Mini Brookies

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Your new favorite mini dessert recipe. These cute, delicious lil cookies are half chocolate chip cookie and half brownie cookie. They’re adorable, delicious, and an absolute must bake!

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I don’t know about you, but I’m just obsessed with these mini desserts. I seriously want to make (almost) every cookie recipe into a mini version. They’re just so much more fun and delicious.

Brookies are one of my favorite cookies ever. I made brookie cookies for the first time probably 8 years ago. My sister’s work was having a cookie exchange party and I was determined to make sure she showed up with the best cookies that would be everyone’s favorite. Sorry, I’m a little competitive when it comes to bringing food to parties. I don’t know about you, but I want to show up with the dish that everyone loves the most, wants the recipe for, and will not stop talking about. Needless to say, her brookies were the hit of the party — I mean who wouldn’t love a brookie?!

So, now that I’m obsessed with making mini desserts, I decided that I NEEDED a mini version of a brookie cookie. And, I must say, I’m very happy with how they turned out. Not only are they super delicious, but they just look so cute. I hope you all love them as much as I do!

Read on for the full recipe for these must-bake Mini Brookies.

Now, I won’t lie to you — brookies are a bit more work than making a regular cookie. But, that’s only because you have to make two different batches of cookie dough. One for the chocolate chip cookie and one for the brownie cookie. Let me tell you though, it is absolutely worth it. We’re talking about having two of the best desserts in one…the extra time and effort is always worth it.

Each full batch makes 100 Mini Brookies. That may seem like a lot, but remember, these are mini and will go quickly. You can always halve the recipe and make 50 cookies instead. Or, you can do what I do and freeze them! Freeze them as the dough balls and bake them later, or freeze the baked cookies and eat them whenever you want.

Since making two batches of cookie dough is time consuming, I wanted to simplify the baking process as much as possible. With that in mind, I decided to use my tried and true cookie recipe that uses melted butter. That way, we’re not worrying about room temperature butter and you don’t need a mixer, so less dishes. Talk about a win!

It doesn’t matter which dough you start with — once you are done preparing the first dough, put it in the fridge so it can chill while you make the other cookie dough. We don’t want the dough to chill too much (no longer than an hour) as it needs to be elastic enough to roll and combine with the other cookie dough.

Once the cookie doughs have chilled, you’ll scoop out 100 balls of cookie dough for each. Then, take one ball of each and press them together. Gently roll them until they’re connected and then place them on a baking sheet lined with parchment paper. For me, these mini cookies took 8 minutes to bake at 350 degrees Fahrenheit. Every oven is different and oven temperatures can vary, so I highly recommend going by how the cookies look rather than suggested bake time. The cookies should be removed from the oven when the edges are set and lightly golden. The tops of the cookies may look slightly puffy and wet and that’s how we want them to look. At this point, they should be removed from the oven.

And there you have it — cute lil Mini Brookies that are absolutely delicious and perfect for dunking into a cold glass of milk. Trust me when I say, you absolutely need to bake a batch of these.

Other cookie recipes you may like:

• Mini Chocolate Dipped M&M Chocolate Chip Cookies
• Chocolate Dipped Cheesecake Stuffed Cookies
• The Best Chocolate Chip Cookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Cocoa powder
• Baking soda
• Salt
• Mini semisweet chocolate chips

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Whisk
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these perfect Mini Brookies

Chocolate Chip Cookie Dough

Start by making the chocolate chip cookie dough. Melt ½ cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.

While the butter is cooling, combine 1½ cups all-purpose flour, 1 tsp baking soda, and ½ tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add ½ cup brown sugar, ¼ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 1 egg and 1 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in ⅔ cup mini chocolate chips. Do not overmix. *If your dough seems dry, add ½ to 1 tbsp of milk.

Chill the dough in the refrigerator for about 30-45 minutes (no more than 60 minutes).

Brownie Cookie Dough

Now, it’s time to make the brownie cookie dough. Melt ½ cup butter on the stove or in the microwave. Let it cool for 10 minutes.

Combine 1 cup all-purpose flour, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl and whisk together. Set aside.

Whisk together ½ cup brown sugar, ¼ cup granulated sugar, and the melted butter. Whisk until the mixture is fully combined and smooth.

Add 1 egg and 1 tsp vanilla extract. Whisk until fully incorporated.

Fold in the dry ingredients with a rubber spatula. Be careful not to overmix. *If your dough seems dry, add ½ to 1 tbsp of milk. Gently fold in ⅔ cup mini chocolate chips.

Chill the brownie cookie dough for about 30-45 minutes (no more than 60 minutes).

Preheat the oven to 350 degrees Fahrenheit.

Scoop 100 dough balls for each cookie dough. Take one chocolate chip cookie dough ball and one brownie cookie dough ball and press them together so they stick together. Roll them gently to help press them together. Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 7-9 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, top with extra mini chocolate chips, if desired.

Let the cookies cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring dry ingredients, use a kitchen scale or the spoon and level method. While it is more accurate to measure dry ingredients by weight (grams), I bake using volume measurements (cups). This recipe can easily be converted using an online conversion calculator, like this one from Inch Calculator. For the spoon and level method, before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess.
• Do not overmix your cookie dough. It is especially important for this recipe as you need to ensure that your dough is not dry and crumbly. Otherwise, the two cookie doughs will not stick together and will fall apart.
• Use the recommended bake time as a guide, not a set rule. These mini cookies will be done baking and need to be removed from the oven when the edges are set and lightly golden. The tops of the cookies should be slightly wet and puffy (yes, you read that correctly!) — they are not underbaked. They will continue to bake and set on the hot pan.

FAQs

Do I have to make a full batch (100 mini cookies)?

No, but I found that this recipe works best when making a full batch which is why I’m recommending that set of measurements. You can absolutely halve this recipe, but you will need to split an egg in half (use a kitchen scale!) which I know can be cumbersome. If you don’t want to bake the entire batch or have 100 mini cookies, you have a few options. First, you can freeze these cookie dough balls and bake them later. Or, you can bake all of the cookie dough balls and freeze the freshly baked cookies.

How do I freeze the cookie dough balls or baked cookies?

For the cookie dough balls, store them in a freezer-safe storage bag in the freezer. Set the dough balls out about 30 minutes to 1 hour prior to baking. Since you will be setting the cookie dough balls out beforehand, you can use the same bake temperature (350 degrees Fahrenheit), but may need to extend the bake time — again, go by how they look, not by bake time. Alternatively, if you do not set the cookie dough balls out in advance, raise the oven temperature to 375 degrees Fahrenheit and bake for 5 minutes. At the 5-minute mark, check your cookies. Bake for an additional 1-3 minutes, if needed.

If you will be freezing the baked cookies (the easier option), simply store them in a freezer-safe storage bag for up to 3 months. Remove the cookies from the freezer about 30 minutes to 1 hour prior to consuming. You can also heat them up in the microwave for a few seconds.

Can I make this dough in advance?

For this recipe, I don’t recommend it. We want both cookie doughs to keep some of their elasticity so that it’s easier to combine them. If the dough is hard to spread, it won’t be easy to roll them together. I do not recommend chilling either cookie dough for more than an hour. If you do, please let them sit on the counter and soften a bit before scooping and forming the cookie dough balls.

My dough is a bit dry, what should I do?

Add ½ to 1 tbsp of milk and mix it in. This should help add some moisture to the dough.

How to store

Store the cookies in an airtight container at room temperature for up to 5 days or freeze in a freezer-safe storage bag/container for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature prior to consuming.

And there you have it. Delicious miniature cookies that are half chocolate chip cookie and half brownie cookie. They’re dreamy, full of chocolate, and just so cute. Warning: after trying this recipe, you may just become addicted to mini dessert recipes. Try them out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock.