Ever Craved a Dessert That’s a Chocolatey, Ice Cream-Filled Showstopper?
Imagine cutting into a giant chocolate chip cookie bowl filled with creamy vanilla ice cream, chunks of your favorite chocolate candy bars, and a surprise peanut butter cup tower in the center, all topped with whipped cream and sprinkles. Sounds like a dessert dream come true, right? That’s exactly what the Chocolate Chip Cookie Bombe delivers! Rated at an intermediate level, this recipe is a fun project that yields 12 servings, perfect for birthdays, parties, or any time you want to wow a crowd. In this blog post, we’ll guide you through every step to create this indulgent treat, with tips to make it a success. Ready to bake, fill, and freeze some epic deliciousness? Let’s dive in!
Overview: Why This Cookie Bombe Shines
The Chocolate Chip Cookie Bombe is a next-level ice cream cake that combines a crisp, edible chocolate chip cookie bowl with layers of creamy vanilla ice cream, chocolate candy bars, and a playful peanut butter cup tower. It’s a bit more involved than a simple dessert but rewards you with a stunning presentation and decadent flavors.
- Time Requirement: 45 minutes active prep, plus 9 hours 15 minutes for baking, cooling, and freezing. Total: 10 hours.
- Difficulty Level: Intermediate. Requires baking a cookie bowl and careful assembly, but our steps make it manageable.
- Why It’s Special: Serves 12, offers a fun mix of textures (crisp cookie, creamy ice cream, crunchy candy), and looks like a party centerpiece.
- Health Perks: Ice cream provides calcium, and chocolate offers a touch of antioxidants, but this is a rich treat best enjoyed in moderation.
Grab your heat-safe bowls, and let’s create a dessert that’s as fun to make as it is to eat!
Essential Ingredients
This cookie bombe uses pantry staples and fun add-ins to create its wow-worthy layers. Here’s what you need and why each one matters:
- Unsalted Butter (1 1/2 sticks/12 tbsp, room temperature, plus extra for greasing): Forms the rich cookie dough and preps the bowls.
- Why it matters: Adds flavor and ensures the cookie releases easily.
- Substitution: Use coconut oil for a dairy-free cookie dough.
- All-Purpose Flour (2 1/4 cups, plus extra for dusting): Creates the cookie’s structure.
- Why it matters: Ensures a sturdy, bowl-shaped cookie.
- Substitution: Use gluten-free flour for a gluten-free version.
- Baking Soda (1 tsp): Helps the cookie rise slightly.
- Why it matters: Keeps the cookie light and crisp.
- Fine Salt (1 tsp): Balances the sweetness.
- Why it matters: Enhances the cookie and chocolate flavors.
- Light Brown Sugar (3/4 cup, packed): Adds moisture and caramel flavor to the cookie.
- Why it matters: Keeps the cookie chewy and rich.
- Substitution: Use dark brown sugar for deeper flavor.
- Granulated Sugar (2/3 cup): Sweetens and adds slight crispness.
- Why it matters: Balances the brown sugar’s richness.
- Large Eggs (2): Bind the cookie dough.
- Why it matters: Add structure and moisture.
- Pure Vanilla Extract (1 tsp): Enhances the cookie’s flavor.
- Why it matters: Adds warmth and depth.
- Substitution: Use vanilla paste for a stronger note.
- Semisweet Mini Chocolate Chips (6 oz): Stud the cookie bowl with chocolatey goodness.
- Why it matters: Add melty pockets of chocolate.
- Substitution: Use regular chocolate chips or chopped chocolate.
- Hardening Chocolate Ice Cream Topping (2 oz, e.g., Magic Shell): Coats the cookie bowl.
- Why it matters: Adds a chocolatey seal to keep the cookie crisp.
- Substitution: Use melted chocolate mixed with 1 tsp coconut oil.
- Peanut Butter-Filled Chocolate Cups (5, e.g., Reese’s): Create a surprise tower.
- Why it matters: Add a creamy, nutty center for fun and flavor.
- Substitution: Use almond butter cups or chocolate truffles.
- Vanilla Ice Cream (8 cups/4 pints, softened): Forms the creamy filling.
- Why it matters: Provides a smooth, neutral base for the candy.
- Substitution: Use caramel or chocolate ice cream for a twist.
- Chocolate Candy Bars (2 cups, chopped, e.g., Kit Kat, Twix, Snickers): Add crunchy texture.
- Why it matters: Bring variety and fun to the filling.
- Substitution: Use any favorite candy or nuts.
- Whipped Cream (for decorating): Adds a fluffy finish.
- Why it matters: Enhances presentation and lightens the richness.
- Substitution: Use coconut whipped cream for dairy-free.
- Sprinkles (for decorating): Add a festive touch.
- Why it matters: Make the bombe party-ready.
- Substitution: Use crushed candy or nuts.
Pro Tip: Use room-temperature butter for a smooth cookie dough, and soften ice cream in the fridge for 15-20 minutes for easy spreading.
Step-by-Step Instructions
Making the Chocolate Chip Cookie Bombe involves baking a cookie bowl, filling it with ice cream and candy, and freezing it into a stunning dessert. Follow these steps for success:
- Prep the Bowls:
- Preheat the oven to 350°F (175°C) with a rack in the bottom half.
- Butter and flour the inside of a 4-quart heat-safe bowl. Line with two 16×6-inch parchment strips in an “X” shape, leaving overhang.
- Butter and flour the bottom of a 2.5-quart heat-safe bowl.
- Tip: Dust off excess flour to prevent a powdery finish.
- Make the Cookie Dough:
- In a large bowl, whisk 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp fine salt.
- In another bowl, beat 1 1/2 sticks butter, 3/4 cup brown sugar, and 2/3 cup granulated sugar with a mixer on medium-high until light and fluffy (4 minutes).
- Add 2 eggs one at a time, beating after each, then add 1 tsp vanilla.
- On low speed, add the flour mixture until just combined, then mix in 6 oz mini chocolate chips.
- Tip: Scrape the bowl to ensure even mixing.
- Bake the Cookie Bowl:
- Press the dough evenly up the sides and across the bottom of the 4-quart bowl with floured hands.
- Place the 2.5-quart bowl inside, buttered side down, to shape the dough.
- Bake until deep golden brown, 50-55 minutes.
- Cool completely (2 hours), then remove the inner bowl.
- Tip: Re-flour hands as needed to prevent sticking.
- Add Chocolate Coating:
- Brush 2 oz hardening chocolate ice cream topping (e.g., Magic Shell) evenly over the inside of the cookie bowl.
- Freeze until hardened, about 15 minutes.
- Tip: Work quickly to ensure an even coating.
- Add Peanut Butter Cup Tower:
- Stack 5 peanut butter-filled chocolate cups in a tower in the center of the cookie bowl.
- Freeze to set, about 15 minutes.
- Tip: Place cups securely to stay upright during filling.
- Layer the Ice Cream:
- Spread half of 8 cups softened vanilla ice cream around the peanut butter cup tower, working carefully to fill gaps.
- Sprinkle with 1 1/2 cups chopped chocolate candy bars.
- Spread the remaining ice cream over the candy, smoothing the top.
- Sprinkle with the remaining 1/2 cup candy bars.
- Tip: Alternate scoops and press gently for an even layer.
- Freeze:
- Cover with plastic wrap and freeze until solid, 6 hours or overnight.
- Tip: Ensure the ice cream is fully frozen to hold its shape when unmolded.
- Serve:
- Remove from the freezer 15 minutes before serving to soften slightly.
- Flip the bombe onto a serving platter, remove the bowl and parchment, and decorate with whipped cream and sprinkles around the base and top.
- Slice with a hot, sharp knife like a cheesecake into 12 wedges.
- Health Benefit: Ice cream offers calcium, and chocolate provides antioxidants, but enjoy this rich treat sparingly!
Assembly: Building Your Cookie Bombe
This dessert is all about creating a crisp cookie bowl filled with creamy, candy-packed layers. Here’s how to make it spectacular:
- Bake the Cookie Bowl:
- Shape the dough evenly in the 4-quart bowl for a sturdy, edible container.
- Tip: Press firmly to avoid thin spots that could crack.
- Add Chocolate and Tower:
- Brush with hardening chocolate topping and stack peanut butter cups for a crisp interior and fun center.
- Presentation Tip: Ensure the tower is centered for a surprise reveal when sliced.
- Layer Ice Cream and Candy:
- Spread ice cream around the tower, adding candy bars for crunch and flavor.
- Presentation Tip: Smooth the top layer for a clean, professional look.
- Decorate and Serve:
- Unmold, add whipped cream and sprinkles, and slice to show off the layers and tower.
- Presentation Tip: Pipe whipped cream in swirls for a festive, bakery-style finish.
Serving Suggestion: Serve on a chilled platter with extra candy pieces on the side. Pair with hot chocolate or coffee for a cozy contrast!
Storage and Make-Ahead Tips
Chocolate Chip Cookie Bombe is perfect for prepping ahead:
- Storing Leftovers:
- Wrap tightly in plastic wrap or store in an airtight container in the freezer for up to 1 week.
- Tip: Add whipped cream and sprinkles just before serving to keep them fresh.
- Freezing:
- Freeze the assembled bombe for up to 1 week for best texture and flavor.
- Tip: Cover well to prevent freezer burn or ice cream softening.
- Make-Ahead:
- Bake the cookie bowl up to 2 days ahead and store at room temperature, wrapped.
- Assemble the ice cream layers and freeze up to 1 day before serving.
- Tip: Soften ice cream in the fridge for easier spreading during assembly.
Recipe Variations
Want to mix things up? Try these fun twists on Chocolate Chip Cookie Bombe:
- S’mores Bombe: Use graham cracker crumbs in the cookie dough and add marshmallow fluff between ice cream layers.
- Mint Chocolate: Swap vanilla ice cream for mint chocolate chip and use Andes mints instead of peanut butter cups.
- Caramel Crunch: Use caramel ice cream and swap candy bars for toffee or caramel-filled chocolates.
- Vegan/Dairy-Free: Use dairy-free butter, ice cream, and chocolate topping, and check that candy bars are vegan.
- Nutty Delight: Replace peanut butter cups with almond or hazelnut chocolate cups and add chopped nuts.
Quick Prep Tip: Pre-chop candy bars and store in the fridge to speed up assembly.
Conclusion
Your Chocolate Chip Cookie Bombe is ready to wow your guests with its crisp cookie bowl, creamy ice cream, and surprise peanut butter cup tower! Perfect for birthdays, summer parties, or a fun family dessert, this treat combines indulgence with a playful presentation. Whether you stick with the classic recipe or try a variation, you’re in for a dessert that’s as exciting to make as it is to eat. Grab your bowls, bake some cookie magic, and enjoy every decadent slice. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy baking and freezing!
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Chocolate Chip Cookie Bombe
Description
Imagine cutting into a giant chocolate chip cookie bowl filled with creamy vanilla ice cream, chunks of your favorite chocolate candy bars, and a surprise peanut butter cup tower in the center, all topped with whipped cream and sprinkles.
Ingredients
This cookie bombe uses pantry staples and fun add-ins to create its wow-worthy layers. Here’s what you need and why each one matters:
- Unsalted Butter (1 1/2 sticks/12 tbsp, room temperature, plus extra for greasing): Forms the rich cookie dough and preps the bowls.
- Why it matters: Adds flavor and ensures the cookie releases easily.
- Substitution: Use coconut oil for a dairy-free cookie dough.
- All-Purpose Flour (2 1/4 cups, plus extra for dusting): Creates the cookie’s structure.
- Why it matters: Ensures a sturdy, bowl-shaped cookie.
- Substitution: Use gluten-free flour for a gluten-free version.
- Baking Soda (1 tsp): Helps the cookie rise slightly.
- Why it matters: Keeps the cookie light and crisp.
- Fine Salt (1 tsp): Balances the sweetness.
- Why it matters: Enhances the cookie and chocolate flavors.
- Light Brown Sugar (3/4 cup, packed): Adds moisture and caramel flavor to the cookie.
- Why it matters: Keeps the cookie chewy and rich.
- Substitution: Use dark brown sugar for deeper flavor.
- Granulated Sugar (2/3 cup): Sweetens and adds slight crispness.
- Why it matters: Balances the brown sugar’s richness.
- Large Eggs (2): Bind the cookie dough.
- Why it matters: Add structure and moisture.
- Pure Vanilla Extract (1 tsp): Enhances the cookie’s flavor.
- Why it matters: Adds warmth and depth.
- Substitution: Use vanilla paste for a stronger note.
- Semisweet Mini Chocolate Chips (6 oz): Stud the cookie bowl with chocolatey goodness.
- Why it matters: Add melty pockets of chocolate.
- Substitution: Use regular chocolate chips or chopped chocolate.
- Hardening Chocolate Ice Cream Topping (2 oz, e.g., Magic Shell): Coats the cookie bowl.
- Why it matters: Adds a chocolatey seal to keep the cookie crisp.
- Substitution: Use melted chocolate mixed with 1 tsp coconut oil.
- Peanut Butter-Filled Chocolate Cups (5, e.g., Reese’s): Create a surprise tower.
- Why it matters: Add a creamy, nutty center for fun and flavor.
- Substitution: Use almond butter cups or chocolate truffles.
- Vanilla Ice Cream (8 cups/4 pints, softened): Forms the creamy filling.
- Why it matters: Provides a smooth, neutral base for the candy.
- Substitution: Use caramel or chocolate ice cream for a twist.
- Chocolate Candy Bars (2 cups, chopped, e.g., Kit Kat, Twix, Snickers): Add crunchy texture.
- Why it matters: Bring variety and fun to the filling.
- Substitution: Use any favorite candy or nuts.
- Whipped Cream (for decorating): Adds a fluffy finish.
- Why it matters: Enhances presentation and lightens the richness.
- Substitution: Use coconut whipped cream for dairy-free.
- Sprinkles (for decorating): Add a festive touch.
- Why it matters: Make the bombe party-ready.
- Substitution: Use crushed candy or nuts.
Pro Tip: Use room-temperature butter for a smooth cookie dough, and soften ice cream in the fridge for 15-20 minutes for easy spreading.
Instructions
- Prep the Bowls:
- Preheat the oven to 350°F (175°C) with a rack in the bottom half.
- Butter and flour the inside of a 4-quart heat-safe bowl. Line with two 16×6-inch parchment strips in an “X” shape, leaving overhang.
- Butter and flour the bottom of a 2.5-quart heat-safe bowl.
- Tip: Dust off excess flour to prevent a powdery finish.
- Make the Cookie Dough:
- In a large bowl, whisk 2 1/4 cups flour, 1 tsp baking soda, and 1 tsp fine salt.
- In another bowl, beat 1 1/2 sticks butter, 3/4 cup brown sugar, and 2/3 cup granulated sugar with a mixer on medium-high until light and fluffy (4 minutes).
- Add 2 eggs one at a time, beating after each, then add 1 tsp vanilla.
- On low speed, add the flour mixture until just combined, then mix in 6 oz mini chocolate chips.
- Tip: Scrape the bowl to ensure even mixing.
- Bake the Cookie Bowl:
- Press the dough evenly up the sides and across the bottom of the 4-quart bowl with floured hands.
- Place the 2.5-quart bowl inside, buttered side down, to shape the dough.
- Bake until deep golden brown, 50-55 minutes.
- Cool completely (2 hours), then remove the inner bowl.
- Tip: Re-flour hands as needed to prevent sticking.
- Add Chocolate Coating:
- Brush 2 oz hardening chocolate ice cream topping (e.g., Magic Shell) evenly over the inside of the cookie bowl.
- Freeze until hardened, about 15 minutes.
- Tip: Work quickly to ensure an even coating.
- Add Peanut Butter Cup Tower:
- Stack 5 peanut butter-filled chocolate cups in a tower in the center of the cookie bowl.
- Freeze to set, about 15 minutes.
- Tip: Place cups securely to stay upright during filling.
- Layer the Ice Cream:
- Spread half of 8 cups softened vanilla ice cream around the peanut butter cup tower, working carefully to fill gaps.
- Sprinkle with 1 1/2 cups chopped chocolate candy bars.
- Spread the remaining ice cream over the candy, smoothing the top.
- Sprinkle with the remaining 1/2 cup candy bars.
- Tip: Alternate scoops and press gently for an even layer.
- Freeze:
- Cover with plastic wrap and freeze until solid, 6 hours or overnight.
- Tip: Ensure the ice cream is fully frozen to hold its shape when unmolded.
- Serve:
- Remove from the freezer 15 minutes before serving to soften slightly.
- Flip the bombe onto a serving platter, remove the bowl and parchment, and decorate with whipped cream and sprinkles around the base and top.
- Slice with a hot, sharp knife like a cheesecake into 12 wedges.
- Health Benefit: Ice cream offers calcium, and chocolate provides antioxidants, but enjoy this rich treat sparingly!
FAQs
1. Can I use a different bowl size?
A 4-quart bowl is ideal for the cookie shape, but a 3.5-quart bowl can work; adjust dough to cover thinly. The 2.5-quart bowl helps shape it, so choose a slightly smaller one if needed.
2. Is this dessert healthy?
Ice cream provides calcium, and chocolate offers antioxidants, but the sugar and candy make it a treat. Enjoy in moderation.
3. How do I prevent the cookie bowl from sticking?
Butter and flour the bowl generously, and use parchment strips for easy removal. Let it cool fully before lifting.
4. Can I make this dairy-free?
Yes! Use dairy-free butter, ice cream, and chocolate topping, and choose vegan peanut butter cups and candy bars.
5. How long does this bombe last?
Up to 1 week in the freezer, wrapped tightly. Eat within a few days for the best texture.
6. Can I use store-bought cookie dough?
Yes, but homemade ensures a sturdy bowl. Use about 24 oz of store-bought dough and press evenly.