Brownie Cookies

This recipe combines golden cookies and chewy brownies in a tasty double layer, ensuring that everyone is happy, whether they prefer cookies or brownies.

Brownie cookies stacked on a light pink plate
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The eternal question of brownies versus cookies finally has an answer; why not both? This recipe combines cookies and brownies in a tasty double layer, ensuring that everyone is happy, whether they prefer cookies or brownies.

For even more festive baking ideas, make sure to try these Christmas Crack Cookies as a holiday treat! Or, to really wow your guests over the holidays, learn how to make your own Retro Betty Crocker Candy Cane Cookies!

Brownie cookies stacked on a light pink plate

Brownie Cookies

Cookies… or brownies?

This age-old question can never truly be answered, so why not split the difference and make both?

This recipe makes for a layered combination of both brownies and cookies, producing a tender, sweet, and chocolaty dessert that combines the best qualities of both types of dessert.

Serve this up whenever you can’t be sure your guests are brownie or cookie people or just whenever you feel like having the best of both worlds on your own.

Brownie cookies ingredients in small clear bowls

Is It Worth Buying Expensive Cocoa Powder?

Cocoa powder has always been one of those divisive ingredients when it comes to quality – should you get the high-quality, expensive stuff, or can you just pick up whatever is cheapest?

Well, cocoa, just like regular chocolate, has a pretty big swing in quality from the cheapest to the most expensive stuff.

There is always a few different types of cocoa powder as well, just to help complicate things.

Luckily, for this recipe, the cocoa powder simply adds a nice chocolaty layer of flavor to the brownies, as well as plenty of dark brown color, so feel free to use whatever kind of cocoa powder you can get your hands on.

However, if you don’t mind spending a bit more money, getting cocoa powder labeled as “Dutch processed” will not only give you a deeper color that is almost red rather than brown, but it will also taste a lot more intensely chocolaty and rich.

Brownie cookies sliced on a cooling rack

Could You Use A Combination Of Different Chocolate Chips?

This recipe calls for the use of semi-sweet chocolate chips, which are great for making things like this because they don’t add too much additional sugar to something that is already sweet.

Good quality semi-sweet chocolate chips should melt really well while primarily giving every bite that hit of intense chocolate flavor.

However, if you aren’t partial to semi-sweet chocolate chips, or you just don’t particularly enjoy them, feel free to mix it up with some sweet chocolate chips or even darker ones instead!

You can also play around with the color of your chocolate chips – a blend of white chocolate and milk chocolate is always a great combination, or go for something darker with a blend of milk chocolate and dark chocolate, ideally about 70% cocoa.

You could also use chocolate chunks instead of chips if you wanted. The main difference between the two is that chips melt a lot more easily, but chunks retain that solid bite of chocolate in every bite, so it just depends on what you are personally looking for in every bite.

Brownie cookies on a light pink plate with chocolate chips scattered around

Making Festive Shapes Rather Than Regular Bars

If you want to transform your brownie cookies into something a little more festive, don’t just cut everything into individual bars of equal size – use a cookie cutter and make something fun!

Shapes like Christmas trees, stars, Christmas ornaments, or even Hanukkah candles would all work really well.

Just keep in mind that if you use shapes, especially ones with a ton of irregular edges, then you will end up with a lot of extra cookie bits; those will, sadly, have to become a part of the chef tax and be eaten on the spot.

Brownie cookie held up woth a bite out of it.

Does The Ratio Of White To Brown Sugar Matter In This Recipe?

One of the main things that greatly differs between most sweet recipes online, especially cookie recipes, is the varying proportion of white to brown sugar.

It isn’t just about a color difference or even a personal flavor preference, though – different ratios of brown and white sugar can produce vastly different textures in your final cookies.

Brown sugar has a tendency to encourage chewier textures in the final dish, whereas white sugar produces more of a crisp firmness.

If you use one more than the other, you can expect to see significant changes in your final cookie layer.

Luckily though, because this recipe cooks the cookies in one big layer, any significant textural change from sugar types is limited in its effectiveness because of the fact that it is all in one solid sheet.

Still, though, feel free to play around with the types of sugar for this recipe to make whatever flavor profile you personally prefer.

Looking for more delicious chocolaty Cookie recipes? Try these out:

Cheesecake Filled White Chocolate Red Velvet Cookies

Peppermint Kiss Chocolate Cookies

Pumpkin Chocolate Chip Cookies

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This recipe combines cookies and brownies in a tasty double layer, ensuring that everyone is happy, whether they prefer cookies or brownies.

Brownie Cookies

This recipe combines golden cookies and chewy brownies in a tasty double layer, ensuring that everyone is happy, whether they prefer cookies or brownies.
5 from 3 votes
Brownie cookies stacked on a light pink plate
Prep Time
15 minutes
Cook Time
35 minutes
20 squares
Karlynn Johnston


Cookie Layer

  • ½ cup butter (room temperature)
  • ½ cup brown sugar
  • ¼ cup white sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup semisweet chocolate chips

Brownie Layer

  • 1 cup white sugar
  • ½ cup butter (Room Temperature)
  • 1 teaspoon vanilla extract
  • 2 eggs
  • cup cocoa powder
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • teaspoon salt


  • Preheat the oven to 350°. Line a 9×13-inch baking dish with parchment paper.

Cookie Layer

  • Beat butter, brown sugar, white sugar, and vanilla in a large bowl until creamy. Add egg; beat until light and creamy, about 2 minutes.
  • In a medium bowl whisk together flour, salt, and baking soda. Slowly stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into the dough.
  • Spread dough evenly into the prepared baking dish. It is easiest to butter your hands or a silicone spatula and press it flat in the bottom of the baking pan. Set aside.

Brownie Layer

  • Beat together sugar, butter, and vanilla in a bowl; add eggs and beat well. Mix in cocoa powder until well-combined. Stir in flour, baking powder, and salt until batter is combined.
  • Pour over the cookie layer and spread to cover completely.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
  • Cool completely before cutting into 20 bars.

Nutrition Information

Calories: 256kcal, Carbohydrates: 32g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 49mg, Sodium: 186mg, Potassium: 109mg, Fiber: 2g, Sugar: 21g, Vitamin A: 324IU, Calcium: 22mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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  1. Diane N says

    Could a neutral oil be subbed for the butter in this recipe?

    • Karlynn Johnston says

      I haven’t tested it, but you should be able to. Just remove some of the oil- the rule of thumb is that you want to use 15% less oil than the butter amount in the recipe.

  2. doris says

    would it be best to use glass or metal pan for these. cuz I have both. will try these and look so good

  3. Doris Marshall says

    Could I use boxed brownie mix for the Browne layer?

  4. Marilyn says

    these look yummy can I make the dough ahead of time and refrigerate it for a day or two to bake on our Christmas cookie baking day? Thanks so much love your recipes!!

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