These cookie dough brownies are topped with edible chocolate chip cookie dough on a fudgy brownie base. Perfect for a cookie dough fix or chocolate chip cravings.
The great thing about this recipe is it is made with an eggless cookie dough that is perfectly safe to eat!
Quick Tips
- Line your pan with aluminum foil or parchment paper to ensure easy removal.
- Allow the brownies to cool completely before finishing assembly – warm brownies will cause the cookie dough to start melting.
- You can also use a rolling pin or your hands to flatten the cookie dough in between two sheets of parchment paper
Equipment
- Hand mixer or a stand mixer fitted with the whisk attachment
- 8×8 or 9×9-inch pan
- Aluminum foil or parchment paper
- Rubber or silicone spatula
Ingredient Notes
These chocolate chip cookie brownies are easy to make with a few pantry staples. You will probably have most of these ingredients in your baking supplies. Here are some notes about a few ingredients. See a full ingredient list in the recipe card.
- Unsalted butter – Some butter will need to be melted for this recipe, and some will need to be softened. It calls for ½ cup + 6 tablespoons, or 1 and a ¾ sticks of butter.
- All-purpose flour – Regular all purpose flour is needed for this recipe. We will also be cooking some of it (see instructions for more on this)
- Salt – Using salt in baked goods helps balance the sweetness and bring out the flavors of the other ingredients.
- Baking powder – Remember this is not the same as baking soda!
- Semi-sweet chocolate chips – Found in the baking aisle. You can also substitute for dark chocolate chips, or milk chocolate chips.
- Light brown sugar – To measure, pack into the measuring cup.
How to make cookie dough brownies
There are just 2 different components to this decadent treat, the brownie layer and the edible cookie dough layer.
We can make these chocolate chip cookie dough brownies in 3 easy steps.
- Make the fudgy brownie base
- Make the edible cookie dough
- Assemble the brownies
How to make the brownie layer
First, preheat the oven to 350 degrees. Line an 8×8 or 9×9-inch square pan with aluminum foil or parchment paper and spray with nonstick spray. This will make removal much easier. An 8×8 pan will make slightly thicker brownies than a 9×9.
Using a hand mixer or a stand mixer fitted with the whisk attachment, combine melted butter, sugar, eggs, and vanilla extract and medium speed. Mix until combined.
Add in the dry ingredients (cocoa powder, flour, baking powder, salt). Mix until combined.
Pour in the melted chocolate. Mix until combined.
To melt the chocolate, you can use a double boiler method or microwave at 20 second intervals, stirring in between, until melted.
Pour the batter into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean.
Remove the fudgy brownies from the oven and set aside to cool.
How to make edible cookie dough
Who doesn’t love raw cookie dough? It’s so tempting to snack on, but unfortunately it’s not exactly safe to eat. Good thing for us cookie dough lovers, it’s easy to make an edible and safe version of chocolate chip cookie dough! There are no raw eggs in this cookie dough recipe.
While the brownies are in the oven, use a stand mixer fitted with the paddle attachment or an electric mixer to cream butter and brown sugar on high speed for 1 minute. Scrape down the bowl with a rubber spatula once complete.
Add in milk, vanilla extract, and salt. Mix until combined. Scrape down the bowl once complete.
The secret to making this edible raw cookie dough extra delicious is to “cook” the flour. Raw flour can have an unpleasant taste so cooking it helps the flavor.
To do this, add flour to a microwave-safe bowl and heat on high in the microwave for 90 seconds, stopping every 15-20 seconds to stir the flour. Set aside to cool for 2-3 minutes.
Once the flour is cool, add it to wet ingredients in 2-3 portions, mixing well after each addition.
Use a large spoon to mix in the chocolate chips. Set mixture aside.
Assemble the brownies
Make sure the brownies are completely cool before assembling. Warm brownies will cause the cookie dough to start melting.
To form the cookie dough topping, grab pieces of cookie dough with your hands and flatten it out as much as possible, then gently press on top of the brownies. Do this until the entire brownie is covered.
Alternatively, you could also place the cookie dough in between two sheets of parchment paper and use your hands or a rolling pin to flatten it into an even layer. Then place over the brownies.
You may not use all of the cookie dough, depending on how thick you want your bars to be. I prefer my cookie dough layer to be fairly thin so that the bar is a more manageable thickness.
I prefer to eat these treats at room temperature. They would also be amazing warmed up served with vanilla ice cream!
How to store leftovers?
Store any leftovers at room temperature in an airtight container.
Variations and substitutions
You can change up this recipe a bit to fit your own cravings! Here are some options.
- Add crumbled Oreos in the brownie batter or in the cookie dough.
- Add M and M’s to the cookie dough
- Add a peanut butter layer in between the brownies and cookie dough.
- Drizzle the top of brownies with more melted chocolate for the chocolate lovers.
- Make this recipe easier by using boxed brownie mix instead of making the brownies from scratch.
FAQs
Edible cookie dough has heat-treated flour, and does not contain eggs, so it tastes the same as regular cookie dough, but it’s safe to eat!
If you want to save some time, you can use a boxed brownie mix.
Other delicious treats
- Brownie Bottom Dulce de Leche Cheesecake Bars
- Chocolate-Filled Peanut Butter S’more Cookies
- Chocolate Cookie Dough Cupcakes
- Hershey’s Chocolate Cream Pie
Cookie Dough Topped Brownies
Ingredients
Equipment
Method
- Preheat oven to 350 degrees.
- Using a hand mixer or a stand mixer fitted with the whisk attachment, combine melted butter, sugar, eggs and vanilla extract. Mix until combined.
- Add in dry ingredients (cocoa powder, flour, baking powder, salt). Mix until combined.
- Add melted chocolate. Mix until combined.
- Line an 8×8 or 9×9-inch pan with aluminum foil or parchment paper.
- Pour the batter into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean.
- Remove from oven and set aside to cool.
- While the brownies are in the oven, use a stand mixer fitted with the paddle attachment or a hand mixer to cream the butter and brown sugar on high for 1 minute. Scrape down the bowl once complete.
- Add in milk, vanilla extract and salt. Mix until combined. Scrape down the bowl once complete.
- Add flour to a microwave-safe bowl and heat on high in the microwave for 90 seconds, stopping every 15-20 seconds to stir the flour. Set aside to cool for 2-3 minutes.
- Let the flour cool, then add it to wet ingredients in 2-3 portions, mixing well after each addition.
- Use a large spoon to mix in the chocolate chips. Set mixture aside.
- Grab pieces of cookie dough with your hands and flatten it out as much as possible, then gently press on top of the cooled brownie. Do this until the entire brownie is covered. (you could also place the cookie dough in between two sheets of parchment paper and use your hands or a rolling pin to flatten it, then place over the brownie).
- These are best enjoyed at room temperature!
Notes
- Line your pan with aluminum foil or parchment paper to ensure easy removal.
- Allow the brownies to cool completely before finishing assembly – warm brownies will cause the cookie dough to start melting.
- You can also use a rolling pin or your hands to flatten the cookie dough in between two sheets of parchment paper
Juli says
Hi, would you be able to add metric weights too please for the uk?
Thank you 😊
Jackie says
Yes that’s on my list to start adding those conversions for you guys 🙂