Chocolate Chip Cookie Dough Brownie Bites
These rich brownie bites are filled with soft chocolate chip cookie dough for a bite-sized treat that’s chewy, fudgy, and totally irresistible.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: ~30 minutes
- Yield: About 24 bites
- Category: Dessert Bite‑Sized Treats
- Method: Baking No‑Bake (cookie dough filling)
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Brownie Base
1 box brownie mix (plus ingredients listed on box)
OR homemade:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup cocoa powder
1/2 cup all‑purpose flour
1/4 tsp salt
1/4 tsp baking powder
For the Cookie Dough Center
1/2 cup unsalted butter, softened
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup all‑purpose flour (heat‑treated)
2–3 tbsp milk
1/2 cup mini chocolate chips
Instructions
1. Prep the Cookie Dough Filling
In a medium bowl, cream together butter and sugars until light and fluffy.
Stir in vanilla.
Add heat‑treated flour and mix.
Add milk 1 tbsp at a time until dough is soft but holds shape.
Stir in mini chocolate chips.
Roll dough into ½‑inch balls and set in the freezer to firm while you make the brownies.
Note: Flour must be heat‑treated (microwave or oven) to make it safe to eat raw.
2. Prepare the Brownie Batter
Preheat oven to 350°F (175°C).
If using box mix: prepare according to package.
If homemade: whisk melted butter, sugar, eggs, and vanilla.
Add cocoa, flour, salt, and baking powder — stir until combined.
Pour enough batter into mini muffin pan to cover the bottom.
3. Assemble the Bites
Place one chilled cookie dough ball into each brownie cup.
Top with more brownie batter so cookie dough is completely covered.
4. Bake
Bake for 12–15 minutes or until a toothpick comes out mostly clean.
Allow to cool in pan before removing.
Notes
Use mini muffin pan for perfect bite‑sized treats.
Heat‑treating flour is essential for safe cookie dough.
Store leftovers in an airtight container at room temp for 2–3 days or refrigerate for up to 5 days.
