Chocolate Chip Cookie Dough Brownie

Chocolate chip cookie dough brownie bites blend two iconic treats into one playful dessert perfect for sharing at parties or indulging at home. The fudgy brownie base gives a sturdy bite while the creamy cookie dough crown makes each mouthful feel extra decadent.

This recipe was born out of a craving for both brownies and raw cookie dough and quickly became my family’s favorite movie night snack. I threw these together for a sleepover treat and ended up needing a double batch because the first plate vanished instantly.

Ingredients

• Unsalted butter: rich base for both the brownie and cookie dough layers use high quality butter for best flavor
• Granulated sugar: adds sweetness and structure opt for extra fine if available
• Large eggs: bring fudginess to the brownie layer only in brownies
• Vanilla extract: rounds out the flavor choose real extract for best results
• Unsweetened cocoa powder: intense chocolate flavor Dutch process for the richest color
• All purpose flour: provides structure use the spoon and level method for accurate measuring
• Salt: balances sweetness and keeps flavors from tasting flat
• Brown sugar: deepens the cookie dough flavor use soft moist packed brown sugar
• Milk: gives the cookie dough a soft scoopable texture whole milk is best but any will work
• Mini chocolate chips: provide bursts of chocolate in the cookie dough
• Semi sweet chocolate chips: for the glossy drizzle choose good quality for melting
• Butter or cream: ensures the chocolate topping is velvety and smooth
• For heat treating flour: microwave for one minute stirring every twenty seconds and cool to keep cookie dough safe to eat

Instructions

Make the Brownie Batter:

Preheat oven to 350 degrees Fahrenheit and prepare a mini muffin pan either greased or lined for easy removal. In a medium bowl whisk the melted butter with granulated sugar until the sugar dissolves a little to help the texture. Add the eggs and vanilla then whisk vigorously for at least one minute until glossy. Sprinkle the cocoa powder flour and salt directly over the wet base then gently stir just until there are no dry streaks. Do not overmix or brownies will be tough. Spoon the batter filling each muffin cavity no higher than two thirds full for perfect bite size portions.

Bake and Cool:

Bake for fifteen to eighteen minutes watching carefully for a surface that looks dry and edges that are pulling away but with centers that still seem a bit underdone this keeps them moist. Allow the brownies to cool completely in the pan before attempting to remove or the bases may collapse.

Prepare the Cookie Dough:

In another bowl beat softened butter with both brown and granulated sugars until light and fluffy a full three minutes if using a hand mixer. Drizzle in vanilla and milk then beat to incorporate. Sift in the heat treated flour to avoid lumps and stir at low speed. Fold in mini chocolate chips by hand to keep the chips whole and spread evenly throughout the dough.

Assemble the Bites:

Once brownies are cool take a small spoonful of cookie dough and gently press it on top of each brownie bite. The dough should mound attractively not flatten so it holds its shape. If needed dampen your hands slightly to smooth and shape.

Chocolate Drizzle:

Melt semi sweet chocolate chips in a microwave safe bowl stirring every twenty seconds just until mostly melted then finish stirring until smooth. Add butter or cream for extra shine and drip. Using a spoon let the melted chocolate fall in zigzags or swirls over the bites. Refrigerate for about twenty minutes to set the toppings well enough for stacking or packaging.

Best flavor if served just slightly cool. Brown sugar in the cookie dough is my secret weapon for making the topping taste nostalgic and bakery fresh. On my niece’s birthday we added rainbow sprinkles and candles to these bites and she beamed with delight that everything was edible and safe even the cookie dough.

Storage Tips

These brownie bites store best in an airtight container either in the fridge for up to five days or at room temperature for two days if your kitchen is cool. Freeze individually on a tray then transfer to a bag for up to two months. I like to layer with parchment so none stick together.

Ingredient Substitutions

If you have a dairy intolerance try using a plant based butter for the dough and coconut oil for the chocolate drizzle. Gluten free flour blends work well here too as the structure is not delicate. Swap mini chips for white chocolate or chopped candies for a fun twist.

Serving Suggestions

Pile these up on a tiered stand for birthdays or wrap in clear bags as party favors. For grown ups add a pinch of flaky salt on top of the chocolate drizzle. They pair perfectly with a cold glass of milk or served alongside ice cream.

Cultural and Seasonal Context

Cookie dough cravings seem universal and these brownie bites blend two American classics into one treat. During the holidays top them with crushed peppermint or red and green sprinkles. In summer I love to split them and fill with a scoop of vanilla ice cream for instant mini sandwiches.

Seasonal Adaptations

Swap the mini chips for caramel bits in fall Add festive sprinkles or colored drizzle for holidays Press a fresh berry into the cookie dough before drizzling in spring

Success Stories

My college roommate mailed a batch of these to her sister across the country and they arrived still perfectly soft because of the rich dough top. Several friends who do not bake much found these easy and foolproof thanks to the no tempering chocolate and simple steps.

Freezer Meal Conversion

These are freezer friendly. Chill bites well on a tray then pack in layers separated by wax paper. Thaw in the fridge or at room temp. You can even pop a frozen bite in a lunchbox and it will be defrosted by snack time.

Enjoy these treats at room temperature or chilled straight from the fridge. They are guaranteed to disappear fast wherever you serve them!

Recipe FAQs

→ What kind of chocolate chips work best?

Semi-sweet or mini chocolate chips add rich flavor and distribute well in the dough and topping.

→ How do I ensure the cookie dough is safe to eat?

Heat-treat the flour in the microwave to kill any bacteria before mixing it into the dough.

→ Can I make these bites gluten-free?

Yes, substitute the all-purpose flour with a gluten-free blend designed for baking.

→ How should I store brownie bites?

Store them in an airtight container in the fridge for up to five days to keep the layers firm and fresh.

→ Are these treats freezer-friendly?

Yes, layer them between parchment in a sealed container and freeze for up to three months.