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Chocolate Chip Cookie Dough Brownie Bites

Recipe by Evelyn Marcella Rivera

Fudgy mini brownie bites topped with eggless chocolate chip cookie dough — bite-sized, richly layered, and dangerously poppable. Two components, one irresistible treat, ready in just over an hour.

  • Total Time1 hour 2 minutes
  • Yield24 bites 1x

Ingredients

Units Scale

Brownie Base

  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 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
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips

Instructions

Brownie Base

  1. Preheat and Prep: Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners or grease with cooking spray.
  2. Mix Brownie Batter: Whisk together melted butter, sugar, eggs, and vanilla until smooth. Add cocoa powder, flour, and salt and mix until just combined.
  3. Bake Brownie Bites: Fill each mini muffin cup about 2/3 full. Bake for 10-12 minutes until a toothpick comes out with moist crumbs. Cool completely.

Cookie Dough Topping

  1. Make Cookie Dough: Beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add milk and vanilla, mix until combined. Gradually add flour and salt, mixing until smooth. Fold in mini chocolate chips.

Assembly

  1. Top Brownies with Cookie Dough: Once brownie bites are completely cool, press small portions of cookie dough (about 1 tablespoon) onto the top of each brownie bite.
  2. Chill and Serve: Refrigerate for at least 30 minutes to allow cookie dough to set. Serve chilled or at room temperature.

Notes

Do not overbake the brownie bites — check at 10 minutes and look for moist crumbs on the toothpick. Brownies must be completely cool before adding cookie dough or it will melt and slide off. The cookie dough contains no eggs and is safe to eat raw. If dough is too crumbly, add an extra teaspoon of milk. Fill muffin cups only 2/3 full to prevent overflow. Store in an airtight container in the refrigerator for up to 5 days.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snack
  • Cuisine: American

Nutrition

  • Calories: 165
  • Sugar: 16
  • Sodium: 55
  • Saturated Fat: 5
  • Protein: 2

Find it online: https://blesseddish.com/chocolate-chip-cookie-dough-brownie-bites-you-cant-stop-eating/