Cookie Dough Brownie Bites

So I realize I haven’t been posting as much as usual lately. I started a new job last week and although, in the long run, it looks like it will be a much needed improvement in my work-life balance, it’s taking me a little bit to get into a routine.

So for being so absent, I’m apologizing with this recipe for Cookie Dough Brownie Bites. It really is one of my new favorite discoveries – I just wish I still had some of these to eat right now. It was my sister’s birthday a few weeks ago and I made these for her. I think they were hit and I’m sure I’ll be making them again soon!

If you saw these Strawberry Chocolate Brownies I posted a few weeks ago, then you already know about this awesome brownie bite pan I got from Williams-Sonoma. I used it again to make these beauties, but you could easily use a mini muffin tin.
Growing up, my family was obsessed with cookie dough. When we first discovered Ben & Jerrys’ Cookie Dough Ice Cream, we had the brilliant idea to make some of our own. So one day (when only my dad was home – I don’t think my mom would have allowed this!) we went to the store and bought a carton of vanilla ice cream and a roll of cookie dough. I think the ice cream to cookie dough ratio was 1 to 1…and we thought it was the best thing ever! So when I came upon this recipe for “safe” cookie dough, I had to try it.
Cookie Dough Brownie Bites

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 24 brownie bites

Cookie Dough Brownie Bites


  • Box mix of brownies, prepared as directed or your favorite homemade recipe, prepared
  • Cookie Dough Frosting
  • 1/2 cup unsalted butter, softened to room temp
  • 3/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 1/4 cup flour
  • 1/2 tsp salt
  • 4 Tbsp milk
  • 1 cup chocolate chips


  1. Preheat oven to 350 degrees. Generously spray brownie bite pan or mini muffin pan with baking spray.
  2. Fill pan 2/3 with brownie batter. Cooke for 15-20 minutes or until toothpick comes out clean. Allow brownies to cool before removing from pan. You may need to wedge out gently using a knife.
  3. Using an electric or stand mixer, cream together the butter and sugar at medium speed. Next, add vanilla and beat until combined. Using a wooden spoon (or your fingers!), stir in the flour and salt until becomes dough-like. Add the milk and beat until light and fluffy. Gently stir in the chocolate chips. Frost cooled cupcakes.


I doubled this recipe and found I had plenty of cookie dough, but you can never have too much leftover cookie dough, right? :)

I found it was easiest to just frost using my fingers. I found it gave me more control than a spatula, knife or piping bag.

I recommend storing these in an airtight container in the fridge.

Adapted from Sally's Baking Addiction

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I was really amazed at how good the cookie dough was – it tasted pretty much like the real thing, but safe to eat because there are no raw eggs. Maybe, I can make some of that homemade cookie dough ice cream with it? :)
Are you obsessed with cookie dough as much as I am?
Do you have a favorite recipe?
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  1. says

    Oh man, I was going to make dark chocolate cupcakes with vanilla mascarpone frosting tomorrow…but now I want this frosting!! Decisions, decisions. I will have to make two batches, I guess. :) Yum!

  2. says

    These look SOOOO delicious! We would love to have you share them at our Strut Your Stuff Saturday Link party! We had so much fun looking at your cute blog with so many fun ideas and recipes! Have a great day! -The Six Sisters

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