These Chocolate Chip Cookie Dough Brownie Bombs are the ultimate indulgent treat, combining rich, fudgy brownies with creamy, egg-free cookie dough, all coated in a smooth chocolate shell. They’re bite-sized, decadent, and perfect for parties, gifts, or whenever you crave something extra sweet.
Recipe Overview
Servings: 20 bombs
Prep Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Calories: ~250 kcal per bomb
Ingredients
For the Edible Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk (or cream)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)*
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
For the Brownies:
- 1 box brownie mix (plus ingredients listed on the box)
or use your favorite homemade brownie recipe
For the Chocolate Coating:
- 2 cups semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil (for smooth melting)
Instructions
1. Prepare the Brownies:
Bake the brownies according to package instructions or your homemade recipe. For best results, underbake slightly so they remain fudgy. Let them cool completely, then cut into small squares (about 1-inch pieces) to wrap around the cookie dough.
2. Make the Edible Cookie Dough:
While the brownies cool, cream together the softened butter, brown sugar, and granulated sugar in a bowl until light and fluffy. Add the milk and vanilla extract, mixing until smooth.
Gradually add the heat-treated flour and salt, stirring until combined. Fold in the mini chocolate chips.
3. Assemble the Brownie Bombs:
Scoop out small portions of cookie dough (about 1 teaspoon each) and roll into balls.
Take a brownie square, flatten it slightly, and wrap it around the cookie dough ball, gently pressing to seal. Roll into a smooth ball with your hands. Repeat with the remaining dough and brownies.
4. Coat in Chocolate:
Melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
Using a fork, dip each brownie bomb into the melted chocolate, letting the excess drip off. Place on a parchment-lined baking sheet.
5. Chill:
Refrigerate the brownie bombs for at least 1 hour until the chocolate is set.
6. Serve:
Enjoy chilled or at room temperature for an ultra-decadent treat!
Storage
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Freeze for up to 2 months. Thaw in the fridge before serving.
Tips & Variations
- Heat-Treat Flour: To make raw flour safe, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes, then cool before using.
- Flavor Twist: Add a dash of espresso powder to the brownie batter or a sprinkle of sea salt on top of the chocolate coating for an extra punch.
- White Chocolate Version: Dip in white chocolate or drizzle for a beautiful contrast.
- Add Crunch: Mix chopped nuts or crushed pretzels into the brownie or cookie dough layer for added texture.
These Chocolate Chip Cookie Dough Brownie Bombs are rich, chocolatey, and irresistibly good—perfect for satisfying even the most intense sweet cravings!
Print
Chocolate Chip Cookie Dough Brownie Bombs
These Chocolate Chip Cookie Dough Brownie Bombs are the ultimate indulgent treat, combining rich, fudgy brownies with creamy, egg-free cookie dough, all coated in a smooth chocolate shell. They’re bite-sized, decadent, and perfect for parties, gifts, or whenever you crave something extra sweet.
- Total Time: 1 hour 30 minutes
Ingredients
For the Edible Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk (or cream)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)*
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
For the Brownies:
- 1 box brownie mix (plus ingredients listed on the box)
or use your favorite homemade brownie recipe
For the Chocolate Coating:
- 2 cups semi-sweet or dark chocolate chips
- 1 tablespoon coconut oil (for smooth melting)
Instructions
1. Prepare the Brownies:
Bake the brownies according to package instructions or your homemade recipe. For best results, underbake slightly so they remain fudgy. Let them cool completely, then cut into small squares (about 1-inch pieces) to wrap around the cookie dough.
2. Make the Edible Cookie Dough:
While the brownies cool, cream together the softened butter, brown sugar, and granulated sugar in a bowl until light and fluffy. Add the milk and vanilla extract, mixing until smooth.
Gradually add the heat-treated flour and salt, stirring until combined. Fold in the mini chocolate chips.
3. Assemble the Brownie Bombs:
Scoop out small portions of cookie dough (about 1 teaspoon each) and roll into balls.
Take a brownie square, flatten it slightly, and wrap it around the cookie dough ball, gently pressing to seal. Roll into a smooth ball with your hands. Repeat with the remaining dough and brownies.
4. Coat in Chocolate:
Melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
Using a fork, dip each brownie bomb into the melted chocolate, letting the excess drip off. Place on a parchment-lined baking sheet.
5. Chill:
Refrigerate the brownie bombs for at least 1 hour until the chocolate is set.
6. Serve:
Enjoy chilled or at room temperature for an ultra-decadent treat!
Notes
- Heat-Treat Flour: To make raw flour safe, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes, then cool before using.
- Flavor Twist: Add a dash of espresso powder to the brownie batter or a sprinkle of sea salt on top of the chocolate coating for an extra punch.
- White Chocolate Version: Dip in white chocolate or drizzle for a beautiful contrast.
- Add Crunch: Mix chopped nuts or crushed pretzels into the brownie or cookie dough layer for added texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
Nutrition
- Calories: ~250 kcal per bomb