These Chocolate Chip Cookie Dough Brownie Bombs are the ultimate no-holds-barred indulgence. Imagine soft, creamy cookie dough wrapped in a fudgy brownie hug, then dipped in a silky chocolate shell—yes, it’s as dreamy as it sounds. These bite-sized dessert bombs are rich, gooey, and outrageously satisfying. Perfect for when you need a sweet treat that wows without a lot of complicated steps!
Why You’ll Love This Recipe
- Irresistibly Decadent: You get three layers of dessert goodness—cookie dough, brownie, and chocolate. Each bite is a flavor explosion!
- Fun to Make: Rolling and dipping these little bombs is oddly satisfying and makes for a great kitchen activity.
- Perfect for Gifting or Parties: These look impressive and transport beautifully, making them ideal for dessert trays, parties, or edible gifts.
- No Raw Eggs in the Dough: Safe-to-eat cookie dough makes this recipe guilt-free in all the right ways.
Ingredients You’ll Need
Let’s break it down by layers—because each one plays a starring role in the final masterpiece.
- Butter: Adds richness and smooth texture to the cookie dough. Soften it for easy creaming.
- Brown Sugar: Brings that classic molasses flavor and chewy texture to the dough.
- White Sugar: Balances the sweetness and adds a slight crispness.
- Milk: Moistens the dough so it all comes together—use whole milk for extra richness.
- Vanilla Extract: Essential for that cozy cookie flavor.
- All-Purpose Flour: Gives structure to the edible dough. If you’re worried about raw flour, toast it first.
- Salt: Just a pinch brings all the sweetness to life.
- Mini Chocolate Chips: The first cup goes into the dough for melty bites, the second is sprinkled on top for texture and eye-catching presentation.
- Fudge Brownie Mix: Use your favorite boxed mix or homemade brownies—just be sure they’re super fudgy and cooled completely.
- Candiquik or Chocolate Almond Bark: This is your magic shell—melts smooth and sets firm. Choose quality here for the best coating.
Variations
Want to play around? Here’s how to tweak this recipe to suit your mood or pantry:
- Peanut Butter Bombs: Add a spoonful of peanut butter to the cookie dough or swirl it into the brownie before baking.
- Gluten-Free: Use a gluten-free brownie mix and gluten-free flour for the cookie dough.
- Dark Chocolate Lover: Swap out the milk chocolate bark for dark chocolate coating for a richer finish.
- Holiday Vibes: Add festive sprinkles or crushed peppermint to the top before the coating sets.
How to Make Chocolate Chip Cookie Dough Brownie Bombs
Step 1: Make the Cookie Dough
Cream softened butter with brown and white sugar until light and fluffy. Mix in the milk and vanilla, then gradually add flour and salt until you get a smooth dough. Stir in 1 cup of mini chocolate chips.
Step 2: Shape and Freeze the Dough
Scoop out small tablespoon-sized balls of dough onto a foil-lined baking sheet. Freeze for at least 1 hour to firm them up.
Step 3: Prep the Brownie Wrap
While the dough freezes, cut your cooled brownies into 1-inch squares. Flatten a brownie square in your hand, place a dough ball in the center, and wrap the brownie around it, sealing the dough inside. Repeat with all dough balls. Freeze again for 30 minutes.
Step 4: Melt and Dip
Melt your Candiquik or almond bark according to package directions. Dip each brownie bomb into the melted chocolate, letting the excess drip off. Place them on foil or wax paper and immediately sprinkle with the remaining mini chocolate chips.
Step 5: Chill Until Set
Pop the dipped bombs into the fridge until the chocolate coating is firm. Then get ready to impress yourself and everyone around you!
Pro Tips for Making the Recipe
- Freeze Everything: Don’t skip the freezing steps—they make the wrapping and dipping so much easier.
- Use Gloves or Cold Hands: Warm hands can melt the brownie and dough too quickly. A quick chill before handling helps.
- Cut Brownies Evenly: Use a sharp knife and clean it between cuts for neat, even squares.
- Dip Efficiently: Use a fork to dip and tap gently to remove excess coating. Let gravity do the work!
How to Serve
These beauties deserve a little spotlight!
Dessert Platter
Arrange them on a fancy cake stand or platter with some fresh berries or mint leaves for contrast.
Gift Box
Wrap them in parchment inside a small box or tin for homemade gifts that truly wow.
Frozen Treat
Eat them straight from the freezer on a hot day—yes, they taste amazing cold!
Make Ahead and Storage
Storing Leftovers
Keep the brownie bombs in an airtight container in the fridge for up to 5 days. The texture only gets better as they chill!
Freezing
These freeze beautifully. Store in a sealed container or zip-top bag for up to 2 months. No need to thaw—just enjoy straight from the freezer!
Reheating
These are meant to be served cold or at room temperature. Avoid reheating or microwaving, as it can melt the chocolate coating and soften the texture too much.
FAQs
Can I eat the cookie dough raw?
Yes! The cookie dough in this recipe is completely safe to eat because it doesn’t contain eggs, and you can heat-treat the flour if you’re concerned about bacteria. It’s delicious and safe.
What kind of brownies work best?
Fudgy brownies are ideal—they’re moist and flexible enough to wrap around the dough. Avoid cakey brownies, which tend to crack or crumble.
Can I use chocolate chips instead of almond bark?
You can, but the finish won’t be quite as smooth or snappy. Chocolate chips need a bit of oil (like coconut oil) to coat properly, and they might not harden as well.
How do I keep them from melting during parties?
Serve them chilled or place them on a tray over ice if you’re outdoors. The chocolate shell helps protect the inside, but they’ll stay firmer in a cool environment.
Final Thoughts
Chocolate Chip Cookie Dough Brownie Bombs are a celebration of everything indulgent, gooey, and chocolatey. They’re fun to make, even more fun to eat, and guaranteed to disappear fast—so maybe double the batch! Whether you’re prepping for a party, gifting something sweet, or treating yourself after a long day, these bombs deliver big-time joy in every bite. Give them a try—you’ll see why they’re truly bomb.
Print
Chocolate Chip Cookie Dough Brownie Bombs Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes (brownie bake time)
- Total Time: 2 hours (including chilling time)
- Yield: 24 brownie bombs
- Category: Dessert
- Method: No-Bake / Assembly
- Cuisine: American
Description
Decadent cookie dough wrapped in fudgy brownies and dipped in a smooth chocolate shell for the ultimate indulgent treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp whole milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour (toasted if desired)
- 1/4 tsp salt
- 2 cups mini chocolate chips (divided)
- 1 batch fudge brownies, cooled and cut into 1-inch squares
- 16 oz Candiquik or chocolate almond bark, melted
Instructions
- Cream softened butter with brown and white sugar until light and fluffy.
- Mix in the milk and vanilla extract.
- Gradually add the flour and salt until a smooth dough forms.
- Stir in 1 cup of mini chocolate chips.
- Form tablespoon-sized balls of cookie dough and place them on a foil-lined baking sheet. Freeze for at least 1 hour.
- Cut cooled brownies into 1-inch squares. Flatten a square in your hand, place a dough ball in the center, and wrap the brownie around it to seal.
- Repeat with all dough balls and freeze for another 30 minutes.
- Melt Candiquik or almond bark according to package instructions.
- Dip each brownie bomb into the melted chocolate, let excess drip off, and place on wax paper.
- Sprinkle immediately with remaining mini chocolate chips and chill until set.
Notes
- Freeze the dough and wrapped bombs as directed to make handling easier.
- Use gloves or chill your hands to prevent melting the dough while wrapping.
- Brownies should be fudgy for easy wrapping.
- Serve cold or room temp; avoid reheating.
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