Brookies combine the fudgy richness of brownies with the familiar comfort of chocolate chip cookies to make a beautiful pinwheel treat. This easy recipe uses store-bought cookie dough and a boxed brownie mix for a quick, crowd-pleasing dessert that’s inexpensive and delicious.
Brookies
If you can’t decide between chocolate chip cookies and brownies, Brookies solve that dilemma: a cookie-and-brownie hybrid with a fudgy swirl in every bite. They’re impressive to serve yet surprisingly simple to prepare, especially when you start with ready-made cookie dough and a boxed brownie mix.
These pinwheel cookies offer a soft, chewy cookie exterior with a rich brownie center. They bake up beautifully and fill the kitchen with an irresistible chocolate aroma. The only thing you’ll need patience for is allowing the slices to cool enough to handle—though they’re wonderful when slightly warm in the middle.
How to Make Brookies
Because both the cookie dough and the brownie batter contain raw egg, avoid tasting raw batter if that concerns you. Otherwise, have fun—this method is straightforward.
Flatten the cookie dough. Remove the cookie dough from its packaging and place it on a sheet of parchment paper. Lay another sheet on top and roll with a rolling pin into a flat rectangle.
Make the brownie mixture. Prepare the boxed brownie mix according to package directions but use only half the water called for so the mixture has a thick, dough-like consistency instead of a pourable batter.
Layer and roll. Spread the brownie mixture evenly over the flattened cookie dough using a spatula. Using the parchment edges, roll the cookie dough tightly into a log, similar to rolling a cinnamon roll.
Chill. Wrap the brookie log in plastic wrap and refrigerate for about 30 minutes, or until firm enough to slice cleanly.
Slice. Unwrap the chilled log and place it on a cutting board. Use a sharp knife to slice into approximately 1/2-inch-thick pieces, taking care not to press down and distort the pinwheels. If slices soften while cutting, return the log to the fridge or freezer briefly.
Bake. Arrange the brookie slices on a parchment-lined baking sheet and bake at 350°F (175°C) for about 8–10 minutes, or until set around the edges.
Cool and serve. Transfer the brookies to a cooling rack and allow them to cool for about 10 minutes before serving. Warm briefly in the microwave for a soft, gooey center if desired.
Tips and Variations
- If you prefer homemade cookie dough, feel free to use your favorite chocolate chip cookie recipe instead of store-bought dough.
- To make these dairy-free, use a dairy-free cookie dough or prepare a dairy-free chocolate chip cookie base and choose a dairy-free brownie mix or homemade dairy-free brownie batter.
- For extra fudginess, try a thicker homemade brownie mixture in place of the boxed mix or fold in extra chocolate chips to the brownie layer.
- Keep extra parchment under the cookie dough so you can grip and roll the log easily without stretching the dough.
Storage
Let brookies cool completely before storing. Kept in an airtight container at room temperature, they stay fresh for 3–5 days. Reheat individual pieces for about 10 seconds in the microwave for a warm, melty treat.
Recipe Summary
Brookies Recipe
Ingredients
- 16 ounces chocolate chip cookie dough (store-bought or homemade)
- 1 box brownie mix (prepared using half the water called for)
Equipment
- 1 baking sheet
Instructions
- Place cookie dough on parchment and cover with another sheet. Roll into a rectangle.
- Prepare the brownie mix but use only half the water so it becomes thick like dough.
- Spread the brownie mixture over the flattened cookie dough.
- Roll the dough tightly into a log using the parchment edge.
- Wrap the log and chill for about 30 minutes or until firm.
- Slice into 1/2-inch pieces and arrange on a parchment-lined baking sheet.
- Bake at 350°F for 8–10 minutes, until set. Cool for 10 minutes before serving.
Notes
Leftover brookies keep in an airtight container at room temperature for up to 5 days. For best results, keep the cookie dough chilled when rolling and slicing so the pinwheels hold their shape.
Nutrition
Approximate per serving: Calories: 165 kcal; Carbohydrates: 23 g; Protein: 2 g; Fat: 7 g.