Cookie Dough Cheesecake Brownie Bites. Such a long name for such a simply amazing dessert! Brownie bottoms, Cookie Dough Cheesecake, Caramel Drizzle on top, then Whipped Cream, and some chocolate chips!
Start by spreading the all-purpose flour on a baking sheet. Bake at 350F for about 5 minutes. You are just going to heat up the flour to make it safe to eat raw. And that’s really only if you’re going to eat this cookie dough by itself, because in our recipe from today, we actually bake the cookie dough in the cheesecake batter, so you can skip this step if you are not going to snack on the raw cookie dough balls.
In the bowl of a stand mixer, cream butter for about 1 minute. Add brown sugar and cream for another minute.
Add vanilla and milk, mix until combined.
Add flour and stir until incorporated.
Finally, add chocolate chips and stir.
At this point, I like to stick my cookie dough in the fridge for at least 30 minutes, to make it easier to roll the balls.
I like to roll the balls a little smaller than a tablespoon size.
Roll balls and refrigerate them until ready to use.
Brownie layer
In the microwave, or in a double boiler pan, melt butter and chocolate together.
Once melted, add both sugars, granulated and brown. Whisk until incorporated.
Add eggs, one at a time. Whisk to incorporate.
Add vanilla. Mix.
Sift flour, salt, and cocoa powder into the bowl. Mix until incorporated.
Add chocolate chips in.
Cheesecake layer
Cream cream cheese in the bowl of a stand mixer for about 2 minutes.
Add sugar and cream for another 2 minutes, scraping the sides of the bowl in between.
Add egg and mix to combine.
Add vanilla.
Finally, you can add the mini chocolate chips to the batter.
Caramel drizzle
Place sugar in a medium heavy bottomed saucepan.
Melt sugar, stirring frequently, over medium heat.
Once all sugar melts, stop mixing.
Let sugar caramelize. It should become a deep amber color.
Now, be very careful because caramel tends to burn in a second. One second is not burnt, and the next second, it’s toast! Keep your eye on it, and as soon as you see the deep color form, remove the pan from the heat.
Add heavy cream at once, whisk to combine. Be careful because at this point, when you add the cream, mixture will bubble up and rise to the top, which is why you need a bigger saucepan than you think.
Once caramel has been incorporated, add butter in.
Bring back to medium heat, mix with a wooden spoon, non stop, until caramel thickens a bit, about 1 minute.
Remove from heat.
Transfer to a heat-proof bowl.
Let it cool for about 5 minutes.
Add vanilla extract in. Mix until combined.
Store in the refrigerator for up to 20 days.
Whipped Cream
Whip heavy cream until it reaches stiff peaks. My tips for a good whipped cream are: make sure your bowl and your whisk are cold. Stick them in the freezer for a few minutes before whipping the cream.
Also make sure your whipped cream is very cold.
Whip at a high speed.
Add vanilla extract at the end
To bake and assemble
Pre-heat oven to 350F.
To bake, you can either use a 8x8" pan, cupcake tins, or other cake molds. I use this one right here, which are pretty much cupcake sizes, just a bit taller. And this recipe makes for 6 of them.
If you are using a 8x8" pan, you can grease the pan lightly with some butter. Line it with parchment paper, and grease the parchment too.
If using the muffin tins, you might want to use some cupcake liners. If not, simply grease them lightly with some butter.
My silicon molds don't need any greasing. If you are using a silicon mold, don't bother greasing your pan.
First, start with the Brownie Layer.
Lay brownie batter, evenly, on the bottom of pans.
On top of the Brownie Layer, spread the cream cheese mixture, evenly.
Place cookie doughs in the batter. Push them down so they sink in.
Bake for 10-30 minutes. The reason why the baking time range is so large, it's because it will depend a lot on what kind of pan you are using. Small cupcake tins will take less time. A large 8x8" cake pan will take longer.
Remove cheesecake from the oven when the top seems set, and slightly golden.
Let it cool down.
To remove the cheesecakes out of the silicon pans easier, I simply stick my pan in the freezer for 30 minutes before removing them.
Pipe whipped cream on top. Place chocolate tips on top to decorate.