Name: Brownie Batter Cookie Dough Cups Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour (heat-treated); 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 2 tablespoons milk; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 1/2 cup mini chocolate chips; 1/2 cup brownie mix (dry, from a boxed mix); 1 cup semi-sweet chocolate chips; 1 teaspoon coconut oil or vegetable oil

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If you’re ready to satisfy both your cookie dough and fudgy brownie cravings in one irresistible, bite-sized treat, these Brownie Batter Cookie Dough Cups are about to become your new obsession. With a rich, chocolatey shell hugging a dreamy, edible cookie dough center that’s studded with mini chocolate chips and a subtle hint of brownie flavor, each cup delivers the perfect balance of gooey, creamy, and crunchy textures. Safe to eat raw, these delightful morsels are a huge hit at parties, bake sales, or whenever you need a sweet pick-me-up that’s as fun to make as it is to devour.

Brownie Batter Cookie Dough Cups Recipe - Recipe Image

Ingredients You’ll Need

Sometimes the simplest ingredients pack the biggest punch—every item here pulls its weight to make these Brownie Batter Cookie Dough Cups outrageously delicious. From soft butter to the essential finishing touch of semi-sweet chocolate, each component brings unique flavors and textures to the party.

All-purpose flour (heat-treated): Heat-treating your flour ensures these treats are safe to eat raw by killing any potential bacteria.
Unsalted butter, softened: Provides a rich, creamy base for a smooth, melt-in-your-mouth dough.
Brown sugar, packed: Adds moisture and a caramel-like depth that makes the dough extra tender.
Granulated sugar: Sweetens the dough without weighing it down, balancing out the flavors.
Milk: Loosens up the dough just enough for the perfect creamy texture.
Vanilla extract: Gives lovely warmth and rounds out the chocolate notes.
Salt: A pinch contrasts with the sweetness for a more complex, craveable bite.
Mini chocolate chips: Disperse pockets of chocolate throughout every mouthful of cookie dough.
Brownie mix (dry, from a boxed mix): Instantly infuses the dough with rich, cocoa-heavy brownie flavor.
Semi-sweet chocolate chips (for coating): Creates a glossy shell that holds everything together and adds a chocolatey snap.
Coconut oil or vegetable oil: Makes the chocolate shell extra smooth and easy to work with.

How to Make Brownie Batter Cookie Dough Cups

Step 1: Heat-Treat the Flour

Start things off safely by spreading your flour onto a rimmed baking sheet and popping it into a 350°F oven for about 5 minutes. This simple step eliminates any worries about raw flour, so you can fully enjoy every bite of your edible cookie dough without hesitation. Once it’s slightly golden and fragrant, let it cool before moving on.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use an electric mixer to whip together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and almost cloud-like. This gives your dough that signature creamy base that’s a must for ultra-satisfying Brownie Batter Cookie Dough Cups.

Step 3: Add Wet Ingredients and Salt

Pour in the milk, vanilla extract, and salt to the butter-sugar mixture. Beat until everything is silky smooth and all ingredients are fully incorporated. These additions help meld all the flavors and set you up for dough perfection.

Step 4: Stir in Flour and Brownie Mix

Gently mix in your cooled, heat-treated flour along with the dry brownie mix. Stir until no streaks remain and your dough looks thick, glossy, and deeply chocolatey. This is the secret to that rich, fudge-brownie flavor combined with classic cookie dough appeal.

Step 5: Fold in Mini Chocolate Chips

With a spatula, fold the mini chocolate chips into the dough so you get melty, gooey pops of chocolate in every bit. They’ll make the cookie dough irresistible and add the perfect contrast to the tender texture.

Step 6: Prepare the Chocolate Shells

Line a mini muffin tin with paper liners. In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil, microwaving in 30-second bursts and stirring until velvety smooth. Dollop a spoonful of melted chocolate into each liner and swirl it around to coat the bottom and sides, creating the shell for your Brownie Batter Cookie Dough Cups. Freeze the tray for 10 minutes so the shells set up quickly.

Step 7: Add Cookie Dough Fillings

Once the shells are firm, press about a tablespoon of the cookie dough mixture into each chocolate cup, making sure to pack it in just snugly enough to fill the shell without cracking it. Each bite will hold the ultimate combo of creamy dough and crisp shell.

Step 8: Seal and Finish

Spoon a bit more melted chocolate over the tops of each cup to seal in the cookie dough. Gently smooth it out with the back of a spoon and return the tray to the freezer for 15 to 20 minutes, until everything is perfectly set. Store your creations in the fridge until it’s time to indulge!

How to Serve Brownie Batter Cookie Dough Cups

Garnishes

Sprinkle the tops with crushed chocolate cookies, a pinch of flaky sea salt, or a drizzle of extra melted chocolate for an Instagram-worthy finish. Fresh berries and a dusting of cocoa powder can add a pop of color and a sophisticated touch to your presentation. A gentle swirl of whipped cream also looks (and tastes) fabulous on a serving platter.

Side Dishes

Serve these rich Brownie Batter Cookie Dough Cups with cold milk, piping hot espresso, or creamy vanilla ice cream on the side for the ultimate dessert duo. Their decadent texture also pairs beautifully with tart sorbets or a platter of fresh strawberries to balance out the sweetness.

Creative Ways to Present

For a playful party spread, pile the cups on a tiered dessert stand or arrange them in mini cupcake wrappers in a decorative box as edible gifts. If you’re hosting, serve them on a chilled marble slab for a chic, upscale vibe or tuck them into goodie bags to send home with lucky guests. Decorate with gold-dusted chocolate chips or edible glitter for an extra festive look.

Make Ahead and Storage

Storing Leftovers

These Brownie Batter Cookie Dough Cups are a dream when it comes to leftovers. Keep them stored in an airtight container in your refrigerator, and they’ll stay fresh for up to a week—though they’re so tempting, they probably won’t last that long! The cold keeps the chocolate shell crisp and the dough inside perfectly tender.

Freezing

If you want to make a big batch ahead, freezing is a fantastic option. Place the finished cups on a baking sheet and freeze until solid, then transfer them to a zip-top bag or container. Pull one (or several) out whenever a chocolate craving strikes—they’ll thaw beautifully in the fridge within an hour or so.

Reheating

There’s actually no need to reheat these—Brownie Batter Cookie Dough Cups are perfectly delightful straight from the fridge or thawed from the freezer. If you want a slightly softer bite, let them sit at room temperature for about 10 minutes before eating.

FAQs

Can I use gluten-free flour instead?

Absolutely! Just make sure you’re using a 1:1 all-purpose gluten-free blend, and don’t forget to heat-treat it. Your cookie dough cups will still be rich, delicious, and safe to eat raw.

Do I need to use coconut oil in the chocolate shell?

If you’re not a fan of coconut, you can substitute with any neutral oil such as vegetable or canola. The oil simply helps the chocolate melt smoothly and creates a luscious, snappy shell.

Can I make these in a regular muffin tin?

Yes, but keep in mind you’ll get fewer, larger cups—so adjust your filling accordingly. The mini version is extra cute and party-perfect, but full-sized cups are just as satisfying (and maybe a bit more indulgent!)

Is it safe to eat the raw brownie mix?

Since you’re using only the dry boxed brownie mix and heat-treating the flour, the risk is extremely low. If you want to be extra safe, you can microwave the dry brownie mix for a minute before adding it in.

Can I swap in other mix-ins or dough flavors?

Definitely—these are super customizable! Try swapping in peanut butter chips, crushed pretzels, or even edible funfetti cookie dough for a colorful twist. The base recipe is perfect for experimenting with your favorite flavors.

Final Thoughts

If you’re looking for a no-bake treat that’s sure to wow friends (and impress yourself), you simply have to try these Brownie Batter Cookie Dough Cups. With their creamy, fudgy centers and crisp chocolate shells, they’re too fun and too delicious not to share—so grab your apron and indulge in every blissful bite!

Brownie Batter Cookie Dough Cups Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 45 minutes
Yield: 24 mini cups 1x
Diet: Vegetarian

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Description

Indulge in these delightful Brownie Batter Cookie Dough Cups for a decadent treat that combines the best of both worlds – brownie batter and cookie dough, all in a convenient bite-sized cup!

Ingredients

Scale

For the Cookie Dough:

1 cup all-purpose flour (heat-treated)
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup mini chocolate chips
1/2 cup brownie mix (dry, from a boxed mix)

For Coating:

1 cup semi-sweet chocolate chips
1 teaspoon coconut oil or vegetable oil

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Instructions

Heat-Treat the Flour: Spread flour on a baking sheet and bake at 350°F for 5 minutes, then cool.
Prepare Cookie Dough: Cream butter, brown sugar, and granulated sugar. Add milk, vanilla, salt, then mix in flour and brownie mix. Fold in mini chocolate chips.
Line Muffin Tin: Place paper liners in a mini muffin tin.
Coat with Chocolate: Melt semi-sweet chocolate with coconut oil, coat each liner with chocolate, and chill to set.
Fill and Seal: Press cookie dough into chocolate cups, seal with more chocolate, and freeze until set.
Serve: Keep refrigerated until ready to enjoy.