Go Back
–+ servings

Brownie Stuffed Chocolate Chip Cookie Bites

Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 15 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 24 bites

Equipment

  • 2 Mixing bowl
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 muffin tin 24-cup mini
  • 24 paper liner
  • 1 small cookie scoop 1 tablespoon
  • 1 small offset spatula or spoon
  • 1 Wire rack
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 2 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 2 cup semisweet chocolate chips
  • 1 box brownie mix 18-20 ounces
  • 1/3 cup vegetable oil for brownie mix
  • 2 large eggs for brownie mix
  • 3 tablespoon water for brownie mix
  • 1/2 teaspoon flaky sea salt optional

Instructions
 

  • Preheat the oven to 350°F and line a 24-cup mini muffin tin with paper liners.
  • In a mixing bowl whisk together flour, baking soda, baking powder, and salt and set aside.
  • In a separate bowl beat softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in 2 eggs and vanilla extract until smooth and well combined.
  • Add the dry ingredients to the wet and mix just until a soft cookie dough forms, then fold in chocolate chips.
  • Prepare the brownie batter by mixing the brownie mix with oil, 2 eggs, and water according to package directions until no dry streaks remain.
  • Scoop about 1 tablespoon of cookie dough into each lined mini muffin cup and press gently to form a shallow well.
  • Spoon about 1 tablespoon of brownie batter into the well over the cookie dough, filling cups to just below the top.
  • Bake for 10 to 12 minutes until the cookie edges are golden and the brownie centers are set with a slight fudgy wobble.
  • Cool in the pan for 10 minutes, then transfer bites to a wire rack to cool for an additional 5 minutes.
  • Sprinkle with flaky sea salt if using and serve warm or at room temperature.

Notes

Chill the cookie dough for 15 to 20 minutes if it feels too sticky to scoop cleanly, and lightly grease the liners if yours tend to cling. For clean layers, avoid overfilling the cups; each layer should be about level with the liner’s rim. If using dark, nonstick pans, start checking at 9 minutes to prevent overbaking. You can swap semisweet chips for milk or dark chocolate, or add 1/2 cup chopped nuts to the brownie batter for crunch. These freeze well: cool completely, freeze on a tray, then store in a freezer bag up to 2 months and rewarm at 300°F for 6 to 8 minutes.
Tried this recipe?Let us know how it was!