Introduction

If you love the combination of fudgy brownies and edible cookie dough, these Chocolate Chip Cookie Dough Brownies are the perfect treat. Each bite reveals a rich brownie wrapped around a sweet, safe-to-eat cookie dough center, all coated in smooth chocolate. They’re fun to make and irresistible to eat!

The image shows several small round desserts arranged closely on a white rectangular plate, placed on a white marbled surface. Each dessert has three visible layers: the bottom layer is dark brown and looks like a dense chocolate cake or brownie, the middle layer is thick and light beige, resembling cookie dough with visible small chocolate bits inside, and the top layer is a shiny dark chocolate glaze that drips slightly down the sides. On top of the chocolate glaze, there is a heap of small, dark chocolate chips, adding texture and contrast to the smooth glaze. The lighting highlights the glossy texture of the chocolate and the crumbly texture of the bottom layer, making the dessert look rich and appealing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan. In a bowl, whisk together melted butter and granulated sugar until combined. Add eggs and vanilla extract, mixing until smooth. Stir in cocoa powder, flour, baking powder, and salt until just combined. Spread the batter evenly in the prepared pan and bake for 20–25 minutes or until a toothpick inserted comes out with moist crumbs. Let cool completely.
Step 2: To make the edible cookie dough, beat softened butter, brown sugar, and granulated sugar in a medium bowl until light and fluffy. Add milk and vanilla extract; mix well. Gradually add heat-treated flour, mixing until incorporated. Fold in mini chocolate chips. Roll the dough into 1-inch balls and refrigerate until firm.
Step 3: Cut the cooled brownies into squares slightly larger than the cookie dough balls. Flatten each brownie square in your palm, place a cookie dough ball in the center, and carefully wrap the brownie around the dough, sealing the edges completely.
Step 4: Melt the chocolate chips or candy melts with coconut oil in 30-second intervals in the microwave, stirring between bursts until smooth. Dip each brownie bite into the melted chocolate, letting excess drip off. Place the coated bites on a parchment-lined tray. For extra flair, drizzle with white chocolate or sprinkle with sea salt or sprinkles if desired.
Step 5: Refrigerate the brownie bites for about 15 minutes until the chocolate coating sets. Serve chilled or at room temperature for the best texture and flavor.

Tips & Variations

Heat-treat the flour used in the cookie dough by baking it at 350°F (175°C) for 5 minutes to ensure it’s safe to eat raw.
Use mini chocolate chips for the cookie dough to better distribute chocolate flavor in each bite.
For a different coating, try white chocolate or peanut butter chips melted instead of semi-sweet chocolate.
Add a pinch of sea salt on top after dipping for a sweet-salty contrast.

Storage

Store the brownie bites in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature for 10 minutes before serving, or enjoy them chilled for a firmer texture. You can also freeze them for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

The image shows six small round desserts placed together on a white plate over a white marbled surface. Each dessert has three visible layers: the bottom layer is a dark brown, dense, and slightly crumbly cake base; the middle layer is a thick, light tan cookie dough with visible small dark chunks; the top layer is a shiny, smooth chocolate ganache that drips slightly over the edges. On top of each dessert, there is a small pile of dark chocolate chips. The image is close-up, highlighting the textures and glossy finish of the chocolate ganache. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Is the cookie dough safe to eat raw?

Yes, this recipe uses heat-treated flour and no raw eggs, making the cookie dough safe to eat without baking.

Can I make these ahead of time?

Absolutely! You can prepare the brownies, cookie dough, and coating in advance. Assemble and dip them just before chilling and serving for the best freshness.