I love making these Chocolate Chip Cookie Dough Brownie Bites when I want a dessert that feels extra indulgent but is still easy to prepare. I get rich, fudgy brownies paired with a soft, sweet cookie dough layer, all in bite-sized portions that are perfect for sharing or enjoying throughout the week.
Why You’ll Love This Recipe
I like this recipe because it combines two classic desserts into one simple treat. I don’t need any fancy equipment, and the ingredients are pantry staples. I also enjoy how versatile these brownie bites are, since I can serve them at parties, pack them for gatherings, or keep them in the fridge for a quick dessert.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Brownie layer:
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
Cookie dough layer:
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 cup all-purpose flour
½ cup mini chocolate chips
Directions
I start by preheating the oven to 350°F (175°C) and lining a mini muffin pan with liners or lightly greasing it.
I mix the melted butter and granulated sugar together, then whisk in the eggs and vanilla extract.
I stir in the cocoa powder, flour, and salt until the brownie batter is smooth.
I spoon the brownie batter into the prepared muffin cups, filling each about halfway.
For the cookie dough, I cream the softened butter with the brown sugar and granulated sugar until smooth. I mix in the vanilla extract and milk, then stir in the flour until combined. I fold in the mini chocolate chips.
I scoop small portions of cookie dough and gently place them on top of the brownie batter.
I bake the brownie bites for about 15–18 minutes, until the edges are set and the centers are just slightly soft. I let them cool completely before removing them from the pan.
Servings And Timing
I usually get about 24 brownie bites from this recipe.
Preparation time: about 20 minutes
Baking time: 15–18 minutes
Total time: around 40 minutes
Variations
I sometimes add chopped nuts to the brownie batter for extra crunch.
I like swapping the mini chocolate chips for white chocolate or peanut butter chips in the cookie dough.
When I want a richer flavor, I drizzle melted chocolate over the cooled brownie bites.
Storage/Reheating
I store these brownie bites in an airtight container at room temperature for up to 2 days. When I want them to last longer, I keep them in the refrigerator for up to 5 days. If I want them warm, I reheat them in the microwave for about 10–15 seconds.
FAQs
Can I make these ahead of time?
I often make them a day in advance, and they still taste great the next day.
Can I freeze brownie bites?
I freeze them in an airtight container for up to 2 months and thaw them at room temperature.
Do I need to bake the cookie dough separately?
I don’t bake the cookie dough separately, since it bakes perfectly on top of the brownie layer.
Can I use a regular muffin pan?
I can use a regular muffin pan, but I increase the baking time slightly and make fewer servings.
How do I know when they are done?
I look for set edges and a slightly soft center, which keeps the brownie bites fudgy.
Conclusion
I always enjoy making Chocolate Chip Cookie Dough Brownie Bites because they bring together two favorite desserts in one simple recipe. I like how easy they are to customize and store, making them a reliable treat whenever I want something sweet and comforting.
Chocolate Chip Cookie Dough Brownie Bites combine rich, fudgy brownie bottoms with soft, sweet cookie dough tops in a bite-sized treat that’s indulgent, easy to make, and perfect for any occasion.
Total Time:40 minutes
Yield:24 brownie bites
Ingredients
Brownie layer:
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
Cookie dough layer:
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
2 tablespoons milk
1 cup all-purpose flour
½ cup mini chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line a mini muffin pan with liners or lightly grease it.
For the brownie layer, mix melted butter and granulated sugar together in a bowl.
Whisk in eggs and vanilla extract.
Stir in cocoa powder, flour, and salt until smooth.
Spoon brownie batter into the muffin cups, filling each halfway.
For the cookie dough, cream softened butter with brown sugar and granulated sugar until smooth.
Mix in vanilla extract and milk, then stir in flour until combined.
Fold in mini chocolate chips.
Gently place small scoops of cookie dough on top of the brownie batter in each cup.
Bake for 15–18 minutes, until edges are set and centers are slightly soft.
Let cool completely before removing from the pan.
Notes
Add chopped nuts to the brownie batter for crunch.
Swap mini chocolate chips for white chocolate or peanut butter chips.
Drizzle cooled brownie bites with melted chocolate for extra richness.
Use a regular muffin pan for larger servings, adjusting bake time as needed.
Ensure cookie dough tops stay soft by not overbaking.
