Ohhhh yes — Chocolate Chip Cookie Dough Brownie Bites 🍪🍫
The ultimate hybrid dessert: fudgy brownie bottom + edible cookie dough top = pure indulgence in one bite.
Here’s a simple, make-ahead, no-fuss recipe that disappears fast.
🍪🍫 Chocolate Chip Cookie Dough Brownie Bites
Ingredients (makes ~24 bites):
Brownie layer:
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1/2 cup (115 g) unsalted butter, melted
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1 cup (200 g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/3 cup (40 g) unsweetened cocoa powder
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1/2 cup (65 g) all-purpose flour
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1/4 tsp salt
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1/4 tsp baking powder
Cookie dough layer (edible, no egg):
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1/2 cup (115 g) unsalted butter, softened
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1/4 cup (50 g) brown sugar
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1/4 cup (50 g) granulated sugar
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2 tbsp milk
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1 tsp vanilla extract
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1/2 cup (65 g) all-purpose flour (heat-treated)
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1/4 tsp salt
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1/2 cup chocolate chips
Instructions:
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Preheat oven
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350°F (175°C)
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Grease or line a mini muffin pan.
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Make brownie layer
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Mix melted butter, sugar, eggs, and vanilla.
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Stir in cocoa, flour, salt, and baking powder until smooth.
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Spoon a small amount (~1 tsp) into each mini muffin cup, just covering the bottom.
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Bake brownie base
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Bake 8–10 minutes, just set but not fully firm.
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Remove from oven and let cool slightly.
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Make cookie dough layer
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Cream butter with sugars until smooth.
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Mix in milk and vanilla.
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Fold in heat-treated flour, salt, and chocolate chips.
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Assemble
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Scoop a small tablespoon of cookie dough onto each baked brownie base.
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Press lightly.
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Chill
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Refrigerate 30–60 minutes to set.
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Optional: drizzle with melted chocolate before serving.
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🔥 Pro Tips:
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Heat-treat flour for safe raw cookie dough: microwave 30–40 sec or bake at 350°F for 5 min.
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Mini muffin pan = perfect bite-size.
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Can double recipe for a 9×13 pan version.
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Cookie dough layer can be made ahead and stored in fridge.
If you want, I can also give a fully fudgy, gooey brownie + cookie dough swirl version or a no-bake version that takes literally 10 minutes.