Skillet brookie

If you can’t decide between cookies or brownies, fear not. This skillet brookie will allow you to have BOTH. And better yet – they’re both baked in one pan!

skillet brookie

Have you ever taken one of those personality tests? You know, the kinds that tell you if you’re a data person, a people person, or a process person? I’ve taken several of these over the years, and it’s pretty evident that I am a process person. It usually takes me a while to make decisions because I like to think about things, weigh the pros and cons, and then make an informed decision.

I’m not someone that can usually make decisions on the fly.

skillet brookie

My daughter has come up with a game called “Would you rather?” and she asks things like: “Would you rather it be cold year round or really hot?” (easy answer for me: Cold. You can always warm up. I hate sweating.) One recent question she asked was, “Would you rather have cookies or brownies?”

Long pause. I am not sure I could answer this question because I wanted both. I love cookies because they’re so versatile and filled with lots of add-ins. But I also love brownies because CHOCOLATE. Thankfully, a dessert called brookies exist because they are a blend of brownies and cookies. That means you can have both.

skillet brookie

This particular brookie recipe is made in a skillet. So that means no rolling, no scooping, and no cookie trays to mess with. Just two batters, one skillet, and one awesome dessert.

It’s best to underbake these so they are slightly gooey. Don’t forget the ice cream on top!

skillet brookie

Skillet brookie

If you can't decide between chocolate chip cookies and brownies, don't fret. This brookie combines both and is made in a skillet!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Cookies
Author: Eva Bakes


Brownie batter

  • cup butter melted
  • ½ cup brown sugar packed
  • ¼ cup granulated sugar
  • cup unsweetened cocoa powder
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¼ cup all-purpose flour

Cookie dough

  • ¼ cup butter softened
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • cup all-purpose flour
  • teaspoon baking soda
  • pinch salt
  • cup chocolate chips divided


  • Preheat your oven to 350°F. Generously grease a 9" or 10" cast iron skillet (if you don't own one, you can use a round cake pan).

Make the brownie batter

  • In a medium sized bowl, mix the melted butter together with the sugars until smooth. Add the cocoa powder and mix until the batter is uniform and the cocoa powder is fully incorporated,
  • Whisk in the egg, vanilla, and salt. Fold in the flour until no dry streaks remain and the batter is thick and shiny.
  • Transfer the batter to your prepared pan and smooth out the top so the batter is in an even layer. Set aside.

Make the cookie dough

  • In the bowl of a stand mixer fitted with the paddle attachment or in a medium sized bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
  • Add in the egg and vanilla and mix until fully incorporated. Turn the mixer to low and add in the flour, baking soda and salt. Turn the mixer off and fold in half of the chocolate chips.
  • Spoon scoops of cookie dough on top of the brownie batter (do not spread it out). Sprinkle the remaining chocolate chips on top. Bake in your preheated oven for 25-30 minutes or until the edges are set and start to pull away from the pan. Do not overbake the cookie or else it will turn out to be hard and dry.
  • Allow the brookie to cool slightly before serving, Add a scoop of ice cream or whipped cream on top if desired.


Any leftover brookie should be stored, covered, at room temperature or in the refrigerator and will last for several days.
Source: Cafe Delites

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