Birthday Brookie Cookies

Products Used
Birthday Brookie Cookies


  • Brownie Cookie Dough
  • 18.25 oz box brownie mix (JUST the dry mix)
  • 2 eggs, slightly beaten
  • 1/4 cup canola or vegetable oil
  • 3/4 cup dark chocolate chips
  • 1/2 cup multicolored sprinkles
  • Chocolate Chip Cookie Dough
  • 1 cup unsalted butter, cold
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup Imperial Sugar Light Brown Sugar
  • 1 tablespoon vanilla
  • 2 large eggs, slightly beaten
  • 3 cups all-purpose flour*
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1/2 cup multicolored sprinkles
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


      1. Preheat oven to 375ºF.
      2. Brownie Cookie Dough: Using a stand mixer fitted with a paddle attachment, beat all ingredients on medium speed just until dough forms. Set aside.
      3. Chocolate Chip Cookie Dough: Melt butter in a large microwave safe bowl for 45 seconds. Whisk together melted butter and sugars. Whisk in eggs, one at a time. Add vanilla. In a separate bowl, mix dry ingredients together (reserving chocolate chips and sprinkles). Fold dry ingredients into butter-sugar mixture until dough forms. Fold in chocolate chips and sprinkles.
      4. To make brookies, scoop 1 tablespoon of brownie cookie dough and 1 tablespoon of chocolate chip cookie dough. Press two scoops of dough together and gently roll into a single ball.
      5. Place each ball of combined dough on an ungreased cookie sheet, leaving 2-inches in between each cookie. Sprinkle with remaining multicolored sprinkles. 
      6. Bake for 9 minutes. Let cool on cookie sheet for a few minutes before transferring to a wire rack to cool completely.
      Imperial Sugar Insight

      Birthday Brookie Cookies make great ice cream sandwiches too. Just place a scoop of Homemade Vanilla Ice Cream in between two cookies and serve immediately or wrap in plastic and place in the freezer. 

      Recipe developed for Imperial Sugar by Ashton Swank @keatseats.

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