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

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?
Prep Time10 minutes
Cook Time10 minutes
Chilling Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Keyword: Brownie Cookie Swirls
Servings: 12 cookies
Calories: 236kcal
Author: Amanda Rettke--iambaker.net

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 (9x13 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!

Nutrition

Serving: 1cookie swirl | Calories: 236kcal