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Edible Cookie Dough Brownie Batter Swirl Cups

edible cookie dough brownie batter swirl cups - featured image
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These no-bake swirl cups combine creamy edible cookie dough and rich brownie batter in a marbled, bite-sized treat that’s safe to eat and irresistibly delicious. Perfect for parties, gifting, or satisfying a sweet craving without turning on the oven.

Ingredients

Scale
  • 1 cup all-purpose flour, heat-treated (divided for dough and batter)
  • 1/2 cup unsalted butter, softened (for cookie dough)
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons milk or plant-based milk (for cookie dough)
  • 1 teaspoon pure vanilla extract (for cookie dough)
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/4 teaspoon salt (for cookie dough)
  • 1/3 cup unsalted butter, melted (for brownie batter)
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons milk or plant-based milk (for brownie batter)
  • 1 teaspoon pure vanilla extract (for brownie batter)
  • 1/2 cup all-purpose flour, heat-treated (for brownie batter)
  • 1/4 teaspoon salt (for brownie batter)
  • Pinch of espresso powder (optional, for brownie batter)
  • Mini chocolate chips, sprinkles, or chopped nuts for topping (optional)

Instructions

  1. Heat-treat the flour: Preheat oven to 350°F or use a microwave. Spread 1 cup all-purpose flour on a baking sheet and bake for 5 minutes, or microwave in a glass bowl for 1 minute, stirring every 20 seconds. Let cool completely.
  2. Make the edible cookie dough: In a medium bowl, cream together 1/2 cup softened butter, 1/2 cup light brown sugar, and 1/4 cup granulated sugar until light and fluffy (2-3 minutes).
  3. Mix in 2 tablespoons milk and 1 teaspoon vanilla extract until combined.
  4. Gradually add 1 cup heat-treated flour and 1/4 teaspoon salt. Mix until no dry spots remain.
  5. Fold in 1/2 cup mini chocolate chips. Adjust texture with a splash more milk if dry, or a bit more flour if too sticky.
  6. Make the brownie batter: In a separate bowl, mix 1/3 cup melted butter, 1/2 cup powdered sugar, and 1/4 cup cocoa powder until smooth and glossy.
  7. Add 3 tablespoons milk and 1 teaspoon vanilla extract, mixing until fully combined.
  8. Stir in 1/2 cup heat-treated flour, 1/4 teaspoon salt, and a pinch of espresso powder if using. Mix until thick and fudgy.
  9. Assemble the swirl cups: Line a muffin tin with paper liners or use silicone molds. Scoop 1 tablespoon cookie dough into each cup and press down gently.
  10. Add 1 tablespoon brownie batter on top. Use a toothpick or skewer to gently swirl the two batters together for a marbled effect.
  11. Repeat with remaining dough and batter. Top with extra mini chocolate chips, sprinkles, or nuts if desired.
  12. Chill in the fridge for at least 1 hour (or 20-30 minutes in the freezer) until firm.
  13. Remove from molds or liners and serve cold or at room temperature. Store in an airtight container in the fridge up to 7 days or freeze up to 3 months.

Notes

Always heat-treat flour for safety. For gluten-free, use a 1-to-1 baking blend. For vegan, use plant-based butter, milk, and chocolate chips. Swirl gently for best marbled effect. Store chilled for best texture. Customize with mix-ins like nuts, sprinkles, or peanut butter.

Nutrition

Keywords: edible cookie dough, brownie batter, swirl cups, no bake dessert, eggless, safe to eat, chocolate, party treat, easy dessert, kid friendly

Find it online: https://norasfoods.com/edible-cookie-dough-brownie-batter-swirl-cups-easy-no-bake-treat/