White Chocolate Chip Cookie Dough Brownies

White Chocolate Chip Cookie Dough Brownie
     Cookie dough brownies have been making their round across food blogs for a while…and I finally got up the gumption to try them. To make cookie dough brownies, you bake a regular brownie for the base and top it off with a fresh layer of eggless cookie dough. I took it one step further by adding a nice thick cocoa frosting on top.
     To make the base, I baked the classic brownie recipe from The America’s test Kitchen Family Baking Book. These brownies are very fudgy and only rise to about 1/2 – 3/4 of an inch high. If you prefer cake-like brownies, I would suggest trying a different recipe or perhaps a boxed mix.
     There are many eggless cookie dough recipes circling the internet, and I have tried several in the past. My favorite one so far comes from Kim at Lovin’ From the Oven. I adapted her recipe and substituted white chocolate chips. The dough turned out wonderfully, very sweet with a great texture.
     For the topping, I used my grandmother’s cocoa brownie frosting for her Mississippi Mud. I just added some extra powdered sugar to make it even thicker.
     The whole process of making these white chocolate chip cookie dough brownies is somewhat time consuming, but well worth it. I absolutely loved them and ate two the first night. My parents thought they were great as well, preferring them more after they seasoned over a couple of days. My husband was not a fan…he thought they were way too sweet for his taste buds. (Then again, he is not a fan of cookie dough or frosting in the first place so that probably has a lot to do with it).
Stirring the butter and chocolate until smooth
Whisking in the sugar
Whisking in one egg at a time
Stirring the flour in three additions
Spreading the brownie batter into the foil-lined and greased pan
Eggless Cookie dough
Spreading the cookie dough over the cooled brownies
Making sure the cookie dough is evenly spread over the brownie base
Whisking the chocolate frosting until smooth and glossy
Spreading the frosting over the cooled cookie dough layer
Three layers: Brownie Base, Cookie Dough Filling, & Chocolate Frosting
White Chocolate Chip Cookie Dough Brownies
Prep time
Cook time
Total time
Serves: 16
  • Brownie Base:
  • 1&1/4 cups cake flour
  • ½ teaspoon salt
  • ¾ teaspoon baking powder
  • 6 ounces unsweetened chocolate, finely chopped
  • 12 tablespoons (1½ sticks) butter, softened
  • 2¼ cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • ------------
  • Cookie Dough Filling:
  • 1&1/2 sticks butter, softened
  • ¾ cup brown sugar, packed
  • ⅓ cup white sugar
  • 6 Tablespoons whole milk
  • 1&1/2 cups all-purpose flour
  • 1&1/2 cups white chocolate chips
  • ------------
  • Chocolate Frosting:
  • ⅓ cup butter
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • ¼ cup whole milk
  1. First make the brownie base: Preheat oven to 325 degrees. Line a 13 by 9-inch baking pan with two pieces of foil. Spray the foil-lined pan with nonstick cooking spray.
  2. In a medium bowl, whisk the flour, salt, and baking powder together until combined; set aside.
  3. In a microwave, heat the butter and chocolate in a large microwave-safe bowl on high for 1 minute, then stir until the chocolate mixture is completely smooth. Cool slightly.
  4. Whisk the sugar into the chocolate mixture. Add the eggs, one at a time, whisking very well after each addition. Whisk in the vanilla.
  5. Add the flour mixture in 3 additions, folding with a rubber spatula until the batter is completely smooth.
  6. Transfer the batter to the prepared pan, spreading to all sides. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 30-35 minutes.
  7. Cool on a wire rack to room temperature, about 2 hours.
  8. Make the cookie dough filling: Combine butter, sugars, milk, and flour in a medium bowl until smooth.Add the chocolate chips and stir until combined.
  9. Spread cookie dough filling on top of brownies. Cool in refrigerator one hour.
  10. Make the chocolate frosting: In a medium saucepan, melt butter over low heat. Add the cocoa and cook for 1 minute, stirring constantly. Remove from heat. Stir in vanilla, powdered sugar, and milk. Whisk until smooth. If necessary, add more milk until of spreading consistency.
  11. Spread chocolate frosting over cookie dough filling. Keep refrigerated.
My brownies took 42 minutes to bake.
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  1. Drool. There’s nothing that I love more than brownies and cookie dough.

    I’d love to have you share this recipe on my Sweet Tooth Friday linky! http://alli-n-son.com/2011/02/24/cream-cheese-brownies/

  2. This sounds and looks delicious!

    I’m hosting the Culinary Smackdown Battle for March–the theme is Cookies. Would you like to join in for the fun? It doesn’ have to be a new post on your blog. You can pick your favorite cookie from your previous post too. All you have to do is link up your cookie creation. I have some great prizes waiting. Hope to see your entry soon!


  3. Hey, this is a great recipe. I have tried the above one. However, i was wondering whether you bake the eggless cookie dough because wouldn’t that be a concern eating it without baking it first. U didnt mention bakingt the cookie dough mix. Hope to hear from you soon.

  4. Lubaba: The cookie dough mix has no eggs in it, so there is no danger in eating it raw. It is not cooked, and sets up nicely once it is chilled. It can easily be cut through with a knife.

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