Chocolate Chip Cookie Dough Brownie Bites

Creamy, gooey, and downright irresistible, these Chocolate Chip Cookie Dough Brownie Bites combine two of the best desserts into one bite-sized wonder. Imagine fudgy brownie bases topped with tiny dollops of safe-to-eat cookie dough that stay soft and sweet—perfect for parties, snacks, or a cozy night in. Fun fact: bite-sized desserts were originally popularized as a way to serve rich sweets without overwhelming guests, so you get the joy of indulgence without the guilt of a giant slice.

This recipe is special because it’s simple, fast, and family-friendly. With minimal ingredients and a quick bake time, you’ll have tray after tray ready to share. If you love bar-style treats, you’ll also enjoy how these echo the flavor of my chocolate chip cookie dough bars but in a more portable, party-ready form. Get ready to bake something that disappears almost as quickly as you make it—let’s dive in!

What is Chocolate Chip Cookie Dough Brownie Bites?

What’s in a name? These bites answer that question deliciously. Are they brownies or cookie dough? The truth is both—tiny fudgy brownie cups crowned with safe cookie dough make them unexpectedly addictive. Who named them? Probably someone who couldn’t decide between a brownie night and cookie dough cravings. Ever joked that “the way to a man’s heart is through his stomach”? This recipe might have been invented with that saying in mind—after all, who could resist a bite-sized, double-chocolate delight? Try them and see if they win over everyone at your table.

Why You’ll Love This

• Fudgy meets chewy: The main highlight is the contrast between the dense, chocolatey brownie base and the soft, sweet cookie dough topping—every bite has a perfect balance of textures.
• Save money, eat better: Making these at home uses pantry staples, cuts down on store-bought dessert costs, and lets you control quality ingredients like real butter and chocolate.
• Versatile toppings: Add flaky sea salt, extra mini chips, or a drizzle of caramel for an elevated finish that impresses without extra effort.

If you enjoy my cookie-focused desserts, these bites offer the same comforting nostalgia as other recipes on the blog while giving you a playful presentation. Go ahead—make a batch and share the love.

How to Make

Quick Overview

This recipe is easy, fast, and extremely satisfying. You’ll mix one bowl of wet ingredients, fold in dry ingredients, and spoon the batter into a mini muffin tin. The standout element is the soft cookie dough topping that keeps the center luxuriously tender while the brownie edges set just right. Prep time is about 10 minutes, and baking is 10–12 minutes, so you can be enjoying warm bites in under 30 minutes.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup mini chocolate chips for cookie dough
• 1/4 cup brown sugar

Directions

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin. Use nonstick spray or a light coating of butter to ensure easy removal.
2. In a mixing bowl, combine the melted butter and granulated sugar. Mix until well combined and slightly glossy.
3. Add the eggs and vanilla extract, and stir until smooth. Beat just enough to incorporate—no need to overmix.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined. The batter should be thick and chocolatey.
5. Fold in the chocolate chips. Reserve a few for sprinkling on top if you like.
6. Spoon the brownie batter into the mini muffin tin, filling each cup about 2/3 full so there’s room for the cookie dough dollop.
7. In a separate bowl, mix together the mini chocolate chips, brown sugar, and a little bit of the leftover brownie batter to form the cookie dough. If needed, add a teaspoon of flour to thicken—this cookie dough is meant to be safe to eat without baking.
8. Add small dollops of the cookie dough on top of each brownie bite in the muffin tin, pressing gently so it adheres.
9. Bake for 10-12 minutes or until the edges are set but the centers are still slightly underbaked. They should look shiny in the middle.
10. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.

What to Serve With

• Cold milk or oat milk for the classic pairing—perfect for dunking.
• Fresh berries to add brightness and cut through the richness.
• A scoop of vanilla ice cream for an indulgent dessert plate.
• Coffee or espresso for an afternoon treat that balances sweet and bitter.
• A light fruit salad or citrus salad to refresh the palate between bites.

Top Tips for Perfecting

• Ingredient substitutions: Use coconut oil or canola oil if you don’t have butter, but expect a slightly different texture. Swap mini chips for chopped nuts for added crunch.
• Timing adjustments: Keep baking time short; overbaking will dry out the brownie base. Aim for a slightly underbaked center.
• Flavor enhancements: Add a pinch of espresso powder to the batter for deeper chocolate flavor. Stir in a tablespoon of cocoa powder into the cookie dough for double-chocolate cookie dough.
• Common mistakes to avoid: Don’t overmix once you add flour—overworking the batter causes toughness. Also, don’t overcrowd the muffin cups or the cookie dough will spill over.

Storing and Reheating Tips

• Refrigeration: Store cooled bites in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture.
• Freezing: Place on a tray to flash-freeze for an hour, then transfer to a freezer-safe bag. Freeze up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
• Reheating: Warm individual bites in the microwave for 10–15 seconds to soften the centers, or heat in a 325°F oven for 5–7 minutes until just warmed through.

FAQs

Are these cookie dough toppings safe to eat raw?
Yes. This recipe uses a slightly modified cookie dough that avoids raw egg. If you’re concerned, use a pasteurized egg product or egg substitute. You can also add a bit of heat-treated flour if you’re worried about flour safety.

Can I make these gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free baking blend and check that your chocolate chips are gluten-free. Texture may be slightly different but still delicious.

Can I make the cookie dough ahead of time?
Yes. Make the cookie dough up to 2 days ahead and keep it refrigerated. For longer storage, freeze the cookie dough balls and add them to fresh brownie batter before baking.

What if I don’t have a mini muffin tin?
You can use a regular muffin tin and increase baking time to 15–18 minutes. The bites will be larger, so adjust cookie dough portions and watch for set edges.

Can I add other mix-ins?
Definitely. Try chopped toffee, chopped nuts, or white chocolate chips in either the brownie or cookie dough portion for variety.

Conclusion

These Chocolate Chip Cookie Dough Brownie Bites are proof that two classic sweets can be even better together—easy to make, wallet-friendly, and loved by kids and adults alike. They’re a perfect party snack, a quick after-dinner treat, or a playful way to show someone you care. For more inspiration and a slightly different bar-style take on cookie dough and chocolate, check out this related recipe from a trusted source: Chocolate Chip Cookie Dough Brownie Bites – Flour Arrangements. Give these a try, share them with family, and watch them disappear. Enjoy baking!