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Chocolate Chip Cookie Dough Brownie Bites

Decadent bite-sized treats featuring a fudgy brownie base, topped with safe-to-eat chocolate chip cookie dough, and dipped in a glossy chocolate shell.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 minute
Total Time 1 hour
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 1 box brownie mix 18 oz, plus ingredients per box directions
For the Edible Cookie Dough
  • 0.5 cup unsalted butter softened (1 stick)
  • 0.5 cup granulated sugar
  • 0.5 cup packed light brown sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • 0.125 tsp salt
  • 1.25 cups all-purpose flour heat-treated, cooled
  • 0.5 cup mini semi-sweet chocolate chips
For the Chocolate Coating
  • 1.5 cups semi-sweet chocolate chips or melting wafers
  • 1 tbsp coconut oil or vegetable shortening
  • Extra mini chocolate chips for sprinkling, optional

Equipment

  • 8x8 inch baking pan
  • Mixing bowls
  • Electric mixer (handheld or stand)
  • Small round cookie cutter (1.5-2 inch)
  • Parchment paper
  • Baking sheet

Method
 

  1. Prepare and bake brownie mix in an 8x8 inch pan according to package directions. Line pan with parchment for easy removal. Cool brownies completely.
  2. Heat-treat flour (microwave or oven until 160°F), then let cool completely. (See note in description for detailed instructions).
  3. For cookie dough: Cream butter, granulated sugar, and brown sugar until fluffy. Beat in heavy cream, vanilla, and salt. Gradually add heat-treated flour, then stir in mini chocolate chips.
  4. Lift cooled brownies from pan. Use a 1.5-2 inch cookie cutter to cut out brownie circles (12-16).
  5. Flatten spoonfuls of cookie dough into discs the size of brownie circles. Place a cookie dough disc on top of each brownie circle and gently press. Place on a parchment-lined baking sheet.
  6. Chill assembled bites in the refrigerator for 30-60 minutes.
  7. For coating: Melt chocolate chips and coconut oil in a microwave-safe bowl in 30-second intervals until smooth and glossy. The mixture will be thick and viscous.
  8. Dip each chilled bite into the melted chocolate, letting excess drip off. Place back on the parchment-lined baking sheet. Immediately sprinkle with extra mini chocolate chips, if desired.
  9. Chill again for 20-30 minutes, or until the chocolate coating is completely set and firm.
  10. Serve and store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Ensure flour is heat-treated for edible cookie dough safety. Chilling the bites before dipping is crucial for a clean coating. Coconut oil helps the chocolate coating set smoothly and with a 'snap'.