Best Chocolate Chip Cookie Brownie Bars Recipe

Stuck between brownies and cookies? Been there! My fail-safe move is to smash them together so you won’t have to choose ever again.

Trust me, these homemade brownie and chocolate chip cookie bars will send you to another dimension with just one bite.

Why This Cookie Brownie Bars Simple Recipe Bewitches Us All

• These bars are the ULTIMATE crowd-pleasers! Imagine a rich, fudgy brownie bottom topped with chewy cookie dough; I have never seen a single person on Earth say they hate those flavors. 
• And the coolest part? You can totally tweak the recipe to your liking. Want the cookie layer extra chewy? Just cut back on the flour. Got a serious chocolate craving? Load up on the chocolate chips or chunks!
• Trust me, once you whip up a batch for a party or gathering, they’ll vanish before you know it. Easy to make in a large pan and feed an entire group!

The Best Way To Make Chocolate Chip Cookie Brownie Bars

Step 1.

First, preheat your oven to 350°F (or 177°C). Grab a 13×9 baking pan and line it with parchment paper, leaving some overhang so you can easily lift out those delicious brownies later. Cutting them will also be a huge breeze!

Brownie Layer

Step 2.

In a saucepan, stir the unsalted butter and semisweet chocolate over medium heat. Keep stirring for about 4-5 minutes until smooth and melted, then remove from the heat! It takes roughly 15-17 minutes to cool down to room temperature — perfect timing to whip up our cookie layer!

Step 3.

Is your chocolate/butter mix finally cooled? Great! Whisk in the sugar until everything’s combined. Add the eggs one by one, giving each a good whisk until smooth. Throw in some vanilla extract, then gently fold in salt and all-purpose flour using a wooden spoon or silicone spatula until it’s all mixed up!

Cookie Layer

Step 4.

Grab a big bowl and your mixer — stand or handheld, whatever works best for you. 

Cream the sugars (brown and granulated) and butter at medium mixer speed until creamy. Add the vanilla and egg, and mix it all up REAL good. Don’t forget to scrape the bowl’s sides to get every ingredient in there!

Step 5.

Now, toss in baking soda, flour, cornstarch, and salt. Mix it on low until everything’s combined, then stir in semisweet chocolate chips. The dough should be sticky and thick, so grab a spatula lightly coated with nonstick cooking spray and spread it evenly over your pan! The mixture might look thin, but don’t worry; it’ll puff up while it bakes.

Assembly

Step 6.

Sprinkle on the mini cups of peanut butter, then pour your brownie batter over the top. Smooth it out with a spatula or knife so it will stay even!

Step 7.

Pop the bars in the oven and bake them for 40 to 45 minutes. When it’s done, the center won’t jiggle much, and a small toothpick poked in the middle should come out mostly clean (some crumbs are cool).

If you see the edges cooking faster, cover them loosely with foil during baking. 

Step 8.

Set the pans on a rack to chill completely. Then, using the hanging parchment paper, lift the bars out and slice them into squares.

There you have it – my laid-back guide to baking these crazy delicious brownie bars!

I have many other recipes if you dig the chocolate chip + cookie combo! Try my chewy chocolate chip cookies, double chocolate chip cookies, and oatmeal chocolate chip cookies. 

Notes

1. As you can see in the recipe, both the brownie batter and cookie dough contain gluten (from the all-purpose flour), which develops when mixed and creates structure.

Overmixing the two batters will stretch the gluten strands WAY too much. So, unless you want a tough, chewy texture, you should only mix until the dry ingredients are blended with no streaks of flour left!

2. Cold butter doesn’t cream well with sugar, you know? ALWAYS let your butter soften to room temperature to hold in more air – the classic formula for a smooth and fluffy brownie base. Don’t forget! 

3. Warm cookie dough actually spreads more than the brownie batter when baking, so (if you have time) chill it in the fridge a little! The fat (butter) will firm up and hold its shape better when topped with the brownie; plus, the two flavors will get along nicely instead of overwhelming each other. That’s the point of fusing them into one treat in the first place. 

4. Since we have two layers with different textures, don’t be surprised if these “Brookies” may take slightly longer to bake than regular brownies! You can use my classic toothpick test to check for doneness. 

However, if you want to be ABSOLUTELY sure, start checking 5-7 minutes before my recommended baking time. NEVER take your eyes off them during that entire period until you are 100% sure all two layers are baked through! 

FAQs

Can I Use A Boxed Brownie Mix?

Absolutely! It does not offer the best flavor, of course, but still an amazing time-saving option nonetheless. Just follow the package directions for preparing the brownie batter, place it on your cookie dough, and roll along the rest of my recipe. 

Can I Use Different Types Of Chocolate Chips? 

Yup! Semisweet chocolate chips are my favorite, but you could also use milk chocolate, dark chocolate, white chocolate, or even peanut butter chips. The world is your oyster!

The Chocolate Chips In My Cookie Dough Sink To The Bottom. How Can I Prevent This?

Simple: toss the chips in a little flour before adding them to the cookie dough! The flour will coat the chips and help them stay put throughout baking. 

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Good luck!

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