Chocolate Chip Cookie Dough Brownie Bites
Combine fudgy brownie cups with creamy, chocolate-studded cookie dough for an irresistible bite-sized dessert that's perfect for parties and gatherings.
Ingredients
Brownie Base
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs Use fresh eggs for best texture.
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Cookie Dough Topping
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar Brown sugar adds chew and warmth.
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Use heat-treated flour for edible dough.
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips Mini chips distribute evenly.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a mini muffin tin with paper liners or spray lightly with cooking spray.
- In a medium bowl, whisk melted butter and 1 cup sugar until smooth; add eggs and 1 teaspoon vanilla, mixing until glossy.
- Sift in cocoa powder, 1/2 cup flour, and salt; stir until just combined. Avoid overmixing so the brownie bites stay tender.
- Spoon brownie batter into each mini cup about 2/3 full; smooth tops with the back of a spoon.
- Bake for 10–12 minutes, until a toothpick comes out with a few moist crumbs. Cool completely in the tin before adding the cookie dough.
Prepare Cookie Dough
- In a bowl, beat 1/2 cup softened butter with granulated sugar and brown sugar until light and fluffy.
- Add milk and 1 teaspoon vanilla, then mix in 1 cup flour and salt until smooth.
- Fold in the mini chocolate chips, distributing them evenly throughout the dough.
Assemble and Chill
- Scoop small portions of cookie dough onto each brownie bite and shape slightly.
- Refrigerate the bites for at least 30 minutes to set the dough before serving.
Notes
Store leftover brownie bites in an airtight container in the refrigerator. For longer storage, place the bites in a freezer-safe container and freeze them, separating layers with parchment paper to prevent sticking.