Karen's Cookie Dough Brownies Recipe - Allrecipes.com
Karen's Cookie Dough Brownies Recipe

Karen's Cookie Dough Brownies

Recipe by  

"Combining cookie dough with rich chocolate brownies will give you a new twist on your two favorite indulgences. The raw cookie dough does not contain any eggs, so you can enjoy this treat without fear. Just don't think about the calories. The recipe is my own creation using the brownie recipe my mother has been using for decades."

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Ingredients Edit and Save

Original recipe makes 40 servings Change Servings
  • PREP

    1 hr
  • COOK

    25 mins

    2 hrs 25 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch baking pan.
  2. Melt vegetable oil, 3/4 cup margarine, and cocoa in a large pot over medium heat. Remove from heat, and stir 2 1/2 cups sugar and the salt into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then add the vanilla. Stir 1 3/4 cup flour into the chocolate mixture. Spread the batter evenly into the prepared pan.
  3. Bake for 20 minutes in the preheated oven. Allow to cool completely.
  4. Beat 1 cup margarine, 1 cup brown sugar, and 1 cup white sugar with an electric mixer in a large bowl until smooth. Add milk and 2 teaspoons vanilla extract; beat well. Mix in the flour until just incorporated.
  5. Place chunks of the cookie dough over the cooled brownies; then place a piece of plastic wrap between your hand and the dough and squish it down into place. This gives an even layer of dough and helps "stick" it to the top of the brownies. Refrigerate until firm, about 30 minutes.
  6. Melt the chocolate chips with the shortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until the chocolate is warm and smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Spread over the chilled brownies. Refrigerate uncovered until set, about 30 minutes, before cutting into squares.
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  • Cook's Note
  • You must make this in the large baking pan/cookie sheet indicated (11"x17"x1") to ensure even cooking.
  • If you cut the brownies before the chocolate glaze has set, the brownies come out messy. Refrigerate too long before cutting and the glaze will crack up.

Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2011

This recipe is soooooo yummy! But beware it is also very very rich. The only changes I made to the recipe was to bake the brownies for 30 minutes instead of 20. When I went to take them out of the oven at 20 minutes they were still liquidy...so definitely add the extra 10 minutes to the baking time. Also, I added mini chocolate chips to the cookie dough part. These were a HUGE hit at our family night out! Thanks for the recipe!

Most Helpful Critical Review
May 31, 2011

These were ok. I had trouble with the topping coming off very easily. They were not really worth the work.


13 Ratings

Apr 28, 2011

These were a hit at my party! They almost didn't make it out of my house because my friend and fam bam all wanted me to reserve them a slice. Used box brownie mix instead cuz I was too lazy to prepare all the ingredients. However, I'm sure this recipe's brownie would have been fine because to me, I don't care the texture if it tastes like a brownie it's a brownie. Added in a bag of mini chocolate chips in the cookie dough. A reviewer said they had problems with the dough sticking to the brownie. Well, I fixed that by adding the dough BEFORE the brownie cooled all the way, sent it to the freezer for 30 min and after adding the glaze they fused together perfectly. Will make another for my family next. Thanks for sharing!

Apr 23, 2011

Overall, good recipe but I found the brownies to be too cake-y for my taste. I prefer a more fudge-y brownie. Also, don't refrigerate these for too long or else the chocolate on top completely hardens - makes it harder to cut.

Apr 25, 2011

I only rated this a 4 because i used my own brownie base so i could use an 8x8 pan, but we really enjoyed these! I def would put mini chips into the cookie dough batter next time. I let the chocolate chips slightly harden, then scored them in 1" squares, and then let them finish hardening. It made it pretty easy to cut. I had a slight problem with the cookie dough separating from the brownies, but this may have been because of the small size i cut them. These are really rich but very good if you like raw cookie dough!

May 04, 2011

it was a simply recipe and was good but i had trouble with the cookie dough. it came out too liquidy and i followed the recipe to the letter

Dec 27, 2011

Good idea but, i found that the cookie dough wasn't very good. I would recommend using your own eggless cookie dough

Nov 16, 2011

There is something missing in the cookie dough part of this, even with the choc chips in it. It almost tastes like chocolate chip cookie dough but not quite. Lack of eggs may be the difference. But, my family still liked them and they were easy to make. The dough layer adhered fine to the brownies but I had a little trouble with the chocolate layer not adhering. Could be because I put them in the freezer as another reviewer recommended.


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  • Calories
  • 296 kcal
  • 15%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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