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Cookie Dough Brownies Recipe
Cookie Dough Brownies Recipe photo by Taste of Home

Cookie Dough Brownies Recipe

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4.5 46
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When I take these rich brownies to any get-together, I carry the recipe, too, because it always gets requested. Children of all ages love the tempting "cookie dough" filling. This special treat is typically the first to be gone from the buffet table—even before the entrees! —Wendy Bailey, Elida, Ohio
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + cooling
MAKES: 36 servings


  • 4 eggs
  • 1 cup canola oil
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts, optional
  • 1/2 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 2 tablespoons 2% milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • GLAZE:
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  • 3/4 cup chopped walnuts

Nutritional Facts

1 serving (1 each) equals 221 calories, 13 g fat (4 g saturated fat), 31 mg cholesterol, 68 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.


  1. Preheat oven to 350°. In a large bowl, beat eggs, oil, sugar and vanilla until well blended. Combine flour, cocoa and salt; gradually beat into egg mixture. Stir in walnuts if desired.
  2. Pour into a greased 13x9-in. baking pan. Bake 30 minutes or until brownies test done. Cool completely.
  3. For filling, in a large bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually beat in flour. Spread over brownies; chill until firm.
  4. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Immediately sprinkle with nuts, pressing down slightly. Let stand until set. Yield: 3 dozen.
Originally published as Cookie Dough Brownies in Taste of Home October/November 1995, p29

Nutritional Facts

1 serving (1 each) equals 221 calories, 13 g fat (4 g saturated fat), 31 mg cholesterol, 68 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.

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Reviewed Mar. 22, 2015

"I recall making these back in the late 90's and I made them again this afternoon! I've omitted the nuts but added 1/2 to 3/4 cup mixed peanut butter/chocolate chips mixed with 2 Tbsp. all-purpose flour to the batter. For filling, I'd blended in a cup of mixed milk chocolate/peanut butter chocolate chips along with the cookie dough mixture. For glaze, I'd used the mixture of 1 cup mixed peanut butter & chocolate chips along with the shortening. I allowed brownies to cool quite a while, and while brownies had baked, I'd made the filling and placed it in a container. Once the brownies cooled off, I'd spread over the brownies, then made the glaze and just spread that over the cookie dough filling and chilled the whole pan of brownies. I did bake 30 minutes and brownies tested done. I purposely did not sprinkle with walnuts.

This recipe is from my Crate 0' Recipes-TOH 3rd Edition!
Having the Crate 0' Recipes has been very handy for me as I can see the product I'm preparing! I greased and floured my baking pan! This works best for me and allows me to remove the brownies/bars much more easily from the pan! I used a double boiler to make the glaze. This has worked well for me, too!
This way, the mixture stays at a warm temperature and I think it keeps its liquid consistency until ready to spread! Thank you for sharing this recipe! I plan to take it and present these brownies to
people connected with the hospital where I volunteer!

Reviewed Feb. 26, 2015

"I have made this recipe many times over the last 15ish years, and every time I try to make it, the brownies are hard and dry. I have switched to a Ghiradelli boxed brownie mix and it comes out much better. I double the filling and ganache amounts, stir mini chocolate chips into the filling (for chocolate chip cookie dough, of course, how could you not?), and then serve them in small pieces, much like fudge. Also, I make the glaze in a double boiler rather than a microwave--easier to avoid burning the chocolate that way. Naturally, I only make this rich recipe when I'm going to a large gathering! But it's always loved."

Reviewed Dec. 3, 2014

"I add mini chocolate chips to the cookie dough, omit the nuts and halve the chocolate topping. I just drizzle melted chocolate over the top. These are rich and delicious!"

Reviewed Oct. 23, 2014

"Very good! I doubled the cookie dough part like many suggested. I also made brownies as directed and thy were moist & good. Perhaps due to different oven temps some had problems or maybe they left them in too long."

Reviewed Sep. 5, 2014

"Very deep rich chocolate flavor. I also added a few tablespoons of mini chocolate chips to the cookie dough batter. I did not add any nuts to these brownies. I did cut the recipe in half and use a 8 by 8 dish to bake them for 25 minutes and the recipe turned out well."

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