All in One Brownie Cups

When I was pregnant, desserts weren’t just cravings—they were tiny lifelines. I still remember the first cake bite that flipped a switch in me, the kind that made the world feel softer for a second. That’s the same feeling I chase when I make these Brownie Bottom Cookie Dough Cups: a warm brownie base, an Oreo tucked right in the middle, and a crown of gooey cookie dough that bakes into the kind of treat you “accidentally” eat standing at the counter. They’re little grab-and-go cups of comfort—messy in the best way—and once you pull one apart and see that melty Oreo center, you’ll get why I never make them as bars anymore.

The Little Cup That Hits Every Craving

These cups are what happens when you can’t pick just one dessert. You get three textures in one bite: fudgy brownie, creamy Oreo, and chewy cookie. If you love bold chocolate moments like my Dubai Chocolate Covered Strawberries, or you’re the type who can’t stop thinking about rich, bakery-style desserts like this Matcha Burnt Basque Cheesecake, you’re going to be completely obsessed.

They’re also perfect for parties because everyone gets their own portion—no sticky knife, no crumbly cutting board, no drama.

Ingredients You’ll Need

This is a shortcut recipe (and honestly, that’s part of the charm).

Grab:

• 1 box brownie mix, plus the ingredients listed on the box (usually eggs, oil, water)
• 1 tube refrigerated chocolate chip cookie dough (I like Tollhouse, but any works)
• 1 package Oreos (Double Stuf is extra dreamy, but classic is great)

If you’re in a cookie mood lately, you might also love my Cottage Cheese Chocolate Chip Cookies for a softer, protein-boosted twist—or keep it no-bake for summer with these Lemon Oatmeal No-Bake Cookies.

How to Make Brownie Bottom Cookie Dough Cups

Step-by-step

1. Heat oven to 375°F. Line a standard muffin pan with silicone or paper liners.
   Tip: If you’re using paper liners, give the inside a quick spray—peeling is so much easier.
2. Press cookie dough into the bottom. Use about 1 tablespoon per cup and press it flat so the bottom is fully covered.
3. Add an Oreo. Place one Oreo right on top of the dough in each cup.
4. Top with brownie batter. Spoon 2–3 tablespoons brownie batter over each Oreo, covering it as much as you can.
5. Bake 18–20 minutes. They should look set around the edges but still soft in the center.
6. Cool 15 minutes before eating. They’ll hold their shape better—and the center turns into that melt-in-your-mouth magic.

Want to serve these warm with something cold? A scoop of Dulce de Leche Ice Cream on top is pure happiness, and if you’ve got a machine, Ninja Creami Coffee Ice Cream makes them taste like a fancy dessert shop sundae.

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Variations, Storage, and FAQs

Fun twists

• Swap the dough: peanut butter cookie dough, sugar cookie dough, or double chocolate all work.
• Swap the Oreo: mint, birthday cake, peanut butter, red velvet—go wild.
• Add ganache: Microwave ½ cup heavy cream + 1 cup chocolate chips in short bursts, stirring until smooth, then drizzle after the cups cool.

Storage

• Counter: airtight container up to 3 days
• Fridge: up to 5 days
• Freeze: up to 3 months (cool completely first). Thaw on the counter when ready.

FAQs

Can I make them from scratch?
Absolutely—homemade cookie dough and brownies work great. Just keep the same layering method.

Can I make them ahead?
Yes. Bake the day before, store airtight, and they’re ready to grab. They also freeze beautifully for last-minute chocolate emergencies.

If you’re planning a dessert spread, pair these with something bright and effortless like Lemon Cream Cheese Dump Cake or go cozy and flaky with this Apple Blossom Dessert.