Chocolate Chip Cookie Dough Brownie Bites 
Ingredients
For the edible cookie dough
½ cup (1 stick) unsalted butter, softened to room temperature
½ cup light brown sugar, packed
¼ cup granulated white sugar
2 tablespoons milk
1 tablespoon vanilla extract
1¾ cups all‑purpose flour
Pinch of salt (about ⅛ teaspoon)
1 cup mini semi‑sweet chocolate chips
For the brownie layer
1 full pan (9×13 inches) of baked brownies, completely cooled
For the chocolate coating and garnish
12 to 16 ounces chocolate melting candy
½ cup mini semi‑sweet chocolate chips
Instructions
Step 1 – Heat‑treat the flour
Place the 1¾ cups of all‑purpose flour in a microwave‑safe bowl.
Microwave on high for 30 seconds. Stir well. Microwave for another 30 seconds.
Check the temperature with a food thermometer — the flour should reach 165°F (74°C) to kill any bacteria. If you do not have a thermometer, continue microwaving in 20‑second bursts, stirring between each, until the flour feels very hot to the touch (about 2 minutes total).
Let the heat‑treated flour cool completely before using. Sift it through a fine‑mesh strainer to break up any clumps.
Set the cooled flour aside.
Step 2 – Make the edible cookie dough
In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar.
Use a hand mixer or a stand mixer with the paddle attachment. Beat on medium speed for 2 to 3 minutes, until the mixture is light, fluffy, and creamy. Scrape down the sides of the bowl once.
Add the milk and vanilla extract. Beat on low speed for 15 seconds, just until combined. The mixture may look slightly curdled — this is fine.
Add the heat‑treated flour and the pinch of salt. Mix on low speed until a soft dough forms. The dough will be thick and slightly crumbly.
Add the 1 cup of mini chocolate chips. Fold them in with a rubber spatula until evenly distributed.
Step 3 – Portion and freeze the cookie dough balls
Line a baking sheet with parchment paper or a silicone mat.
Use a tablespoon measure or a small cookie scoop (about 1 tablespoon in size) to portion the dough. Roll each portion between your palms into a smooth, round ball.
Place the dough balls on the lined baking sheet, spacing them about 1 inch apart. You should get 15 to 18 balls.
Freeze the tray of cookie dough balls for 30 minutes. They must be firm before wrapping.
Step 4 – Prepare the brownie squares
While the cookie dough balls are freezing, cut the cooled 9×13‑inch pan of brownies into 15 to 18 squares (about 2 inches by 2 inches each).
Place each brownie square on a clean work surface.
Using your fingers or a small rolling pin, gently flatten each brownie square into a thin disc about ¼ inch thick. The brownie should be pliable but not tearing apart.
If the brownies are too crumbly to flatten, microwave them for 5 to 7 seconds to soften slightly, then try again.
Step 5 – Wrap the cookie dough balls with brownie
Remove the frozen cookie dough balls from the freezer. Work with 3 to 4 balls at a time, keeping the rest frozen.
Take one flattened brownie disc. Place one frozen cookie dough ball in the center.
Lift the edges of the brownie disc up and around the cookie dough ball, pressing gently to seal. The brownie should completely enclose the dough with no gaps.
Roll the wrapped ball between your palms to smooth the surface and seal any cracks.
Place the completed bite back on the lined baking sheet. Repeat with the remaining dough balls and brownie discs.
Freeze the assembled bites for 20 minutes. This second freeze is essential — it prevents the cookie dough from softening when dipped in warm chocolate.
Step 6 – Melt the chocolate coating
Place the chocolate melting candy (12 to 16 ounces) in a deep, microwave‑safe bowl.
Microwave on 50% power (medium) for 60 seconds. Stir well with a rubber spatula.
Continue microwaving in 20‑second bursts at 50% power, stirring after each burst, until the coating is completely smooth and runs off the spatula in a thin, even stream.
Do not overheat. If the coating becomes too thick, stir in 1 teaspoon of vegetable oil or coconut oil to thin it.
Keep the melted coating warm by placing the bowl on a folded kitchen towel. If it begins to set before you finish dipping, microwave for 10 seconds at 50% power and stir again.
Step 7 – Dip the bites in chocolate
Remove the frozen assembled bites from the freezer. Work with 3 to 4 bites at a time, keeping the rest frozen.
Using a dipping fork or a regular fork, drop one bite into the melted chocolate. Turn it with the fork to coat all sides completely.
Lift the bite out of the chocolate. Gently tap the fork handle against the rim of the bowl to let excess chocolate drip off. Do not shake vigorously.
Slide the coated bite back onto the parchment‑lined baking sheet.
Repeat with the remaining bites. If the chocolate coating becomes too thick, reheat for 10 seconds at 50% power.
Step 8 – Garnish before the coating sets
Immediately after placing each coated bite on the baking sheet, sprinkle a pinch of the reserved ½ cup of mini chocolate chips over the top.
Work in small batches of 3 to 4 bites at a time. The chocolate coating sets within 60 to 90 seconds — the chips will not stick to a dry surface.
If the coating hardens before you add chips, dab a small dot of melted chocolate on top of the bite with a toothpick, then press a few chips into that spot.
Step 9 – Let the bites set completely
Allow the coated bites to sit at room temperature for 20 to 30 minutes, until the chocolate coating is completely firm and no longer glossy.
To speed up setting, place the baking sheet in the refrigerator for 10 minutes. (Condensation may form on the surface — this is fine but may make the coating slightly matte.)
Once set, transfer the bites to an airtight container. Store in the refrigerator for up to 5 days.
Serve cold or at room temperature. If serving at room temperature, take them out of the refrigerator 15 minutes beforehand.
Chocolate Chip Cookie Dough Brownie Bites
