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!