Can’t decide between chocolate chip cookies and brownies? Now you can have both with these Chocolate Chip Cookie Brownie Bites! They may be tiny in size, but they are big in flavor.
At any given moment, I have a million ideas going through my head.
I’m constantly writing them down, usually on scrap paper, then transferring them to my recipe planner.
Right now there’s about 4 full pages of recipes to make and constantly growing each week.
Sometimes it takes me months to test an idea, like these Chocolate Chip Cookie Brownie Bites.
I’ve been wanting to make them since Christmas, but December is the busiest month for bakers, so they were pushed to the back burner.
Fast forward a few months, and I finally made them.
Just when you thought chocolate chip cookies couldn’t get any better, they are paired with a fudgy brownie bottom.
Brownie pants for your cookies. How often do you get to say that?
Sometimes you just need a small, chocolatey bite to get you through the day. These brownie bites, although small, will satisfy your sweet tooth craving.
The best part is you don’t have to choose between a chocolate chip cookie or a brownie; you can easily have both!
This recipe makes a good amount of brownie bites, but luckily they freeze easily.
Imagine being home alone without any dessert in the house when the urge for something sweet strikes.
Then it hits you – there are brownie bites hidden in the freezer! Crisis averted.
Chocolate Chip Cookie Brownie Bites
Ingredients
Brownie Layer
- 1/2 cup (1 stick or 4 ounces) unsalted butter, cut into 8 tablespoons
- 2 ounces unsweetened chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups granulated sugar
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1 egg
- 3/4 cup all purpose flour
Cookie Layer
- 1 1/2 cups all purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat oven to 350F. Lightly grease two mini 24-cup muffin pans.
For the brownie layer
- In a large saucepan, melt together the butter and chocolate. Once smooth, remove from the heat and whisk in the cocoa, sugar, and salt. Whisk in the vanilla and egg until fully combined then whisk in the flour just until incorporated.
- Fill each muffin cup half way with the brownie batter, spreading to fill the bottom of the cup (roughly 1 teaspoon each). Set aside.
For the cookie layer
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a large mixing bowl, beat together the butter and both sugars until creamy, about 2-3 minutes. Beat in the egg and vanilla. Gradually beat in the flour mixture then add the chocolate chips.
- Scoop the cookie dough on top of each brownie layer (roughly 1 teaspoon each). Smooth out the dough so it completely covers the top.
- Bake 10-12 minutes or until cookies are golden and a toothpick comes out with very few crumbs. Cool in the pan for 5 minutes before removing the cookies to the cooling rack.
Source: Adapted from Baking: From My Home to Yours
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If you liked these Chocolate Chip Cookie Brownie Bites, you may also like these recipes:
Chocolate Covered Cherry Brownie Bites
Smores Chocolate Chip Cookie Cups
Caramel Stuffed Chocolate Chip Cookies
[email protected] & Trinkets says
Carla, I think you should totally come and move in with me, so I can have brownie bites in my freezer. I only have one bedroom, but we could get bunk beds.
Hehehe, brownie pants.
Jennie @themessybakerblog says
Having these in the freezer sounds amazing. I’m forever craving chocolate. They look so thick and chewy. Yum!
Shikha @ Shikha la mode says
I’m the same way with recipes – I really need to get more organized. I’m all about combining desserts and this looks great!
Kayle (The Cooking Actress) says
…..you have a good brain (:P)
seriously. awesome. I’LL NEVER HAVE TO CHOOSE AGAIN!
Dorothy @ Crazy for Crust says
These are such a great idea!
Nancy @ gottagetbaked says
Carla, I love your brilliant mind. These CCC-brownie bites are perfection! They look so chewy ‘n decadent. I’d definitely have to throw them immediately into the freezer – if I had these lying around, they’d go straight into my mouth and onto my hips. It’d be worth every calorie!
Meriem @ Culinary Couture says
Yes! Exactly what I have been craving! These look amazing Carla!
Dina says
best of both worlds!
Anna (Hidden Ponies) says
I have a similar scrap paper-to-book system – love it :) These are the best of both worlds!
JanetFCTC says
Brownie pants for your cookies. I’ve got to say; that’s NOT a line I thought I’d ever be repeating lol.
These look totally delicious, pants and all!
Becca from It's Yummi! says
Let me get my clean stretchy pants from the dryer and I’ll be right over! Love you for this!
[email protected] says
Carla,
I had a Killer Brownie Brookie the other day–and this looks like a caramel-less version.
I love the bite-sized-ness of it.
I really don’t love using so many dashes, sorry about that.
Thanks!
Sarah says
I enjoyed the recipe, however, I do not have mini pans so I had to use regular sized cupcake pans. I ended up baking them at 350 for 14 minutes and then put tin foil over the top to stop the browning but continued baking because the brownies had not set. I let them bake for another five minutes or so and they came out good. The only other thing I changed about the recipe is that I used semisweet chocolate rather than unsweetened chocolate and milk chocolate chips. I’m glad I found this recipe, my boyfriend loves them! He had me save the dough so I can make them fresh later too.
Jacy Pate says
Thanks for this post! was wondering how to do it in bigger muffin cups.
Ruqayyah says
If you were to bake these in normal muffins pans how long would you bake them for?
Carla says
I’d check them at 12 minutes then if they aren’t done, add another 5-8 minutes until done.
Jessica says
Would these work with mini chocolate chips? If so, would I need to add more chips?
Carla says
Yes, mini would work! As for the amount, start at 3/4 cup. If you think the dough could use more, you can add an extra 1/4 cup or so.
Sarah says
First of all I love this recipe. I’ve made it about 6-7 different times. One thing that seems to be consistent is that whenever I take the bites out of the pan they seem to separate and fall apart. I’ve tried cooling bites completely before removing. I’ve tried waiting until just warm to remove which works best. I’ve tried turning pan upside down to remove bites. I’m trying to avoid using paper cups because I’m trying to avoid unnecessary waste. What do you suggest I’m doing wrong? I can’t take the bites out without half of them separating the cookie and brownie part ? I appreciate your help!
Carla says
I’m sorry to hear you’re having trouble with the recipe. Without being in the kitchen with you, my guess is either it’s your pan, you’re not greasing it enough, or you’re overbaking them. I would also loosen them up with a knife around the edges before popping them out. Hope that helps!
Jessica says
These are very sweet. Sadly, like others, mine won’t come out of the pan.
Carla says
Did you grease the pan? Is it an old pan?