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Chocolate Chip Cookie Dough Brownie Bombs

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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.

Ingredients

Scale

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.

Nutrition

Find it online: https://dailyfamilymeals.com/chocolate-chip-cookie-dough-brownie-bombs/