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.

Cook Mode Prevent your screen from going dark

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.