When it comes to satisfying that deep, insatiable craving for chocolate, nothing hits the spot quite like a homemade treat that combines the gooey, rich texture of brownies with the irresistible taste of cookie dough. Enter the Chocolate Chip Cookie Dough Brownie Bombs—a dessert so indulgent, it’s guaranteed to become your go-to for comfort and celebration alike.
Perfect for chocolate lovers, this recipe merges the comforting warmth of brownies with the nostalgic sweetness of cookie dough, all wrapped up in a delectable chocolate coating that promises a moment of pure bliss with every bite. Whether you’re looking for a show-stopping party dessert or simply indulging in a personal treat, these brownie bombs are the ultimate way to pamper your palate.
Ingredients You’ll Need:
- Butter: ¾ cup, softened, for that rich, creamy texture.
- Sugars: ¾ cup brown sugar and ¼ cup white sugar for the perfect sweetness.
- Milk: 2 tablespoons, to bind the dough.
- Vanilla Extract: 1 teaspoon, for that classic flavor.
- All-Purpose Flour: 2 cups, the base of your cookie dough.
- Salt: A pinch, to balance the sweetness.
- Miniature Chocolate Chips: 2 cups, divided, because more chocolate is always better.
- Fudge Brownie Mix: 1 package, baked and cooled, for convenience and deep chocolate flavor.
- Candiquik or Chocolate Almond Bark: 1 package, for a smooth, glossy finish.
Directions to Chocolate Heaven:
- Start with the Cookie Dough: In a stand mixer, cream together the softened butter with both brown and white sugars until smooth. Blend in the milk and vanilla extract. Gradually mix in the flour and a pinch of salt until a soft dough forms. Stir in 1 cup of the mini chocolate chips.
- Shape and Chill: Form scant tablespoon-sized balls of dough and place them on a foil-lined baking sheet. Freeze for about 1 hour to firm up.
- Wrap in Brownie Goodness: Cut your baked and cooled brownies into 1″ squares. Take a square, flatten it slightly, place a frozen dough ball in the center, and wrap the brownie around it, making sure it’s completely covered. Repeat with the remaining dough and brownie squares. Freeze these wrapped balls for another 30 minutes.
- The Chocolate Dip: Melt your Candiquik or chocolate almond bark as per the package instructions. Dip each brownie bomb into the chocolate, letting any excess drip off, and then place them back on the foil. Sprinkle the tops with the remaining mini chocolate chips for that extra chocolatey touch.
- Chill and Set: Allow the chocolate to set by chilling the brownie bombs. Once firm, they’re ready to serve!
- Storage: Keep these delightful treats in an airtight container in the fridge or freezer, ready to satisfy your chocolate cravings at a moment’s notice.
Serving Suggestions:
Serve these Chocolate Chip Cookie Dough Brownie Bombs at room temperature for a melt-in-your-mouth experience or slightly chilled for a firmer texture. They’re perfect as a luxurious after-dinner dessert, a special treat for celebrations, or as a homemade gift that’s sure to impress.
With a total prep time of about 1 hour and 30 minutes, plus cooking and setting times, this recipe makes 15-18 bombs, each bursting with about 300 kcal of pure joy. Dive into the decadence of Chocolate Chip Cookie Dough Brownie Bombs and let every bite transport you to a world of chocolate delight.
