It is a cold winter afternoon and you need a cozy treat. The house feels a bit chilly and your sweet tooth is calling. These Chocolate Chip Cookie Brownies are the ultimate way to warm up your kitchen.
You do not have to choose between two favorites anymore. This recipe delivers a fudgy brownie base topped with a golden cookie layer. It is the perfect project for a snowy day at home.
Why You’ll Love This Recipe
This recipe is a winner because you get two desserts in one pan. It is a massive crowd-pleaser that fits any winter gathering. Your family will love the contrast of the dark cocoa and sweet chips.
It is also very budget-friendly and uses basic pantry staples. You likely have everything in your kitchen right now. This makes it a great choice for a last-minute treat or a weekend surprise.
Simple Method
Making these is much easier than it looks. You simply mix the brownie batter and spread it down first. Then, you drop spoonfuls of cookie dough right on top. Even if you are a beginner baker, you can master this layering trick easily.
Ingredients You’ll Need
These ingredients are mostly pantry staples that you probably have on hand.
- 1/2 cup unsalted butter, melted (brownie)
- 1 cup granulated sugar (brownie)
- 1 large egg (brownie)
- 1 teaspoon vanilla extract (brownie)
- 1/3 cup unsweetened cocoa powder (brownie)
- 1/2 cup all-purpose flour (brownie)
- 1/4 teaspoon salt (brownie)
- 1/2 cup unsalted butter, softened (cookie)
- 1/2 cup light brown sugar, packed (cookie)
- 1/4 cup granulated sugar (cookie)
- 1 large egg (cookie)
- 1 teaspoon vanilla extract (cookie)
- 1 1/4 cups all-purpose flour (cookie)
- 1/2 teaspoon baking soda (cookie)
- 1/4 teaspoon salt (cookie)
- 1 cup semi-sweet chocolate chips (cookie)
Step-by-Step
- Preheat oven to 350°F (175°C) and grease an 8×8 inch baking pan or line with parchment paper.
- Prepare the brownie layer: In a medium bowl, whisk melted butter and sugar. Add egg and vanilla, whisking until combined. Fold in cocoa powder, flour, and salt until just smooth. Spread evenly into the bottom of the prepared pan.
- Prepare the cookie layer: In a separate large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla.
- Whisk together flour, baking soda, and salt. Gradually add to the wet cookie ingredients until just combined. Stir in chocolate chips.
- Drop spoonfuls of the cookie dough over the brownie batter and gently spread or press down to cover the surface.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool completely in the pan before slicing into 16 squares.
Best Ways to Enjoy It
Serve these warm for the ultimate comfort food experience. A cold glass of milk is the perfect partner for these bars. You can also add a scoop of vanilla ice cream. This turns a simple snack into a restaurant-quality dessert at home.
Storage & Reheating
Keep your leftovers in an airtight container at room temperature. They will stay fresh and delicious for four days. If you want them to last longer, you can freeze them. Wrap individual squares in plastic wrap for easy lunchbox treats later. Reheat in the microwave for ten seconds to get that gooey texture back.
Recipe Tips
- Use parchment paper for easy removal from the pan.
- Don’t skip the step of cooling them completely before slicing.
- Avoid overmixing the brownie batter to keep it fudgy.
- Ensure your cookie layer butter is truly softened at room temperature.
- Add a handful of festive sprinkles for a holiday twist.
- Check the center with a toothpick to avoid dry edges.
Variations & Swaps
- Swap semi-sweet chips for white chocolate for a sweeter bite.
- Add 1/2 cup of chopped walnuts for a crunchy texture.
- Use gluten-free all-purpose flour to make these allergy-friendly.
Common Questions
Can I use a boxed mix for either layer?
Yes, you can use a box mix if you are short on time. Just follow the package directions for an 8×8 pan. Layer them the same way as this recipe.
How do I know when they are done?
The edges should be golden brown and the center set. A toothpick should come out with moist crumbs, not wet batter. Do not overbake them!
Can I make these in a larger pan?
You can double the recipe for a 9×13 pan. This is great for feeding a crowd at a winter party. The baking time may increase by five to ten minutes.
I hope these Chocolate Chip Cookie Brownies bring a little warmth to your winter. They are so simple to make and even better to share. Happy baking!
— Lidia
Chocolate Chip Cookie Brownies
Ingredients
- 1/2 cup unsalted butter, melted (brownie)
- 1 cup granulated sugar (brownie)
- 1 large egg (brownie)
- 1 teaspoon vanilla extract (brownie)
- 1/3 cup unsweetened cocoa powder (brownie)
- 1/2 cup all -purpose flour (brownie)
- 1/4 teaspoon salt (brownie)
- 1/2 cup unsalted butter, softened (cookie)
- 1/2 cup light brown sugar, packed (cookie)
- 1/4 cup granulated sugar (cookie)
- 1 large egg (cookie)
- 1 teaspoon vanilla extract (cookie)
- 1 1/4 cups all -purpose flour (cookie)
- 1/2 teaspoon baking soda (cookie)
- 1/4 teaspoon salt (cookie)
- 1 cup semi -sweet chocolate chips (cookie)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8 inch baking pan or line with parchment paper.
- Prepare the brownie layer: In a medium bowl, whisk melted butter and sugar. Add egg and vanilla, whisking until combined. Fold in cocoa powder, flour, and salt until just smooth. Spread evenly into the bottom of the prepared pan.
- Prepare the cookie layer: In a separate large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla.
- Whisk together flour, baking soda, and salt. Gradually add to the wet cookie ingredients until just combined. Stir in chocolate chips.
- Drop spoonfuls of the cookie dough over the brownie batter and gently spread or press down to cover the surface.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool completely in the pan before slicing into 16 squares.
