Cookie Dough Brownies

Cookie Dough Brownies combine fudgy brownies with a creamy edible cookie dough topping and colorful mini M&M's. It's an indulgent treat that's great for any occasion, and bakes up perfectly every time!

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We’ve made dozens and dozens of brownies over the years, but our cookie dough brownies might be the best ones yet. Just like the classic Little Caesars dessert, these fudgy brownies are topped with a layer of rich and fluffy, edible cookie dough, and sprinkled with mini M&Ms. 

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Cookie dough lovers and chocoholics can unite over this ooey-gooey treat. It has everything you love about the original recipe, but it tastes distinctly homemade, so it’s even better!

We start with a brownie mix to make the recipe simple to make, and while they’re baking, you can whip up an eggless cookie dough to generously spread over the top. (But if you taste-test a spoonful, we won’t judge!)

Cookie Dough Brownies Ingredients

Brownies with cookie dough on top? Yes, please! Two treats in one, this easy recipe only requires a few basic ingredients and a bit of time. 

Cookie Dough Brownies Substitutions and Additions

If you’re looking to customize your chocolate chip cookie dough brownies to fit your preferences or dietary needs, there are plenty of options.

We’ve designed this recipe to be fudgy and moist with a thick layer of cookie dough that has a rich, buttery flavor. If you make substitutions, the texture and flavor may vary, so do so at your own discretion.

Fudge Brownie Mix: You can use your favorite homemade brownies instead of the box mix if you prefer. (Our Lunch Lady Brownies without the frosting will work well!) We recommend a fudgy brownie, not a cake-like brownie..

Cookie Dough: This recipe uses our edible cookie dough, but you can replace it with our edible peanut butter cookie dough for a different flavor.

Salted Butter: Unsalted butter with an additional ¼ teaspoon of salt can be used.

Light Brown Sugar: Dark brown sugar can be substituted if you prefer a deeper molasses flavor.

Granulated Sugar: Coconut sugar or raw cane sugar can be used in place of granulated sugar but will taste slightly different.

Vanilla Extract: Almond extract or another flavored extract can be used for a different taste. Use half the amount of almond extract as it’s stronger. 

Mini Semi-Sweet Chocolate Chips: You can use regular-sized chocolate chips or chunks. For a different flavor, try white chocolate chips or butterscotch chips.

Mini M&M’s Candies: Substitute with more mini chocolate chips or other candy pieces like Reese’s Pieces or chocolate-covered raisins as you prefer.

How To Make This Cookie Dough Brownie Recipe

Making our brownie cookie dough recipe is a fun process that combines two favorite treats into one delicious dessert. Follow these steps to ensure your brownies turn out perfect every time.

STEP ONE: Preheat your oven and line a nine by nine inch straight-sided metal baking pan with parchment paper, leaving enough overhang on the sides for easy lifting later. Spray the pan with baker’s spray to prevent sticking. Set it aside.

STEP TWO: In a large mixing bowl, add the fudge brownie mix, eggs, vegetable oil, and water. Whisk by hand for one to two minutes until the batter is smooth and well combined.

STEP THREE: Spread the brownie batter evenly into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy.

STEP FOUR: Remove the baked brownies from the oven and reduce the oven temperature. Let the brownies cool completely on the counter.

STEP FIVE: Line a 9×13-inch pan with parchment paper. Spread the all-purpose flour in an even layer on the sheet pan. Bake for five to seven minutes to heat-treat the flour, which kills any potential bacteria. Keep an eye on it to avoid burning. Let it cool completely before using it.

STEP SIX: In a medium bowl, use a hand mixer on medium speed to beat the butter, light brown sugar, granulated sugar, and vanilla extract for one to two minutes until light and fluffy. 

STEP SEVEN: Lower the mixer speed to low, add the heavy cream and salt, and mix until combined.

STEP EIGHT: Gradually add the cooled, heat-treated flour to the cookie dough mixture, a half cup at a time, mixing on low speed until fully incorporated. Make sure no white streaks of flour remain.

STEP NINE: Stir in the mini semi-sweet chocolate chips using a wooden spoon or rubber spatula. Mix until the chocolate chips are evenly distributed throughout the dough.

STEP TEN: Use a large cookie scoop to place dollops of cookie dough evenly over the surface of the fully cooled brownie. Gently spread the cookie dough into an even layer using a small offset spatula. Be careful not to press too hard to keep the layers distinct.

STEP ELEVEN: Sprinkle the mini M&M’s evenly over the cookie dough layer and gently press them down so they stick.

Refrigerate the assembled cookie dough brownies for 30 minutes to set the cookie dough layer. Once chilled, lift the brownies out of the pan using the parchment paper overhang and slice them into pieces.

Troubleshooting

We create our recipes to be easy to make in your home kitchen, but we know that sometimes difficulties can arise. 

Here are the best pieces of advice from our recipe developers, to help you make perfect, fudgy chocolate brownies with chocolate chip cookie dough every time.

• Make sure your butter and other cold ingredients are at room temperature when you begin to bake. Your brownie and cookie dough recipes will both work out much better, without lumps, and with more rise and moisture.
• These brownies are best when they’re fudgy, so try not to overbake them, otherwise, they can become dry. Check them before the baking time is up, around the 25 minute mark, and remove them from the oven when an inserted toothpick comes out with just a few moist crumbs on it.
• It may seem tempting to skip the step where you heat-treat your flour, but it’s much safer to bake it, as it removes any bacteria in the flour. It also removes the ‘floury’ taste and makes your cookie dough taste even better.
• If your cookie dough seems really sticky, you can add a touch more flour, and refrigerate it for 10-15 minutes to allow it to firm up before trying to spread it.
• If you don’t press the M&M candies into the cookie dough, they won’t stick, and they’ll fall off when you try to eat them.
• Don’t try to cut your brownies while they’re warm. They’ll crumble apart, so wait until they’re cooled fully. You may also prefer to refrigerate them before serving.

How To Serve Cookie Dough Brownies

These easy cookie dough brownies are a decadent treat that can be served on almost any occasion. 

Whether you’re hosting a party or enjoying a family night at home, here are some serving suggestions and creative ideas to make the most of this delicious dessert.

Dessert Platter: These brownies are an extra special treat that can be served at a holiday dinner, and will be an especially big hit with kids. Serve alongside other brownies and cookies, like peanut butter brownies, chocolate chip cookies, and toffee bars.

Brownie Sundaes: Turn your cookie dough brownies into an indulgent sundae. Cut the brownies into smaller pieces and layer them in a bowl with ice cream, whipped cream, and a drizzle of chocolate syrup. Top with more M&M’s or chocolate chips for an extra yummy treat.

Serve cookie dough brownies at birthday parties for a treat that both kids and adults will enjoy. They’re a convenient treat to take to office parties, and are quick to sell out at bake sales, too!

MORE BROWNIE RECIPES

Dessert Bars

Nutella Brownies

How To Store Cookie Dough Brownies

These brownies store well so they’re perfect for making ahead. Here’s how to keep them fresh:

MAKE AHEAD: These cookie dough brownies can be made ahead of time. Prepare the brownies and cookie dough as directed and refrigerate. For the freshest brownies, we recommend leaving them uncut in the pan, covered in plastic wrap until you’re ready to serve them. Stored them in the refrigerator for up to two days before serving for the best taste and texture.

IN THE FRIDGE: Store the brownies in an airtight container in the refrigerator. They will stay fresh for four to five days. Allow them to sit at room temperature for a few minutes before serving to let the brownie layer soften slightly.

IN THE FREEZER: For longer storage, you can freeze the cookie dough brownies. Wrap them tightly in plastic wrap, then in aluminum foil and place them in a freezer-safe bag or container. They can be frozen for up to one month. To enjoy, thaw the brownies in the refrigerator overnight.

Why These Cookie Dough Brownies Are the Best

There’s so much to adore about these Cookie Dough Brownies. They bring together two beloved treats in a way that’s simple to make and always a hit at any gathering. 

Here are the reasons why this recipe stands out:

Easy to Make – We start with a boxed brownie mix, which simplifies the process without sacrificing flavor. The steps are straightforward, and the ingredients are likely already in your pantry.

Perfect Texture Combo – The contrast between the fudgy brownie base and the creamy, chewy cookie dough layer creates an irresistible treat!

Versatile for Any Occasion – Cookie dough brownies blend two of everyone’s favorite treats, so they fit in everywhere. From birthdays to holidays and weekend family treats, everyone will be excited to take their first bite!

Cookie Dough Brownies combine the rich taste of fudgy brownies with a creamy cookie dough topping for a treat that’s easy to make and always a hit. Enjoy these sinfully delicious squares at any gathering or as a special treat at home.

More Brownie Recipes You’ll Devour

• Cosmic Brownies
• Caramel Brownies
• Cheesecake Brownies
• Mint Chocolate Brownies
• Chocolate Covered Strawberry Brownies

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Cookie Dough Brownies 

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Cookie Dough Brownies combine fudgy brownies with a creamy edible cookie dough topping and colorful mini M&M’s. It’s an indulgent treat that’s great for any occasion, and bakes up perfectly every time!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16

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Ingredients

  

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For the Brownie Layer

• 16.3 ounces fudge brownie mix,
• 2 large eggs, room temperature
• ½ cup vegetable oil
• 2 tablespoons water

For the Cookie Dough Layer

• 1¾ cups all-purpose flour
• 1 cup salted butter, softened to room temperature
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1½ teaspoons vanilla extract
• 2 tablespoons heavy cream
• ¼ teaspoon salt
• 1½ cups mini semi-sweet chocolate chips
• ⅓ cup mini m&m’s candies

Instructions

 

• Preheat oven to 350°F. Line a 9×9 straight-sided metal baking pan with a piece of parchment paper, leaving enough of the parchment paper to overhang the sides of the pan, then spray the pan with baker’s spray. Set aside.
• To make the brownie layer, add the fudge brownie mix, eggs, vegetable oil, and water to a large mixing bowl. Whisk by hand for 1-2 minutes or until the batter is smooth.
• Spread the brownie batter into an even layer in the prepared baking pan. Bake for 30-33 minutes or until a toothpick inserted into the center comes out just barely clean. A couple of moist crumbs are okay, as you do not want to overbake your brownies, or they will be tough.
• Remove the baked brownies from the oven and reduce the oven temperature to 300°F. Allow the brownies to cool completely on the counter. While the brownie layer is cooling, you can make the cookie dough layer.
• Line a 9×13 quarter sheet pan with parchment paper. Spread out the all-purpose flour into an even layer on the prepared sheet pan and bake for 5-7 minutes. This is heat treating the flour to kill any potential bacteria. Keep a close eye on the flour, as you do not want it to burn.
• Remove the heat-treated flour from the oven and let it cool completely on the counter. Once cooled, it can be added to the remaining ingredients.
• In a large mixing bowl, using a hand mixer on medium speed, beat the butter, light brown sugar, granulated sugar, and vanilla extract for 1-2 minutes or until light and fluffy.
• Lower the mixer speed to low and add the heavy cream and salt. Mix until the heavy cream is fully incorporated.
• Add the cooled flour, ½ cup at a time, to the cookie dough batter and mix just until incorporated and no white streaks of flour remain.
• Using a wooden spoon or rubber spatula, stir in the mini semi-sweet chocolate chips until they are evenly distributed in the dough.
• Once the brownie layer has cooled completely, use a large cookie scoop to scoop the cookie dough out of the bowl and place the scoops evenly over the surface of the brownie layer.
• Using a small offset spatula, very gently spread the cookie dough into a smooth and even layer. Be careful not to press too hard as you spread the cookie dough as you want to keep the two layers from mixing.
• Sprinkle the mini M&M’s evenly over the cookie dough layer and gently press them down just enough for them to lay flat and stick to the cookie dough.
• Refrigerate the cookie dough brownies for 30 minutes. Once the cookie dough has chilled, carefully lift the brownies out of the pan using the overhanging parchment paper and slice to serve.

Notes

• Make sure your butter and other cold ingredients are at room temperature when you begin to bake. Your brownie and cookie dough recipes will both work out much better, without lumps, and with more rise and moisture.
• These brownies are best when they’re fudgy, so try not to overbake them, otherwise, they can become dry. Check them before the baking time is up, around the 25 minute mark, and remove them from the oven when an inserted toothpick comes out with just a few moist crumbs on it.
• It may seem tempting to skip the step where you heat-treat your flour, but it’s much safer to bake it, as it removes any bacteria in the flour. It also removes the ‘floury’ taste and makes your cookie dough taste even better.
• If your cookie dough seems really sticky, you can add a touch more flour, and refrigerate it for 10-15 minutes to allow it to firm up before trying to spread it.
• If you don’t press the M&M candies into the cookie dough, they won’t stick, and they’ll fall off when you try to eat them.
• Don’t try to cut your brownies while they’re warm. They’ll crumble apart, so wait until they’re cooled fully. You may also prefer to refrigerate them before serving.

Nutrition

Calories: 509kcal | Carbohydrates: 64g | Protein: 5g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 230mg | Potassium: 169mg | Fiber: 2g | Sugar: 42g | Vitamin A: 437IU | Vitamin C: 0.04mg | Calcium: 38mg | Iron: 3mg

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