If you're a fan of chocolate chip cookies and brownies, you're going to fall head over heels for these Chocolate Chip Cookie Dough Brownie Bombs. These decadent, bite-sized treats are exactly what they sound like: rich, fudgy brownie wrapped around a ball of edible cookie dough, all dipped in a luscious chocolate shell. They’re a dessert lover's dream come true!
The first time I served these at a party, they were gone in minutes. Everyone raved about the gooey center and the chocolate coating that added the perfect snap. They combine the best of both worlds with a chewy brownie base and a creamy cookie dough center, all encased in a snappy chocolate coating. Perfect for special occasions, holiday trays, birthdays, or when you're just craving an indulgent treat that brings smiles to every face.
The beauty of this dessert is that you can make it completely from scratch or take a few shortcuts for convenience. Use your favorite homemade brownie and cookie dough recipes, or rely on trusted boxed mixes for quick preparation. Either way, the result is outrageously delicious.
Why You’ll Love Chocolate Chip Cookie Dough Brownie Bombs
- Two desserts in one: Brownies + cookie dough = pure dessert bliss.
- No raw eggs: Safe to eat thanks to heat-treated flour and no raw eggs.
- Make-ahead magic: Can be made in advance and stored.
- Freezer-friendly: Keep a stash in the freezer for a ready-made treat.
- Portable and giftable: Great for parties, lunchbox surprises, or holiday gifts.
- Crowd-pleasing and kid-approved: Always a hit with kids and adults.
- Highly customizable: Play with flavors, fillings, and toppings.
Ingredients You’ll Need
- 1 box brownie mix (prepared as per package instructions and cooled)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoon milk (add more if needed to soften the dough)
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour (heat-treated for safety)
- 1 cup mini chocolate chips
- 2 cups chocolate candy melts, melted (use dark, milk, or white)
- Sprinkles (optional, for garnish)
Step-by-Step Instructions
- Prepare the Cookie Dough:
- In a bowl, cream together the butter, brown sugar, and granulated sugar until fluffy and light.
- Add milk and vanilla extract; stir until combined.
- Gradually add in heat-treated flour and mix until a soft dough forms.
- Fold in the mini chocolate chips until evenly distributed.
- Roll dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Chill in the fridge for 30–45 minutes, or until firm.
- Wrap with Brownie:
- Once the cookie dough balls are firm, take a scoop of brownie and flatten it in your hand like a small pancake.
- Wrap the brownie around the cookie dough ball, gently sealing the dough completely. Roll between palms to smooth out the surface.
- Repeat with remaining cookie dough and brownie pieces.
- Dip in Chocolate:
- Melt the chocolate candy melts according to package instructions, stirring until smooth.
- Using a fork or dipping tool, dip each brownie bomb into the chocolate to coat completely.
- Tap off excess chocolate and place on a parchment-lined tray.
- Add sprinkles, edible glitter, or a drizzle of contrasting chocolate for decoration.
- Chill and Set:
- Transfer the tray to the refrigerator and chill for 15–20 minutes, or until the chocolate is firm to the touch.
- You can also freeze them for faster setting.
- Serve:
- These treats are best enjoyed slightly chilled or at room temperature. Perfect for serving at parties or sharing with friends!
Serving and Storage Tips
- Serve cold or at room temp: Both work wonderfully, depending on preference.
- Store in fridge: Place in an airtight container and refrigerate for up to 7 days.
- Freeze for later: Freeze brownie bombs in layers with parchment in between for up to 2 months. Thaw before serving.
- Great for gifting: Wrap individually in mini cupcake liners and place in gift boxes or treat bags.
Helpful Notes
- Flour safety first: Always heat-treat flour (bake at 350°F for 5 minutes or microwave in 30-sec intervals until 165°F) to make it safe.
- Brownie tip: Use fudgy brownies instead of cakey for better wrapping.
- Size matters: Keep portions small for easy dipping and perfect bites.
- Decorate creatively: Use colorful toppings, crushed candy, or drizzle with peanut butter chips.
- Flavor variations: Try adding toffee bits, white chocolate chips, or use flavored extracts in the cookie dough.
Frequently Asked Questions
- How do I heat-treat flour?
Spread the flour on a baking sheet and bake at 350°F for 5 minutes, or microwave in a bowl in 30-second bursts until it reaches 165°F. - Can I use store-bought brownies or cookie dough?
Yes, both store-bought brownies and eggless cookie dough can save time and still taste amazing. - Do I need to refrigerate them?
Yes, especially if you’re not eating them right away. It keeps the chocolate shell intact and the dough fresh. - Can I use different chocolate coatings?
Absolutely! Try dark, white, or flavored candy melts for fun twists. - How long do they last?
They stay fresh in the fridge for up to 1 week or in the freezer for up to 2 months. Just thaw slightly before enjoying. - Can I make them gluten-free?
Yes! Use a gluten-free brownie mix and substitute flour with a gluten-free all-purpose blend.
Final Thoughts
Chocolate Chip Cookie Dough Brownie Bombs are the ultimate sweet indulgence. They pack layers of flavor and texture into one perfect bite, making them an irresistible treat for any occasion. Whether you make them for a party, holiday tray, or a fun baking activity with kids, these little bombs of joy are guaranteed to steal the spotlight. Get ready for compliments—and requests for the recipe!
Chocolate Chip Cookie Dough Brownie Bombs
Ingredients
- 1 box brownie mix prepared and cooled
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour heat-treated
- 1 cup mini chocolate chips
- 2 cups chocolate candy melts melted
- Sprinkles optional
Instructions
- Cream butter and sugars; add milk and vanilla.
- Mix in heat-treated flour and mini chocolate chips.
- Roll dough into balls and chill 30–45 minutes.
- Wrap brownie around each dough ball, sealing completely.
- Dip in melted chocolate; decorate with sprinkles.
- Chill until chocolate sets, about 15–20 minutes.
- Serve chilled or at room temperature.
Notes
- Heat-treat flour before using.
- Use fudgy brownies for best wrapping.
- Store in fridge for 7 days or freeze for 2 months.
- Customize with different chips, extracts, or toppings.
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