Chocolate Chip Cookie Dough Brownie Bites: A Decadent Two-Layer Treat!

Here is a full Chocolate Chip Cookie Dough Brownie Bites recipe inspired by the image you provided — with complete ingredients and step-by-step instructions!

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Chocolate Chip Cookie Dough Brownie Bites

These delicious bites have a fudgy brownie base, creamy edible cookie dough, and a smooth chocolate shell topped with mini chocolate chips. Perfect for parties or a special treat!

🧈 Ingredients

Brownie Layer

• 1/2 cup butter, melted
• 1 cup sugar
• 2 eggs
• 1/3 cup unsweetened cocoa powder
• 1/2 cup flour
• 1 tsp vanilla extract
• 1/4 tsp salt

Edible Cookie Dough Layer

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp milk
• 1 cup flour (heat-treated – instructions below)
• 1/2 cup mini chocolate chips

Chocolate Topping

• 1 1/2 cups chocolate chips
• 1 tbsp coconut oil or vegetable oil
• Extra mini chocolate chips for topping

👩‍🍳 Instructions

1. Make the Brownie Base

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix melted butter, sugar, eggs, and vanilla.
3. Add cocoa powder, flour, and salt. Mix until combined.
4. Pour into a mini muffin pan or a square baking pan.
5. Bake for 12–15 minutes (mini pan) or 20–22 minutes (square pan).
6. Let brownies cool completely. If using a pan, cut into bite-size circles using a cookie cutter.

2. Prepare Heat-Treated Flour (for safe cookie dough)

Spread flour on a baking sheet and bake at 300°F (150°C) for 5 minutes. Cool before using.

3. Make the Edible Cookie Dough

1. Cream butter, brown sugar, and white sugar together.
2. Mix in vanilla and milk.
3. Add cooled heat-treated flour.
4. Fold in mini chocolate chips.
5. Scoop cookie dough onto the brownie bases and press gently to stick.

4. Add the Chocolate Shell

1. Melt chocolate chips with coconut oil.
2. Dip the top of each bite into the melted chocolate OR spoon chocolate over.
3. Sprinkle with extra mini chocolate chips.
4. Refrigerate for 20–30 minutes until chocolate sets.

✨ Tips

• Store in the fridge for up to 5 days.
• Freezes well for up to 2 months.
• For cleaner edges, chill the cookie dough before shaping.