A new year always comes with new resolutions to live a healthy lifestyle. Welp, if that’s the case for you, you may want to look away. Once you get a look at these chocolate chip cookie bites, you’re gonna fall off that wagon so hard.
These cookie bites are inspired by the chocolate chip cookie cups that I used to get at Mrs. Fields kiosks at the mall. They’re basically chocolate chip cookies baked in a muffin tin and topped with frosting. Have you had one of these before? They are pure heaven. But absolutely sinful. So I decided to make them into little bites. I feel much better about gorging on cookies when they’re in a mini size.
If you follow me on Instagram, you saw me post a cookie cake a few months ago that I made for my niece’s birthday. I was so so so happy with how perfect it came out – gooey on the inside but crispy on the outside. The perfect cookie texture. So I knew it would be the perfect recipe for these cookie bites.
Instead of making the cookie bites in a round cake pan, I decided to make these in a 9×9 square pan so that each bite would be perfectly square. If you want the bites even taller, you can bake them in an 8×8 inch pan (note: the bites will take a little longer to bake since they’re thicker).
Most cookie confections that have frosting typically have a colored buttercream frosting. But I think buttercream is too sweet. Blasphemous, I know. But fudge frosting is a whole other story. I am such a sucker for fudge frosting. It’s got a creamier and richer flavor than buttercream. In other words, right up my alley. So that’s what I used for these bites.
So how did the final product turn out? Guys, let me just say…these cookie bites are ADDICTING! I have no self-control when it comes to chocolate chip cookies. Zero. But these bites take my addiction to frightening new heights. I ate almost half of them in one day! ALL. BY. MYSELF. It’s that fudge frosting, guys. I am at its mercy.
I ended up taking the leftover bites to a New Year’s Eve party and everyone went just as crazy for them. Success! I love these bites for parties because you can pop one in your mouth and be on your way. And then circle back to the table and grab 4 more. I told you guys: mini cookies = zero guilt.
I’ve already given you guys a few tips on how to ensure these bites come out perfect. But here are a couple more, in case you’re like me and need tons of information before you commit to baking something new:
- If you have a dark-colored pan, you will need to reduce the oven temp by 25 degrees. The dark coating absorbs more heat so it browns things faster, which means the edges of your cookie will brown before the center is cooked. If you want more information on this, here is a great article from my favorite informative blog, The Kitchn.
- You must must must let the cookie cake cool completely before slicing into bites. Otherwise, you won’t get a clean cut on the cookies and they will appear messy. I even left mine in the fridge overnight before slicing them to be extra safe.
- I used dark cocoa powder for the fudge frosting because it has a richer chocolate flavor. According to the source of the recipe, you can easily substitute regular cocoa powder or dutch-processed cocoa powder.
- I used a star-tip to pipe the icing onto my bites with a disposable piping bag. If you don’t have a star tip, here’s the one I have. Disposable bags are so much easier to clean since you just throw it away. And it’s much more sanitary. I used to have a reusable one and quickly realized how impossible it is to wash out the buttercream. And no matter how hard I tried, a little butter residue always remained. Yuck.
You guys are gonna LOVE these. They are the perfect mini dessert for your next party since this recipe makes so many. Your guests will be so impressed!
Here are all the kitchen tools and serveware that I used in this post. For each item that is sold, I receive a small commission. Thank you for supporting the brands that support CPA!
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