Cookie Dough Stuffed Brownie Cups

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 cup cookie dough (store-bought or homemade, unbaked)
• Optional: 1/4 cup chocolate chips for garnish

Steps

1. 1 Preheat oven to 350°F. Line a muffin tin with paper liners.
2. 2 In a large bowl, whisk together melted butter, sugars, eggs, and vanilla until smooth.
3. 3 Add flour, cocoa powder, salt, and baking powder. Stir until just combined.
4. 4 Spoon brownie batter into prepared muffin cups, filling each about halfway.
5. 5 Scoop a tablespoon of cookie dough into each cup, gently pressing down.
6. 6 Top with remaining brownie batter, covering the cookie dough.
7. 7 Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.
8. 8 Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Equipment

• Muffin tin
• Mixing bowls
• Whisk
• Measuring cups

Variations

• Add a swirl of caramel or peanut butter on top before baking.

Substitutions

• Use almond flour for a gluten-free option, but note the texture will change.

Pairings

• Serve alongside a glass of cold milk or a hot cup of coffee.

Nutrition

Tips

• Avoid overmixing the brownie batter for a fudgy texture.
• Use an ice cream scoop for uniform cookie dough balls.

Storage

Store in an airtight container at room temperature for up to 3 days. Reheat in the microwave for 10 seconds.

Freezing: Freeze unbaked cups for up to 1 month. Bake straight from the freezer, adding 2-3 minutes to cook time. Thaw at room temperature for best texture.

Serving Suggestions

• Serve with a scoop of vanilla ice cream.
• Dust with powdered sugar for a fancy touch.

FAQ