Published: by Susan Moncrieff · This post may contain affiliate links · 16 Comments
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If you've never heard of a brookie, it's a combination of brownie and cookie. Could it get any better? I think not! This is the simple and quick to make version. These are perfect for those days when you have a chocolate craving and can't decide if you want a brownie or a chocolate chip cookie.
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We are using both a brownie mix and a package of ready to bake cookies. This recipe is quick and great for a group. This Scotcheroo recipe is also easy and delicious treat for groups! But it requires a little more work (and is chocolate and peanut butter flavored!
Table of contents
- Ingredients
- Substitutions
- Instructions
- FAQs
- Storage
- Other delicious desserts
Why I love these
- This satisfies a chocolate craving like no other dessert I know.
- You don't need to decide between brownies and cookies. You can have both in one bite!
- I've never seen anyone else bring these to a get-together. It's a unique dessert.
- Easy and quick to make.
- Not a bunch of fancy ingredients. Just two items to pick up from the store. The rest, I'm sure you have at home.
Ingredients
Brownie Mix - pick up your favorite brownie mix plus the ingredients listed on the box to make.
Eggs - needed for the brownie dough
Oil - For the brownie dough - I use vegetable or canola
Ready-made cookie dough - in the refrigerated section of your grocery store.
Substitutions
If you have a favorite brownie or cookie dough recipe, feel free to make it! As is, this recipe is meant to be super quick and easy.
Instructions
Preheat oven to 350F
Step 1
Prepare brownie mix according to the package directions you are using. This normally involves adding eggs, oil and milk.
Step 2
Place brownie batter into generously sprayed muffin tins. OR, use paper or foil cupcake liners. You only want to fill each well ½ full (or even a touch less).
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Step 3
Take prepared cookie dough and make a small disk. This is about ½ the dough of the recommended cookie. This dough disk should float on the brownie batter. It should be small enough that it doesn't touch the edges of the muffin well.
Step 4
Bake for approximately 20-22 minutes. Test with toothpick to see if done.
Step 5
Cool for approximately 15 minutes and remove from muffin tin.
Helpful Hint
This is a helpful brownie hint. If they are not releasing easily from the pan, use a PLASTIC knife to run around your brookie to get it out of the muffin tin. For some reason plastic knives are the best to cut around brownies. Plus, they save your pans!
When I make these, I end up having 18 brookies. If you are a little less generous with the brownie batter, I'm sure you could stretch it to 24.
What a great classroom treat!
FAQs
Can I use muffin liners?
Yes! I like using the foil ones for this recipe.
Can I use a muffin tin with smaller/larger muffin wells.
Of course! You will have to portion the brownie mix accordingly and adjust the baking time.
I've had brookies before with the cookie on the bottom.
Sounds delicious! I haven't made brookies that way but I think they would turn out great. I like people being able to see the cookie.
Storage
These treats store well in the refrigerator. Either keep in a sealed container or wrap with plastic wrap for approximately 5 days.
If you prefer to freeze, I wrap them individually and then place in a freezer bag. It makes it easier to take out individual portions and prevents freezer burn. I have kept them in my freezer for 2 months and they have been fine.
Thaw to room temperature prior to serving.
Other delicious desserts
- Banana chocolate muffins - 3 ingredients.
- Easy strawberry upside down cake
- 3 Ingredient Apple Spice Cake
- 15 Delicious Box Cake Mix Recipes
Brookie - a brownie cookie.
A brownie and cookie combined
5 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 18
Calories: 262Kcal
Author: Susan Moncrieff
Ingredients
- 1 box brownie mix
- 2 large eggs
- ½ cup vegetable oil
- 3 tablespoons water
- 1 package cookie dough ready made break apart cookie dough
Instructions
Make your brownie mix according to the package directions that you are using. This usually involves mixing eggs, oil and milk to the mix and stirring.
Generously spray muffin tins with non stick spray. Generously!
Put brownie batter into muffin tins. You want to fill each about ½ full or a touch less.
Take prepared cookie dough and make a small disk. You want this to 'float' on the brownie batter.
Bake for approx. 20-22 minutes at 350 degrees. Make sure you test for doneness. My oven runs hot and often bakes faster than others.
Important tip: After your brookies cool for about 10 minutes, take a PLASTIC knife and run it around your brookie to get it out of the muffin tin.
Nutrition Disclaimer
Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.
Nutrition
Serving: 1g | Calories: 262Kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 23mg | Sodium: 141mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 36IU | Calcium: 5mg | Iron: 1mg
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Reader Interactions
Comments
Kristine Lucas
Can I use a 9x13 pan??
Reply
Susan Moncrieff
I have had these as bars. But I haven't made them that way. I would be careful with the baking time.
Reply
Kaye
I make these often. My family and friends love them. I variate sometimes and put the cookie on the bottom and brownie mix on top. I like them so much better this way. This recipe is so simple and delicious!Reply
Ginger Booker
I have made these for several years. For my pastor's going away reception I get to make 6 dozen of these. My house will smell like heaven!
Reply
Jeska
Pure deliciousness recipe! Thanks for posting. We will try it tonight and share it family and friends.Reply
Amy V
I use non-stick jumbo muffin tins and fill each about 1/4 full because I like these to look like thick cookies (matches what our local bakery does). Otherwise, I follow the recipe as written. Haven't had a problem with them sticking to the pan. These were a big hit when my teenage son brought them as a treat to class.Reply
Tara
Thank you for posting a simple Brookie recipe! I HATE to bake from scratch...lol. This is the perfect recipe I need so I can make these for my daughter Brooke...aka....Brookie for her birthday party!Reply
Susan
I made them in mini muffin pans they came out fantastic!! Thanks for the post!!
Reply
Karen Wehrheim
How. Much cookie dough is used for each Brookie?
Reply
momcrieff
Hi @Karen Wehrheim! I would say, if you make a ball of dough, about an inch in diameter, then flatten to a disk.
Reply
pestep81
Oooo they sound delicious. I'm a fan of anything chocolate and who doesn't love chocolate chip cookie and brownies. Love that they are in a neat portion size too.
Reply
Vic
A friend made brookies last month but the recipe was more complex than I wanted. These were super simple and a hit with my mother-in-law, daughter-in-law, and even the contractor finishing our basement! I gave them to everybody I saw and they all loved them and asked for the recipe. Thanks for doing what you're doing!Reply
momcrieff
Thank you for such wonderful feedback! It's nice to know people use and appreciate the posts I write!!
Reply
M. Hannah Stites
I usually have the hardest time making brownies, but since they're kind of cupcake like, do you think that I could put them in cupcake papers in the cupcake tin? And could I use homemade cookie dough?
Thank you,
HannahReply
momcrieff
I think it would work fine! Just make sure you adjust your time for cupcakes instead of a pan of brownies.
Reply
Michele
Oh my goodness! Yumminess in a little cocoa package (; Perfect for holiday treats or gifts!! Thanks so much for the inspiration (;
Reply
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