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Brownie cookies aka Brookies

Brownies and cookies together? Can life get any better? These brownie cookies with peanut butter frosting celebrates one of the best combos in life. The creaminess of peanut butter and the bittersweet flavour of chocolate is a match made in heaven. Rich and indulging, these brownie cookies also combine the best of both worlds; the crackly and chewy of a cookie with the gooey soft centre of a brownie.


The brownie cookies aka brookies can be eaten by themselves, however, if you don’t mind the extra effort, sandwiched with frosting they are even better! I opted for a peanut butter frosting but even with a simple vanilla buttercream, they’d be delicious! You can also go with a salted caramel frosting for a nice contrast of sweet and salty.

This recipe is inspired from Donna Hay’s. However, hers was overly sweet for my liking so I modified the recipe by reducing the quantity of sugar and sprinkled sea salt on the brookies. As for the frosting, I used 100% natural, no added sugar, no added salt peanut butter.


Tips & Tricks

  • The resting time is crucial! If you want to get that nice cookie crack, you must let your dough rest before baking them. This will allow a skin to form and then crack upon baking.
  • If they are un-iced, you can keep the brookies in an airtight container on your kitchen countertop. If iced, keep them in the fridge.

Chocolate lover? Try our other chocolatey recipes!!

Brownie cookies aka Brookies

Course: Something Sweet, DessertDifficulty: Easy


Prep time


Cooking time


Resting time


Total time




  • For the Brookies
  • 300g (10½ oz) dark chocolate, chopped

  • 40g (¼ stick plus 1 tbsp) butter

  • 2 eggs

  • 80g (⅓ cup) caster (superfine) sugar

  • 1 teaspoon vanilla extract

  • 35g (¼ cup) plain (all-purpose) flour, sifted

  • ¼ teaspoon baking powder

  • sea salt

  • For the Peanut Butter Frosting
  • 50g (⅓ cup) icing sugar

  • 45g (3 tbsp) smooth no added sugar or salt peanut butter

  • 40g (¼ stick plus 1 tbsp) butter

  • 1 teaspoon vanilla extract

  • 40ml (2 tbsp plus 2 tsp) heavy cream


  • For the Brookies
  • Preheat your oven to 180C (350F) and line your baking tray with parchment paper
  • In a heatproof bowl, melt 200g of chocolate and the butter in the microwave (in intervals of 30mins) or over a bain-marie, then, set aside
  • In a mixing bowl, whisk the eggs, vanilla essence and sugar until light, creamy and pale in color.
  • In another bowl, sift the flour and baking powder
  • Using a spatula, fold in the flour mixture and the remaining chocolate into the egg mixture until just combined.
  • Allow the batter to sit for about 10 minutes. The batter will become thick and aerated.
  • Scoop the batter onto the tray using a tablespoon (1 tablespoon portioned size)
  • Bake the brookies for 8-10mins. You know the brookies are ready when they are puffed up with a cracked top but still soft in the center. Allow to cool completely before frosting.
  • For the Frosting
  • Place the peanut butter, sugar, vanilla and butter in an electric mixer and beat until light and fluffy (approx. 5-6mins).
  • Slowly add in the cold cream and continue whisking until the mixture is well aerated (for another 2-3mins).
  • Sandwich 2 brookies with about 1 tablespoon of frosting. I used a pipping bag to facilitate the task
Alison Signature

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