Easy Brookie Cookie
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.
Servings 36 cookies
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 10x15 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.