Total Time
Prep 25 mins
Cook 16 mins

The topping on these brownies tastes like chocolate chip cookie dough. Recipe is from Taste of Home.

Ingredients Nutrition


  1. For brownie layer, in microwave-safe bowl, melt chocolate chips.
  2. Cool slightly.
  3. In a mixing bowl, cream butter and sugar.
  4. Add eggs and vanilla; mix well.
  5. Stir in melted chocolate.
  6. Combine flour and baking soda; add to batter.
  7. Stir in walnuts.
  8. Spread into a greased 13-inch by 9-inch by 2-inch baking pan.
  9. Bake at 350 degrees for 16-22 minutes or until a toothpick inserted near center comes out clean.
  10. Cool on a wire rack.
  11. In a mixing bowl, cream butter and sugars.
  12. Beat in milk and vanilla.
  13. Gradually add flour.
  14. stir in chocolate chips.
  15. Drop by tablespoonfuls over cooled brownies; carefully spread over top.
  16. Cut into squares.
  17. Store in the refrigerator.
  18. Note: Cookie dough layer is not baked and does not contain eggs.


Most Helpful

These were tasty but I really would have liked a richer chocolate flavor from the brownie and I think next time I will be using one of my brownie recipes. The cookie dough was very good, but sense my pan was a little bigger than the 13"-9", there wasn't enough to cover all the brownies even with a thin layer. The presentation was mouth watering, and I don't think could have turned out much better. Other than a few tweaks next time I feel this was a good recipe. Thanks for posting. Made for the Potluck Party Tag Game 08/10.

MizEmerilLagasse August 26, 2010

A guy from work made these last week from a Taste of Home Mag he picked up that featured cookies and bar type cookies. It was absolutely delicious and I will be making it for the holidays this Christmas. Raw cookie dough is one of my top 10 favs to eat so this is right up my alley! I probably won't add nuts to mine! Delish!!

PurseonalEffects December 21, 2009

So Yummy!! My family and I really enjoyed this twist on the traditional fudge brownie. Raw cookie dough is one one of my faves, so this gave me even more incentive to make this tasty treat! Thanks for a keeper!

Chef Raasch January 05, 2009

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