These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
Some desserts are dangerously good. You know the kind I’m talking about—the ones you make “just to try,” and suddenly you’re eating the fourth one while pretending to clean the kitchen. That’s exactly what happened the first time I made these Chocolate Chip Cookie Dough Brownie Bombs. They combine two of my all-time favorite treats: fudgy brownies and edible cookie dough, all wrapped in a silky chocolate shell. They’re bite-sized, decadent, and honestly kind of addictive.
These brownie bombs aren’t just fun to eat—they’re fun to make. Whether I’m bringing them to a potluck or stashing a batch in the freezer for late-night cravings, they’ve become a go-to when I want to impress without making things complicated.
Why These Bombs Always Steal the Show
I’ve made a lot of “bite-sized” desserts over the years, but these brownie bombs have that over-the-top factor that people remember:
- Safe-to-eat cookie dough: No eggs, no worries.
- Brownie layer adds rich, chewy contrast: It’s like a hug for your cookie dough.
- Chocolate coating seals the deal: That snap when you bite in? So satisfying.
- Freezer-friendly and party-perfect: Make a batch ahead of time, and you’re set.
- Endlessly customizable: Swap in sprinkles, drizzle caramel, or use white chocolate for fun variations.
Ingredients You’ll Need
(Makes about 20 bombs | Prep Time: 45 minutes | Chill Time: 1 hour)
For the edible cookie dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 1/4 cups all-purpose flour (heat-treated*)
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips
For the brownie layer
- 1 box brownie mix (plus ingredients listed on the box)
- OR use your favorite homemade brownie recipe
- Bake and cool completely before using
For the coating
- 16 oz semi-sweet chocolate chips or chocolate melting wafers
- Optional: Sprinkles, sea salt, or crushed nuts for topping
*To heat-treat flour: Spread it on a baking sheet and bake at 350°F for 5-7 minutes to kill any bacteria. Let cool before using.
How I Make These Cookie Dough Brownie Bombs
1. Bake the Brownies First
I bake the brownies according to the package or recipe instructions, then let them cool completely. I’m looking for a dense, fudgy texture—not too cakey—so they’re easier to work with. Once cool, I cut the edges off (those are my baker’s treat) and crumble the soft center into a bowl.
2. Make the Edible Cookie Dough
In a separate bowl, I cream the butter and sugars together until light and fluffy. Then I mix in the vanilla and milk until smooth. I stir in the heat-treated flour and salt, then fold in the mini chocolate chips. The dough should be thick and scoopable.
3. Roll and Chill the Dough
Using a small cookie scoop or tablespoon, I roll the dough into balls—about 1 inch each. I place them on a parchment-lined tray and pop them in the freezer for 20-30 minutes. This helps them stay firm when wrapping them in brownie later.
4. Wrap the Brownie Around the Dough
Now comes the fun part. I take a small handful of crumbled brownie, flatten it into a disk, and press a chilled cookie dough ball into the center. Then I wrap the brownie around it and gently roll it into a ball. It’s a little messy, but worth it. Once they’re all wrapped, I chill the entire tray again for 15 minutes to help them hold their shape.
5. Dip in Chocolate
I melt the chocolate chips or wafers in a microwave-safe bowl, stirring every 30 seconds until smooth. Using a fork or candy dipping tool, I dip each brownie bomb into the chocolate and let the excess drip off. I place them back on parchment paper and immediately sprinkle on any toppings I want while the coating is still wet.
6. Set and Serve
I chill the coated brownie bombs in the fridge or freezer until the chocolate is firm—usually about 15-20 minutes. Once set, they’re ready to devour. I store them in the fridge for up to a week, or freeze them for up to a month (if they last that long).
My Tips for Making Them Even Better
- Use mini chocolate chips: They keep the texture smooth and easier to roll.
- Don’t skip chilling: It keeps the dough firm and makes dipping way easier.
- Thin brownie layer = best texture: You want just enough brownie to cover, but not overwhelm the cookie dough center.
- Switch up the coating: White chocolate, dark chocolate, or even peanut butter chips can create new flavor combos.
How I Serve These Bombs
These little treats shine at every occasion:
- Stacked on a dessert platter for birthdays or holidays
- Wrapped in mini candy cups for party favors
- Tucked into lunchboxes or gift tins
- Served frozen for an ultra-cool summer treat
- Brought to potlucks or bake sales—expect them to disappear fast
They’re also a fun project with kids (messy hands, yes, but totally worth it), and a hit when I want something indulgent but portion-controlled. Kind of.
FAQs From My Kitchen
Q: Can I use store-bought cookie dough?
You can, but make sure it’s labeled “edible” or egg-free. I prefer making my own—it’s easy and tastes better.
Q: Do I need a candy thermometer for melting chocolate?
Nope! Just use a microwave in short bursts and stir often. If it’s smooth and glossy, it’s good to go.
Q: Can I make these ahead of time?
Yes! I often make the dough balls a day in advance and store them in the freezer. You can also dip and store the finished bombs up to 5 days ahead.
Q: What’s the best way to store leftovers?
In an airtight container in the fridge. If you want a firmer texture, the freezer is perfect.
Q: Do they stay soft in the center?
Yes—and that’s the magic. The cookie dough stays creamy inside while the brownie and chocolate give them structure.
Why These Brownie Bombs Deserve a Spot in Your Recipe Box
If you love chocolate chip cookies, brownies, and anything covered in melted chocolate, this treat is like hitting the dessert trifecta. They’re rich without being overwhelming, playful without being too complicated, and always a conversation starter. Whether you’re a seasoned home baker or just looking for a no-fail recipe that feels special, these cookie dough brownie bombs never disappoint.
These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
Ingredients
- 2 cups unsalted butter
- 2 cups brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons salt
- 4 cups mini chocolate chips
- 16 oz semi-sweet chocolate chips or chocolate melting wafers
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the unsalted butter and brown sugar until smooth and fluffy.
- Stir in the vanilla extract and salt until well combined.
- Gradually mix in the mini chocolate chips until evenly distributed.
- In a separate bowl, melt the semi-sweet chocolate chips or melting wafers according to package instructions.
- Form small balls of the cookie dough mixture and dip each ball in the melted chocolate, ensuring they are fully coated.
- Place the chocolate-coated cookie dough balls on a baking sheet lined with parchment paper.
- Chill in the refrigerator for at least 30 minutes until the chocolate has hardened.
- Serve chilled and enjoy your decadent brownie bombs!
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