Description

Fudgy brownie base, creamy edible cookie dough filling, and a glossy chocolate coating come together in these irresistible Chocolate Chip Cookie Dough Brownie Bites. Perfect for parties, holidays, or whenever your sweet tooth strikes, they can be made baked or no-bake for ultimate flexibility.

Ingredients

For the 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

(OR 1 box of brownie mix prepared as directed for an easy shortcut)

For the 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 (heat-treated)
1 cup mini chocolate chips

For the Chocolate Coating

2 cups semi-sweet chocolate chips OR candy melts
1 tbsp coconut oil (optional, for smoother coating)

Cook Mode Prevent your screen from going dark

Instructions

1️⃣ Prepare the Brownie Layer
• Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
• In a bowl, whisk melted butter and sugar until combined.
• Add eggs and vanilla; mix until smooth.
• Stir in cocoa powder, flour, baking powder, and salt until just combined.
• Spread into prepared pan and bake for 20–25 minutes or until a toothpick shows moist crumbs. Cool completely.

2️⃣ Make the Edible Cookie Dough
• In a medium bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
• Add milk and vanilla; mix well.
• Gradually mix in heat-treated flour until incorporated.
• Fold in mini chocolate chips. Roll into 1-inch balls and refrigerate until firm.

3️⃣ Assemble the Brownie Bites
• Cut brownies into squares slightly larger than the cookie dough balls.
• Flatten a brownie square in your palm and place a cookie dough ball in the center.
• Wrap brownie around the cookie dough, sealing edges.

4️⃣ Dip in Chocolate Coating
• Melt chocolate chips or candy melts with coconut oil in 30-second microwave bursts, stirring between each.
• Dip each brownie bite into melted chocolate, letting excess drip off.
• Place on parchment-lined tray. Optional: drizzle with white chocolate, add sprinkles, or sea salt.

5️⃣ Chill & Serve
• Refrigerate for 15 minutes until chocolate is set.
• Serve chilled or at room temperature.

Notes

Heat-Treat Flour: Bake flour at 350°F for 5 minutes to kill bacteria before using in cookie dough.
No-Bake Option: Use store-bought fudge brownies instead of baking from scratch.
Storage: Keep in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
Flavor Variations: Swap mini chocolate chips for white chocolate, peanut butter chips, or toffee bits.
Holiday Version: Decorate with seasonal sprinkles or colored chocolate coating.

Prep Time: 30 minutes (no-bake), 50 minutes (baked)
Cook Time: 20 minutes (baked version)
Category: Dessert
Method: Baking / No-Bake
Cuisine: American