Cookie Dough Brownie Bars Recipe

If you’re on the hunt for a dessert that combines two of the world’s greatest treats—cookie dough and brownies—into one irresistible bite, you’ve struck gold. This Cookie Dough Brownie Bars Recipe is fan-freaking-tastic and will quickly become your new go-to for birthdays, potlucks, or whenever you just need a serious sugar fix. The fudgy brownie base paired with a soft, edible cookie dough topping studded with mini chocolate chips and M&M’s creates a texture and flavor combo that’s truly unforgettable. Trust me, once you try this, you’ll be hooked!

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Ingredients You’ll Need

Each ingredient in this Cookie Dough Brownie Bars Recipe plays a key role in creating that perfect harmony between chewy, fudgy, and sweet. I always recommend using room temperature ingredients for smoother blending—trust me, it makes a world of difference!

• Fudge Brownie Mix: Betty Crocker is my go-to for this recipe—consistent and reliably fudgy every time.
• Eggs: Use large eggs at room temperature for smoother batter and better rise.
• Vegetable Oil: Keeps the brownies moist and tender without a heavy flavor.
• Water: Helps the batter come together; just follow your brownie box directions.
• All-Purpose Flour: Heat-treated before using to make the cookie dough safe to eat raw—a vital step I always pay close attention to.
• Salted Butter: Softened to room temperature for perfect creaming with sugar, which is key for the cookie dough’s texture.
• Light Brown Sugar: Adds moisture and a hint of caramel flavor in the cookie dough layer.
• Granulated Sugar: For balance and that classic cookie dough sweetness.
• Vanilla Extract: A must-have that brings the whole dessert together with warm, aromatic notes.
• Heavy Cream: Adds a touch of richness and helps bind the cookie dough.
• Salt: Enhances all the sweet flavors, don’t skip it!
• Mini Semi-Sweet Chocolate Chips: Because chocolate chips in cookie dough just feel right and add delightful texture.
• Mini M&M’s Candies: For the final pop of color and that fun candy crunch on top.

Variations

One of the things I love about this Cookie Dough Brownie Bars Recipe is how customizable it is. Whether you want to sneak in some extras or make it friendlier for dietary needs, there’s always a way to make it your own.

• Add Nuts: I sometimes toss in chopped walnuts or pecans when mixing the cookie dough—adds a lovely crunch that my family adores.
• Dairy-Free Version: Replace butter with a dairy-free alternative and swap heavy cream for coconut cream to keep the creamy texture without dairy.
• Swap Candies: Feel free to switch mini M&M’s with Reese’s Pieces, crushed toffee, or even dried fruit for a seasonal twist.
• Use Homemade Brownies: If you have a tried-and-true homemade brownie recipe (that’s rich and fudgy), that works wonderfully instead of the boxed mix.

How to Make Cookie Dough Brownie Bars Recipe

Step 1: Prep and Bake Your Brownie Base

Start by preheating your oven to 350°F. Line a 9×9 metal baking pan with parchment paper — I like to leave an overhang on the sides so I can easily lift the brownies out later. Don’t forget to spray the pan with baker’s spray underneath the parchment to keep things from sticking. In a large bowl, whisk together your brownie mix, eggs, vegetable oil, and water until smooth—usually 1-2 minutes by hand does the trick. Pour and spread the batter evenly in the pan, then bake for about 30-33 minutes. You’ll know they’re ready when a toothpick poked in comes out with just a couple of moist crumbs attached. Avoid overbaking to keep them delightfully fudgy.

Step 2: Heat-Treat the Flour and Make the Cookie Dough

While your brownies cool, lower the oven temp to 300°F and spread your all-purpose flour evenly on a parchment-lined 9×13 sheet pan. Heat it for 5-7 minutes to kill off any bacteria—this is crucial since the cookie dough layer won’t be baked. Keep a close eye on it so it doesn’t brown. Let the flour cool completely before adding it to the cookie dough mixture.

Now for the fun part! In a large bowl, beat your softened butter, light brown sugar, granulated sugar, and vanilla extract until light and fluffy—it takes about 1-2 minutes on medium speed with a hand mixer. Then, mix in the heavy cream and salt on low until fully incorporated. Add the cooled flour a half cup at a time, blending just until you don’t see any white streaks. Fold in the mini chocolate chips gently with a spatula.

Step 3: Layer and Chill

Once your brownie base has completely cooled (this part is important, so the cookie dough doesn’t melt), scoop out large dollops of the cookie dough on top using a big cookie scoop. Use a small offset spatula to gently spread the dough evenly, being careful not to blend it with the brownie layer. Sprinkle the mini M&M’s candies evenly across the top and press down gently, just enough for them to stick. Pop the whole pan into the fridge for at least 30 minutes to set the cookie dough before slicing.

How to Serve Cookie Dough Brownie Bars Recipe

Garnishes

I love keeping it simple with the mini M&M’s on top—they’re colorful and fun. Sometimes, I sprinkle a tiny dusting of flaky sea salt on the edge pieces for that salty-sweet contrast that makes the flavors pop. A drizzle of melted chocolate or caramel over the top wouldn’t hurt either if you’re feeling fancy!

Side Dishes

Since these bars are decadently rich, I usually serve them alongside a simple scoop of vanilla ice cream or a cup of strong coffee to balance the sweetness. Fresh berries or a light fruit salad can also be refreshing to pair with these dense bars.

Creative Ways to Present

For birthdays or celebrations, I like to cut the bars into bite-sized squares and arrange them on a tiered dessert stand—so cute and inviting. Wrapping individual bars in cute parchment and tying with twine makes for charming party favors too. You can even add a sprinkle of edible glitter for sparkle if you’re feeling extra festive!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookie dough brownie bars in an airtight container in the fridge, where they stay perfectly fresh and soft for about 4-5 days. Just be sure to cover them well so they don’t dry out or absorb other fridge smells.

Freezing

Freezing these bars works like a charm. I wrap them tightly in aluminum foil and place them in a freezer-safe container. They keep well for up to a month. When you’re ready to indulge, thaw them overnight in the refrigerator to keep the layers intact and the cookie dough nice and soft.

Reheating

If you want to warm up a slice, just pop it in the microwave for about 10-15 seconds. This wakes up the chocolate chips and softens the brownie without melting the cookie dough completely. Enjoy warm with a scoop of ice cream for a serious treat!

FAQs

Final Thoughts

This Cookie Dough Brownie Bars Recipe holds a special place in my heart because it’s like the best parts of two childhood favorites merged into one, and it never fails to wow a crowd. Every time I make these, friends and family ask for the recipe or seconds (sometimes thirds!). If you’re looking for a dessert that’s simple to whip up but delivers big on flavor and fun, this is it. Baking these bars is like giving yourself a sweet hug—you deserve it! So, grab your mixing bowls and give it a try—you won’t regret a single chewy, chocolatey bite.

Cookie Dough Brownie Bars Recipe

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• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 33 minutes
• Total Time: 50 minutes
• Yield: 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This Cookie Dough Brownies recipe combines the rich, fudgy texture of classic brownies with a creamy, edible cookie dough layer topped with mini M&M’s for a playful and indulgent dessert. Featuring a boxed fudge brownie base and a heat-treated flour cookie dough that’s safe to eat raw, this easy-to-make dessert is perfect for satisfying sweet cravings with a fun twist.

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Ingredients

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Brownie layer

• 16.3 ounces box of fudge brownie mix (Betty Crocker brand)
• 2 large eggs, room temperature
• ½ cup vegetable oil
• 2 tablespoons water

Cookie dough layer

• 1¾ cups all-purpose flour
• 1 cup salted butter, softened to room temperature
• ¾ cup light brown sugar, packed
• ½ cup granulated sugar
• 1½ teaspoons vanilla extract
• 2 tablespoons heavy cream
• ¼ teaspoon salt
• 1½ cups mini semi-sweet chocolate chips
• ⅓ cup mini M&M’s candies

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Instructions

1. Preheat oven and prepare pan: Preheat your oven to 350°F. Line a 9×9-inch straight-sided metal baking pan with parchment paper, ensuring enough overhang on the sides for easy removal later, then spray the pan lightly with baker’s spray. Set aside.
2. Make the brownie batter: In a large mixing bowl, combine the fudge brownie mix, eggs, vegetable oil, and water. Whisk by hand for 1-2 minutes or until the batter is smooth and well combined.
3. Bake brownie layer: Spread the brownie batter evenly in the prepared baking pan. Bake for 30-33 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Avoid overbaking to keep brownies soft and fudgy.
4. Cool brownies and lower oven temp: Remove the brownies from the oven and reduce the oven temperature to 300°F. Allow the brownies to cool completely on the counter before adding the cookie dough layer.
5. Heat-treat the flour: Spread all-purpose flour evenly on a parchment-lined 9×13-inch quarter sheet pan. Bake in the 300°F oven for 5-7 minutes to kill any potential bacteria. Watch closely to prevent burning. Remove and let flour cool completely.
6. Cream the sugars and butter: In a large bowl, use a hand mixer on medium speed to beat the softened butter, light brown sugar, granulated sugar, and vanilla extract for 1-2 minutes until light and fluffy.
7. Add cream and salt: Lower the mixer speed to low and add the heavy cream and salt, mixing until fully incorporated.
8. Incorporate flour: Gradually add the cooled heat-treated flour, about ½ cup at a time, mixing just until no white streaks remain. Be careful not to overmix.
9. Fold in chocolate chips: Using a wooden spoon or rubber spatula, gently stir the mini semi-sweet chocolate chips into the dough until evenly distributed.
10. Spread cookie dough over cooled brownies: Once the brownie layer is completely cooled, use a large cookie scoop to drop cookie dough scoops evenly over the brownie surface.
11. Even out cookie dough layer: Use a small offset spatula to gently spread the cookie dough into a smooth, even layer. Avoid pressing too hard to keep the layers distinct.
12. Add mini M&M’s topping: Sprinkle mini M&M’s candies evenly over the cookie dough and lightly press them into the dough to adhere.
13. Chill and serve: Refrigerate the layered brownies for at least 30 minutes to set the cookie dough. Carefully lift the brownies from the pan using the parchment overhang, slice, and serve.

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Notes

• Storage: Store in an airtight container in the refrigerator for 4-5 days.
• Freezing: Wrap tightly in aluminum foil and freeze for up to 1 month. Thaw completely in the refrigerator before serving.
• Brownie mix substitution: Use Betty Crocker fudge brownie mix or follow the mixing instructions on your box. Baking times and ingredient ratios may vary by brand.
• Parchment lining: Lining the pan with parchment paper allows easy removal and clean slicing.
• Baking tips: Brownies are done when a toothpick comes out with a few moist crumbs—avoid overbaking to maintain a soft texture.
• Homemade brownie base: You may substitute a rich fudge brownie recipe, but avoid cake-like brownies.
• Heat treating flour: This step is crucial for safety since the cookie dough is not baked.
• Do not bake cookie dough: The cookie dough layer is intended to be eaten raw and contains no leavening.
• Butter temperature: Ensure butter is softened to room temperature for proper creaming with sugar.

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Nutrition

• Serving Size: 1 piece (1/16 of recipe)
• Calories: 320
• Sugar: 28g
• Sodium: 160mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 45mg