This deep dish skillet brownie cookie (“brookie”) combines fudgy brownies with chocolate chip cookies. It’s a decadent gooey chocolate dessert perfect for serving to friends or family. The dessert uses two one-bowl recipes for minimal clean-up and prep time.
I wanted to share one more cookie recipe before the holidays. While I like to gift a lot of cookies this time of year, this recipe is the kind I save to eat with my family.
Earlier this year I shared a recipe for a deep dish chocolate chip cookie skillet brownie. It’s one of my favorite recipes to make and it’s super easy because it uses boxed mixes.
Homemade Chocolate Chip Cookie Brownie
However, I’ve had several requests for a from-scratch recipe, so here it is! I tried to make this recipe as easy as possible because you’re essentially making two desserts. So to make things a little easier, this recipe uses a one-bowl brownie recipe and a one-bowl chocolate chip cookie recipe.
The skillet brookie has a fudgy chewy chocolate brownie crust. It reminds me of a cookie pie. Some of the brownie batter gets mixed with the chocolate chip cookie batter creating an ultra-chocolatey cookie layer.
My family prefers the cookie layer not to be completely set, so I took mine out a little early. I love eating it warm with a scoop of vanilla ice cream.
If you don’t have time or the ingredients to make everything from scratch, you can check out my original brookie made with boxed brownie mix.
The ingredient list in the recipe card might look long, but a few ingredients are used in both layers, so you actually don’t need that many ingredients.
- Melted unsalted butter
- Unsweetened cocoa powder
- Granulated sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Light brown sugar
- Semisweet chocolate chips
Tips for the Best Skillet Brownie Cookie
For this recipe, you will need a 10″ oven-safe skillet that has sides that are at least 2 inches. A cast iron skillet works best. I have also tested this recipe in a regular cake pan. It works, but the edges don’t get as chewy. Also, the cast iron pan retains heat better so the brookie stays warm when you serve it.
Make the brownie part first in one bowl. You’ll spread that in the pan so it’s the base of the dessert. Once you’ve made the chocolate chip cookie dough, that goes on top.
I like to mix in chocolate chips to the cookie dough and sprinkle extra ones over the top before baking the cookie.
Bake the cookie in the bottom half of the oven. This will keep the bottom from getting too brown.
I like to bake it long enough to bake the brownie layer completely but with the chocolate chip cookie layer a little under baked. This makes it softer and a little gooey and fudgy. You can bake it longer, but don’t overbake it because it will dry out.
More Brownies and Cookies
- 3 Ingredient Chewy Brownies
- Ultimate Brownies
- Nutella Chocolate Chip Cookies
- Oreo Truffle Chocolate Chip Cookies
Skillet Brownie Cookie
- 1/2 cup unsalted butter melted
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups granulated white sugar
- 2 large eggs
- 1 tsp vanilla
- 3/4 cup all purpose flour
- 1/4 tsp table salt
- 1/2 cup unsalted butter melted
- 2/3 cup packed light brown sugar
- 1/3 cup granulated white sugar
- 1 tsp vanilla
- 1 large egg
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 cup semisweet chocolate chips divided
- Preheat oven to 350°F. Grease the interior of a 10-inch oven-safe skillet. For best results, use a cast iron skillet.
- To make the brownies, add melted butter and cocoa powder to a large bowl. Whisk until cocoa powder is completely dissolved and the batter is glossy and smooth. Add in sugar and whisk until completely dissolved. Add in eggs and vanilla and whisk until completely mixed in. Switching to a spatula, add in flour and salt. Stir batter gently only until flour is incorporated and no white streaks remain but be careful not to overmix. Spread batter into the bottom of the cast iron skillet.
- To make the cookies, add melted butter, white sugar, and brown sugar to a large bowl. Whisk until sugars are completely mixed in and batter looks light and fluffy. Add in vanilla and egg. Whisk until mixed in. Switching to a spatula, add in flour, baking soda and salt. Stir batter gently only until flour is incorporated and no white streaks remain but be careful not to overmix. Mix in 2/3 cup of chocolate chips.
- Pour the cookie dough on top of the brownie mix and spread out evenly but make sure to leave a 1-inch brownie crust around the edges. Sprinkle remaining 1/3 cup of chocolate chips over the entire surface.
- Place skillet into the bottom half of the oven (this will prevent your cookie layer from turning too brown). Bake for about 25-30 minutes or until brownie layer is completely cooked and cookie layer is golden brown on top but not quite set inside. If you wish for a fully cooked cookie layer you can bake until cookie layer is cooked as well.
- I recommend using a 10 inch cast iron skillet that is at least 2 inches in height. I used this 10 inch lodge cast iron skillet*. It is possible to make this in a round baking pan but the brownie edges don't get quite as chewy and I find the cast iron is better at keeping the dessert warm. If you do use another baking dish, make sure it is similar in height and width. If you use a smaller baking dish your dessert will be thicker and will take longer to bake. If your pan is not tall enough, the batter will rise above the pan and may spill out.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.