Chocolate Chip Cookie Dough Brownie Bites
These Chocolate Chip Cookie Dough Brownie Bites combine fudgy brownies, creamy edible cookie dough, and a glossy chocolate coating. Perfect bite-sized treats for parties, holidays, or anytime you crave chocolatey indulgence. Easy to make baked or no-bake, and irresistible for kids and adults alike!
Ingredients
Brownie Layer (Baked Version)
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 Large eggs
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
- (Optional: 1 box brownie mix for shortcut)
Edible Cookie Dough Filling
- ½ cup unsalted butter, softened
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- 1 cup mini chocolate chips
Chocolate Coating
- 2 cups semi-sweet chocolate chips
- 1 tbsp coconut oil
Instructions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch pan. Whisk melted butter and sugar until smooth, mix in eggs and vanilla. Fold in cocoa, flour, baking powder, and salt just until combined. Spread in pan and bake 20–25 minutes until a toothpick comes out with moist crumbs. Cool completely.
- Beat butter with brown and granulated sugar until fluffy. Add milk and vanilla, then fold in heat-treated flour. Mix in mini chocolate chips. Roll into 1-inch balls and chill until firm.
- Beat butter with brown and granulated sugar until fluffy. Add milk and vanilla, then fold in heat-treated flour. Mix in mini chocolate chips. Roll into 1-inch balls and chill until firm.
- Cut cooled brownies slightly larger than cookie dough balls. Flatten a brownie square, place a cookie dough ball in the center, and wrap brownie around it, sealing edges.
- Melt chocolate with coconut oil in 30-second bursts, stirring until smooth. Dip each brownie bite, letting excess drip off, and place on parchment-lined tray. Optional: drizzle white chocolate or add sprinkles.
- Refrigerate 15 minutes until chocolate sets. Serve chilled or at room temperature. Store in an airtight container in the fridge for up to 5 days or freeze for longer.
Notes
- Make sure the brownies are completely cooled before wrapping the cookie dough to prevent melting.
- Heat-treat the flour in the cookie dough to make it safe for raw consumption.
- For an easier version, you can use a boxed brownie mix instead of making the brownie layer from scratch.
- Add a little coconut oil to the melted chocolate for a shiny, smooth coating.
- Customize your bites by folding in nuts, sprinkles, or different chocolate chips into the cookie dough.
- Store in an airtight container in the fridge for up to 5 days, or freeze individually for longer storage.