugar Cookies for that traditional vanilla cookie.
A soft homemade pie crust filled with a creamy lemon filling, baked, and sprinkled with powdered sugar is this marvelous Lemon Pie recipe!
This Pumpkin Pie Crunch Bake recipe is a layer of soft pumpkin filling topped with a cake crumble and crunchy pecans. We love to serve this rich dessert warm with a hefty helping of whipped cream or ice cream.
Easy Brookie Cookie
Ingredients
- 30 ounces orginal Toll House chocolate chip cookie dough
- 1 box brownie mix made per box instructions
- water for brownie mix
- oil for brownie mix
- egg for brownie mix
Instructions
- First, put a large sheet of wax paper down on your counter. Take your cookie dough out of the package and roll it out or press it out into a rectangle on top of the wax paper. The dough should be about ¼ inch deep and about 10×15 inches in size.
- Next, make your brownie batter according to box directions. Spread an even layer of batter on top of the cookie dough sheet about 1/8 inch to ¼ inch in thickness. You will have batter left over if making a family-sized boxed batter mix or larger.
- Now we will roll the brookie cookie dough into two logs. Start rolling at one of the shorter ends. Roll a section of dough about 3 inches in length into the center. You will have to pull up and over some so this might seem more like a flop and fold more than a rolling action. Now do this from each end twice or so until you meet in the middle. Try not to roll too tight where you'll squeeze out brownie batter.
- Once, your dough is rolled, transfer the dough on the wax paper onto a cutting board or baking sheet and place it in the freezer. Freeze for at least an hour.
- After the dough is properly chilled, remove and taking a large knife cut the logs down the middle seem making two separate brookie cookie logs.
- Lastly, take one log and cut the log into ½ inch slices. Then cut each slice in half. Place about 12 of these half slices on a large baking sheet lined with parchment paper. Chill the logs in the refrigerator or freeze while waiting to be baked for best results. Bake at 350°s Fahrenheit for 9-12 minutes or until the batter is formed and the bottoms are browning. Cool for a few minutes on the baking sheet then transfer the cookies to a cooling rack.
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