These Skillet Brookies are the ultimate chocolate lover’s dessert! Brown butter chocolate chip cookie layered over fudgy brownie batter for a true chocolate lover’s dessert.

Why choose between brownies and cookies when you can have both? Brookies are an easy and delicious dessert that are sure to please any crowd!

The Ultimate Skillet Brookies

The first time that I ever had a brookie (from Trader Joe’s, I might add), my life was forever changed. Who knew that combining fudgy brownies with chocolate chip cookies would be the marriage of the century? It seems obvious now, but I was blown away.

The contrast between the slightly chewy and crisp cookie with the fudgy brownie texture with chocolate chunks in it is just magical. I knew I had to recreate the recipe!

I love a skillet dessert–like my skillet chocolate chip cookie or my skillet peach crisp–It’s such an easy way to bake and serve. So I turned my love of brookies into these skillet brookies and I’m never looking back!

While it may seem like a lot to make two different batters, this recipe comes together quickly and you don’t need anything fancier than a silicone spatula and a mixing bowl. Skillet brookies are the perfect decadent dessert for any gathering!

What are Skillet Brookies?

If you’ve never had one, you may be wondering what brookies actually are. Brookies are chocolate chip cookie dough baked on top of brownie batter and served in bar form.

In this version, we’re baking them in a skillet and serving them that way, but you could also bake these in a circular or rectangular baking pan.

How to Make Skillet Brookies

Obviously, you’ll want to invest in a quality skillet (I use mine all the time in cooking!), but the rest of the recipe comes together with minimal equipment!

Tools Needed

• 10-11″ Skillet
• Mixing Bowls
• Measuring Cups & Spoons
• Silicone Spatula

Ingredients and Substitutions

• Butter. You’ll need butter for both the cookie dough and brownie batter.
• Oil. You’ll need a bit of neutral oil for the brownie batter in addition to the butter.
• Chocolate & Chocolate chips. While I love mixing chocolate chips into cookie dough and brownie batter, the base brownie batter should always be made with chopped chocolate bars or feves. Chocolate chips have stabilizers in them that keep them from melting well.
• Sugar. You’ll need both brown and white sugar.
• Eggs and yolks. You’ll need whole eggs for the brownie batter and yolks for the cookie dough.
• Baking soda and powder. You’ll need both for this recipe.
• Flour. All-purpose flour is best here.
• Cocoa powder. Look for dutch process cocoa powder for the brownies for a deep, rich chocolate flavor.

The Process

1. Make the cookie dough. In a small bowl, whisk together the flour, baking soda, and salt and set aside. In a medium mixing bowl, combine the cooled melted butter with the brown sugar and white sugar. Whisk vigorously until the sugar and butter mixture is smooth. Whisk in the vanilla and egg yolks until smooth. Use a rubber spatula to fold in the flour mixture and chocolate chips until no streaks of flour remain. Refrigerate the dough while you make the brownie batter.
2. Melt the chocolate mixture. In a small saucepan, combine the cubed butter, chopped chocolate, oil, and cocoa powder. Whisk over medium-low heat until the butter and chocolate are melted and the mixture is very smooth with no clumps of cocoa powder remain. Let the mixture cool slightly.
3. Whisk the eggs and sugar. In a large mixing bowl, whisk the brown sugar, white sugar, vanilla, and eggs for 3-4 minutes until very foamy. You could also use a hand mixer here. Whisk in the slightly cooled chocolate mixture until everything is combined.
4. Fold in the dry ingredients. In a small bowl, mix the flour, salt, and baking powder and then fold that mixture with the chocolate chips into the chocolate mixture until no streaks of flour remain.
5. Assemble and bake. Spread the brownie batter in an even layer in the prepared skillet. Use a cookie scoop to dot the top with scoops of the cookie dough. Press the cookie dough into the brownie mixture and dot the top with more chocolate chips. Bake for 25-30 minutes, until the cookie dough is just barely golden brown. Cool completely before cutting into wedges or squares.

Recipe Tips & Tricks

Use quality chocolate. I mean it here! Whenever I make brownies, I do not use chocolate chips for the brownie batter base. Chocolate chips contain stabilizers which make them harder to melt. Always use bar chocolate or feves. I use the giant Pound Plus baking bars (in bittersweet) from Trader Joe’s or semi-sweet chocolate feves from Valrhona or King Arthur.

Always use a spatula to fold in the flour. You’ll notice that whenever I make brownies or cookies, I always switch from a whisk to a rubber or silicone spatula when I mix in the flour. This allows me to more gently mix the flour in and keeps me from accidentally over-mixing which will lead to dense and tough baked goods.

Chill your cookie dough. Since there’s more of the brownie batter, having chilled cookie dough allows it to bake more slowly so that it’s not over-baked by the time that the brownies are done.

Don’t over bake. Even if the brownies still look gooey, that’s okay! They’ll continue to cook as they sit in the skillet while it cools–it’s better to have a slightly under-baked brookie than a dry over-baked one!

Alternate Baking Vessels

I love baking desserts in a skillet, but if you don’t have a cast iron skillet at the ready, you can still make great brookies.

This recipe can also be baked for the same amount of time in a 10 inch cake pan or spring form pan. Make sure to grease the baking pan well and still line the bottom with parchment paper.

You can also bake these skillet brookies in a 9×9 metal baking pan. There’s less surface area so the brookies will be thicker–plan to bake for an extra 10 minutes or so.

Skillet Brookies Shortcuts

If it feels like making chocolate chip cookie dough and brownie batter are too much, there are shortcuts you can take!

Use store bought cookie dough. You can always make your own brownie batter and then simply top the brownie batter with pieces of store bought cookie dough. I love the refrigerated chocolate chip cookie dough from Trader Joe’s.

Use store bought brownie batter. You could make your own cookie dough and instead use store bought brownie mix. Ghirardelli is the best brownie mix out there! If you use store bought brownie mix, adjust the pan size to fit the box instructions then top with the cookie dough and bake for 20 minutes.

Storage Instructions

Skillet brookies are easy to store if you have leftovers! I actually like storing them in the fridge so that the brownie is cold, but you can also store them at room temperature.

Store the brookies in an airtight container at room temperature for 1 day, or refrigerated for up to 5 days.

Skillet brookies can be wrapped in plastic wrap and then placed in a freezer-safe ziplock bag and frozen for up to 3 months. The combination of plastic wrap and a ziplock bag helps prevent freezer burn. Defrost the brookies overnight in the fridge before serving.

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Skillet Brookies are the ultimate chocolate lovers dessert! Perfectly crisp and chewy cookie dough mixed with the fudgiest chocolate brownies–utter perfection! If you do try this recipe, I’d love to hear about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Dessert Recipes to Try

Bourbon Peach Crisp
Skillet Chocolate Chip Cookie
Sour Cream Coffee Cake Loaf
Almond Ricotta Cake
Marbled Cheesecake Brownies

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