Brookie Pie

This Brookie Pie is the ultimate dessert mashup—where a chewy chocolate chip cookie crust meets a rich, fudgy brownie filling. It’s warm, gooey, and packed with flavor in every bite. The best part? It’s incredibly easy to make using store-bought cookie dough and brownie mix.

Why I Love This Recipe

I love how this recipe combines two of my all-time favorite treats—cookies and brownies—into one heavenly dessert. The cookie crust gives it a chewy, buttery base, while the brownie center stays moist and chocolaty. I also like the added cookie dough bites on top; they add texture and that bakery-style finish without any extra effort. Whether I’m baking for a party or just treating myself, this pie never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 (16.5 ounce) package refrigerated chocolate chip cookie dough (1 and 3/4 cups), divided

• 1 (16.3 ounce) box fudge brownie mix

• 1/2 cup butter, melted

• 1 large egg

• 1/4 cup water

Directions

1. Preheat the oven to 350°F. I lightly spray a 9-inch pie dish with non-stick cooking spray.

2. Prepare the cookie crust: I let the cookie dough sit at room temperature for about 5 minutes to soften. Then, I reserve 1/4 cup of the dough for the topping and press the remaining 1 and 1/2 cups evenly into the bottom and up the sides of the pie dish. (Spraying my hands or a spatula with non-stick spray really helps here.)

3. Make the brownie filling: In a medium bowl, I combine the dry brownie mix, melted butter, egg, and water. I stir everything together until it’s well blended.

4. Assemble the pie: I spread the brownie batter evenly over the cookie crust. Then, I roll the reserved cookie dough into heaping teaspoon-sized balls and place them evenly over the top.

5. Bake: I bake the pie for 45 to 50 minutes. After the first 15 minutes, I cover it loosely with foil to prevent the cookie dough balls on top from browning too much.

6. Cool completely: I remove the pie from the oven and let it cool completely before slicing so everything sets perfectly.

Servings and Timing

• Servings: 8 slices

• Prep Time: 15 minutes

• Bake Time: 45–50 minutes

• Cool Time: 1 hour

• Best Served: At room temperature or slightly warmed with a scoop of ice cream

Variations

• I sometimes add chopped walnuts or pecans to the brownie batter for a nutty crunch.

• For a double chocolate kick, I sprinkle mini chocolate chips on top before baking.

• A drizzle of caramel or peanut butter over the finished pie takes the flavor over the top.

• I swap the cookie dough for a peanut butter cookie base when I want something different.

Storage

/Reheating

I store leftover Brookie Pie in an airtigh

t container at room temperature for up to 3 days. For longer storage, I keep it in the refrigerator for up to 5 days. To reheat, I microwave individual slices for about 1

5–20 seconds to bring back that gooey, jus

t-baked texture.

FAQs

How do I know when the bro

wnie part is done baking?

I look for a crackly top and test the center with a toothpick—it should come out with a few moist crumbs but not wet batter.

Can I use homemade cookie dough and brownie mix?

Absolutely. I like using store-bought for convenience, but homemade versions work just as well if I have the time.

Can I freeze Brookie Pie?

Yes, I wrap the cooled pie tightly in plastic wrap and foil, then freeze it for up to 2 months. I let it thaw at room temperature before reheating.

Do I need to grease the pie dish?

Yes, I always lightly grease the pie dish to make sure the cookie crust doesn’t stick.

Can I make this ahead of time?

Definitely. I often bake it a day in advance and let it cool completely. It tastes even better the next day!

Conclusion

This Brookie Pie is everything I crave in a dessert—chewy, fudgy, warm, and indulgent. It’s easy to whip up with just a few ingredients, and it always impresses. Whether I’m baking for a special occasion or a lazy weekend treat, it’s a go-to recipe that never fails.