If you’re craving an indulgent treat that combines all your favorite sweets, Chocolate Chip Cookie Dough Brownie Bombs are a must-try. These bite-sized delights feature a gooey brownie base wrapped around a ball of edible cookie dough, all coated in a silky chocolate shell. Perfect for parties, gifting, or satisfying your sweet tooth, this dessert delivers a triple-layered punch of flavor and texture that’s impossible to resist.
Why You’ll Love This Recipe
- Combines brownies, cookie dough, and chocolate for the ultimate dessert trifecta.
- No raw eggs in the cookie dough, so it’s safe to eat!
- Great for making ahead—these bombs store beautifully.
- Bite-sized and perfect for parties or portion control (if you can stop at just one!).
- Fun to make and even more fun to eat.
Ingredients
For the Edible Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tablespoons milk (or cream)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated; see tips below)
- 1/2 cup mini chocolate chips
For the Brownie Layer
- 1 box brownie mix (plus ingredients listed on the box)
- OR your favorite homemade brownie recipe
For the Chocolate Coating
- 2 cups semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for smoothness)
Step-by-Step Directions
Step 1: Prepare the Brownies
Bake the brownies according to the package or recipe instructions. Let them cool completely before cutting. You’ll need small pieces that can be flattened and wrapped around the cookie dough balls.
Step 2: Make the Cookie Dough
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the milk and vanilla extract. Gradually stir in the heat-treated flour until combined, then fold in the mini chocolate chips.
Step 3: Form the Cookie Dough Balls
Roll the cookie dough into small balls, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper and chill in the freezer for about 20 minutes to firm up.
Step 4: Assemble the Brownie Bombs
Cut the cooled brownies into pieces large enough to wrap around the cookie dough balls. Flatten each brownie piece with your hands, then wrap it around a cookie dough ball, ensuring it’s fully encased. Roll gently between your palms to smooth the surface.
Step 5: Coat in Chocolate
Melt the semi-sweet chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth. Add the coconut oil if using for a shinier finish. Dip each brownie bomb into the melted chocolate, ensuring it’s fully coated. Place the coated bombs on a parchment-lined baking sheet.
Step 6: Chill and Set
Refrigerate the brownie bombs for 15-20 minutes, or until the chocolate coating is firm.
Step 7: Serve and Enjoy
Once set, your Chocolate Chip Cookie Dough Brownie Bombs are ready to devour!
Kitchen Equipment Needed
- Mixing bowls
- Electric mixer (optional, for creaming butter and sugar)
- Baking sheet
- Parchment paper
- Microwave-safe bowl
Serving and Storage Tips
Serving Suggestions
- Serve as-is for a bite-sized dessert that wows.
- Pair with a scoop of vanilla ice cream for an over-the-top sundae.
- Display them in cupcake liners for a polished presentation.
Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 3 months; thaw in the refrigerator before serving.
Variations
- Peanut Butter Bombs: Add peanut butter to the cookie dough or swap it for a peanut butter brownie base.
- White Chocolate Coating: Substitute white chocolate for the semi-sweet chocolate for a contrasting flavor.
- Sprinkle Fun: Roll the bombs in sprinkles or crushed cookies after dipping them in chocolate for added texture and decoration.
- Salted Caramel: Add a drizzle of salted caramel over the chocolate coating.
- Gluten-Free Option: Use a gluten-free brownie mix and almond flour for the cookie dough.
Helpful Notes
- Heat-Treating Flour: Spread the flour on a baking sheet and bake at 350°F for 5-7 minutes to kill any bacteria. Let it cool completely before using.
- Chilling is Key: Keep the cookie dough balls and brownie bombs chilled between steps to make assembly easier.
- Work Quickly: Melted chocolate can thicken as it cools, so work quickly when coating the bombs.
Tips from Well-Known Chefs
- Chef Duff Goldman: “When dipping in chocolate, use a fork and let the excess drip off for a smooth finish.”
- Chef Ina Garten: “Use high-quality chocolate for melting—it makes all the difference in flavor.”
- Chef Martha Stewart: “Chill your hands slightly with cold water if the brownie layer becomes sticky while wrapping.”
Frequently Asked Questions
1. Can I use store-bought cookie dough?
Yes, but ensure it’s labeled as safe to eat raw since most pre-packaged cookie dough contains raw eggs.
2. Can I make these ahead of time?
Absolutely! These bombs store well in the refrigerator or freezer, making them perfect for prepping ahead of events.
3. What’s the best way to melt chocolate?
The microwave method is quick and easy, but you can also use a double boiler for more control.
4. Can I use a different type of chocolate?
Yes! Dark, milk, or white chocolate all work beautifully. Just choose your favorite.
5. How do I prevent the brownie layer from cracking?
Ensure the brownies are cool but not overly firm—this makes them easier to shape without breaking.
These Chocolate Chip Cookie Dough Brownie Bombs are the ultimate indulgence, combining everyone’s favorite dessert elements into one irresistible bite. They’re a guaranteed hit with family, friends, or anyone lucky enough to enjoy them. Try them today and get ready for rave reviews!
