Short Description
Chocolate Chip Cookie Dough Brownie Bombs are the ultimate indulgent treat, combining fudgy brownie squares with creamy, edible cookie dough, all enrobed in a smooth chocolate coating. These bite-sized desserts are rich, decadent, and absolutely irresistible for cookie and brownie lovers alike.
Why You’ll Love This Recipe
Two Desserts in One: Classic brownies meet edible cookie dough in a perfect bite-sized combo.
No Raw Egg: The cookie dough is safe to eat thanks to heat-treated flour and no raw eggs.
Fun to Make: Great for parties, potlucks, or edible gifting with endless decorating possibilities.
Make-Ahead Friendly: These store well in the fridge or freezer, making them a convenient prep-ahead dessert.
Customizable: Switch up the toppings, mix-ins, or chocolate coating to suit your taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Brownies:
1 box brownie mix (plus ingredients required per package: oil, eggs, water)
Or use your preferred homemade brownie recipe
For the Edible Cookie Dough:
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
2 tbsp milk
1 tsp vanilla extract
1¼ cups all-purpose flour (heat-treated for safety)
1 cup mini chocolate chips
For the Chocolate Coating:
2 cups chocolate candy melts or semi-sweet chocolate chips
Optional garnishes: sprinkles, sea salt, crushed nuts, or cookie crumbs
Directions
1. Bake the Brownies
Preheat oven to 350°F (175°C).
Prepare the brownie mix according to package instructions.
Pour into a greased 8×8-inch pan and bake for 20–25 minutes or until a toothpick comes out clean.
Allow to cool completely before cutting into squares.
2. Make the Edible Cookie Dough
In a mixing bowl, beat the softened butter with brown and granulated sugars until light and fluffy.
Add milk and vanilla extract; mix until smooth.
Stir in heat-treated flour gradually until combined.
Fold in mini chocolate chips.
Roll into small balls (about 1 tablespoon each) and refrigerate for 15 minutes to firm up.
3. Assemble the Brownie Bombs
Cut cooled brownies into 2-inch squares.
Flatten each brownie gently in your palm.
Place a cookie dough ball in the center and wrap the brownie around it, sealing the edges.
Roll into a round ball and set aside.
4. Coat in Chocolate
Melt the chocolate candy melts or chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Dip each brownie bomb into the chocolate using a fork or dipping tool, letting excess drip off.
Place on a parchment-lined baking sheet.
5. Garnish and Set
While chocolate is still wet, sprinkle with optional toppings such as crushed cookies, sprinkles, or sea salt.
Refrigerate for 20–30 minutes until chocolate is completely set.
6. Serve & Store
Serve chilled or at room temperature.
Store in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Servings and Timing
Servings: Approximately 16–20 brownie bombs
Prep Time: 40 minutes (including chilling)
Cook Time: 25 minutes
Total Time: About 1 hour 5 minutes
Variations
Peanut Butter Dough: Replace some of the butter in the dough with peanut butter for a nutty twist.
Mint Chocolate: Add peppermint extract and use mint chips for a refreshing flavor.
Caramel Core: Place a soft caramel piece inside the dough for an extra gooey center.
White Chocolate Coating: Dip in melted white chocolate for a color and flavor contrast.
Sprinkle Explosion: Coat in colorful sprinkles for a festive look.
Storage/Reheating
Refrigeration: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze brownie bombs in a single layer, then transfer to a freezer bag. Freeze for up to 2 months.
Reheating: Not necessary—these are meant to be served chilled or at room temperature.
FAQs
What does “heat-treated flour” mean?
Heat-treating flour kills any potential bacteria. Bake flour at 350°F (175°C) for 5 minutes or microwave in 30-second intervals until it reaches 165°F (74°C).
Can I use store-bought brownies?
Yes, if they’re fudgy and thick enough to wrap around the cookie dough.
Is the cookie dough safe to eat?
Yes, it contains no eggs and uses heat-treated flour for food safety.
Can I use regular chocolate chips in the dough?
Mini chips work best for even distribution, but regular chips can be used if chopped into smaller pieces.
How do I keep the bombs from falling apart?
Make sure the brownies are fully cooled and the cookie dough is firm before assembling.
Can I make these gluten-free?
Yes, use a gluten-free brownie mix and a gluten-free flour blend for the dough.
How long do these last at room temperature?
They can be left out for a few hours when serving but should be stored in the fridge afterward.
Can I make these in advance?
Absolutely. These are ideal for making ahead and taste even better once set.
Can I add nuts to the cookie dough?
Yes, chopped pecans, walnuts, or almonds make great additions.
How do I avoid a mess when dipping in chocolate?
Use a fork or dipping tool, and tap gently on the bowl’s edge to remove excess chocolate before setting the bombs down to dry.
Conclusion
Chocolate Chip Cookie Dough Brownie Bombs are an indulgent fusion of two beloved treats that deliver a decadent experience in every bite. Whether for a party, gift box, or personal indulgence, these no-fail confections are sure to impress anyone lucky enough to try them.
Chocolate Chip Cookie Dough Brownie Bombs
- Total Time: 1 hour 10 minutes
- Yield: About 16 brownie bombs
- Diet: Vegetarian
Description
These Chocolate Chip Cookie Dough Brownie Bombs are the ultimate dessert mashup—soft edible cookie dough wrapped in fudgy brownies, dipped in rich chocolate, and topped with your favorite garnishes. Irresistibly indulgent and perfect for parties or gifting!
Ingredients
For the Brownies:
-
1 box brownie mix (plus ingredients per package: oil, eggs, and water)
OR homemade brownie batter of your choice
For the Edible Cookie Dough:
-
1/2 cup unsalted butter, softened
-
1/2 cup brown sugar
-
1/4 cup granulated sugar
-
2 tbsp milk
-
1 tsp vanilla extract
-
1 1/4 cups all-purpose flour (heat-treated for safety)
-
1 cup mini chocolate chips
For the Chocolate Coating:
-
2 cups chocolate candy melts or semi-sweet chocolate chips
-
Optional: Sprinkles, sea salt, crushed nuts, or cookie crumbs for garnish
Instructions
-
Bake the brownies: Prepare brownie mix according to package directions and pour into a greased 8×8-inch pan. Bake at 350°F (175°C) for 20–25 minutes. Cool completely, then cut into squares.
-
Make cookie dough: Cream butter with brown and granulated sugar until fluffy. Mix in milk and vanilla. Add heat-treated flour and stir until smooth. Fold in chocolate chips. Roll into 1 tbsp-sized balls and refrigerate for 15 minutes.
-
Assemble brownie bombs: Flatten each brownie square in your palm. Place a cookie dough ball in the center, wrap the brownie around it, and roll into a smooth ball.
-
Dip in chocolate: Melt chocolate candy melts in 30-second intervals, stirring until smooth. Dip each brownie bomb to coat. Let excess drip off.
-
Garnish: Place dipped bombs on a parchment-lined tray. Add toppings while chocolate is still wet.
-
Set and store: Chill for 20–30 minutes to set. Store in an airtight container in the fridge for up to 5 days or freeze for later.
Notes
-
Use heat-treated flour to make the cookie dough safe to eat raw.
-
Mix in peanut butter chips or toffee bits for flavor variations.
-
Best served chilled for optimal texture and bite.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
