Chocolate Chip Cookie Brownie

Chocolate Chip Cookie Dough Brownie Bites bring together two of the most irresistible dessert classics in one bite sized treat. Perfect when you are craving both fudgy brownies and soft cookie dough these little bites are drizzled with melted chocolate for the ultimate finish. Every time I make them for a party they seem to vanish before I can even sneak a second one.

The first time I baked these it was for a friend’s birthday and by the end of the night everyone was asking for the recipe. Now I always keep a batch in the freezer for last minute dessert cravings.

Ingredients

• Unsalted butter: for both layers choose high quality for rich flavor
• Granulated sugar: in both the brownie and cookie dough layers helps with structure and sweetness use fine grain for best mixing
• Large eggs: add moisture and classic chew to the brownies select the freshest you can
• Vanilla extract: brings out all the chocolatey notes try pure extract for the best taste
• Unsweetened cocoa powder: is the foundation of your brownie flavor Dutch process gives extra depth
• All-purpose flour: forms the base in both layers sift if possible for lighter bites
• Salt: enhances all the sweet notes opt for fine sea salt for even blending
• Packed brown sugar: in the cookie dough layer offers caramel like undertones make sure it is soft and aromatic
• Milk: brings softness to the cookie dough use whole milk for best texture
• Mini chocolate chips: create pockets of meltiness in the cookie dough use real chocolate for the best melty bites

Instructions

Make the Brownie Batter:

In a large mixing bowl whisk melted unsalted butter and granulated sugar until glossy and fully blended. Beat in eggs one at a time followed by vanilla extract for maximum fluffiness.

Incorporate Dry Ingredients:

Sprinkle cocoa powder flour and salt over the wet mixture. Gently fold using a spatula until just combined. Overmixing will reduce fudgy texture.

Bake Brownie Bites:

Divide the batter evenly into a mini muffin pan lined with papers or greased well. Bake at 350F for about 18 minutes. Brownies are ready when tops look set and a toothpick poked in the edge comes out with a few moist crumbs. Let cool in pan for at least 10 minutes.

Prepare Cookie Dough Layer:

Use a stand mixer or hand beat softened butter brown sugar and granulated sugar together until creamy and lighter in color. Pour in milk and vanilla then beat until fully incorporated.

Add Dry Ingredients and Chips:

Sprinkle in heat treated flour and salt. Beat gently until no flour streaks remain. Add mini chocolate chips last stirring gently by hand for even distribution.

Assemble Bites:

With cooled brownies still in the pan scoop a rounded teaspoon of cookie dough onto each brownie bite. Gently press to adhere but do not flatten. Pop into fridge for 15 minutes to set the dough.

Drizzle with Chocolate:

Melt more chocolate chips in a bowl and use a fork to drizzle over the tops of your assembled bites. Return to fridge for 10 minutes to set the chocolate before serving.

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One of my favorite parts is adding extra mini chips on top while the chocolate drizzle is still melty they stick so well and add a professional touch. My sister always requests these for our movie nights and watching everyone reach for seconds always makes me smile.

Storage Tips

Layer these brownie bites in a tight lidded container with wax paper between layers to avoid sticking. Keep refrigerated for up to one week or freeze for up to two months. Thaw in the fridge overnight for best results and enjoy straight from chill for fudgy texture.

Ingredient Substitutions

Swap regular all purpose flour for a 1 to 1 gluten free flour if needed. You can use almond milk for the cookie dough if avoiding dairy. Switch out mini chocolate chips with dark or white chocolate chips or add sprinkles for birthday fun.

Serving Suggestions

Great for parties and lunchbox treats these bites look lovely on a platter with extra chocolate drizzle or a dusting of cocoa powder. Serve chilled for the most authentic cookie dough bite experience. For extra flair add a piped swirl of whipped cream or sandwich two together for a double decker treat.

Cultural Context

This recipe is a true mashup inspired by classic American brownies and everyone’s nostalgia for sneaking cookie dough from the mixing bowl. Brownies first originated in the US at the turn of the last century while safe to eat raw cookie dough recipes have only become popular in recent years as a fun twist on childhood favorites.

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Enjoy these brownie bites straight from the fridge for the most fudge like texture. They are always a hit and perfect for sharing or stashing away for your own treat.

Frequently Asked Questions

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

This cookie dough layer uses heat-treated flour and no eggs, making it safe for consumption without baking.

→ Can I use regular chocolate chips instead of mini chips?

Yes, regular chocolate chips can be used, though mini chips distribute more evenly in the dough layer.

→ How should these brownie bites be stored?

Keep them in an airtight container in the refrigerator for up to 5 days for optimal freshness.

→ Can I freeze these treats for later?

Yes, freeze in a single layer first, then store in a sealed container for up to 2 months. Thaw before serving.

→ Is the cookie dough overly sweet?

The cookie dough layer is balanced with brown sugar, vanilla, and chocolate chips, complementing the brownie base.