These Chocolate Chip Cookie Dough Brownie Bites give you the best of both worlds: fudgy brownie on the outside and safe-to-eat cookie dough on the inside. I’ve made these for parties and weeknight cravings, and the contrast of textures always gets raves. If you love stuffed desserts, you might also enjoy this take on Chocolate Chip Cookie Dough Brownie Bombs for a slightly different presentation.
Why Make This Recipe
- Incredible texture contrast: chewy, fudgy brownie exterior with a soft, buttery cookie dough center.
- Crowd-pleaser for parties, bake sales, or cozy desserts—easy to eat and transport.
- Quick to put together: about 40–50 minutes from start to finish, depending on chilling time.
- Versatile: you can tweak chocolate types, add nuts, or make them mini for portion control.
- Personal note: I love this recipe because the cookie dough inside lets you enjoy that nostalgic raw-dough flavor safely, and it’s the one treat I save for celebrations.
Recipe Overview
- Prep time: 20 minutes (plus 15–30 minutes chilling if you make chilled cookie dough)
- Cook time: 12–18 minutes at 350°F (175°C) for mini muffin format
- Total time: 35–60 minutes depending on chilling
- Servings: about 24 mini bites (using a 24-cup mini muffin tin)
- Difficulty: Easy–Medium
- Method: Spoon brownie batter into a lined mini muffin tin, add scoops of edible cookie dough, top with more batter, bake at 350°F, cool and optionally chill to set.
My Experience Making This Recipe
I tested these in both silicone and metal mini tins and found metal gives a more even crust while silicone can keep centers softer. The biggest discovery was that heat-treating the flour or using pasteurized ingredients keeps the cookie dough safe and tasty. After a few trials I settled on a slightly underbaked brownie—about 12–14 minutes—for the best fudgy texture.
How to Make Chocolate Chip Cookie Dough Brownie Bites
Start by making an edible cookie dough: cream 1/2 cup (115 g) unsalted butter with 1/4 cup (50 g) granulated sugar and 1/2 cup (100 g) packed brown sugar, add 1 tsp vanilla, 2 tbsp milk, and 1 cup (125 g) heat-treated all-purpose flour plus 1/2 cup (90 g) mini chocolate chips. For the brownie, use your favorite boxed mix or a scratch batter (e.g., 1/2 cup butter melted, 1 cup sugar, 2 eggs, 1/2 cup cocoa, 1/2 cup flour). Spoon about 1 tbsp brownie batter into each mini muffin cup, press a 1-tsp ball of cookie dough into the center, then cover with another 1 tbsp brownie batter. Bake at 350°F (175°C) for 12–18 minutes until edges set but centers remain fudgy. Cool on a rack, then chill 20–30 minutes to firm up the cookie dough if desired.
Expert Tips for Success
- Heat-treat your flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes to eliminate pathogens—this keeps edible cookie dough safe.
- Use a small cookie scoop (1 teaspoon) for uniform dough centers so every bite cooks consistently.
- Line a metal mini muffin tin with parchment or use silicone liners; metal gives crisper edges while silicone keeps them softer.
- Don’t overbake—remove when a toothpick in the brownie shows moist crumbs; carryover heat will finish the cook.
- If you like browned-butter notes, brown 1/2 cup (115 g) butter until nutty before making the brownie batter for a deeper flavor similar to brown-butter treats like banana chocolate chip cookies that use browned butter for richness.
How to Serve Chocolate Chip Cookie Dough Brownie Bites
- Serve warm with a small scoop of vanilla ice cream and a sprinkle of flaky sea salt for contrast.
- Arrange on a platter with fresh berries and mint for a party dessert tray—mini bites are perfect finger food.
- Drizzle warm caramel or chocolate sauce over the top for an indulgent finish.
- Pair with espresso or milk; if you like brown-butter flavor pairings, consider serving alongside brown butter chocolate chip cookies for a themed selection.
Storage and Reheating Guide
Store cooled bites in an airtight container in the refrigerator for up to 4 days; place parchment between layers to prevent sticking. For longer storage, freeze on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months; thaw in the fridge overnight. To reheat refrigerated bites, microwave a single bite for 8–12 seconds or warm in a preheated 325°F (160°C) oven for 5–7 minutes—watch closely to avoid melting the center. For frozen bites, warm from thawed state or reheat at 300°F (150°C) for 8–10 minutes; these same freezer-friendly techniques are used in recipes like brown butter raspberry chocolate chip cookies where texture retention matters.
Recipe Variations
- Gluten-free: use a 1:1 gluten-free flour blend and ensure your baking powder is gluten-free. Expect slightly crumblier texture.
- Dairy-free: substitute vegan butter and dairy-free chocolate chips; use plant milk (oat or almond) in the cookie dough.
- Nutty add-in: fold 1/3 cup chopped toasted pecans or walnuts into the brownie batter for crunch.
- Peanut butter swirl: drop 1/2 tsp peanut butter into each brownie cup along with the cookie dough for a PB-chocolate twist.
Nutritional Highlights
- These bites are treat foods: they’re high in sugar and fat, and best enjoyed in small portions (1–2 bites per serving).
- They provide quick energy from carbs and fats but are not a significant source of vitamins or fiber.
- Allergen note: contains wheat (gluten), dairy, eggs (if your brownie batter uses them), and soy if using conventional chocolate—adapt as needed for allergies.
Troubleshooting Common Issues
- Soggy centers after baking: you likely used too much batter over the dough; reduce top batter and bake a minute or two longer.
- Cookie dough tastes floury: heat-treat the flour properly or use pre-treated flour to eliminate raw flavor.
- Bites stick to the tin: let them cool completely before removing and use liners or a nonstick spray in metal tins.
Frequently Asked Questions
Q: Can I use raw flour and raw eggs in the cookie dough center?
A: I don’t recommend raw ingredients; heat-treat flour (350°F for 5 minutes) and use pasteurized eggs or skip eggs altogether by using a no-egg cookie dough recipe (butter, sugar, milk, vanilla, treated flour).
Q: How do I know when the brownie bites are done without overbaking the center?
A: Check the edges—when they look set and slightly pulling from the sides, insert a toothpick into the brownie (not the cookie dough). It should come out with moist crumbs, not wet batter.
Q: Can I make these ahead for a party?
A: Yes—make them a day ahead, cool completely, and store refrigerated in an airtight container; bring to room temperature or warm briefly before serving.
Q: Will the cookie dough melt into the brownie while baking?
A: A little melding happens and that’s desirable, but using a firm, chilled cookie dough ball and not overfilling the cups keeps a distinct center.
Chocolate Chip Cookie Dough Brownie Bites
- Total Time: 35 minutes
- Yield: 24 mini bites 1x
- Diet: Vegetarian
Description
Delicious mini bites combining fudgy brownie and safe-to-eat cookie dough, perfect for parties or cozy desserts.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 cup (125 g) heat-treated all-purpose flour
- 1/2 cup (90 g) mini chocolate chips
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs
- 1/2 cup cocoa powder
- 1/2 cup all-purpose flour
Instructions
- Make the edible cookie dough by creaming together the unsalted butter, granulated sugar, and brown sugar.
- Add vanilla, milk, heat-treated flour, and mini chocolate chips; mix until combined.
- For the brownie batter, combine melted butter, sugar, eggs, cocoa powder, and flour in a bowl.
- Spoon about 1 tbsp of brownie batter into each mini muffin cup.
- Press a 1-tsp ball of cookie dough into the center of each brownie cup.
- Cover the cookie dough with another tbsp of brownie batter.
- Bake at 350°F (175°C) for 12–18 minutes until edges are set but centers remain fudgy.
- Cool on a rack and chill for 20–30 minutes if desired.
Notes
Use a small cookie scoop for uniform dough centers. Heat-treat flour to keep the cookie dough safe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg