Chocolate Chip Cookie Dough Brownie Bites 🍪🍫

Introduction

If you’re torn between craving brownies and cookie dough, these chocolate chip cookie dough brownie bites are your dessert win. With a fudgy brownie base and a safe‑to‑eat cookie dough topping loaded with chocolate chips, this treat is rich, fun and irresistible. I first made them for a get‑together—and they vanished fast.

Why You’ll Love This Dessert

Fudgy brownie base + safe‑to‑eat cookie dough topping

The brownie layer gives deep chocolate satisfaction, while the cookie dough brings sweetness and texture—it’s like two desserts in one. Cookie Dough Diaries+1

Easy to make, crowd‑pleasing & fun to serve

With straightforward ingredients and an assembly format, these bites come together quickly and are ideal for sharing, special occasions or simply spoiling yourself.

Ingredients

Brownie Layer

• ½ cup (115 g) unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ⅓ cup (≈ 35 g) unsweetened cocoa powder

• ½ cup (≈ 60 g) all‑purpose flour

• ¼ tsp salt

Cookie Dough Topping

• ½ cup (115 g) unsalted butter, softened

• ½ cup (100 g) granulated sugar

• ½ cup (110 g) packed brown sugar

• 2 Tbsp milk

• 1 tsp vanilla extract

• 1 cup (125 g) all‑purpose flour (heat‑treated)

• ¼ tsp salt

• ½ cup mini chocolate chips

Optional Garnish & Mix‑Ins

• Additional chocolate chips for topping

• Caramel drizzle

• Nuts (pecans, walnuts)

• Sea salt flakes

Instructions

Step 1: Preheat and prepare pan

Preheat your oven to 350 °F (≈ 175 °C). Line a 9×13‑inch baking dish with parchment paper (leave some overhang for lifting later) and lightly grease.

Step 2: Make the brownie layer

In a large bowl, whisk together melted butter and granulated sugar until smooth. Add eggs and vanilla, then mix in cocoa powder, flour and salt until just combined. Spread the batter evenly into the prepared pan. Bake for ~20‑25 minutes or until the edges are set and centre is just firm. Remove from oven and let cool for ~10 minutes.

Step 3: Make the cookie dough topping

In a separate bowl, beat softened butter, granulated sugar and brown sugar until creamy. Add milk and vanilla, then stir in the heat‑treated flour and salt. Fold in the mini chocolate chips.

Step 4: Spread cookie dough over brownie base and press

Working fairly quickly, spread the cookie dough mixture over the slightly cooled brownie layer. Use the back of a measuring cup to press gently and evenly. Sprinkle extra chocolate chips or nuts on top if desired.

Step 5: Chill until set, then slice and serve

Cover the pan and chill in the refrigerator for at least 1–2 hours to allow the cookie dough to firm and the layers to set. Once chilled, lift the dessert from the pan using the parchment overhang and slice into ~24 bites. Serve chilled or at room temperature.

✅ Tips for Success

• Use a brownie recipe that’s firm enough to hold its shape under the cookie dough layer. Homemade In The Kitchen

• If using raw flour in cookie dough, heat‑treat the flour (microwave or bake briefly) to make the mixture safe to eat. Cookie Dough Diaries

• Press the cookie dough firmly for neat layers and clean cuts.

• Chill thoroughly before slicing—this helps maintain shape and layer distinction.

• For easier slicing, warm a sharp knife in hot water and wipe dry between cuts.

🔄 Variations

• Use a 9×9‑inch pan for thicker bites (adjust chill time accordingly).

• Add swirls of caramel or peanut butter between layers for flavour twists.

• Swap mini chips with white chocolate, butterscotch or peanut butter chips.

• Make a vegan version: use plant‑based butter, non‑dairy milk and vegan chocolate chips.

• Use gluten‑free flour in both layers for a GF‑friendly treat.

🧂 Ingredient Substitutions

• Substitute brown sugar with coconut sugar for a slightly different flavour.

• Butter → vegan butter or coconut oil (note texture may change).

• Milk → almond milk, oat milk or another plant‑based milk.

• Flour → gluten‑free all‑purpose blend (verify for cookie dough layer too).

📦 Storage & Serving Suggestions

• Store in an airtight container in the refrigerator for up to 4–5 days.

• These bites freeze well—place in a single layer on a tray until frozen, then transfer to a freezer bag. Freeze for up to 2 months; thaw in fridge before serving.

• Serve chilled for a firmer texture or allow 5–10 minutes at room temperature for softer bites. Great with a glass of milk or espresso.

🍽 What to Serve With These Bites

• Vanilla bean ice cream or caramel swirl ice cream.

• A drizzle of chocolate or caramel sauce and fresh berries on the side.

• Hot coffee, cold brew or a latte to balance the sweetness.

• A fruit salad or fresh fruit tray to contrast richness.

📊 Nutrition Facts (approximate per bite)

~ 150‑170 calories • ~8‑10 g fat • ~17‑20 g carbohydrates • ~2 g protein. (Estimate; will vary based on size and ingredients.)

❓ FAQs

Q: Can I bake the cookie dough layer?
A: No—this recipe uses a safe‑to‑eat, unbaked cookie dough layer so it remains creamy and distinct. Baking it would change texture and combine layers.
Q: Why did my cookie dough layer crack when I cut it?
A: Probably didn’t chill enough. Make sure the pan chilled for at least 1–2 hours before slicing.
Q: Can I make these gluten‑free or vegan?
A: Yes—see variations above. Use GF flour and vegan substitutes as needed.

🔗 Related Recipes

• Red Velvet Cookie Dough Brownie Bites

• Peanut Butter Chocolate Chip Cookie Dough Bars

• Cookie Dough Cheesecake Bars

🎉 Conclusion

Whether you’re craving cookie dough, brownies or something completely decadent, these chocolate chip cookie dough brownie bites hit every sweet spot. Fudgy, creamy, chocolate‑chip‑loaded and fun to serve—make them ahead for a crowd or treat yourself to a batch. Once chilled and sliced, they’ll vanish fast. Enjoy every indulgent bite!