I’m going to show you how to recreate the famous Crumbl Cookie Brookie right at home! Not only is this recipe incredibly easy (yes, even if baking intimidates you), but it’s also the perfect balance of chewy, chocolatey goodness that’s guaranteed to wow your family or friends.
Table of Contents
How to make Crumbl Cookie Brookie
The Crumbl Cookie Brookie is a dessert cookie that combines two classics — a chocolate chip cookie and a fudgy brownie — baked together into one treat.
Ingredients
For the Brownie Layer:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Chocolate Chip Cookie Layer:
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
Step 1: Prepare the Brownie Layer
- Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper for easier removal.
- In a mixing bowl, whisk together the melted butter and granulated sugar until smooth and glossy.
- Add the eggs and vanilla extract, whisking until fully incorporated.
- Sift in the cocoa powder, flour, and salt, and gently fold everything together until just combined. Do not overmix.
- Spread the brownie batter evenly into the prepared baking pan, creating a smooth layer. Set the pan aside while you prepare the cookie dough.
Step 2: Make the Chocolate Chip Cookie Dough
- In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed.
- Fold in the semi-sweet chocolate chips with a spatula.
Step 3: Assemble and Bake
- Drop spoonfuls of the chocolate chip cookie dough over the brownie batter in the pan. Use the back of a spoon or your fingers to gently spread the cookie dough into an even layer. It doesn’t have to be perfect—some areas of brownie peeking through are okay!
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine). The top cookie layer should turn golden brown while the brownie layer stays fudgy.
- Allow the Brookie to cool completely in the pan before slicing into bars or squares.
Tips for the Perfect Crumbl Brookie
- Don’t Overbake: The key to a soft, chewy Brookie is to avoid overbaking. The brownie layer should remain slightly fudgy, so keep an eye on it during the last few minutes of baking.
- Use High-Quality Chocolate Chips: Since chocolate is a star ingredient, using high-quality chocolate chips (like Ghirardelli or Guittard) can elevate the flavor.
- Room Temperature Ingredients: Ensure your butter for the cookie dough is at room temperature for easy creaming, and don’t skip softening it beforehand.
- Parchment Paper for Easy Removal: For clean slices, line your baking pan with parchment paper, leaving an overhang on the sides. Once cooled, you can lift the entire dessert out in one go.
- Customize Your Toppings: Want to put your own twist on the recipe? Try topping the Brookies with a drizzle of melted chocolate or a sprinkling of flaky sea salt for added texture and flavor.
What to serve with
The Crumbl Cookie Brookie is already a superstar dessert on its own, with its warm, fudgy brownie base and chewy chocolate chip cookie top. But if you’re looking to elevate the experience (think next-level decadence), pairing it with the right accompaniments can transform this treat into a total knockout dessert.
1. Vanilla Ice Cream: A Classic Companion
There’s nothing quite like warm Crumbl Cookie Brookies paired with a scoop (or two!) of creamy, cold vanilla ice cream. The richness of the brownie and cookie layers contrasts beautifully with the light, velvety texture of the ice cream.
Why it works: The cold-and-warm contrast is heavenly, while the vanilla flavor enhances the sweetness without overwhelming the Crumbl Cookie Brookie.
Tips: Serve the Crumbl Cookie Brookie slightly warm so the ice cream melts into a creamy drizzle over it. You can also experiment with other ice cream flavors, such as salted caramel, cookies and cream, or chocolate chip cookie dough.
2. Whipped Cream for a Light Touch
If you prefer something lighter than ice cream, whipped cream is a fantastic choice. It adds a subtle creamy sweetness without overshadowing the Crumbl Cookie Brookie’s bold flavors.
How to serve: Pipe or dollop fresh whipped cream on top of each Brookie square or bar right before serving. For extra flair, sprinkle a little cocoa powder or chocolate shavings on top.
Pro tip: Make your whipped cream from scratch for maximum flavor! Just whisk together heavy cream, powdered sugar, and a dash of vanilla extract until light peaks form.
Ingredients Substitutes
One of the beautiful things about baking is its flexibility—if you don’t have all the ingredients on hand or need to adjust for dietary restrictions or preferences, there are plenty of swaps you can make while still achieving that gooey, rich Crumbl Cookie Brookie perfection.
1. Substitutes for Butter
Butter is essential for both the chocolate chip cookie layer and the brownie layer, as it provides richness and structure. However, there are solid alternatives if you’re out of butter or need a dairy-free option.
Unsalted Butter →
- Coconut Oil: Substitute an equal amount of melted, refined coconut oil (refined coconut oil has no coconut flavor). This gives the desserts a moist texture.
- Vegetable Oil: Use an equal amount for the brownie layer. For the cookie layer, choose a solid fat like shortening.
- Margarine: Opt for margarine as a 1:1 substitute for butter—great for a dairy-free alternative.
- Applesauce (for healthier desserts): Replace half the butter with unsweetened applesauce to reduce fat content.
2. Substitutes for Sugar
Both granulated sugar and brown sugar are used to sweeten the Brookie layers while adding structure. If you want to cut down on refined sugar or mix things up, here are some options:
Granulated Sugar →
- Coconut Sugar: A great natural alternative with a slight caramel flavor. Replace in equal amounts.
- Honey or Maple Syrup: Use ¾ cup for every 1 cup of granulated sugar, but reduce other liquid ingredients by a corresponding amount. Great for a softer texture.
- Stevia or Monk Fruit Sweetener: Use a sugar-free sweetener according to the package ratio guide.
Brown Sugar →
- White Sugar with Molasses: Combine 1 cup white sugar with 1 tablespoon molasses to create homemade brown sugar.
- Coconut Sugar: Works beautifully as a replacement for brown sugar.
3. Substitutes for Flour
All-purpose flour provides both layers with their structure, but there are substitutions available for gluten-free diets or healthier alternatives.
All-Purpose Flour →
- Gluten-Free 1:1 Baking Flour: Most gluten-free blends (like Bob’s Red Mill or King Arthur) will work as a direct replacement.
- Almond Flour: Use almond flour as a substitute, but expect a slightly denser texture.
- Oat Flour: Replace with an equal amount for a chewier texture, which works well for both layers.
- Whole Wheat Flour: Substitute up to half of the all-purpose flour for a heartier option.
4. Substitutes for Eggs
Eggs act as binders and moisture agents in both the cookie and brownie layers. If you’re vegan or allergic to eggs, here are some excellent substitutes:
Egg →
- Flaxseed Meal: Mix 1 tablespoon of flaxseed meal with 2 ½ tablespoons of water per egg. Let it sit for 5 minutes until it forms a gel-like consistency. Perfect for binding!
- Unsweetened Applesauce: Use ¼ cup applesauce per egg. This adds moisture and works well for brownies.
- Mashed Banana: Substitute ¼ cup mashed banana per egg for a fruity twist and added moisture.
- Yogurt or Buttermilk: Use ¼ cup of plain yogurt or buttermilk per egg (works better in cookies than brownies).
5. Substitutes for Cocoa Powder
The brownie layer needs cocoa powder to deliver that rich chocolate flavor, but there are alternatives you can try if you don’t have it on hand or want more depth.
Unsweetened Cocoa Powder →
- Dutch-Processed Cocoa Powder: Use the same amount for a smoother, darker chocolate flavor.
- Melted Chocolate: Replace ⅓ cup cocoa powder with 3 ounces of melted dark chocolate or semi-sweet chocolate chips. Reduce butter slightly to balance the added moisture.
- Carob Powder: Great for a caffeine-free, slightly nutty alternative to cocoa powder.
6. Substitutes for Chocolate Chips
Chocolate chips give the cookie layer its melty, gooey texture. If you don’t have chocolate chips or want to switch things up, try these alternatives:
Semi-Sweet Chocolate Chips →
- Chopped Chocolate Bars: Chop up any plain chocolate bar (such as Hershey’s, Ghirardelli, or Lindt) into small pieces.
- Baking Chips: Use white chocolate chips, milk chocolate chips, peanut butter chips, or butterscotch chips for a creative flavor twist.
- Mini Marshmallows: Incorporate mini marshmallows for a gooey, s’mores-like texture.
- Dried Fruit: For a healthier option, throw in dried cranberries, cherries, or raisins.
7. Substitutes for Vanilla Extract
Vanilla extract adds depth and enhances the sweetness of the Brookie layers, but there are suitable replacements if you’ve run out.
Vanilla Extract →
- Vanilla Paste: This is a 1:1 substitute for vanilla extract but has a richer flavor.
- Vanilla Beans: Scrape the seeds from one vanilla bean and use them as an alternative to vanilla extract.
- Almond Extract: Use ½ teaspoon for a slightly nutty, aromatic flavor twist.
- Maple Syrup: Replace with an equal amount if you want a subtle maple flavor.
8. Substitutes for Salt
Salt balances the sweetness in desserts and enhances the flavors, especially the chocolatey notes.
Salt →
- Flaky Sea Salt: Adds a bolder, crunchier texture that pairs beautifully with the Brookie layers.
- Kosher Salt: Use the same amount for a cleaner taste.
9. Substitutes for Baking Soda (Cookie Layer)
Baking soda helps the cookie layer rise slightly and gives it structure. If you’re out of baking soda, here’s what you can use:
Baking Soda →
- Baking Powder: Use three times the amount of baking powder as a replacement for baking soda (e.g., 1 teaspoon baking soda → 3 teaspoons baking powder).
Final Thoughts
By swapping ingredients thoughtfully, you can create a Crumbl Cookie Brookie that suits dietary needs, ingredient availability, or personal preferences.
More Crumbl Cookie Recipes:
- Copycat Crumbl Dubai Chocolate Cookie Recipe
- Crumbl Dubai Brownie Recipe
- Copycat Crumbl Aloha Pie Recipe
Ingredients
For the Brownie Layer:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
For the Chocolate Chip Cookie Layer:
- ½ cup (1 stick) unsalted butter, softened
- ¼ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
Step 1: Prepare the Brownie Layer
- Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper for easier removal.
- In a mixing bowl, whisk together the melted butter and granulated sugar until smooth and glossy.
- Add the eggs and vanilla extract, whisking until fully incorporated.
- Sift in the cocoa powder, flour, and salt, and gently fold everything together until just combined. Do not overmix.
- Spread the brownie batter evenly into the prepared baking pan, creating a smooth layer. Set the pan aside while you prepare the cookie dough.
Step 2: Make the Chocolate Chip Cookie Dough
- In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed.
- Fold in the semi-sweet chocolate chips with a spatula.
Step 3: Assemble and Bake
- Drop spoonfuls of the chocolate chip cookie dough over the brownie batter in the pan. Use the back of a spoon or your fingers to gently spread the cookie dough into an even layer. It doesn’t have to be perfect—some areas of brownie peeking through are okay!
- Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine). The top cookie layer should turn golden brown while the brownie layer stays fudgy.
- Allow the Brookie to cool completely in the pan before slicing into bars or squares.
