Go Back
Chocolate Chip Cookie Dough Brownie Bites with one cut open to show the cookie dough center.
Daniel

Chocolate Chip Cookie Dough Brownie Bites

Fudgy brownie cups filled with safe-to-eat cookie dough for the ultimate two-in-one dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 24 bites
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp salt
  • 0.5 cup semisweet chocolate chips divided
For the Cookie Dough Filling
  • 6 tbsp unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract
  • 1 cup heat-treated all-purpose flour see notes
  • 0.5 cup mini semisweet chocolate chips

Equipment

  • 24-cup mini muffin tin
  • Mixing Bowls
  • Hand mixer or stand mixer

Method
 

Make the Brownie Bases
  1. Preheat oven to 350F. Grease a 24-cup mini muffin tin well. Whisk melted butter and sugar until combined. Add eggs one at a time, then vanilla. Fold in cocoa, flour, salt, and 1/4 cup chocolate chips until just combined. Fill each cup 3/4 full. Bake 12-14 minutes until tops look set but centers are still slightly soft.
  2. Remove from oven and immediately use the back of a small spoon or a tart tamper to press down the centers, creating a well in each brownie. This must be done while warm. Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Make the Cookie Dough Filling
  1. Beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes. Add milk and vanilla, beat until smooth.
  2. Gradually mix in heat-treated flour until a thick dough forms. Fold in mini chocolate chips. The dough should be thick enough to hold its shape but still creamy.
Assemble and Chill
  1. Spoon or pipe cookie dough into each cooled brownie cup, mounding slightly. Press remaining 1/4 cup chocolate chips on top for decoration. Refrigerate at least 30 minutes to set. Serve chilled or at room temperature.

Notes

To heat-treat flour, spread on a baking sheet and bake at 350F for 5 minutes, or microwave in 30-second intervals until it reaches 165F. This kills bacteria and makes the raw dough safe to eat. These keep refrigerated for 5 days or frozen for 2 months - thaw in the fridge before serving. For extra indulgence, drizzle with melted chocolate or caramel before serving.