Brookie Muffins (Brownie + Cookie in a Muffin Tin!)

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If you’ve never had a brookie, you’re in for a treat—it’s the best of both dessert worlds: part brownie, part chocolate chip cookie. These brookie muffins are baked in a muffin tin for an easy-to-grab, single-serve dessert that’s rich, chewy, and chocolatey. They’re made with boxed brownie mix and store-bought cookie dough, so they come together quickly with just a few ingredients.

Brookies on a white plate. Brookies are brownie on the bottom, cookies on the top. Baked in a muffin tin.

I make these as bars too, here is the easy Brookie Bars with brownie mix recipe! If you are looking for a simple brownie only recipe, I love this one bowl brownie cake recipe!

What Are Brookie Muffins?

These are the cupcake-style version of the beloved brookie: a hybrid dessert that combines a chewy cookie with a fudgy brownie. Instead of being baked in a pan and cut into bars, these are baked in a muffin tin, giving them crispy edges, gooey centers, and that picture-perfect layered look. They're also known as muffin tin brookies or brookie cupcakes.

Ingredients
Instructions
Tip for Success
FAQs
Storage
Other delicious desserts

Why I love these

This satisfies a chocolate craving like no other dessert I know.

You don't need to decide between brownies and cookies. You can have both in one bite!

These are baked in muffin tins for a unique, portable twist on brookies.

Quick and easy - just two store-bought ingredients, plus pantry basics.

Perfect for classroom treats, bake sales, or whenever you want a crowd-pleaser.

Ingredients

Brownie Mix - pick up your favorite brownie mix plus the ingredients listed on the box to make. If you have a homemade version, that will work too! You will need to make the brownie mix as directed on the package.

Eggs - needed for the brownie batter

Oil - For the brownie batter - I use vegetable.

Ready-made cookie dough - in the refrigerated section of your grocery store. I like the Toll House Chocolate chip cookie dough because the dough is scored and each square is the perfect size for the muffin tin.

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Instructions

Preheat oven to 350F

Step 1
Prepare brownie mix according to the package directions. This normally involves adding eggs, oil, and milk.

Step 2
Use paper or foil cupcake liners. Add brownie batter, keeping in mind you only want to fill each well ½ full (or even a touch less).

Tip for Success

I use the cupcake liners all the time now. Sometimes, for some unknown reason, they stick and are hard to get out of the muffin well. I have in the past used well sprayed tins but it's not guaranteed to release.

Step 3
Take prepared cookie dough and make a small disk. This is about ½ the dough of the recommended cookie. This dough disk should float on the brownie batter. It should be small enough that it doesn't touch the edges of the muffin well.

Placing a cookie dough disk on top of a layer of brownie batter.

Step 4
Bake for approximately 20-22 minutes. Test with toothpick to see if done. The toothpick should come out with moist crumbs and does not need to be totally dry.

Brookies on a plate with a muffin tin with brookies still in it.

Step 5
Cool for approximately 15 minutes and remove from muffin tin.

Helpful Hint

This is a helpful brownie hint. If they are not releasing easily from the pan, use a PLASTIC knife to run around your brookie to get it out of the muffin tin. For some reason plastic knives are the best to cut around brownies. Plus, they save your pans!

When I make these, I end up having 18 brookies. If you are a little less generous with the brownie batter, I'm sure you could stretch it to 24.

What a great classroom treat!

FAQs

Can I use muffin liners?

Yes! I like using the foil ones for this recipe.

Can I use a muffin tin with smaller/larger muffin wells.

Of course! You will have to portion the brownie mix accordingly and adjust the baking time.

I've had brookies before with the cookie on the bottom.

Sounds delicious! I haven't made brookies that way but I think they would turn out great. I like people being able to see the cookie so that's why I always make them with the cookie on top.

Storage

These treats store well in the refrigerator. Either keep in a sealed container or wrap with plastic wrap for approximately 5 days.

If you prefer to freeze, I wrap them individually and then place in a freezer bag. It makes it easier to take out individual portions and prevents freezer burn. I have kept them in my freezer for 2 months and they have been fine.

Thaw to room temperature prior to serving.

Other delicious desserts

Print Recipe

5 from 10 votes

Brookie Muffins (Brownie + Cookie in a Muffin Tin!)

If you’ve never had a brookie, you’re in for a treat - it’s the best of both dessert worlds: part brownie, part chocolate chip cookie. These brookie muffins are baked in a muffin tin for an easy-to-grab, single-serve dessert that’s rich, chewy, and chocolatey. They’re made with boxed brownie mix and store-bought cookie dough, so they come together quickly with just a few ingredients

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 262Kcal

Author: Susan Moncrieff

Ingredients

1 box brownie mix
2 large eggs for the brownie batter
½ cup vegetable oil for the brownie batter
2 tablespoons water for the brownie batter
1 package cookie dough ready made break apart cookie dough

Instructions

Make your brownie mix according to the package directions that you are using. This usually involves mixing eggs, oil and milk to the mix and stirring.
If my egg, oil or water amounts are slightly different, use the amount stated on the box. Different brands may vary.
Line muffin tins with paper liners.
I find without the liners, the brownie portions sticks. If chosing not to use liners, generously spray muffin tins with non stick spray. Generously!
Put brownie batter into muffin tins. You want to fill each about ½ full or a touch less. You are going to want to make 18!
Take prepared cookie dough and make a small disk. You want this to 'float' on the brownie batter. It should be smaller than the muffin well. You should be able to see about little brownie batter around the edges.
Bake for approx. 20-22 minutes at 350 degrees. Make sure you test for doneness. Toothpick should come out with moist crumbs.
Important tip: If you didn't use paper liners, let your brookies cool for about 10 minutes, take a PLASTIC knife and run it around your brookie to help get it out of the muffin tin.

Notes

FAQ

Can I put the cookie dough on the bottom?
You can! I like to have the cookie dough on top so you can see both layers, but it will still taste delicious the other way

Storage

Store leftover brookie muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5.

To freeze, wrap each muffin individually in plastic wrap, then place them in a freezer-safe bag. They keep well for up to 2 months. Just thaw at room temp or pop one in the microwave for a quick chocolate fix.