I love making these Pink Cookie Dough Brownie Bites when I want a dessert that feels fun, colorful, and extra indulgent. I combine rich, fudgy brownie bites with a soft, egg-free pink cookie dough topping and finish everything with a drizzle of chocolate. Every bite gives me the best of both worlds.
Why You’ll Love This Recipe
I like this recipe because it is simple to make yet looks impressive. I enjoy the contrast between the dense brownie base and the creamy cookie dough on top. The pink color makes these treats feel festive, and I appreciate that the cookie dough is egg-free, so I can enjoy it without worry.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Brownie layer
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
Pink cookie dough layer
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour, heat-treated
pink food coloring, as needed
1/2 cup mini chocolate chips
Topping
1/2 cup chocolate chips, melted
Directions
I start by preparing the brownie layer. I mix the melted butter and sugar until smooth, then add the eggs and vanilla and stir well. I gently fold in the flour, cocoa powder, and salt just until everything is combined. I divide the batter into a lined mini muffin pan and bake until the brownies are set but still fudgy. I let them cool completely before adding the topping.
For the cookie dough, I cream the softened butter and sugar until light and smooth. I mix in the milk and vanilla, then stir in the heat-treated flour. I add a small amount of pink food coloring until I reach the shade I like and fold in the mini chocolate chips.
Once the brownies are cool, I press a small amount of cookie dough onto the top of each brownie bite. I finish by drizzling melted chocolate over the tops and allow it to set before serving.
Servings And Timing
I usually get about 24 brownie bites from this recipe.
Preparation time takes about 25 minutes, baking takes around 15 minutes, and assembly takes another 10 minutes. I plan for roughly 50 minutes total, including cooling time.
Variations
I sometimes change the color of the cookie dough to match different holidays or celebrations. When I want a richer brownie, I add extra chocolate chips to the batter. I also like using white chocolate or pink-tinted chocolate for the drizzle to enhance the look.
Storage/Reheating
I store these brownie bites in an airtight container in the refrigerator for up to 4 days. Before serving, I let them sit at room temperature for about 10 minutes so the cookie dough softens slightly. I do not reheat them, since the texture is best when they are chilled or at room temperature.
FAQs
Can I make these ahead of time?
I often prepare them a day in advance and keep them refrigerated until serving.
Is the cookie dough safe to eat?
I make it without eggs and use heat-treated flour, so I feel comfortable eating it as is.
Can I use a regular muffin pan?
I can use a regular muffin pan, but I reduce the yield and increase the baking time slightly.
How do I heat-treat flour?
I spread the flour on a baking sheet and bake it briefly, then let it cool completely before using.
Can I freeze these brownie bites?
I freeze them without the chocolate drizzle and add the drizzle after thawing for the best texture.
Conclusion
I enjoy making Pink Cookie Dough Brownie Bites whenever I want a dessert that is playful, rich, and satisfying. The combination of fudgy brownies and sweet cookie dough never fails to impress, and I like how easy it is to adapt this recipe for any occasion.
