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Homemade Chocolate Chip Cookie Brownie Cups photo
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Chocolate Chip Cookie Brownie Cups

These Chocolate Chip Cookie Brownie Cups combine chewy cookie edges with fudgy brownie centers for an irresistible treat!
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Servings: 12 servings

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup chocolate chips
  • 1/2 cup brownie mix use your favorite brand
  • 3 tablespoons water

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease your muffin tin or line it with paper liners to prevent sticking.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  • In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, using an electric mixer or whisk.
  • Add the vanilla extract and egg, beating well to combine.
  • Gradually add the dry ingredients and mix until just incorporated.
  • Fold in the chocolate chips gently.
  • In another bowl, combine the brownie mix with the water. Stir until smooth and fully blended, making sure there are no lumps.
  • Take about a tablespoon of cookie dough and press it into the bottom and up the sides of each muffin cup, forming a little cookie bowl.
  • Spoon about a tablespoon of brownie batter into the center of each cookie cup without overflowing.
  • Bake for 18-22 minutes, or until the edges of the cookie dough are golden brown and the brownie centers have set but remain fudgy.
  • Remove from oven and let cool for at least 10 minutes before carefully removing from the tin.
  • Transfer to a wire rack to cool completely or serve slightly warm with a scoop of vanilla ice cream.

Equipment

  • Muffin Tin
  • Mixing bowls
  • Electric mixer or hand whisk
  • Spoon or small cookie scoop
  • Spatula
  • Cooling rack

Notes

  • Use vegan substitutes like vegan butter and flax egg to make this recipe dairy-free and egg-free.
  • Do not overmix the cookie dough to keep the cups tender and chewy.
  • Store cups in an airtight container at room temperature up to 3 days or freeze for up to 2 months.
  • Reheat gently in the oven before serving for best texture.
  • Try adding nuts or shredded coconut to the batter for extra flavor and texture.