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    Home ยป Recipes ยป Bars & Brownies

    Cookie Dough Brownies

    July 22, 2021 By Sam 38 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of cookie dough brownies, top image of single brownie, bottom image of multiple brownies

    Today’s Cookie Dough Brownies are a journey into extreme decadence and indulgence! Chocolate lovers and cookie dough lovers alike will love this rich and dreamy dessert recipe that takes brownies to a whole new level! Recipe includes a how-to video!

    cookie dough brownie: brownie bottom layer, cookie dough on top covered with chocolate

    Cookie Dough Brownies

    Today’s recipe is a hybrid of two of the most popular recipes on the blog! My favorite fudgy brownie recipe and edible cookie dough collide for one of the most decadent desserts yet: Cookie Dough Brownies.

    This recipe was originally published nearly 5 years ago and it was about time it received a refresh. The photos are new, a video has been added, and the recipe has been minimally tweaked to simplify and perfect things.

    Let’s get to it!

    What You Need

    Ingredients for cookie dough brownies

    Since most of these ingredients are fairly basic, I just wanted to touch on a few of them before we jump into making the brownies:

    • Chocolate. You need a variety of chocolate for this recipe! The brownie layer uses melted chocolate (you can use chocolate chips or a chocolate bar) and cocoa powder, the cookie dough layer uses chocolate chips (I recommend mini chips for best texture), and then additional chocolate is melted on top for the ganache topping.
    • Instant coffee. This is an optional ingredient that goes into the brownie layer. While the cookie dough brownies won’t ultimately taste like coffee, this ingredient helps to enhance the chocolate flavor of the bars and I recommend using it!
    • Sugar. Yes, this recipe uses a fair bit of sugar! Both granulated sugar and brown sugar go in both the brownie layer and the cookie dough layer. While many brownie recipes use granulated sugar only, I love the depth of flavor and added moisture brown sugar lends to the baked brownies. As for the cookie dough, without brown sugar we’d have a sugar cookie dough, and I was aiming for more of a chocolate chip cookie dough (so you need that molasses flavor from the brown sugar!). If you don’t have brown sugar on hand, don’t forget I have a tutorial on how to make brown sugar!
    • Eggs. There are no eggs in the top cookie dough layer. You might notice the brownie layer, despite being based off of my existing brownie recipe, calls for only 2 eggs instead of the 2 eggs + 1 yolk that the original recipe calls for. Personally I felt that the extra richness of the cookie dough topping compensated for the chewiness that the extra egg yolk in the brownie batter usually adds, and with such a multi-step recipe I was looking to simplify as much as possible. Feel free to include the additional egg yolk or leave it out!
    • Shortening. You’ll notice the chocolate topping is simply chocolate melted together with shortening. If you don’t have or prefer not to use shortening, you can just melt the chocolate (or make my chocolate ganache instead). I prefer to use the shortening because it makes a chocolate shell that melts in your mouth but hardens enough to handle without melting everywhere. It’s very similar to the chocolate coating on my Swiss roll. Note that plain chocolate will not cut or break as easily and, if not tempered properly, may ultimately harden with chalky white swirls (they are not harmful to eat!).
    • Flour. All-purpose flour is best for this recipe.

    Making the Brownie Layer

    Making Brownie Layer for Cookie Dough Brownies

    Begin by making the brownie layer! Note that you can substitute your favorite brownie recipe/box-mix.

    1. Melt together chocolate chips/chocolate bar and butter. Add all remaining brownie ingredients except flour and ยพ cup chocolate chips and stir well.
    2. Add flour and stir well, then stir in chocolate chips.
    3. Spread batter into prepared 9×9 pan. I prefer to line my pan with parchment paper so that once my cookie dough brownies are finished I can simply lift them out of the pan and easily cut.
    4. Bake until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.

    Making the (Edible) Cookie Dough

    Preparing and spreading edible cookie dough over brownies
    1. In order to make our un-baked cookie dough safe to eat, we need to first heat-treat our flour (since raw flour may be contaminated with E. coli!). This is quick and easy to do, simply line a baking sheet with parchment, spread the flour in an even layer, and cook for about 7 minutes (until the flour reaches 160F). Let this cool while you prepare your other ingredients!
    2. Separately, cream together butter and sugar, vanilla and salt. Stir very well on high speed, this will help dissolve some of the sugar grains.
    3. Once flour is completely cooled, sift it into your butter mixture (I like to sift, as sometimes the flour clumps when it is baked). Flour must be cool, otherwise it will melt your sugar and you’ll have a runny mess! Stir ingredients together until you have a smooth dough and then stir in chocolate chips. Note that if your mixture is very crumbly and difficult to spread, you may have accidentally over-measured your flour. You can fix this! Simply add a splash of milk or cream to thin it to a spreadable consistency.
    4. Spread cookie dough evenly over completely cooled brownie layer.

    The cookie dough brownies can be served like this, or you can melt together chocolate and shortening and spread this over the cookie dough before serving.

    A cookie dough brownie with a bite missing surrounded by more brownies and mini chocolate chips

    Frequently Asked Questions

    Can I use a box-mix for the brownie layer?

    Yes. You can use any brownie recipe that fits in a 9×9 baking pan (including my homemade brownie mix). Simply prepare according to recipe or packaging instructions and allow to cool before covering with the cookie dough.

    Why is my cookie dough layer gritty/grainy?

    It is supposed to be! Cookie dough inherently has a subtle grit to it. This is due to the fact that, since we’re not cooking the dough, the sugars don’t have a chance to melt and so remain in their grainy state. This gives us an authentic raw cookie dough texture and is not a flaw!

    Are cookie dough brownies safe to eat?

    My recipe is as safe to eat as any other baked recipe because I use neither raw eggs (which could contain salmonella) or raw flour (which could contain E. coli). I’ve used this method of heat-treating my flour to make several safe-to-eat cookie dough recipes, including cookie dough frosting and my cookie dough bites!

    • edible cookie dough in glass bowl with spoon
      Edible Cookie Dough Recipe
    • Stack of three buckeye brownies.
      Buckeye Brownies
    • Cheesecake brownie with bite out of it
      Cheesecake Brownies
    cookie dough brownie: brownie bottom layer, cookie dough on top covered with chocolate

    Cookie Dough Brownies

    Chewy, chocolaty brownies with an egg free cookie dough topping, drizzled with chocolate!
    5 from 11 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 16 squares
    Calories: 590kcal
    Author: Sam Merritt

    Ingredients

    Brownies

    • 12 Tablespoons (170 g) unsalted butter cut into pieces
    • 4 oz (113 g) semisweet or dark chocolate baking bar coarsely chopped (may substitute ½ cup semisweet chocolate chips)
    • ½ cup (50 g) natural unsweetened cocoa powder
    • ¾ cup (150 g) granulated sugar
    • ¾ cup (150 g) light brown sugar firmly packed
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ½ teaspoon instant coffee grounds optional
    • ½ teaspoon salt
    • 1 cup (125 g) all-purpose flour
    • ¾ cup (150 g) semisweet chocolate chips optional

    Cookie Dough

    • 1 ¼ cups (155 g) all-purpose flour
    • 12 Tablespoons (170 g) unsalted butter softened
    • 1 cup (200 g) light brown sugar firmly packed
    • ⅓ cup (66 g) granulated sugar
    • 1 teaspoon vanilla extract
    • ¼ heaping teaspoon salt
    • 1-2 Tablespoons heavy cream or milk as needed
    • ¾ cup (150 g) mini chocolate chips may substitute regular chocolate chips

    Chocolate Topping (optional)

    • 1 cup (170 g) semisweet chocolate chips
    • 2 Tablespoons shortening I use Crisco

    Recommended Equipment

    • Mixing bowls
    • 9×9
    • Baking sheet

    Instructions

    Brownies

    • Preheat oven to 350F (175C) and line a metal 9×9" (23x23cm) baking pan with parchment paper, leaving enough to hang over the sides so you can easily lift the bars out of the pan once cooled (alternatively, if you plan on serving in the pan you may bake directly in a lightly greased baking pan).
    • Combine butter pieces and chopped chocolate in a medium-sized heatproof bowl and heat in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and mixture is smooth.
      12 Tablespoons (170 g) unsalted butter, 4 oz (113 g) semisweet or dark chocolate baking bar
    • Add cocoa powder, sugars, eggs, vanilla, instant coffee (if using), and salt and stir until well-combined.
      ½ cup (50 g) natural unsweetened cocoa powder, ¾ cup (150 g) granulated sugar, ¾ cup (150 g) light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon instant coffee grounds, ½ teaspoon salt
    • Add flour and stir well. If using chocolate chips, stir these in now as well.
      1 cup (125 g) all-purpose flour, ¾ cup (150 g) semisweet chocolate chips
    • Spread batter evenly into prepared baking dish. Transfer to 350F (175C) oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with fudgy crumbs (but not wet batter).
    • Allow to cool before assembling, but in the meantime you can begin to prepare cookie dough topping. If you are going to be making your cookie dough topping right away, do not turn off your oven.

    Cookie Dough

    • Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
    • Spread flour in an even layer over the parchment and transfer to 350F (175C) oven. Bake for 7 minutes or until temperature of flour reaches at least 160F (71C). I scoop the flour into a mound and check the temperature with an instant read thermometer. Allow flour to cool before proceeding.
      1 ¼ cups (155 g) all-purpose flour
    • In a separate bowl, use an electric mixer to beat together butter, sugars, vanilla extract and salt.
      12 Tablespoons (170 g) unsalted butter, 1 cup (200 g) light brown sugar, ⅓ cup (66 g) granulated sugar, 1 teaspoon vanilla extract, ¼ heaping teaspoon salt
    • Sift the cooled baked flour over the butter mixture and beat until all flour is absorbed. If the mixture is still dry and crumbly no matter how much you beat it, add 1-2 Tablespoons of milk or cream, as needed.
      1-2 Tablespoons heavy cream or milk
    • Stir in mini chocolate chips.
      ¾ cup (150 g) mini chocolate chips
    • Spread cookie dough evenly over cooled brownie layer.

    Chocolate Topping

    • Combine chocolate chips and shortening in a heatproof bowl. Heat in the microwave in 20-25 second increments, stirring in between, until mixture is melted and cooled.
      1 cup (170 g) semisweet chocolate chips, 2 Tablespoons shortening
    • Pour over cookie dough layer and use a spatula to spread evenly.
    • Allow chocolate to cool until set before cutting and serving. You may transfer to the refrigerator to speed up the process, if desired.

    Notes

    Baking pan

    I use a metal baking pan. A glass dish may be used, but keep in mind that the brownie may need to bake longer.

    Storing

    Store in an airtight container at room temperature for up to 4 days or in an airtight container in the refrigerator for up to 10 days. Cookie dough brownies may also be frozen for several months.

    Nutrition

    Serving: 1square | Calories: 590kcal | Carbohydrates: 72g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 100mg | Potassium: 268mg | Fiber: 4g | Sugar: 51g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 4mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe was originally published August of 2016.

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    1. jamal

      January 12, 2025 at 7:11 pm

      5 stars
      they tatse wasoem

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