Okay, let’s just say it — these little things are dangerous. Like, the kind of dessert you swear you’ll “just try one” of… and then suddenly half the tray is gone. They’re that good. Imagine this: soft, fudgy brownie on the outside, creamy edible cookie dough tucked inside, all covered in silky melted chocolate. It’s every sweet craving rolled into one bite-sized piece of heaven.
I started making these on a lazy Sunday when I couldn’t decide between brownies or cookies — so I made both. And honestly? Best decision ever. They’re messy, rich, and ridiculously satisfying. They’re the kind of treat that make people stop mid-bite and go, “Wait… what is this?”
Don’t worry, though. Even though they look fancy, they’re not hard to make at all. You can totally use a boxed brownie mix if you want (no judgment here). The cookie dough comes together in minutes, and the chocolate coating? It’s basically just dipping and chilling. Let’s do it.
What You’ll Need
Brownie Base
1 batch of fudgy brownies (13×9-inch pan equivalent), baked and completely cooled — homemade or boxed, whatever makes you happy
Edible Cookie Dough Center
½ cup (1 stick) unsalted butter, softened
¼ cup granulated sugar
¼ cup packed light brown sugar
1 teaspoon vanilla extract
2 tablespoons milk (or almond, oat — any milk you like)
1¼ cups all-purpose flour, heat-treated
½ cup mini chocolate chips
(To heat-treat flour: Spread it on a baking sheet and bake at 350°F / 175°C for about 5 minutes, then let it cool before using. It makes it safe to eat raw.)
Chocolate Coating & Finish
2 cups of good-quality chocolate or candy melts
Optional: flaky salt, sprinkles, or chopped nuts for topping
How to Make Them
Start with the brownies.
Bake your batch in an 8×8 or 9×9-inch pan. It doesn’t matter if it’s homemade or from a box — just make sure it’s fudgy, not cakey. Let them cool completely. If you can, pop the pan in the fridge for 30 minutes — they’ll firm up and be easier to handle later.
Make your cookie dough.
In a medium bowl, cream the butter, brown sugar, and granulated sugar until it’s smooth and fluffy. Stir in the vanilla and milk. Gradually add the flour, mixing until you’ve got a soft dough. Fold in the mini chocolate chips. Roll the dough into small balls (about a tablespoon each) and chill them for 15–20 minutes.
Shape the bites.
Cut the cooled brownies into squares, around 2 inches each. Take one square and flatten it gently in your hand. Place a cookie dough ball in the middle and wrap the brownie around it. It might crack a little — that’s fine. Just pinch the edges closed. Repeat until all your little bites are made. Chill them for 10 minutes to firm up.
Coat them in chocolate.
Melt your chocolate in 30-second bursts in the microwave, stirring between each until it’s smooth and glossy. Dip each brownie bite in the chocolate, making sure it’s fully covered. Let any extra drip off, then place it on a parchment-lined tray.
Decorate and set.
While the coating’s still wet, you can sprinkle on a little sea salt, crushed nuts, or colorful sprinkles. Then just let them set — either at room temp or in the fridge for 10–15 minutes.
When they’re ready, take a bite and just… wow. You’ve got the gooey brownie, the sweet cookie dough center, and that snap from the chocolate shell. It’s everything.
Recipe FAQs
1: Do I really have to heat-treat the flour?
Yeah, it’s worth doing. It only takes five minutes, and it keeps things safe to eat since raw flour can sometimes carry bacteria. Plus, it doesn’t change the flavor at all.
2: Can I use boxed brownies for this?
Totally. I do it all the time. Just pick a fudgy mix — the kind that says “chewy” or “extra moist” on the box. The boxed stuff honestly works great here because the cookie dough and chocolate steal the show anyway.
3: My bites keep falling apart when I wrap the brownie around the dough — what’s up?
Don’t worry, that’s super common! It just means your brownies might be too warm or too soft. Try chilling them a bit longer. And don’t stress if they look a little messy — the chocolate coating hides everything.
4: How should I store these?
Keep them in the fridge in an airtight container. They’ll last about a week, but good luck making them last that long. You can also freeze them — just let them thaw a few minutes before eating.
5: Can I use dark chocolate instead of milk chocolate for coating?
Absolutely. I actually prefer dark chocolate because it balances the sweetness from the cookie dough. But if you’re a milk chocolate person, stick with what you love. Either way, they’re going to taste amazing.
There you go — rich, messy, and delicious Chocolate Chip Cookie Dough Brownie Bites, written straight from the heart. Not perfect, just real. The kind of recipe you make in your favorite hoodie with a spoon in one hand and no regrets.
Chocolate Chip Cookie Dough Brownie Bites
4
servings30
minutes40
minutes300
kcalIngredients
Brownie Base
1 batch of fudgy brownies (13×9-inch pan equivalent), baked and completely cooled — homemade or boxed, whatever makes you happy
Edible Cookie Dough Center
½ cup (1 stick) unsalted butter, softened
¼ cup granulated sugar
¼ cup packed light brown sugar
1 teaspoon vanilla extract
2 tablespoons milk (or almond, oat — any milk you like)
1 ¼ cups all-purpose flour, heat-treated
½ cup mini chocolate chips
(To heat-treat flour: Spread it on a baking sheet and bake at 350°F / 175°C for about 5 minutes, then let it cool before using. It makes it safe to eat raw.)
Chocolate Coating & Finish
2 cups good-quality chocolate or candy melts
Optional: flaky salt, sprinkles, or chopped nuts for topping
How to Make Them
Start with the brownies.
Bake your batch in an 8×8 or 9×9-inch pan. It doesn’t matter if it’s homemade or from a box — just make sure it’s fudgy, not cakey. Let them cool completely. If you can, pop the pan in the fridge for 30 minutes — they’ll firm up and be easier to handle later.
Make your cookie dough.
In a medium bowl, cream the butter, brown sugar, and granulated sugar until it’s smooth and fluffy. Stir in the vanilla and milk. Gradually add the flour, mixing until you’ve got a soft dough. Fold in the mini chocolate chips. Roll the dough into small balls (about a tablespoon each) and chill them for 15–20 minutes.
Shape the bites.
Cut the cooled brownies into squares, around 2 inches each. Take one square and flatten it gently in your hand. Place a cookie dough ball in the middle and wrap the brownie around it. It might crack a little — that’s fine. Just pinch the edges closed. Repeat until all your little bites are made. Chill them for 10 minutes to firm up.
Coat them in chocolate.
Melt your chocolate in 30-second bursts in the microwave, stirring between each until it’s smooth and glossy. Dip each brownie bite in the chocolate, making sure it’s fully covered. Let any extra drip off, then place it on a parchment-lined tray.
Decorate and set.
While the coating’s still wet, you can sprinkle on a little sea salt, crushed nuts, or colorful sprinkles. Then just let them set — either at room temp or in the fridge for 10–15 minutes.
When they’re ready, take a bite and just… wow. You’ve got the gooey brownie, the sweet cookie dough center, and that snap from the chocolate shell. It’s everything.
Directions
- Start with the brownies.
- Bake your batch in an 8×8 or 9×9-inch pan. It doesn’t matter if it’s homemade or from a box — just make sure it’s fudgy, not cakey. Let them cool completely. If you can, pop the pan in the fridge for 30 minutes — they’ll firm up and be easier to handle later.
- Make your cookie dough.
- In a medium bowl, cream the butter, brown sugar, and granulated sugar until it’s smooth and fluffy. Stir in the vanilla and milk. Gradually add the flour, mixing until you’ve got a soft dough. Fold in the mini chocolate chips. Roll the dough into small balls (about a tablespoon each) and chill them for 15–20 minutes.
- Shape the bites.
- Cut the cooled brownies into squares, around 2 inches each. Take one square and flatten it gently in your hand. Place a cookie dough ball in the middle and wrap the brownie around it. It might crack a little — that’s fine. Just pinch the edges closed. Repeat until all your little bites are made. Chill them for 10 minutes to firm up.
- Coat them in chocolate.
- Melt your chocolate in 30-second bursts in the microwave, stirring between each until it’s smooth and glossy. Dip each brownie bite in the chocolate, making sure it’s fully covered. Let any extra drip off, then place it on a parchment-lined tray.
- Decorate and set.
- While the coating’s still wet, you can sprinkle on a little sea salt, crushed nuts, or colorful sprinkles. Then just let them set — either at room temp or in the fridge for 10–15 minutes.
- When they’re ready, take a bite and just… wow. You’ve got the gooey brownie, the sweet cookie dough center, and that snap from the chocolate shell. It’s everything.
