Brookies Cookies – Browned Butter Blondie Recipe

If you’ve ever stood in front of your oven, torn between baking gooey chocolate chip cookies or fudgy brownies, this recipe is your sweet answer. Brookies cookies bring together the best of both desserts — chewy, rich brownie on one side, soft buttery cookie on the other. And we’re taking it a step further by introducing the magic of browned butter blondies for an irresistible twist.

These half-brownie, half-cookie delights come together easily and don’t even require chilling. With a little attention to technique and the right ingredients, you’ll have bakery-worthy brookies in no time.

In this recipe, we’ll show you how to use browned butter to enhance flavor — a method explained wonderfully in this guide by Serious Eats. The rich, nutty depth it adds to the cookie side of the brookie makes all the difference.

When measuring flour, precision is key. Instead of scooping with a measuring cup, use a kitchen scale. You can learn more about why that matters in this article from King Arthur Baking.

Why You’ll Love These Brookies

• Two desserts in one — the perfect solution for indecisive sweet tooths
• No chilling required — from bowl to oven in under 30 minutes
• Browned butter adds next-level depth to the blondie side
• Soft and gooey texture in the middle with crisp edges
• Ideal for sharing, gifting, or indulging solo

Ingredients Breakdown

For the Brownie Dough

• ½ cup unsalted butter, room temperature
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ⅓ cup Dutch-process cocoa powder
• 1 cup all-purpose flour
• ¾ tsp baking soda
• ½ tsp salt
• ⅔ cup semi-sweet chocolate chips

For the Blondie Cookie Dough

• 2 ¾ cups all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking soda
• 1 tsp salt
• 1 cup unsalted butter, browned and cooled
• ¾ cup light brown sugar
• ⅔ cup granulated sugar
• 1 egg + 1 egg yolk
• 2 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• Flaky sea salt for topping (optional but highly recommended)

Tools You’ll Need

• Stand mixer or hand mixer
• Mixing bowls
• Parchment-lined baking sheets
• Kitchen scale
• Cookie scoop
• Rubber spatula

Step-by-Step Instructions

1. Preheat and Prep

• Preheat oven to 350°F (175°C)
• Line two large baking sheets with parchment paper

2. Make Brownie Dough

• Cream butter, brown sugar, and white sugar for 3 minutes
• Add egg and vanilla, mix until smooth
• In a separate bowl, whisk flour, cocoa powder, baking soda, and salt
• Combine dry and wet mixtures just until incorporated
• Fold in chocolate chips
• Set aside while you prepare blondie dough

3. Make Blondie Dough

• Brown the butter: melt in a pan and stir until golden with a nutty aroma. Let cool completely
• Beat browned butter with sugars until fluffy
• Add egg, yolk, and vanilla, mixing between additions
• In a bowl, mix flour, cornstarch, baking soda, and salt
• Gradually add to wet ingredients, mixing until just combined
• Fold in chocolate chips

4. Assemble the Brookies

• Scoop equal portions of brownie and blondie dough
• Roll each separately, then press together to form one dough ball
• Space out on the tray, leaving 2 inches between

5. Bake

• Bake for 8–10 minutes or until edges are set but centers still look soft
• Cool on the tray for 5–10 minutes before transferring to a wire rack
• Optional: sprinkle with flaky sea salt immediately after baking

Tips for Perfect Brookies

• Use cold cubed butter for the blondie dough if you skip browning
• Weigh dough balls for consistent size
• Don’t overmix either dough – stop once flour disappears
• Slightly underbake for gooey centers that finish on the tray
• Let cookies cool fully to set structure

Variations You’ll Love

• S’mores Brookies: Add mini marshmallows and graham bits
• Nutty Version: Fold in toasted pecans or walnuts
• Peanut Butter Swirl: Add a tsp of peanut butter to each half
• Gluten-Free Brookies: Use 1:1 gluten-free flour blend
• Triple Chocolate: Mix in white and dark chips

How to Store and Freeze

• At room temp: Store in an airtight container for up to 5 days
• To freeze: Place cooled cookies in a single layer in a zip-top bag and freeze for up to 2 months
• To reheat: Warm in a 300°F oven for 8–10 minutes for that fresh-baked gooeyness

FAQs About Brookies

What’s the difference between a brookie and a cookie?
A brookie combines the textures and flavors of a cookie and a brownie. Unlike a single-type cookie, it’s two doughs in one.

Can I use a boxed brownie mix for this?
You can, but making the brownie dough from scratch offers better texture balance with the blondie.

Why is my batter too runny?
Usually, butter is too warm or flour is under-measured. Make sure to cool browned butter and weigh your ingredients.

Can I bake brookies in a pan instead of cookies?
Yes! Layer blondie and brownie dough in an 8×8 pan and bake for 25–30 minutes. Let cool fully before slicing.

How do I keep my brookies from spreading too much?
Use cold dough and avoid placing on a hot pan. If dough feels too soft, refrigerate for 10 minutes before baking.

Serving Ideas

• Slightly warm with a scoop of vanilla ice cream
• Paired with espresso or hot chocolate
• Wrapped in parchment and tied with twine for homemade gifts

Troubleshooting Guide

• Spreading too much: Butter too soft or overmixed
• Dry brookies: Overbaking – remove while centers still look soft
• Underbaked middle: Let them sit on the tray post-oven
• Uneven cookies: Weigh each dough ball for precision

Final Thoughts

These Brookies Cookies with a Browned Butter Blondie twist are indulgent, fun, and absolutely addictive. They bake up beautifully with that split personality we all crave — part soft cookie, part fudgy brownie. Whether you’re baking for a crowd, a holiday, or just yourself (no judgment!), these will hit the sweet spot every time.

Try them, customize them, and most of all — enjoy every bite. 🍪