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
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.
Notes
- Safe to eat raw due to heat-treated flour and no eggs.
- Versatile – can use different edible cookie dough or swap with peanut butter.
- Great for parties or as a quick no-bake dessert.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 13 g
- Sodium: 65 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
