Brookies are the best of both worlds! Brownies and chocolate chip cookies are swirled together to create the most picturesque little pinwheels. The best part? This recipe keeps things easy-peasy with store-bought cookie dough and a box of brownie mix. You’ll love every bite of these easy to make chocolatey treats!

Two brookies are placed on a white plate.


I’m craving brownies. Wait! No, I’m craving some chocolate chip cookies. If I’m honest, I’m craving both on a near daily basis… And that’s why I like to bake big batches of Brookie Pinwheel Cookies!

These little cookie-brownie hybrids really are the best of both worlds. In each bite you get fudgy brownies swirled together beautifully with chocolate chip cookies! Are you drooling yet?

One of my favorite things about these Brookies is how pretty they are and how impressive they are to serve… While they’re some actually SO easy to make!

Trust me, store-bought cookie dough and a box of brownie mix has never tasted this good. I think this might just be my favorite way to dress up some cheap and easy store-bought staples! Also, you’ll love how inexpensive this recipe is.

There’s only one hard part of this recipe, and that’s waiting for the cookies to cool… Until they’re at least cooled off enough to handle. I love when they’re still a little warm in the middle!

The way they make my whole kitchen smell when they’re baking and cooling is like absolute heaven and better than any candle. Make a batch next time you have a chocolate craving and you’ll see what I mean!

Brookie cookies in a white ceramic loaf pan with a pink polka dot straw on a gray background.

How to Make Brookies

Technically, since there are raw eggs in the batter and dough, I should tell you to stay strong and not lick the bowl. But, you know… You do you.

Flatten the cookie dough. Place the cookie dough on a sheet of parchment paper and place another sheet of parchment paper on it. Roll the dough into a flat rectangle.

Make the brownie dough. Follow the box instructions for the brownie batter, but leave out half of the water that the box calls for. That way, it has more of a dough-like consistency.

Roll it up. Spread the brownie dough in an even layer over the cookie dough. Roll the cookie dough nice and tight like you would a cinnamon roll. It’s easiest to do this using the parchment paper that the cookie dough is placed on.

Chill. Wrap the brookie log in plastic wrap and place it in the fridge, where it will need to chill for about half an hour to firm up.

Slice the log into even pieces. Unwrap the cookie dough log and place it on a cutting board. Slice it into pieces that are about half an inch wide.

Bake the brookies. Place the brookies on a prepared baking sheet and bake at 350˚F for about 8-10 minutes.

Enjoy! Cool the brookies for about 10 minutes before serving. Enjoy!

Several cookies are lined up on a white plate.

Tips and Variations to Try

How long will Brookies stay fresh?

Let the Brookies fully cool to room temperature before transferring to an airtight container or a zip-top baggie. At room temperature, the Brookies will stay fresh for about 3-4 days. You can eat them just as they are or pop them in the microwave for just 10 seconds for a warm treat!

Several brookies are cut in half and stacked on top of each other.

Keep things sweet with more of my favorite cookie recipes!

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Two brookies are placed on a white plate.

Get the Recipe: Brookies Recipe

The best of both worlds, this Brookie Pinwheel Cookie recipe is your favorite chocolate chip cookie rolled up with luscious fudge brownie. A crowd pleasing dessert you'll make all year.
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  • 16 ounces chocolate chip cookie dough, Your favorite store-bought or homemade
  • 1 box brownie mix


  • 1 baking sheet


  • Remove the cookie dough from the package and place on a sheet of parchment paper or a silicone baking mat. Place a second sheet or parchment on top of the dough and roll the dough with a rolling pin to flatten it into a rectangle.
  • Make the brownie dough by following the directions on the package but omit 1/2 the water called for in the recipe so the dough is firm like a cookie dough consistency.
  • Spread the brownie batter evenly over the cookie dough with a spatula.
  • Using the edge of the parchment or silicone baking mat, begin rolling the cookie dough tightly in a similar fashion to rolling cinnamon rolls.
  • Wrap the cookie dough log in plastic wrap and transfer to the refrigerator to chill for 30 minutes or until firm.
  • Unwrap the plastic wrap and place the cookie dough log on a flat cutting surface. Slice the log into 1/2 inch wide slices with a sharp knife being sure not to press down on the log while cutting it. If the cookie dough starts to soften, return to the fridge or freezer for a few minutes to firm up.
  • Arrange the cookies on a parchment lined baking sheet and bake at 350˚F for 8-10 minutes or until the cookies are set.
  • Cool on a rack for 10 minutes and serve.


Leftover Brookies can be stored in an airtight container at room temperature for up to 5 days.
For best results, make sure the cookie dough is chilled before rolling out. Chill again before spreading the brownie batter on top and then, if too warm, chill once more before rolling into the pinwheel log.
Calories: 165kcal, Carbohydrates: 23g, Protein: 2g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 4mg, Sodium: 110mg, Potassium: 56mg, Fiber: 0.3g, Sugar: 14g, Vitamin A: 14IU, Calcium: 3mg, Iron: 1mg