If you adore both brownies and cookie dough, then you are absolutely going to fall head over heels for this Brownie Batter Cookie Dough Cups Recipe. This delightful treat fuses rich, fudgy brownie cups with luscious, chewy cookie dough filling, all topped with a glossy layer of melted chocolate. The contrast of textures and flavors makes each bite irresistibly satisfying. Whether you’re craving a comforting dessert or want to wow your friends at your next gathering, this recipe is a guaranteed crowd-pleaser that’s surprisingly simple to make.
Ingredients You’ll Need
These ingredients are straightforward but pack a punch in flavor and texture. Each one plays a key role in creating the dreamy balance of moist brownies and creamy cookie dough that make this recipe so memorable.
- Unsalted butter, melted (1/2 cup): Provides richness and moisture to the brownie base for that perfect fudgy texture.
- Granulated sugar (1 cup): Sweetens the brownies and helps create a tender crumb.
- Large egg (1): Binds the brownie batter together and adds moisture.
- Vanilla extract (1 tsp): Brings out the flavors in both brownie and cookie dough layers.
- Unsweetened cocoa powder (1/3 cup): Imparts that deep, chocolaty taste to the brownie cups.
- All-purpose flour (1/2 cup + 1 cup): Provides structure first for the brownie cups, then for the cookie dough filling.
- Salt (1/4 tsp + 1/2 tsp): Enhances flavor and balances sweetness in both components.
- Baking powder (1/4 tsp): Helps the brownie cups rise just enough for a soft but sturdy base.
- Chocolate chips (1/2 cup + 1/2 cup + 1/2 cup): Added into the batter, dough, and melted topping for bursts of melty chocolate in every bite.
- Unsalted butter, softened (1/2 cup): Key to the creamy, luscious cookie dough texture.
- Brown sugar (1/2 cup): Adds subtle caramel notes and chewiness to the cookie dough.
- Milk (2 tbsp, optional): Helps adjust the cookie dough consistency for easy scooping and filling.
- Sprinkles or chopped nuts (optional): Fun for colorful decoration or crunchy contrast on top.
How to Make Brownie Batter Cookie Dough Cups Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This sets the stage for perfectly baked brownie cups that will hold the luscious cookie dough filling like little edible bowls.
Step 2: Mix the Brownie Batter
In a mixing bowl, combine the melted butter, granulated sugar, egg, and vanilla extract. Then whisk in the cocoa powder, flour, salt, and baking powder until just combined. Finally, stir in the chocolate chips to ensure gooey pockets of chocolate throughout. The batter should be smooth and rich.
Step 3: Bake the Brownie Cups
Line a muffin tin with cupcake liners and fill each cup halfway with the brownie batter. Bake for 10-12 minutes until the edges are set but the centers stay soft. This slightly underbaked texture is key to the fudgy experience you want. Allow the brownie cups to cool completely right in the pan before adding the cookie dough.
Step 4: Prepare the Cookie Dough Filling
In a separate bowl, cream together softened butter with brown sugar and granulated sugar until fluffy and light. Mix in vanilla extract, then gradually fold in the flour and salt until just combined. Stir in mini chocolate chips for tiny chocolate bursts. If the dough feels crumbly, add milk a little at a time until it holds together like soft cookie dough that’s ready to scoop.
Step 5: Fill the Brownie Cups
Once the brownie cups are fully cooled, scoop a spoonful of the cookie dough mixture into each cup. Press it gently to fill out the cavity without overflowing. This creates that gorgeous contrast of rich brownie on the outside, creamy cookie dough inside.
Step 6: Add the Chocolate Topping
Place chocolate chips in a microwave-safe bowl and melt in 30-second increments, stirring between to ensure a smooth, glossy finish. Drizzle or carefully spread this melted chocolate over each cookie dough-filled brownie cup for a shiny, decadent top layer that sets beautifully once chilled.
Step 7: Chill and Serve
Pop the assembled brownie batter cookie dough cups into the refrigerator for about 30 minutes so the chocolate topping can firm up. After chilling, they’re ready to serve and enjoy—pure bliss in every bite!
How to Serve Brownie Batter Cookie Dough Cups Recipe
Garnishes
A generous sprinkle of colorful sprinkles or finely chopped nuts adds not only visual appeal but also texture contrast. A light dusting of powdered sugar can add a touch of elegance, making these treats look almost too good to eat.
Side Dishes
Pairing these decadent cups with a scoop of vanilla ice cream or a simple dollop of whipped cream balances the richness wonderfully. Fresh berries or a drizzle of caramel sauce can also complement the chocolate and cookie dough flavors nicely.
Creative Ways to Present
These brownie batter cookie dough cups look fantastic served on a rustic wooden board or in a pretty glass trifle dish layered with whipped cream and extra chocolate chips. For parties, arrange them in mini cupcake wrappers with matching picks for an irresistible dessert table centerpiece.
Make Ahead and Storage
Storing Leftovers
You can store any leftover brownie batter cookie dough cups in an airtight container in the refrigerator for up to 4 days. This helps keep the cookie dough fresh and the chocolate topping firm but soft enough to enjoy.
Freezing
For longer storage, freeze the cups in a single layer on a baking sheet until solid, then transfer to a freezer-safe container. They will keep well for up to 2 months. Thaw them overnight in the refrigerator before serving to maintain texture and flavor.
Reheating
If you want to serve these warm, let them come to room temperature first and then warm gently in the microwave for about 10-15 seconds. This will soften the cookie dough and make the chocolate deliciously melty again without losing the fudgy brownie base.
FAQs
Can I use store-bought cookie dough instead of making it from scratch?
While store-bought cookie dough can save time, making your own allows you to control the sweetness and texture perfectly for this recipe. Plus, homemade dough without eggs is safer to enjoy raw inside these brownie cups.
What if I don’t have mini chocolate chips for the filling?
You can chop up regular chocolate chips or use chocolate chunks for a more rustic texture. Alternatively, small candies like M&Ms or toffee bits could add a fun twist.
Can I make these gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free blend designed for baking. Just be sure it contains xanthan gum or another binder to keep the texture right.
Is it necessary to refrigerate after assembling?
Refrigeration helps the chocolate topping set firmly and maintains freshness, but if you prefer a softer topping, you can skip chilling and serve them right away. Just keep in mind they may be a bit more fragile.
Can I double this recipe for a larger batch?
Yes, doubling the ingredients and baking in two muffin tins works great. Just watch the baking time closely since ovens vary, and ensure cupcakes don’t overbake to keep that fudgy texture.
Final Thoughts
This Brownie Batter Cookie Dough Cups Recipe is one of those magical desserts that taste as amazing as they look. Combining the chewy, chocolaty brownie base with a creamy cookie dough filling and luscious chocolate topping is truly a winning trio. Don’t hesitate to try it yourself—you’ll be rewarded with a fun, crowd-pleasing dessert that feels like a warm hug. Happy baking!
Print
Brownie Batter Cookie Dough Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the best of both worlds with these Brownie Batter Cookie Dough Cups. A rich, fudgy brownie base is topped with creamy, chocolate-studded cookie dough and finished with a luscious layer of melted chocolate. Perfectly portioned in cupcake liners, these treats combine classic flavors and textures for an indulgent dessert everyone will love.
Ingredients
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips
Cookie Dough Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
- 2 tablespoons milk (if needed)
Topping
- 1/2 cup chocolate chips
- Sprinkles or chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brownie base.
- Make Brownie Batter: In a bowl, combine melted butter, granulated sugar, egg, vanilla extract, cocoa powder, all-purpose flour, salt, and baking powder. Mix until smooth, then stir in chocolate chips evenly.
- Bake Brownie Cups: Line a muffin tin with cupcake liners and fill each liner halfway with the brownie batter. Bake for 10-12 minutes until the edges set but the centers remain soft. Allow the brownie cups to cool completely in the pan.
- Prepare Cookie Dough Filling: In a separate bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy. Mix in vanilla extract, then gradually add flour and salt, stirring until combined. Fold in mini chocolate chips. If the dough is crumbly, add milk one tablespoon at a time to achieve a soft, dough-like consistency.
- Fill Brownie Cups: Once the brownie cups are cooled, spoon a portion of the cookie dough into each, gently pressing it down to fill.
- Melt Chocolate Topping: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each until smooth. Drizzle or spread the melted chocolate over the cookie dough layer in each cup. Add sprinkles or chopped nuts if desired.
- Set and Serve: Refrigerate the assembled cups for about 30 minutes to allow the chocolate topping to set firmly. Serve chilled and enjoy your decadent dessert cups!
Notes
- Ensure the brownie cups are fully cooled before adding cookie dough to prevent melting.
- If you prefer a softer cookie dough, add milk gradually to adjust consistency.
- Use cupcake liners for easy removal and less mess.
- Optional toppings like sprinkles or nuts add texture and visual appeal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
