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This is what I like to call a serious dessert MASH UP!! Reese’s, chocolate chip cookies and brownies – what could be bad about that? ABSOLUTELY nothing! The best news… you know what I am going to say next…. They are super, crazy, ridiculously easy to make!!
Chocolate Chip Cookie Brownie Bites {with Reese’s or Rolo’s}
Here’s what you need:
- Pre-made refrigerated cookie dough
- Prepared brownie mix (Any kind from a box will work. Follow the instructions on the box)
- Mini Reese’s peanut butter cups and/or Rolo’s (I used both, I made half the batch with Reese’s and half with Rolo’s)
- Mini Muffin or cupcake Pan
Here’s what you do:
- Preheat over to 350 degrees
- Grease mini muffin tins (really, really, really grease them well!!)
- Smoosh cookie dough into the bottom of the muffin cups
- Place a Reese’s (or Rolo or Oreo or get creative) on top of the cookie dough
- Cover the Reese’s and fill the remainder of the cup with the brownie batter (fill about 3/4 full)
- Bake for 18-20 minutes (you may have to adjust this based on your batter and oven)
- Let them cool completely. I loosened the sides with a knife and popped them out.
- Eat and enjoy!!
Looking for some other delicious and easy recipes… look now further!
These look so good! Love your idea to mix cookie dough and brownies together. And adding a reese cup too…over the top!!
These look really yummy. Could they be made in a full size cupcake pan with the larger Reese’s cups? Any idea about bake time? Thanks!!
Hi Terri – I am sure they could be made in the bigger cups – but it is tricky to get the center cooked just right!!!! I prefer everything bite sized (less calories – HAH!)
Thanks! I will just make the recipe as it is written. That way people can have a peanut butter and a caramel one and not feel too guilty.
How many does a recipe make?
Thanks!
I think it made about 24 or so.
For some reason I can’t get to the recipe. It only wants me to pin it.
Hi Char – try this: http://princesspinkygirl.com/cookie-brownie-bites/2/
Great recipe! It can be made in a cupcake pan! I used half a Tollhouse cookie smoothed in the bottom, a mini recese cup and a Pampered Chef large scoop of brownie mix! Bake at 350 for 15 minutes, then smooth the extra pan onto the first pan to form the cup, continue baking for 5-8 minutes! We like them a little crunchier, so we baked for 10 minutes longer! Made Awesome Sundae cups! Great recipe!
I made these with “Junior Mints”. A HUGE HIT
OMG – I MUST try that!!!
I was going to a cocktail party and I saw these on pin interest and I thought they would be a perfect dessert bite. They turned out awful. The recipe was very simple but the results were horrible. They collapsed in the middle and when you tried to eat them they totally fell apart, very messy. I would recommend not making these.
I am so, so sorry they didn’t work out for you. Were they undercooked, possibly? Would love to hear more about what happened and try to figure out what went wrong!
These are on the menu for our upcoming family reunion!
And hello from Ludington Michigan!
I have been experimenting with brownie batters in mini cupcake pans. I have had the best results with cooking spray with flour in it, then I make a “sling” out of narrow strips of parchment paper to lift the cookies out of the pan.
Also, allow them to cool until they have firmed up, and they’ll lift right out of the pan.
Hi Jenn,
These look great, I just have a question, I am not opposed to buying premade, but don’t as a rule, So would it be okay to make the cookie dough from scratch, I may even have a box of brownie mix for something else that I make,,
Thank you, for your time and effort into your great recipe site. blog…
cheers, Linda
Totally fine to use homemade!! Works exactly the same!