Chocolate Chip Cookie Dough Brownie Bites

Why make this recipe

Chocolate Chip Cookie Dough Brownie Bites are the perfect treat for chocolate lovers. They offer a delightful combination of rich brownie and sweet cookie dough in a small, bite-sized form. This recipe is easy to follow and yields tasty bites that are great for sharing or enjoying on your own. Whether you’re looking for a special dessert or a fun snack for a gathering, these brownie bites will surely impress.

How to make Chocolate Chip Cookie Dough Brownie Bites

Ingredients:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup cookie dough (optional)

Directions:

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
2. In a large bowl, mix the melted butter and sugar together until well combined.
3. Add the eggs and vanilla extract, and mix until smooth.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
5. Fold in the chocolate chips and cookie dough if using.
6. Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.
7. Bake for 10-12 minutes or until a toothpick comes out clean.
8. Let cool for a few minutes before transferring to a wire rack.

How to serve Chocolate Chip Cookie Dough Brownie Bites

You can serve Chocolate Chip Cookie Dough Brownie Bites warm or at room temperature. They are delicious on their own, but you can also top them with whipped cream or a scoop of ice cream for an extra special treat. For a fun presentation, serve them on a platter and sprinkle with powdered sugar.

How to store Chocolate Chip Cookie Dough Brownie Bites

Store your Chocolate Chip Cookie Dough Brownie Bites in an airtight container at room temperature for up to three days. If you want to keep them longer, you can refrigerate them for about a week or freeze them for up to a month. Make sure to wrap them well if you choose to freeze.

Tips to make Chocolate Chip Cookie Dough Brownie Bites

• Make sure your butter is melted but not too hot to avoid cooking the eggs when mixed.
• Use a cookie dough that complements the brownies. You can use store-bought or homemade.
• Don’t overmix the batter after adding the flour. This will keep your brownie bites soft.
• Use a small cookie scoop for even portioning when filling the mini muffin tin.

Variation

You can easily customize this recipe by adding nuts, different types of chocolate, or even caramel chunks to the brownie batter. For a flourless version, you could use almond flour or another gluten-free substitute.

FAQs

Can I use dark chocolate chips?
Yes, dark chocolate chips can be used for a richer taste.

Is the cookie dough safe to eat?
If you’re concerned about raw eggs, use egg-free cookie dough or store-bought cookie dough safe for consumption.

Can I double the recipe?
Absolutely! Just make sure you have enough mini muffin tins or bake in batches.

Chocolate Chip Cookie Dough Brownie Bites

These Chocolate Chip Cookie Dough Brownie Bites offer a delightful blend of rich brownie and sweet cookie dough, perfect for any chocolate lover.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 pieces

Course: Dessert, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

  

Brownie Batter

• 1/2 cup unsalted butter, melted Make sure it's melted but not too hot.
• 1 cup granulated sugar
• 2 large eggs Use at room temperature.
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour Don’t overmix after adding.
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips Dark chocolate chips can be used for a richer taste.
• 1/2 cup cookie dough (optional) Use egg-free or safe store-bought dough if concerned.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
2. In a large bowl, mix the melted butter and sugar together until well combined.
3. Add the eggs and vanilla extract, and mix until smooth.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture.
5. Fold in the chocolate chips and cookie dough if using.
6. Spoon the batter into the mini muffin tin, filling each cup about 2/3 full.

Baking

1. Bake for 10-12 minutes or until a toothpick comes out clean.
2. Let cool for a few minutes before transferring to a wire rack.

Notes

Serve warm or at room temperature. They can be topped with whipped cream or ice cream for an extra special treat. Store in an airtight container for up to 3 days at room temperature, a week in the fridge, or a month in the freezer.