Cookie dough is topped with brownie batter in muffin tins, before baking altogether to make these Cookie Dough & Brownie Layered Muffin Cups. They are ever so decadent and bring together all that is good about cookies and brownies in one little muffin cup. These are a great make-ahead option, or make a nice change from a traditional traybake.
For these, you’ll make the cookie dough first, then that will freeze whilst the brownie batter is made. Layer up, then bake for 25 minutes. Make sure to grease those muffin trays, or use muffin liners for real ease! I am a huge fan of a fudgy brownie and a good cookie, so this is one of my favourite bakes so far!
Brown sugar and cornflour are crucial to the structure and texture of the cookie and I always recommend buying good quality vanilla extract and cocoa powder as you’ll notice the difference! This recipe yields 12, you could half the quantities but be aware of the 1 egg required for the cookie dough. If halving, beat the egg first before measuring half into the mix.
For more cookie inspiration, check out these S’more Cookie Bars. Or for other brownie bakes, you could try these Raspberry Cheesecake Brownies. For other recipes, or for videos of my bakes, head over to my Instagram.
Cookie Dough & Brownie Layered Muffins
Makes: 12
Prep Time: 20 Minutes
Bake Time: 25 Minutes
Total Time: 45 Minutes
Ingredients
For the Cookie Dough:
- 110g Unsalted Butter
- 75g Light Brown Sugar
- 50g Granulated Sugar
- 1 Tsp Vanilla Extract
- 1 Medium Egg
- 200g Plain Flour
- 1/2 Tsp Baking Soda
- 1 Tbsp Cornflour (Cornstarch)
- 100g Milk Chocolate, chopped into chunks
For the Brownie layer:
- 100g Dark Chocolate
- 170g Unsalted Butter, Melted
- 100g Light Brown Sugar
- 100g Granulated Sugar
- 1 Tsp Vanilla Extract
- 2 Medium Eggs
- 80g Plain Flour
- 30g Cocoa Powder
Method
- Beginning with the cookie layer, add the butter and both sugars to a large bowl, or the bowl of a stand mixer. Mix on medium/high until combined. Add the egg and vanilla and combine again. Add the flour, baking soda and cornflour and fold together. Finally, add the chocolate chunks/chips. Fold together.
- Thoroughly grease/line a 12 hole muffin tray. Add scoops of the cookie dough into each hole and flatten. Freeze whilst making the brownie batter.
- Preheat the oven to 200C/180C Fan/Gas 6.
- For the brownies, first melt the dark chocolate, then set aside.
- In a large bowl/the bowl of a stand mixer, combine the melted butter and both sugars on medium high until entirely combined. Gradually beat in the eggs and vanilla. Ensuring the chocolate has cooled a little, pour this in and continue to mix.
- Fold in the flour and cocoa powder until all combined. Remove the muffin tin from the freezer. Scoop portions of brownie batter on top of the cookie dough (don’t go too close to the top of each hole as they will rise a little).
- Bake for 25-30 minutes until entirely cooked. Let cool on a wire rack before attempting to remove them (you may need to use a knife to wriggle some out if they’ve stuck).
