Mini Cookie Dough Ball Brownies

Mini Cookie Dough Ball Brownies

A couple of days ago I posted a recipe for white chocolate chip cookie dough brownies. Those brownies had three layers: brownie base, cookie dough filling, and frosting on top. The recipe was delicious but got my wheels turning about other ways to make cookie dough brownies. After some discussion with my husband, we devised a way to incorporate cookie dough INTO the brownie batter and actually bake it.

     First, I adapted Paula Deen’s cookie dough truffles recipe, using half of the dough and not adding nuts, chips, or coating them in chocolate. This made for a very sweet and smooth cookie dough batter. I rolled this batter into dozens upon dozens of mini cookie dough balls (which took about thirty minutes). I put them in the freezer for one hour. Later on I made the batter for fudgy saucepan brownies, a recipe from my Betty Crocker’s Cookie Book. By sprinkling the mini cookie dough balls on top of the brownie batter, they do not sink into the pan and are quite visible to the eye. Also, because the balls are frozen and do not get a chance to bake through, they come out of the oven still soft as cookie dough should be.
     The result was an excellent brownie that my husband and I both adored. The soft cookie dough melds perfectly with the fudgy chocolate of the brownie. It reminds me a little of a cookie dough blizzard from my favorite ice cream shop, only richer and warm.
The cookie dough mixture
Dozens of mini cookie dough balls
Melting the butter and chocolate chips
Stirring the butter and chocolate chips until smooth
The brownie batter
Mini cookie dough balls pressed into the brownie batter
Warm out of the oven;
The edges are firm and the center will set up more as the brownie cools.
Close-up view
Ready to eat!
Mini Cookie Dough Ball Brownies
Prep time
Cook time
Total time
Serves: 16
  • Mini Cookie Dough Balls:
  • ¼ cup butter
  • 6 Tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ cup + 2 Tablespoons sweetened condensed milk (half of a 14 oz. can)
  • ------------
  • Fudgy Saucepan Brownies:
  • 1 12 oz. package semi-sweet chocolate chips
  • ½ cup butter
  • 1 cup white sugar
  • 1&1/4 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs, beaten
  1. First make the mini cookie dough balls: Combine butter, brown sugar, vanilla, flour, and sweetened condensed milk in a medium mixing bowl until smooth.
  2. Using fingertips and palms of hands, make miniature balls out of the cookie dough. Place on a waxed paper-lined baking sheet. Freeze at least one hour before baking in the brownies.
  3. Make the brownies: Preheat oven to 350 degrees. Grease a 13" x 9" baking pan.
  4. Melt the chocolate chips and butter in a medium saucepan over low heat, stirring frequently and until smooth. Remove from heat.
  5. Stir in sugar, flour, vanilla, baking powder, salt, and eggs. Mix until combined.
  6. Pour into prepared baking pan. Sprinkle top with frozen cookie dough balls. Pat down with hand. Bake for 25-30 minutes, or until center is set.
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  1. Brilliant idea! These look so yummy. x

  2. So yummy!

    I’d love to have you share this recipe on my Sweet Tooth Friday linky!

  3. oh my gosh, how amazing!!! This is something I NEED to make! 😀

    I’m so glad I stopped by from Sweet as Sugar Cookies. We have a few things in common–namely baking, loving our husbands, and serving Jesus Christ. 😀


    I blog @

  4. Anonymous says:

    wow that looks good ;-)~

  5. These sound absolutely scrumptious, can’t wait to try them.

  6. Anonymous says:

    can add m&m’s also they would be great

  7. This just looks crazy good!!  🙂


  8. Oh yes….I can all but taste them!! Thanks,Chrissy

  9. Wonderful recipe!  I’m saving it to make….just as soon as I get someone here to eat them with me, or I’d eat them all!  Thanks for the research to make these!
    Hugs, Heidi

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