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Chocolate Chip Cookie Dough Brownies

*If you are visiting this post for the first time, you may wish to visit my “Chocolate Chip Cookie Dough Brownies Take Two” post- a more recent post where I share (what I think is) a better version of these brownies! Β These are good too- but I took the comments suggested in this post and created a new recipe based on feedback.

Okay, Cookie Dough Lovers. I gave you those Chocolate Chip Cookie Dough Truffles a few weeks ago, and now I’m giving you Chocolate Chip Cookie Dough Brownies! The raw dough is egg-free, of course. Cookie dough is definitely my nemesis. I love the stuff. I try not to love it, but I love it anyways. Whatever the cookie, whatever the dough… it’s usually some pretty good stuff to nibble. Yeah, I know it has raw egg in it. Yeah, I know that some people are grossed out by it and all. But my Momma raised me right- to sample raw cookie dough (and I continue to live to tell about it). Good thing I’m a runner.

Chocolate Chip Cookie Dough Brownies #recipe - RecipeGirl.com

I first saw these in a bakery in Maine a few years back. They were a fudgy brownie with a thick layer of cookie dough stacked on top. I inquired about the egg thing, and the baker informed me that they just make the cookie dough without any egg in it. Then it’s completely safe for weary-raw-dough-eaters to eat. I’ve had these in my head for three years now, and I’ve finally decided to give them a go.

Chocolate Chip Cookie Dough Brownies #recipe - RecipeGirl.com

I’d say I had some major success with this recipe. The brownie part is extra fudgy, and I used mini- chocolate chips so as not to overwhelm the dough. And I kicked it all up a notch by adding a chocolate drizzle on top. If you’re a regular reader of my blog, you’ll know that I’m a drizzler.

http://www.shivarweb.com/3902/beginners-guide-using-yoast-wordpress-seo/

These chocolate chip cookie dough brownies are easiest to eat when placed in little cupcake wrappers. Just stick a fork in them and they’re a take-and-go dessert. Keep them in the refrigerator until you’re ready to serve them. I brought them to my son’s school for a teacher appreciation luncheon last week, and the platter was completely clear when I returned to pick up. I think they liked them πŸ™‚

Yield: 32 brownies

Prep Time: 30 min + cooling time

Cook Time: 25 min

Chocolate Chip Cookie Dough Brownies

*If you are visiting this post for the first time, you may wish to visit my "Chocolate Chip Cookie Dough Brownies Take Two" post- a more recent post where I share (what I think is) a better version of these brownies!

Ingredients:

BROWNIE:
4 ounces unsweetened chocolate, finely chopped
1 cup salted butter, melted
2 cups light brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour

1/2 cup mini- chocolate chips

COOKIE DOUGH (EGG FREE!):
**See Tips Below...**
3/4 cup salted butter, at room temperature
3/4 cup light brown sugar, packed
3/4 cup granulated white sugar
3 Tablespoons milk
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 cups mini chocolate chips
1/2 cup semisweet chips + 1 teaspoon shortening for drizzle, optional

Directions:

1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9x13-inch pan with nonstick spray. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined (don't over-mix). Stir in the chocolate chips. Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine butter, brown sugar and white sugar. Mix in milk and vanilla. Mix in flour just until combined. Stir in chocolate chips.

3. Spread cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. It's okay to speed up the process and place it in the freezer too. The firmer the dough, the easier it will be to cut into neat squares. Use a sharp knife to cut the brownies. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork.

4. If you'd like to add chocolate drizzle on top, melt 1/2 cup chocolate chips with 1 teaspoon of shortening in the microwave; stir until smooth. Scoop the melted chocolate into a zip baggie and snip off the corner. Squeeze the bag to drizzle the chocolate on top of each brownie. Sprinkle additional chocolate chips on top, if desired.

Tips:

*You'll find that the cookie dough layer is quite sweet. If you'd like a thin layer of cookie dough, prepare the recipe as directed above. If you'd like a thicker layer of dough as pictured, use these ingredients for the dough instead of what is listed above:
1 cup salted butter, at room temperature
1 cup packed light brown sugar
1 cup granulated white sugar
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 3/4 cups + 2 tablespoons all-purpose flour
2 cups miniature chocolate chips

SOURCE: RecipeGirl.com

297 Responses to “Chocolate Chip Cookie Dough Brownies”

  1. postedJan 5, 2012 6:23 PM

    Thanks I’ll trY 1 more time but do I add more flour if needed

  2. postedJan 7, 2012 11:51 AM
    ana-maria

    hi, quick Q as i have the brownie in thew oven.
    the cookie dough is made with flour but not cooked at all.
    is that ok?

    • January 7th, 2012 @ 12:39 PM

      yes, these are cookie “dough” brownies, so no cooking on the dough part.

  3. postedJan 7, 2012 1:01 PM
    ana-maria

    Hi and thank you for your reply.
    i read meanwhile some internet posts about eating uncooked flour and i got both positive and negative answers.
    i decided to go with your version but with just 5 min of oven baking for the both layers after the cookie dough was added:). it made me feel safer.
    anyway, it smells very nice and i’m leaving it out in the cold now for a few hours.
    I hope mine will look almost as delicious as yours.
    thank you Lori for the recipe

  4. postedJan 9, 2012 2:15 PM

    That is the best looking bar i have ever seen in my entire life..great job girl!

  5. postedJan 10, 2012 6:56 AM
    Shasta

    I made these last night after finding them via Pinterest. THEY ARE AMAZING! I had 1 and sent the rest with my husband to work (and it was a huge hit today). I subbed shortening for margarine/butter and it totally came out fine. I did have to add another tbsp of milk to the cookie dough which I knew I was going to have to do since I was using shortening. I also did a chocolate and white chocolate drizzle over the top using Ghirardeli syrups. Great recipe!!! I’m sure I’ll be making these again!

  6. postedJan 12, 2012 5:05 PM
    Miranda

    I made these the other night, and while I loved the idea, in practice things didn’t turn out for me! I admit, this is one of the first times I have made brownies from scratch, and that must have been my downfall. Any suggestions? It was definitely the brownie part of the mixture that did not turn out right at all. I left the (unsalted) butter out and everything, so I’m really confused as to what went wrong!

    • January 13th, 2012 @ 5:49 AM

      I’m not sure… it’s tough to pinpoint baking problems when you’re not right in there and experiencing it yourself. Sorry you had trouble…

  7. postedJan 17, 2012 4:07 AM
    Victoria

    Let me just start by saying THESE ARE AMAZING! I too ran into some problems my first go around; my brownies required and extra 25 minutes to cook (50 min total) and were cake-like and my cookie dough was a little off. BUT with any recipe you have to make it your own, and I may have mis-calculated something… BUT on my second go around I did box brownies (fyi I have never had any luck with homemade brownies before, why I thought it would different is beyond me lol)…and they of course came out. With my cookie dough; once I followed my recipe all the way through, I then added a little powder sugar, which solved the super-grainy texture and took care of the taste (in my case the colder the cookie dough the sweeter it gets; so when it’s warm it does taste kinda bland)…I do suggest trying these out to everyone, but everyone’s taste buds are different, everyone’s oven’s cook different, and when your measuring ingredients you may not pack etc…. BUT I promise if you play with it, it will be well worth the time! Thanks for the RECIPE!!

  8. postedJan 18, 2012 5:31 PM

    These look so good!!!!!!

  9. postedJan 25, 2012 5:39 AM
    marlu

    I have found that a plastic knife is the best thing to cut brownies

  10. postedJan 27, 2012 6:57 AM
    sonda

    I could see making these in cupcake pan with liners. A cute little individual size ready to go.

    • January 27th, 2012 @ 7:03 AM

      It would be a lot of extra effort to pat them into each one… an alternative would be to just cut them and serve them placed on cupcake liners with a fork stuck on top. I’ve done that with other sorts of bars.

  11. postedJan 29, 2012 2:04 PM
    kinsley

    these look so good!!!!……..i cant wait to go buy the stuff and make them…yum:)

  12. postedFeb 3, 2012 7:36 PM
    Dina

    Just made these. My brownie layer turned out Cakey. I confess I am a novice baker, but I followed the directions. What did I do wrong?

    • February 4th, 2012 @ 6:12 AM

      Likely a result of over-mixing the batter- generating too many air bubbles into the batter and resulting in a lighter texture. I’ve edited the recipe to include a lighter mixing method.

  13. postedFeb 4, 2012 7:35 AM
    Dina

    Yep! I had that Kitchenaid going to town whipping in all that air. Like I said I am a novice. I will try again because the flavor was great, just the wrong texture. Thanks so much for your help. I’ve learned my one new thing for the day!

  14. postedFeb 4, 2012 7:55 PM
    April

    I made these tonite and like some of the previous comments note the brownie part was just not very good..it didn’t taste chocolatey, it was a weird texture and very bland. I went back and triple checked that I didn’t leave something out but I did everything exactly like the recipe says. The cookie dough layer was amazing though so maybe I’ll follow others and make these again with a box of ghiradelli brownies as the base.

    • February 4th, 2012 @ 10:25 PM

      Please read the instructions again- I addressed this problem & edited to add an adaptation that I think will work much better for all…

  15. postedFeb 5, 2012 11:50 AM

    I made these last night for a superbowl party I’m going to today and, of course, I couldn’t help sampling one last night after they were done. The cookie dough is really awesome (I followed exactly + added 1/4 t. salt) and the brownies were a bit cakey (followed the directions exactly), which wasn’t a bad thing, just not what I was expecting. Do you think I over-mixed my batter?

    Anyway, thank you so much for this recipe! You’re awesome.

    • February 5th, 2012 @ 9:25 PM

      you likely over-beat the batter, which incorporates unwanted air bubbles.

  16. postedFeb 6, 2012 8:24 PM
    Tanya

    Totally pinned this…this is the yummiest ever! Thank u so much for the recipe!!!

  17. postedFeb 7, 2012 6:51 PM

    I tried the brownie recipe and am an experienced baker. It turned out cakey and not very chocolately as others have commented. I made sure to fold in flour and not overmix. I was sure I missed an addition of cocoa or something. But after checking the recipe several times, I confirmed I did not. Maybe it is humidity or something. Of course my family still ate it up. The cookie part was great. I will try again and if I get the same result, I will go back to my old recipe.
    Thanks!

    • February 7th, 2012 @ 7:14 PM

      Did you use a hand mixer, or did you use the revised instructions with the melted butter and use a whisk instead?

  18. postedFeb 9, 2012 11:59 AM
    Joley

    I’m a college student without a lot of kitchen resources, so I used brownie mix from a box and baked them in a 9×9 pan. I made a full recipe of the cookie dough topping and it was a perfect thickness in the 9×9 pan! Since some of the comments said the cookie dough tasted grainy, I melted the butter in the microwave, added the sugars, and microwaved for another 20 seconds to dissolve the sugars a little bit to give the dough a smoother texture. Also, I added half of a package of instant vanilla pudding, which is one of the ingredients of my favorite chocolate chip cookies. They turned out great! Thanks for this fabulous recipe!

    • February 9th, 2012 @ 12:45 PM

      Love your adaptations!

  19. postedFeb 12, 2012 12:37 AM
    Alice Z

    This turned out sooo good! Yummy!

  20. postedFeb 14, 2012 12:06 PM
    Sandra Libby

    I am a terrible maker of brownies from scratch so I am going to try this with boxed brownies but adding chocolate chips like you suggested to add some fudginess. But do you think I can still use a 9 x 13 pan or should I go smaller like someone else did with the boxed brownie? Or if I want the larger pan do I need to make 2 boxes? Just wasn’t sure how much mix yours made compared to a box. Thanks and can’t wait to try this for my husband’s birthday this weekend!

    • February 14th, 2012 @ 3:51 PM

      I guess I’d use one of those family-sized brownie mixes if you want to go w/ 9×13-inch. Depends what the box calls for…

  21. postedFeb 20, 2012 12:45 PM

    My nemesis is cookie dough, too!

  22. postedFeb 20, 2012 4:36 PM
    Leah R

    I made these today and I’m not finished but I can already tell the brownies are really colored and don’t look like there is enough chocolate in them. I even added extra chips:( we wil see how the cookie dough turns out.

    • February 20th, 2012 @ 4:46 PM

      Did you use 4-ounces of chopped chocolate, melted? They should be dark- like the photo!

  23. postedFeb 20, 2012 4:54 PM
    Leah R

    yes! I have tried baking several things in my life and they never turn out. I followed the recipe exactly. not sure:( frustrating.

  24. postedFeb 23, 2012 3:51 PM
    Cass

    Just made these last night and they were a hit! Delicious! My brownies took longer to bake (by about 10 minutes). They also were not quite as dark in color either, but they still tasted delicious. My only changes were adding about 3/4 tsp. to each the brownie and the cookie dough recipe. Using an offset spatula helped tremendously with spreading. Our girls’ night in was a yummy one! Thanks!

  25. postedFeb 24, 2012 12:12 PM
    Tanis

    Thanks for the recipe, I made them over the weekend for a party and they were a hit!!!!

  26. postedFeb 24, 2012 6:15 PM
    Jordan Styles

    These are fantastic! I cooked some for a movie night for my friends! They were a hit!! Thank you!

  27. postedFeb 25, 2012 9:23 AM
    Dany

    Hey, I have a question. What if I want to make the half of portions? 32 portions are way too much. I want to make 18-20 (: Can you help me please?

    • February 28th, 2012 @ 3:58 PM

      I guess you could try to cut the recipe in half and use a smaller pan. These freeze well too.

  28. postedFeb 25, 2012 4:28 PM

    Just made and ate these! How amazing!

  29. postedFeb 26, 2012 11:35 AM

    These look amazing. I’ve always been a fan of the kitchen and enjoy sweets more so regular food. I should make my husband go get these ingredients lol. Thanks for sharing.

  30. postedMar 2, 2012 9:53 PM
    Sarah Martinez

    I just made these (literally, 15 minutes ago. The brownies are still cooling.)

    It was all so amazingly easy. If a fifteen year old can do it herself with no parental assistance, ANYONE can. They look so freaking good too!

  31. postedMar 2, 2012 10:36 PM

    Ah, cookie dough is a weakness of mine. These look delicious! I will definitely try these soon!

  32. postedMar 3, 2012 10:54 PM
    Carrie

    Hi! I made these the other night and they looked and tasted GREAT! I used a box brownie mix but the cookie dough part turned out perfect and looked just like your picture. Except I omitted the chocolate drizzle. Next time I think I’ll try adding it. Anyway, I posted the recipe on my blog and linked back to you as the author. Thanks for this recipe, it’s a keeper!

  33. postedMar 6, 2012 3:54 PM
    Brandee

    I read a lot of the comments and made some changes. To remedy the grainy texture of the cookie dough, I used 1 C. powdered sugar instead of 3/4 C. white sugar. It worked like a charm and tastes delicious with the perfect texture. I used a little fat free half and half instead of milk and used 1/2 the chocolate chips so it would be a little less sweet. I used 3 T. dark baking cocoa and 1 T. oil in place of each square of chocolate because that is what I have on hand. I actually like that taste better so I normally sub in most recipes. All in all….awesome!

  34. postedMar 29, 2012 9:01 AM
    Jenny

    AMAZING! I fell in love when I saw these and knew i needed to make them! I made them last night and took them to school today, my friends LOVED them! They were gone within 5 minutes of my friends seeing them! I had my mom take some to work and everyone loved them too!
    I made the brownies with just a box version, because i didnt have the time to make those by scratch too and didnt have the ingriedents. But nonetheless they came out delicious!
    The cookie dough i found needed a little extra milk but not much πŸ™‚ I didnt measure the chocolate chips, i just dumped them in until it looked like enough πŸ˜‰
    Anyways, they were awesome! Thanks so much for this amazing recipe! :))) <3

  35. postedApr 5, 2012 6:43 AM
    Karen

    I’m bummed out because this reciepe looks so good. Now they
    are saying that it is the raw flour that is the probable culprit of ecoli and
    samonella in the raw dough. Do you know any brands of flour that
    are heat treated or know how to heat treat the flour at home..? microwave/oven??

    • April 5th, 2012 @ 10:36 AM

      Really? Have not heard that. No idea!

  36. postedApr 8, 2012 6:32 AM
    Nicole

    I was actually going to reiterate Karen’s point…it was recently reported (NPR, etc.) that the culprit in cookie dough illness is in fact the uncooked flour, not the egg. Bakers beware!

  37. postedApr 8, 2012 11:07 AM
    Nikole

    I can officially say these rock! I made these for my sister’s birthday, not only did she love them but so did everyone else. My son who is beyond super picky could not get enough of these. I guess I know what I will be making for his birthday!

  38. postedApr 12, 2012 6:20 PM
    amy

    these are amazing! instead of making the brownies from scratch i used a boxed mix and they turned out great! very moist and fudgey. if you love cookie dough, you will LOVE this recipe! but beware, once you start eating them you cannot stop!!

  39. postedApr 13, 2012 11:04 AM
    Jenna

    How many days in advanced can these be made? I would make them and keep them in the fridge, but I just want to make sure they won’t go bad if I make them two or three days in advance.

    • April 13th, 2012 @ 8:17 PM

      2 days in advance would probably be just fine… just make sure that they are stored in a covered container.

  40. postedApr 13, 2012 4:00 PM
    danielle

    If you add powdered sugar to the dough, like another baker did…it solves the grainy texture ! πŸ™‚

    • April 13th, 2012 @ 8:17 PM

      I look forward to trying it that way one of these days!

  41. postedApr 19, 2012 7:10 AM
    Lauri

    Made these last night for work. LOVED them!! I used box brownie mix and made the fudgy not cakey kind. I also doubled the cookie dough recipe. I now have just enough dough to make some cookie dough ice cream.

  42. postedApr 20, 2012 9:55 AM
    Jana

    I just saw this on pinterest and I have a question about the cookie dough. I have made an eggless dough before and it was extremely sweet. Is this dough really sweet?

    • April 20th, 2012 @ 10:19 AM

      Some eggless cookie dough is made with sweetened condensed milk, which accounts for that extra sweetness. I don’t think this one tastes like that… just like regular cookie dough.

  43. postedApr 20, 2012 6:22 PM
    Whitney

    I agree with some of the comments about the cookie dough being a little grainy and too sweet. Since a normal cookie dough recipe has salt in it, I decided to try adding salt and just a quarter cup more flour. It really changed the taste of cookie dough! It took the some of the grainy texture away and the salt balanced the sweetness. I also think the brownie was a little too cakey and the proportions were off. But all in all, an awesome recipe! Thanks for sharing this Lori πŸ™‚

  44. postedApr 23, 2012 6:56 AM
    mel

    well thanks for this recipe. I made it last week. Super unhealthy and a ton of butter (good thing we had butter from Costco on hand, ha!) but it was a HUGE hit with my husband! Too much for us though so I put a bunch in the freezer for later and I didn’t know how long it would last. he still likes it warmed up in the microwave. One of his new favourite desserts! He eats it with ice cream too. Oh I did use only 1 c. of mini choc. chips for the cookie dough – that seemed plenty.

  45. postedApr 23, 2012 7:01 AM
    mel

    Oh and I am paranoid about raw eggs in cookie dough so that was cool. I also cut the brownies in tiny pieces because I’m not as big a fan of brownies/cookie dough but it did taste good. He is a fan though and he didn’t find anything wrong with the cookie dough…

  46. postedApr 25, 2012 8:12 PM
    Bella

    I almost ate the picture

  47. postedMay 4, 2012 6:48 PM
    Christine

    Can you use this cookie dough recipe for an actual cookie or is it just made for this recipe because of no eggs? If yes, how long shall I cook and at what temp? Thank you! I’m waiting to try these tonight!

    • May 4th, 2012 @ 8:04 PM

      no- these won’t bake as regular cookies. No egg wouldn’t make them work. Just for this recipe!

  48. postedMay 5, 2012 3:47 AM
    Courtney

    Thank you so much for this recipe! I will be making these for my sister in laws baby shower!

  49. postedMay 5, 2012 12:08 PM
    Katie

    These look so tasty! Going to make them for my husband and his coworkers. Thank you so much!!

  50. postedMay 6, 2012 6:42 PM
    Crystal

    These are delicious!!! I don’t usually comment on things, and let’s face it… I should, because I read it. BUT! These were absolutely AMAZING and delicious! My husband loved them too and I’m sure my eight month old will love them when he is older as well. πŸ™‚ He was sure eyeing them as we were eating them, haha. πŸ™‚ Thanks for posting this! πŸ˜€

  51. postedMay 7, 2012 5:55 AM
    Cindy

    While this is a great concept, the composition is completely underwhelming. I am an experienced baker and was really dissapointed in the brownie part. Not very chocolately, took 15 minutes longer to finish baking than stated, and didn’t taste like a brownie at all – more like a sweet, slightly chocolate baked egg. The flour to egg ratio is off. Also, as other posters commented, the cookie dough is not nearly as thick as pictured, if you use the recommended size pan. I know you want the pictures to be enticing, but you should post pics of the real deal or else change the recipe amounts to get what is shown.

    Next time, I will use my own homemade brownie recipe and top with the cookie dough part of this recipe. Now I’m stuck with a pan of brownies that no one in my house will eat.

    • May 7th, 2012 @ 6:28 AM

      Doesn’t taste like brownie at all? That’s strange. They are not meant to be eaten alone- the topping of the cookie dough adds more than enough sweetness to pair with them. You’d need to add a handful of chocolate chips to the brownie batter if you wanted to serve them up as brownies. I added alternate amounts for the cookie dough if you’d like a thicker layer. It’s quite sweet, so a thinner layer is actually preferred by most people.

  52. postedMay 8, 2012 6:22 PM
    Katie

    Well, i tried these bad boys out and thought they were very bland. Sure they look awesome and the combo sounds amazing, but I was disappointed in the complete lack of flavor. The brownie portion had a strange taste to it as well. If anyone is making these hoping they will taste like toll house cookie dough on top of brownies made from the box, think again. I do like the mini chip idea and the concept as a whole, but will be using different recipe next time. The cookie dough did not stick to the brownie portion and the brownie was fudgy. And yes, I followed the instructions to the ‘t’.

    • May 8th, 2012 @ 7:00 PM

      I’m sorry you had so many problems! I make these all the time, and they’re always a big hit for me. I had “mini chips added to the brownie batter” in the recipe tips, but I went ahead and just added it to the recipe. They’re better that way if you like things chocolatey.

  53. postedMay 8, 2012 6:32 PM
    Katie

    PS. I noticed people raving about the cookie dough. I don’t get it. I love cookie dough and this cookie dough was nothing like the cookie dough I enjoy in ice cream or before I make cookies. I don’t like contradicting anyone, but before you go and make a huge pan of these with tons of ingredients, try a half batch. I also noticed a lot of people saying they liked them after not even following the recipe (ie using a boxed brownie mix). Come on people.

  54. postedMay 25, 2012 7:34 PM
    Melissa Wilson

    I made these…delicious! However, the cookie dough layer was so thin it was like frosting. I put it in a 9×13 pan followed your exact recipe…what could be wrong? thinking next time ill put in a 8×10 pan.

    • May 26th, 2012 @ 6:21 AM

      Did you make the amount of cookie dough listed in the Tips, or did you follow what was in the actual recipe?

  55. postedMay 26, 2012 7:30 PM

    OMG!!!! these look even better than Bobby Flay’s blondies. I have got to try this!

  56. postedMay 27, 2012 2:52 PM
    Donna DePrine

    These are awesome! I use a brownie recipe from Betty Crocker, circa 1974, which is made in a saucepan and mixed by hand. These are always chewey and chocoloty. Maybe that is because you don’t get so much air in the batter.

  57. postedJun 4, 2012 7:38 PM
    Meagan

    I found your recipe on Pinterest and CANNOT WAIT to make them! One problem that I have run into is that I want to make them for my friend who is lactose intolerant. Do you know if the recipe still works if margarine is used instead of the butter?

    • June 5th, 2012 @ 5:38 AM

      I don’t use margarine at all so I’m not entirely sure!

  58. postedJun 26, 2012 5:39 AM
    Tara

    so glad I found this recipe! My friend made them for a group of us on the weekend and added caramel sauce on top, so good! can’t wait till I make them myself!

  59. postedJul 31, 2012 10:27 AM
    Danion

    I’m 6 months pregnant and craving cookie dough like crazy! This is the perfect answer to my problem! Thank you so much!

  60. postedSep 5, 2012 9:37 AM
    Jimmy

    My only challenge is not eating the cookie dough. I find the cookie dough disappears as I eat so much of it while baking.

  61. postedSep 9, 2012 7:37 PM
    sandy

    Ok I went to northern calif with my best friend. His family has been making these forever. they cut them small about 3/4 of an inch square. then store them in the freezer. every time you walk past the freezer another one bites the dust. So easy to make also.

  62. postedSep 10, 2012 9:48 PM
    Ritsa

    You do not cook the cookie dough?

    • September 10th, 2012 @ 9:50 PM

      Nope! It’s an egg-free cookie dough. Cooking it won’t work.

  63. postedSep 10, 2012 9:53 PM
    Ritsa

    What about the flour in it?

    • September 10th, 2012 @ 9:54 PM

      It’s just cookie dough… like when you taste the dough when you’re baking cookies? yes, there is flour in there too.

  64. postedOct 24, 2012 12:55 AM

    Lots of comments for this wonderfull receipe!
    It’s look so delicious!
    Thanks for the receipe and see you

  65. postedOct 30, 2012 4:58 PM
    Nicci

    I found this recipe on pinterest a couple months ago and made it. My husband LOVES it. My only problem now is keeping him away from the dough while the brownie is baking.

  66. postedNov 14, 2012 9:04 AM
    Ashleigh

    I’ve just made these now to take to my boyfriend’s dad’s 60th birthday party, and i’m so, so, so disappointed! The brownie hasn’t come out like brownie’s should do AT ALL, it’s cake. I can’t believe it!!!!! πŸ™

  67. postedNov 26, 2012 8:48 PM
    danielle

    these look amazinga! im slightly concerned about the raw flour, ive heard it can sometimes carry ecoli. i know its rare but……anyone have any thoughts on this orknow of a way to heat treat the flour at homek?

    • November 27th, 2012 @ 1:53 PM

      I don’t know… I’ve been eating cookie dough since I was a kid, so I would assume it’s pretty rare.

  68. postedNov 29, 2012 1:45 PM
    Christine

    Well Recipe Girl, this are superb πŸ™‚ I followed your recipe word for word and am very happy, none of the issues mentioned by others. Thank you for the an awesome new dessert!

  69. postedNov 29, 2012 2:43 PM
    BlondieBrownie

    I AM MAKING THESE TOMORROW!

  70. postedNov 30, 2012 3:16 PM
    BlondieBrownie

    I JUST MADE IT! I haven’t tasted it yet, but I am sure it will be amazing!

  71. postedDec 7, 2012 8:32 AM
    Mandi

    Love this! They are a big hit every time I make them!! I use a box brownie cuz I am scratch brownie baking handicap! And they are wonderful!! Even for my novice abilities they turn out every time! No need to change a thing from the original recipe! I even used margarine!! Thanks for the great blog!

  72. postedDec 8, 2012 10:11 PM
    Tonja and eric rinaldo

    Thank you for posting we won 1st place in our division!!!!!!

  73. postedDec 19, 2012 3:09 PM

    If I were to cut the recipe in half, what size should the pan be in order to bake it?

  74. postedJan 31, 2013 4:54 AM
    Lauren

    I simply love this recipe! It is too good to be true! <3 I made a batch and it turned out great! Thank you! Also would it still turn out ok if I switched this cookie dough recipe to the cookie dough recipe for the truffles?

    • January 31st, 2013 @ 12:41 PM

      Haven’t tried it!

  75. postedFeb 1, 2013 4:26 PM
    Jaime

    Mixed review on these, but overall, amazing concept with pretty good results! I have to say, the brownie part may have been the best brownie ive ever had. It was so moist and chocolaty. However, I found the cookie dough to be too sweet for me, so i will use another recipe for that..but the brownie really was delicious.

  76. postedApr 1, 2013 8:18 PM
    Staci

    Just made these. AMAZING!
    Thank you!

  77. postedApr 10, 2013 11:18 AM
    maria

    How many calories?per slice?

  78. postedApr 22, 2013 12:27 PM
    Cassie

    I just wanted to tell you that these are soooo good! My friend made them for me a few months ago and I just made them for the first time this past week. I thought you might be interested to know that we added mini M&M’s to the recipe! They add a bit of a crunch to them that make them even more delectable! Just one more way to make them even more chocolaty! πŸ™‚

  79. postedMay 16, 2013 12:04 AM
    Donna

    I love, love, love cookie dough! These look awesome. The trick is going to be getting the cookie dough in the pan. lol

  80. postedJul 27, 2013 8:09 AM
    Chris Wanta

    Hello I’ve been a chef for ten years and I made these with a little bit of a change up. (No chocolate chips. I used baker’s chocolate instead. Plus the topping was vanilla frosting + Oreos. No granulated sugar use cane sugar and instead of brown sugar use dark brown sugar). Try it out and tell me what you think.

    Here’s the recipe below:

    BROWNIE:
    4 ounces unsweetened baker’s chocolate, finely chopped
    1 cup sweet cream salted butter, melted
    2 cups light brown sugar, packed
    4 large eggs
    2 teaspoons vanilla extract
    1 cup all-purpose flour

    COOKIE DOUGH (EGG FREE!):
    **See Tips Below…**
    3/4 cup sweet cream salted butter, at room temperature
    3/4 cup light brown sugar, packed
    3/4 cup granulated cane sugar
    3 Tablespoons whole organic milk
    1 1/2 teaspoons vanilla extract
    1 1/2 cups all-purpose flour
    1 1/2 cups chopped semi-sweet baker’s chocolate

    Topping:
    3/4 a can of vanilla frosting
    1 row of Oreos

    1. Prepare the brownies: Preheat oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray. In a medium glass bowl, melt unsweetened baker’s chocolate in the microwave in short bursts of 30 seconds; stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the sweet cream butter and dark brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted unsweetened baker’s chocolate. Whisk in the flour and mix just until combined (don’t over-mix). Spread batter into prepared pan. Bake 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.

    2. Prepare the cookie dough: In a medium bowl, use an electric mixer to combine sweet cream butter, dark brown sugar and cane sugar. Mix in organic milk and vanilla. Mix in flour just until combined. Stir in semi-sweet baker’s chocolate chopped into “chips”.

    3. Let the brownies cool on the counter for about 15 minutes. Then place them in the fridge to cool for another 15 minutes. Touch the pan to make sure its cool enough then spread the room temperature cookie dough over the cooled brownies. Refrigerate until the dough is quite firm. Flip the pan upside-down with your palm in the middle. It should come right out like a cake would in the rectangle form. Put the cake on top of the upside down pan and cut it straight in half vertically (this will be your guide). Push the two halves together and front the entire “cake” like object with vanilla frosting on top of the cookie dough part. Use a sharp knife to find your guide again and drag it down making two separate pieces. Then put the row of Oreos in a bowl and crunch them up with a metal spoon or knife if you are daring (be careful!). Then spread the crushed Oreos (don’t crush them too small you want good bite sized pieces) over the vanilla frosting on top. Now you can cut the “cake” into small wedges as you serve. You may need to wipe the knife off with a paper towel in between cuts since the fudgy brownies and cookie dough will tend to stick to the knife a bit. These brownies are best to serve placed inside cupcake papers and served with a fork. Also, go great with a cup of organic whole milk. πŸ™‚

    Enjoy and tell me what you think. I felt like the brownies might have been a little dry so you can always put semi-sweet chocolate chips in with the brownie mix in order to avoid this issue, but to be honest its nothing a tall glass of milk can cure. lol Plus the vanilla frosting kind of balances it out. Have fun if you have any questions feel free to post them.

  81. postedOct 7, 2013 9:33 AM
    daphne

    I have made these twice now and I must say that I LOVE them! I would recommend the brownie recipe with them because they compliment the flavor of the cookie dough.
    I typically bake ALL brownie recipes less than recommended, but at only 23 minutes these were still VERY fudgy and almost batter like, but able to be cut. So it’d be safe to say the full 25 minutes would be perfect.

  82. postedOct 24, 2013 4:39 PM
    melissa

    For a safer version of the recipe with eggs, use egg beaters. I eat raw dough all the time made with egg beaters.

  83. postedNov 10, 2013 6:40 PM

    I am just drooling over these. They look fantastic!

  84. postedNov 18, 2013 6:27 PM
    Carolyn

    OMG!! Just made these for my girlfriend’s bday and they are DELISH!!! Amazing recipe and so easy!

  85. postedDec 24, 2013 3:17 AM
    Di

    Ooo my I’m in trouble also. Awesome, got to try these!!!

  86. postedJan 15, 2014 12:39 PM
    Margaret Klino

    This sounds so delicious. My husband posted it on Facebook where I found it. Since we are both diabetic I will have to cut the sugar with Splenda or other diabetic sweetener. My family has always loved raw cookie dough, and none of us have ever gotten ill.

  87. postedJan 21, 2014 4:45 PM
    Dee

    Spray your knife with non-stick cooking spray and it will help keep it clean. Just a light mist every couple cuts should do.

  88. postedJan 27, 2014 7:19 AM
    Melissa

    How well do these freeze? thinking they would be amazing for post surgery in 2wks!!

    • February 1st, 2014 @ 7:37 AM

      They should freeze just fine. Make sure they are wrapped well!

  89. postedJan 31, 2014 5:39 PM
    Southern Fatty

    love the recipe. it was ppeerrrrfect for my grandmothers funeral. everyone loved them and i know that grandma would too. i would suggest a couple more TABLESPOONS of shortening (where i am from it is called Lard). Best served with a shot of rum and a glass of whiskey (to help it go down). I make it at least twice a week for my family of three. The children enjoy it so much! (great substitute for any meal) Thanks for the great idea.

  90. postedMar 2, 2014 10:07 AM
    Moi

    Any ideas on how to make a GF version that is not gritty from the GF flour? I had that problem when making Cookie dough truffles

    • March 3rd, 2014 @ 6:15 AM

      Perhaps try another GF flour blend?

  91. postedMay 4, 2014 9:02 PM
    Sonie D Loehr

    Yum! Yum! I am going to makes these for our church’s Sunday coffee fellowship!

  92. postedMay 5, 2014 6:36 PM
    kris

    made these sunday afternoon, they did not last 24 hours, they were amazingly awesome,

  93. postedMay 7, 2014 12:10 PM
    Debra

    Would love a diabetic friendly recipe like this!

  94. postedMay 7, 2014 6:03 PM
    brandon

    can you cook the cookie-dough in to cookies? i think it might b neat to cook the dough and brownies together…make it brownie on the bottom then cookie over it then when cooked and cooled you can flip it over to have easy removal if you use the baking sheets over the pan.

    • May 18th, 2014 @ 10:03 AM

      No, the cookie dough does not have the right ingredients in it for baking into an actual cookie texture.

  95. postedMay 8, 2014 4:57 PM
    Alivia powell

    I will deffinately try this someday!

  96. postedMay 11, 2014 12:44 PM
    Kristen

    I made these for my Mom for Mothers Day. She loved them~! This is a delicious treat, and paired with a glass of milk it’s like heaven in your mouth. I’d recommend cutting them in small pieces though because they are very rich πŸ™‚ Kudos to the creator of these scrumptious treats~!

  97. postedMay 11, 2014 4:55 PM
    Crystal

    Oh my gosh! This is one of my new favorite desserts. It’s amazing! Great recipe. It’s perfect! Whoever complains about this needs to be knocked in the head. Haha.

  98. postedMay 22, 2014 6:16 AM
    Samantha

    I made these for my husband for his birthday to take to work since he wanted cookies and brownies. I used both peanut butter and chocolate chips for the cookie dough and then used crushed reese’s instead of chocolate chips for the topping. His work loved them…I didn’t get to try any though πŸ™

  99. postedMay 27, 2014 7:36 PM
    CAROL OSBORN

    I THOUGHT IT WOULD BE ALRIGHT TO JUST LOOK, BUT I’M DIABETIC, SO ENJOY ONE FOR ME.

  100. postedMay 28, 2014 10:19 AM
    Elizabeth

    These. LOOK. AMAZING!!! I just want to take them out of the photo and eat them They look so good πŸ™‚

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