Chocolate Chip Cookie Dough Brownie Bombs
These Chocolate Chip Cookie Dough Brownie Bombs combine the best of both worlds—fudgy brownies and creamy cookie dough—into one irresistible treat. Each bite offers a delightful contrast of textures and flavors, making them a hit at any gathering.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: Approximately 24 brownie bombs 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
For the Brownies:
- 1 box (approximately 18 ounces) of your favorite brownie mix, plus ingredients listed on the package (typically eggs, oil, and water)
For the Cookie Dough Filling:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon salt
- 1 cup (175g) mini chocolate chips
For the Chocolate Coating:
- 12 ounces (340g) semisweet chocolate chips or chocolate melting wafers
- 1 tablespoon vegetable oil (optional, for smoother coating)
Instructions
- Prepare the Brownies:
- Preheat your oven and prepare the brownie batter according to the package instructions.
- Line a 9×13-inch baking pan with parchment paper and pour in the brownie batter.
- Bake as directed, then allow the brownies to cool completely.
- Make the Cookie Dough Filling:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the milk and vanilla extract, mixing until combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Stir in the mini chocolate chips.
- Scoop tablespoon-sized portions of the cookie dough and roll into balls. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
- Assemble the Brownie Bombs:
- Once the brownies are cooled, cut them into squares slightly larger than the cookie dough balls.
- Flatten a brownie square in your hand and place a chilled cookie dough ball in the center.
- Wrap the brownie around the cookie dough ball, sealing any seams, and roll gently to form a smooth ball.
- Repeat with the remaining brownie squares and cookie dough balls.
- Place the assembled balls on a baking sheet and freeze for about 15 minutes to firm up.
- Coat with Chocolate:
- In a microwave-safe bowl, melt the semisweet chocolate chips (and vegetable oil, if using) in 30-second intervals, stirring between each, until smooth.
- Using a fork or dipping tool, dip each brownie bomb into the melted chocolate, allowing any excess to drip off.
- Place the coated bombs back on the parchment-lined baking sheet.
- If desired, sprinkle additional mini chocolate chips or decorative sprinkles on top before the chocolate sets.
- Allow the chocolate coating to set completely at room temperature or refrigerate for faster setting.
Notes
- Storage: Store the brownie bombs in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving for the best texture.
- Flour Safety: To ensure the raw flour is safe to consume, you can heat-treat it by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes, then allowing it to cool before using.
- Variations: For a different flavor profile, consider adding a teaspoon of espresso powder to the brownie batter or using white chocolate for the coating.