If you are a chocolate chip cookie fan you will love Cookie Dough Brownies! This decadent and easy recipe has a thick fudgy brownie topped with creamy, cheesecake cookie dough, and all covered in a rich, chocolate shell.
You’ll be hard pressed to find anyone who doesn’t go absolutely nuts over these Cookie Dough Brownies. (Unless they are one of those non-sweet-eaters.🙄👎)
Every time I bring these chocolate chip cookie brownies to a gathering or dinner party they yield a lot of table talk. Be prepared to hand out the recipe and expect an invite back.
Why do these Cookie Dough Brownies beat out any other version?
First, they start with the World’s Best Brownie recipe. However, if making homemade brownies isn’t your thing, no sweat. Cookie Dough Brownies still taste freakin’ delicious using a boxed brownie mix too.
Also the cookie dough layer is gooey and creamy, like a cookie dough cheesecake. The cookie dough doesn’t use flour or eggs, so it’s perfectly safe to eat.
Lastly, the chocolate topping is like a magic shell topping. When the bars are cut, big chunks of chocolate break apart to mix in with the creamy cookie dough topping.
Alternatively, if you are looking for a smoother chocolate topping, use the chocolate glaze recipe from Zucchini Brownies.
How to Make Cookie Dough Brownies
- Beat together butter, cream cheese, brown sugar, powdered sugar, and vanilla for Cookie Dough layer.
- Stir miniature chocolate chips into the cream cheese mixture.
- Spread the cookie dough layer onto cooled, baked brownies, and chill for 30-60 minutes.
- Melt the chocolate in the microwave and spread on slightly chilled cookie dough layer using an offset spatula.
Tips and Tricks for Making Cookie Dough Brownies:
- The recipe includes my absolute favorite homemade brownie recipe, but feel free to use your own, a fudgy almond flour brownie recipe, or a 8X8 boxed brownie mix.
- The cookie dough layer is gloriously thick. If you prefer a thinner layer or want to save on calories, halve the cookie dough ingredients.
- When melting chocolate in the microwave, do not heat until chips are completely melted. Instead, melt until chips halfway, remove from microwave, and stir until smooth. The residual heat will finish melting the chips and the chocolate won’t bloom (get white speckles) as it cools.
- When the chocolate topping is cut, it will break apart in large chunks. If you prefer more of a glaze (like the topping on Zucchini Brownies), melt together 3/4 cup chocolate chips with 3 tablespoons milk.
SAVE THESE COOKIE DOUGH BROWNIES TO YOUR PINTEREST BOARD!
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Cookie Dough Brownies
Ingredients
Brownies:
- 3/4 cup sugar
- 1/3 cup butter, cubed
- 2 tablespoon water
- 1 cup semisweet chocolate chips
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour, regular or gluten free, I highly recommend Cup 4 Cup gluten free flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Cookie Dough Layer:*(see recipe notes)
- 1/2 cup butter, softened
- 8 oz. package cream cheese, softened
- 1/2 cup powder sugar
- 1/4 cup + 2 tablespoons light brown sugar
- 2 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3/4 cup miniature chocolate chips
Chocolate Topping:**
- 3/4 cup semisweet chocolate chips
- 1/2 tablespoon oil
Instructions
Brownies:
- Preheat oven to 350º. Grease a 8X8 baking pan and set aside.
- In a large saucepan, combine the sugar, butter, and water. Bring to a just a boil, stirring constantly. Remove from the heat and stir in 1 cup chocolate chips. Cool slightly, about 15 minutes.
- Stir eggs and vanilla into the saucepan. Add in the flour, baking soda, and salt. Stir until well combined.
- Pour into prepared baking pan and bake at for 30-32 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Cookie Dough:
- In the large bowl beat together butter, cream cheese, brown sugar, powdered sugar, vanilla and salt until well combined and smooth, about 1-2 minutes.
- Stir in the chocolate chips. Spread cookie dough on the cooled brownies and refrigerate for 30minutes - 1 hour.
Chocolate topping:
- Put chocolate chips and shortening in microwave safe bowl and microwave for about 45 seconds, stirring every 15 seconds. Remove from microwave before chips are fully melted and continue stirring until chocolate is smooth.
- Spread topping on top of cream cheese layer. Refrigerate any leftovers.
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Recipe Notes
- The recipe includes my absolute favorite homemade brownie recipe, but feel free to use your own or a 8X8 boxed brownie mix.
- The cookie dough layer is gloriously thick. If you prefer a thinner layer or want to save on calories, halve the cookie dough ingredients.
- When melting chocolate in the microwave, do not heat until chips are completely melted. Instead, melt until chips halfway, remove from microwave, and stir until smooth. The residual heat will finish melting the chips and the chocolate won't bloom (get white speckles) as it cools.
- When the chocolate topping is cut, it will break apart in large chunks. If you prefer more of a glaze (like the topping on Zucchini Brownies), melt together 3/4 cup chocolate chips with 3 tablespoons milk.
Nutrition
❊SHOP THE RECIPE❊
Here are some items I used to make this recipe:
Hand Mixer Offset Spatula 8X8 Baking Dish
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Anonymous says
Soooo good!!! Recommend this recipe especially for celiac‘s like me.
Melissa says
So glad! I hope you find many more recipes on the site you enjoy!
Best,
Melissa
Anonymous says
Wow. This is a serious dessert. My boys devour these every time I make them.
Melissa says
I completely agree! These are great to bring to cookouts or parties.
Karly Campbell says
I think I’m crying tears of chocolate cookie dough happiness. Seriously, these look incredible!