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Brownie Cookie Swirl Cuts Recipe

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4.7 from 62 reviews

Brownie Cookie Swirls combine the rich, fudgy taste of brownies with the classic, chewy texture of chocolate chip cookies in a fun, swirl-shaped treat. This recipe features a rolled log of cookie dough layered with brownie batter, sliced into rounds, and baked to golden perfection, making it a delightful dessert that’s perfect for sharing or enjoying anytime you crave something sweet and indulgent.

Ingredients

Scale

Cookie Dough

  • 1 package (16.5 ounces) refrigerated chocolate chip cookie dough

Brownie Batter

  • 1 box (16.3 ounces) brownie mix
  • ¼ cup (54.5 g) vegetable oil
  • 2 large eggs, room temperature
  • 1 tablespoon water

Instructions

  1. Roll out cookie dough: On a sheet of parchment paper, press or roll the refrigerated chocolate chip cookie dough into a large rectangle measuring about 9×13 inches and approximately ¼-inch thick to create a flat base for the brownie batter.
  2. Mix brownie batter: In a medium bowl, combine the brownie mix, vegetable oil, eggs, and water. Stir thoroughly until a thick, spreadable batter forms, ensuring all ingredients are well incorporated.
  3. Spread brownie batter over dough: Spoon about ¾ cup of the prepared brownie batter over the cookie dough rectangle. Gently spread it evenly using an offset spatula or the back of a spoon, leaving a ½-inch border around the edges free of batter.
  4. Roll dough into log: Starting from one of the long edges, carefully roll the dough and brownie batter layer into a log shape, similar to rolling a cinnamon roll, making sure to keep it tight but not squeezing out the batter.
  5. Wrap log and chill: Wrap the rolled log tightly in plastic wrap and freeze it for 1 hour. Alternatively, refrigerate for at least 2 hours until the log is firm enough to slice cleanly.
  6. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
  7. Slice into swirls: Using a sharp knife, slice the chilled log into ¾-inch thick rounds. Arrange the swirls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading during baking.
  8. Bake: Bake the cookie and brownie swirls in the preheated oven for 10 to 12 minutes, or until the edges are golden and the centers are set but remain soft for the perfect texture.
  9. Cool: Let the swirls cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, allowing them to firm up and develop their full flavor.

Notes

  • Ensure the eggs are at room temperature before mixing with the brownie batter for a smoother consistency.
  • For easier slicing, freeze the log instead of refrigerating if short on time.
  • Do not overbake to maintain soft centers in the swirls.
  • Use an offset spatula to spread the brownie batter evenly for better rolling results.
  • Store baked swirls in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: brownie cookie swirls, chocolate chip cookie dough, brownie swirl cookies, layered cookie brownies, baked swirls

Find it online: https://cheflenacooks.com/brownie-cookie-swirl-cuts-recipe/