These semi-homemade Brownie Cookie Swirls combine classic chocolate chip dough with rich, fudgy brownie batter in one delicious treat! They are soft, chewy, full of chocolatey goodness, and surprisingly easy to make with just a handful of ingredients. So, whether you crave a chocolate chip cookie or a brownie, why not satisfy both in one bite with these cookie swirls? If you love the combination of cookie dough and brownie flavors in these swirls, you will definitely want to try my Cookie Dough Brownie Ice Cream, too!

Close up of Brownie Cookie Swirls laying on a white table with chocolate morsels.

Brownie cookie swirls (or easy ‘brookies’) are a fun, tasty treat that became popular on TikTok. They’re made by rolling thick, fudgy brownie batter over cookie dough, then slicing and baking the dough into delicious swirled cookies with both brownie and cookie flavors in every bite. If you are looking for an easy dessert to bake with kids, this is it! It’s fun to roll, simple to slice, and so yummy to eat!

Ingredients & Substitutions

Chocolate Chip Cookie Dough: Look for a 16.5-ounce package of refrigerated chocolate chip cookie dough. It doesn’t get much easier than that!
Brownie Mix: I have a homemade brownie mix that makes the best brownies, and would also work for this recipe. Or, look for a 16.3-ounce box mix. Important: Do not follow the box instructions; instead, use the oil, egg, and water amounts listed in this recipe. After mixing the brownie batter, you will only use about 3/4 cup of the batter to spread over the cookie dough.

Raw cookie dough batter filled with brownie batter that is being sliced to make individual cookies.

What Can I Do With The Leftover Brownie Batter?

Since you’ll only need ¾ cup of the brownie batter for the swirls, you can bake the rest as mini brownies in a muffin tin or small pan. Just adjust the baking time based on the pan size. (I would start checking around 12–15 minutes.) Use the ‘bonus brownies’ in another recipe like my Peanut Butter Brownie Trifle or Ultimate Chocolate Milkshake with Brownie! You can also freeze the extra batter for later or make a second batch of swirls.

Yes! Homemade chocolate chip cookie dough works great for brownie cookie swirls. Just chill the dough first so it’s firm enough to roll out easily. This way, you can enjoy a fresh, homemade flavor in every bite.

Close up of lots of Brownie Cookie Swirls on a white table with chocolate morsels and brownies off to the side.

Yes! You can prepare the rolled brownie cookie dough log ahead by wrapping it tightly in plastic wrap and refrigerating for up to 2 days or freezing for up to 1 month. When ready, slice and bake as usual, adding a few extra minutes to the baking time if frozen.

Can I Customize These Cookies?

Yes! You can add mini chocolate chips, nuts, or candy to the brownie batter. Or try spreading Nutella, peanut butter, or caramel sauce instead of brownie mix for a fun twist. These are easy to make your own, especially with kids!

Brownie Cookie Swirls on a white table with milk and brownies in the background.

Store cooled cookie swirls in an airtight container at room temperature for up to 3 days. For longer freshness, you can keep them in the refrigerator for up to a week.

Can I Freeze These Brownie Swirl Cookies?

Yes! To freeze baked swirls, place them in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before enjoying.

Brownie Cookie Swirls

Prep Time 10

Cook Time 10

Chilling Time 1

Total Time 1 20

These Brownie Cookie Swirls combine classic chocolate chip dough with rich, fudgy brownie batter in one delicious treat! They are soft, chewy, full of chocolatey goodness, and surprisingly easy to make with just a handful of ingredients. So, whether you crave a chocolate chip cookie or a brownie, why not satisfy both in one bite with these cookie swirls?

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Ingredients

▢ 1 package (16.5 ounces) refrigerated chocolate chip cookie dough
▢ 1 box (16.3 ounces) brownie mix
▢ ¼ cup (54.5 g) vegetable oil
▢ 2 large eggs, room temperature
▢ 1 tablespoon water

Instructions

On a sheet of parchment paper, press or roll the refrigerated cookie dough into a large rectangle (9×13 inches), about ¼-inch thick
In a medium bowl, mix the brownie mix, oil, eggs, and water until a thick, spreadable batter forms.
Spoon about ¾ cup of the brownie batter* over the cookie dough. Gently spread it in an even layer using an offset spatula or the back of a spoon, leaving a ½-inch border on all sides.
Starting from one long edge, carefully roll the dough into a log, like a cinnamon roll.
Wrap the log tightly in plastic wrap and freeze for 1 hour. (Or, refrigerate for at least 2 hours, until firm enough to slice cleanly.)
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Using a sharp knife, slice the log into ¾-inch thick swirls. Place the slices at least 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, or until the edges are golden and the centers are set but still soft.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

*Since you’ll only need ¾ cup of the brownie batter for the swirls, you can bake the rest as mini brownies in a muffin tin or small pan. Just adjust the baking time based on the pan size. (I would start checking around 12–15 minutes.) You can also freeze the extra batter for later or make a second batch of cookie swirls!

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

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