Introduction
Ever dreamed of a dessert that combines the fudgy richness of brownies, the creamy sweetness of cookie dough, and a smooth chocolate shell? Say hello to Chocolate Chip Cookie Dough Brownie Bombs! These bite-sized treats are a decadent explosion of flavor, perfect for satisfying your sweet tooth or wowing guests at any gathering. Curious about how to create these irresistible morsels that are as fun to make as they are to eat? Let’s dive into this easy recipe that’s sure to become a favorite!
Overview: Why Chocolate Chip Cookie Dough Brownie Bombs Are Special
Chocolate Chip Cookie Dough Brownie Bombs are a triple-threat dessert, layering a fudgy brownie exterior, a creamy chocolate chip cookie dough center, and a glossy chocolate coating. They’re no-bake for the assembly, use a boxed brownie mix for convenience, and deliver a perfect balance of textures in every bite. Ideal for parties, gifting, or a fun baking project, these bombs are a crowd-pleaser that’s both indulgent and customizable.
- Time Requirement:
- Prep and Baking (Brownies): 40–50 minutes (per brownie mix instructions)
- Assembly: 20 minutes
- Chilling: 30 minutes
- Total: About 1 hour 30 minutes
- Difficulty Level: Easy. The recipe involves simple mixing, wrapping, and dipping, making it great for beginners.
- Why It’s Special: These bombs are portable, serve about 24, and combine three beloved desserts in one. They’re make-ahead friendly, visually appealing with optional sprinkles, and perfect for any occasion.
Essential Ingredients
These brownie bombs come together with a handful of ingredients that create a decadent treat. Here’s what you need and why each matters:
For the Brownie Base
- Brownie Mix (1 box, plus ingredients listed on the box): A standard 18.3–19.9 oz mix (requiring eggs, oil, and water typically) creates a fudgy, reliable base. Any brand works.
For the Cookie Dough Filling
- Unsalted Butter (½ cup, softened): Adds richness and creaminess to the edible cookie dough.
- Brown Sugar (½ cup): Provides a caramel-like sweetness and soft texture.
- Granulated Sugar (¼ cup): Sweetens and balances the dough’s flavor.
- Milk (2 tbsp): Adds moisture for a smooth, rollable dough.
- Vanilla Extract (1 tsp): Enhances the cookie dough flavor.
- All-Purpose Flour (1¼ cups): Forms the dough’s structure (use heat-treated flour for safety if not pre-treated).
- Mini Chocolate Chips (1 cup): Add classic cookie dough flavor and a bit of crunch.
For the Coating
- Chocolate Candy Melts (2 cups, melted): Create a smooth, hard chocolate shell. Use milk, dark, or white chocolate melts.
- Sprinkles (optional): Add a fun, colorful touch to the coating.
Substitutions and Variations
- Brownie Mix: Use a gluten-free or homemade brownie recipe for an 8×8-inch pan.
- Butter: Swap for margarine or vegan butter for a dairy-free version (pair with dairy-free chocolate chips and melts).
- Flour: Use a 1:1 gluten-free flour blend or heat-treat raw flour (bake at 350°F for 5–10 minutes to 160°F) for safety.
- Chocolate Chips: Replace with white chocolate chips, butterscotch chips, or chopped nuts.
- Candy Melts: Use melted chocolate bars or almond bark, tempered for a shiny finish.
- Dairy-Free: Use dairy-free brownie mix, vegan butter, plant-based milk, and dairy-free chocolate chips and melts.
Step-by-Step Instructions
Follow these steps to create Chocolate Chip Cookie Dough Brownie Bombs that are fudgy, creamy, and perfectly coated:
- Prepare the Brownies:
- Prepare the brownie mix according to package instructions (typically for an 8×8 or 9×9-inch pan). Bake as directed and cool completely in the pan (about 1 hour).
- Once cooled, cut the brownies into small squares (about 24 pieces, roughly 1–1½ inches each).
- Make the Cookie Dough Filling:
- In a medium mixing bowl, use a hand mixer to cream ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar until light and fluffy (about 2 minutes).
- Add 2 tbsp milk and 1 tsp vanilla extract, mixing until combined.
- Gradually stir in 1¼ cups flour until fully incorporated.
- Fold in 1 cup mini chocolate chips with a spatula.
- Roll the cookie dough into small balls (about 1 tbsp each, yielding ~24 balls). Place on a parchment-lined tray and chill for 10 minutes to firm up.
- Assemble the Bombs:
- Flatten each brownie square with your fingers or a rolling pin to make it pliable.
- Wrap each flattened brownie square around a cookie dough ball, pinching the edges to fully enclose the dough. Roll gently to smooth the surface. Repeat for all bombs.
- Coat the Bombs:
- Melt 2 cups chocolate candy melts according to package instructions (usually in a microwave-safe bowl in 30-second intervals, stirring until smooth).
- Dip each brownie bomb into the melted chocolate, using a fork to coat fully and tap off excess. Place on a parchment-lined baking sheet.
- Decorate and Chill:
- Add sprinkles on top of each bomb before the chocolate sets, if desired.
- Refrigerate the bombs for 20–30 minutes, or until the chocolate is fully set.
- Serve:
- Serve chilled or at room temperature for a softer texture.
Cooking Tips
- Cool Brownies Completely: Warm brownies can crumble when wrapping, so let them cool fully to room temperature.
- Firm Cookie Dough: Chill the dough balls briefly to make them easier to wrap without sticking.
- Smooth Dipping: Work quickly with melted chocolate to avoid it thickening. Reheat gently if it starts to set.
- Even Coating: Tap off excess chocolate to avoid pooling and ensure a thin, even shell.
Assembly: Building the Perfect Chocolate Chip Cookie Dough Brownie Bombs
These bombs are all about wrapping and coating to create a decadent, bite-sized treat. Here’s how to make them look and taste amazing:
- Brownie Wrapping: Flatten brownies evenly to ensure they fully encase the dough without cracks. Pinch seams tightly to seal.
- Cookie Dough Balls: Roll dough balls uniformly for consistent size and easier wrapping.
- Chocolate Coating:
- Dip quickly and use a fork to lift bombs, letting excess chocolate drip off for a smooth finish.
- Place on parchment to prevent sticking and ensure easy removal.
- Presentation Tips:
- Arrange bombs on a platter or in mini cupcake liners for a polished look.
- Add colorful sprinkles, a drizzle of white chocolate, or edible glitter for extra flair.
- Serve in a decorative tin or box for gifting, layered with parchment to prevent sticking.
Storage and Make-Ahead Tips
These brownie bombs are perfect for preparing ahead and stay delicious with proper storage:
- Refrigerator: Store in an airtight container in the fridge for up to 1 week. The chocolate shell stays firm, and the filling remains creamy.
- Room Temperature: Store in a cool, airtight container for up to 2 days, but they may soften slightly.
- Freezer: Wrap individually in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the fridge for a few hours before serving.
- Make-Ahead: Prepare and coat the bombs up to 3 days in advance and refrigerate. Add sprinkles just before serving to keep them vibrant.
- Serving Tip: Serve chilled for a firm texture or let sit at room temperature for 10 minutes for a softer, gooier bite.
Recipe Variations
Get creative with these fun twists to make the brownie bombs your own:
- Peanut Butter Brownie Bombs: Add ¼ cup peanut butter to the cookie dough filling and use peanut butter chips instead of chocolate chips.
- S’mores Brownie Bombs: Mix ¼ cup crushed graham crackers into the cookie dough and add mini marshmallows with the chocolate chips.
- White Chocolate Cookie Dough Bombs: Use white chocolate melts for the coating and white chocolate chips in the dough.
- Nutty Brownie Bombs: Replace half the chocolate chips with chopped pecans or almonds for extra crunch.
- Gluten-Free Version: Use a gluten-free brownie mix and gluten-free flour for the dough.
Conclusion
Chocolate Chip Cookie Dough Brownie Bombs are the ultimate indulgent treat, combining fudgy brownies, creamy cookie dough, and a smooth chocolate shell in one perfect bite. They’re easy to make, endlessly customizable, and guaranteed to bring smiles to any dessert table. Whether you’re gifting them, serving them at a party, or sneaking one from the fridge, these bombs are pure dessert bliss. So grab your brownie mix, roll some dough, and get ready to create a treat that’s as fun to make as it is to eat!
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Chocolate Chip Cookie Dough Brownie Bombs
Description
Ever dreamed of a dessert that combines the fudgy richness of brownies, the creamy sweetness of cookie dough, and a smooth chocolate shell? Say hello to Chocolate Chip Cookie Dough Brownie Bombs! These bite-sized treats are a decadent explosion of flavor, perfect for satisfying your sweet tooth or wowing guests at any gathering.
Ingredients
For the Brownie Base
-
Brownie Mix (1 box, plus ingredients listed on the box): A standard 18.3–19.9 oz mix (requiring eggs, oil, and water typically) creates a fudgy, reliable base. Any brand works.
For the Cookie Dough Filling
-
Unsalted Butter (½ cup, softened): Adds richness and creaminess to the edible cookie dough.
-
Brown Sugar (½ cup): Provides a caramel-like sweetness and soft texture.
-
Granulated Sugar (¼ cup): Sweetens and balances the dough’s flavor.
-
Milk (2 tbsp): Adds moisture for a smooth, rollable dough.
-
Vanilla Extract (1 tsp): Enhances the cookie dough flavor.
-
All-Purpose Flour (1¼ cups): Forms the dough’s structure (use heat-treated flour for safety if not pre-treated).
-
Mini Chocolate Chips (1 cup): Add classic cookie dough flavor and a bit of crunch.
For the Coating
-
Chocolate Candy Melts (2 cups, melted): Create a smooth, hard chocolate shell. Use milk, dark, or white chocolate melts.
-
Sprinkles (optional): Add a fun, colorful touch to the coating.
Substitutions and Variations
-
Brownie Mix: Use a gluten-free or homemade brownie recipe for an 8×8-inch pan.
-
Butter: Swap for margarine or vegan butter for a dairy-free version (pair with dairy-free chocolate chips and melts).
-
Flour: Use a 1:1 gluten-free flour blend or heat-treat raw flour (bake at 350°F for 5–10 minutes to 160°F) for safety.
-
Chocolate Chips: Replace with white chocolate chips, butterscotch chips, or chopped nuts.
-
Candy Melts: Use melted chocolate bars or almond bark, tempered for a shiny finish.
-
Dairy-Free: Use dairy-free brownie mix, vegan butter, plant-based milk, and dairy-free chocolate chips and melts.
Instructions
-
Prepare the Brownies:
-
Prepare the brownie mix according to package instructions (typically for an 8×8 or 9×9-inch pan). Bake as directed and cool completely in the pan (about 1 hour).
-
Once cooled, cut the brownies into small squares (about 24 pieces, roughly 1–1½ inches each).
-
-
Make the Cookie Dough Filling:
-
In a medium mixing bowl, use a hand mixer to cream ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar until light and fluffy (about 2 minutes).
-
Add 2 tbsp milk and 1 tsp vanilla extract, mixing until combined.
-
Gradually stir in 1¼ cups flour until fully incorporated.
-
Fold in 1 cup mini chocolate chips with a spatula.
-
Roll the cookie dough into small balls (about 1 tbsp each, yielding ~24 balls). Place on a parchment-lined tray and chill for 10 minutes to firm up.
-
-
Assemble the Bombs:
-
Flatten each brownie square with your fingers or a rolling pin to make it pliable.
-
Wrap each flattened brownie square around a cookie dough ball, pinching the edges to fully enclose the dough. Roll gently to smooth the surface. Repeat for all bombs.
-
-
Coat the Bombs:
-
Melt 2 cups chocolate candy melts according to package instructions (usually in a microwave-safe bowl in 30-second intervals, stirring until smooth).
-
Dip each brownie bomb into the melted chocolate, using a fork to coat fully and tap off excess. Place on a parchment-lined baking sheet.
-
-
Decorate and Chill:
-
Add sprinkles on top of each bomb before the chocolate sets, if desired.
-
Refrigerate the bombs for 20–30 minutes, or until the chocolate is fully set.
-
-
Serve:
-
Serve chilled or at room temperature for a softer texture.
-
Cooking Tips
-
Cool Brownies Completely: Warm brownies can crumble when wrapping, so let them cool fully to room temperature.
-
Firm Cookie Dough: Chill the dough balls briefly to make them easier to wrap without sticking.
-
Smooth Dipping: Work quickly with melted chocolate to avoid it thickening. Reheat gently if it starts to set.
-
Even Coating: Tap off excess chocolate to avoid pooling and ensure a thin, even shell.
FAQs
Q: Is the cookie dough safe to eat?
A: Yes, if you use heat-treated flour (bake at 350°F for 5–10 minutes to 160°F) and pasteurized eggs or milk. Store-bought edible cookie dough can also be used.
Q: Are these brownie bombs healthy?
A: They’re a sweet treat, but you can lighten them with reduced-fat butter or less sugar. Enjoy in moderation for a fun indulgence!
Q: Why did my brownies crack when wrapping?
A: Cracking can happen if the brownies are too cold or not flattened enough. Let them sit at room temperature briefly and flatten gently to make them pliable.
Q: Can I use homemade brownies?
A: Yes! Bake a batch of brownies in an 8×8-inch pan, cool completely, and cut into squares for wrapping.
Q: How do I store leftovers?
A: Store in the fridge for up to 1 week or freeze for up to 2 months. See storage tips above for details.
Q: Can I skip the chocolate coating?
A: Yes! Serve the brownie-wrapped cookie dough balls without coating for a simpler treat, though the chocolate shell adds a nice crunch.