Spread the love

When two classic treats collide, the result is nothing short of magical. Chocolate Chip Cookie Dough Brownie Bombs combine the gooey sweetness of cookie dough, the fudgy richness of brownies, and the irresistible crunch of chocolate coating—all in one bite-sized dessert. Perfect for parties, celebrations, or simply indulging yourself after a long day, these bombs are every dessert lover’s dream come true.

Why You’ll Love Chocolate Chip Cookie Dough Brownie Bombs

There are countless dessert mashups out there, but Chocolate Chip Cookie Dough Brownie Bombs stand out because:

They’re the ultimate bite-sized indulgence—small in size but bursting with flavor.
You can make them ahead of time and store them in the fridge or freezer.
They’re customizable: try different coatings, toppings, or even flavored doughs.
They’re guaranteed crowd-pleasers at birthdays, potlucks, and holiday gatherings.

This recipe takes comfort food to a whole new level, and once you try it, you’ll understand why it’s worth every step.

Ingredients for Chocolate Chip Cookie Dough Brownie Bombs

This recipe makes about 20–24 bombs depending on size.

For the edible cookie dough:

1 cup (125 g) all-purpose flour (heat-treated for safety)
½ cup (115 g) unsalted butter, softened
½ cup (100 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
2 tablespoons milk (more if needed for consistency)
1 teaspoon pure vanilla extract
½ teaspoon salt
½ cup (90 g) mini chocolate chips

For the brownie layer:

1 box brownie mix (plus ingredients listed on the package: usually eggs, oil, and water) or 1 batch homemade brownies
Optional: ½ teaspoon espresso powder (to enhance chocolate flavor)

the chocolate coating:

2 cups (350 g) semi-sweet or dark chocolate chips (or candy melts for easier coating)
2 teaspoons coconut oil or vegetable shortening (for a smoother coating)

garnish (optional but recommended):

White chocolate drizzle
Crushed nuts (pecans, almonds, or hazelnuts)
Sprinkles
Sea salt flakes

Kitchen Tools You’ll Need

While the recipe is straightforward, having the right tools makes the process smoother:

Mixing bowls (large and medium)
Electric mixer or hand whisk
Measuring cups and spoons
Baking pan (for brownies)
Parchment paper or silicone baking mat
Small cookie scoop (for portioning cookie dough)
Fork or dipping tool for coating bombs in chocolate
Wire rack (optional, for drying coated bombs)

Step-by-Step Instructions

Follow these clear steps to make the perfect Chocolate Chip Cookie Dough Brownie Bombs.

1: Prepare the brownie base

Preheat your oven according to the instructions on your brownie mix (usually 175–180°C / 350°F).
Grease or line a baking pan with parchment paper.
Prepare the brownie batter as directed on the package, adding espresso powder if desired.
Bake until fudgy but not overdone—about 2–3 minutes less than the full bake time for extra softness.
Let the brownies cool completely before handling. You want them dense and firm enough to wrap around the cookie dough.

2: Make the edible cookie dough

Heat-treat the flour: Spread flour evenly on a baking sheet and bake at 350°F (175°C) for about 5 minutes, or microwave in 30-second intervals until it reaches 165°F (74°C). This step kills bacteria and makes raw flour safe to eat.
In a mixing bowl, beat softened butter, brown sugar, and granulated sugar until creamy.
Add milk, vanilla extract, and salt; mix well.
Gradually add the cooled flour until a dough forms.
Stir in mini chocolate chips.
Using a small cookie scoop, portion out dough balls (about 1 inch in diameter). Place them on a parchment-lined tray and refrigerate for 20–30 minutes until firm.

Step 3: Wrap cookie dough in brownies

Once brownies are cooled, cut them into squares (roughly 2×2 inches).
Flatten each brownie square gently with your fingers.
Place a chilled cookie dough ball in the center of each square.
Wrap the brownie around the dough ball, sealing it completely. If brownies are too crumbly, slightly dampen your fingers with water to mold them.
Repeat until all dough balls are covered.

4: Coat with chocolate

Melt chocolate chips (or candy melts) with coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring each time, until smooth.
Dip each brownie-wrapped cookie dough ball into the melted chocolate, coating fully. Use a fork or dipping tool to lift them out, letting excess chocolate drip back into the bowl.
Place coated bombs on parchment paper to set.

5: Add finishing touches

While the chocolate is still wet, sprinkle with nuts, sea salt, or sprinkles if desired.
For a professional look, drizzle melted white chocolate over the top once the coating has set.
Refrigerate for at least 30 minutes to harden the chocolate shell.

Now, your Chocolate Chip Cookie Dough Brownie Bombs are ready to enjoy!

Helpful Tips for Perfect Brownie Bombs

Texture control: Slightly underbaked brownies work best because they remain moist and moldable.
Chilling is key: Don’t skip chilling the cookie dough balls—this makes wrapping them with brownies much easier.
Chocolate coating hack: Use candy melts for a smoother, shinier finish if you struggle with tempering chocolate.
Storage: Keep brownie bombs in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Serving idea: Serve chilled for a firmer bite or at room temperature for a gooey, melty experience.

Variations and Customization

Peanut butter twist: Add a teaspoon of peanut butter in the center of each cookie dough ball for an extra surprise.
Oreo version: Mix crushed Oreo cookies into the brownie layer or use them as a topping.
Holiday edition: Add festive sprinkles or use colored candy melts (red/green for Christmas, pastel for Easter, orange/black for Halloween).
Healthier swap: Use whole wheat flour for the dough, dark chocolate for coating, and cut sugar slightly for a more balanced treat.

Nutritional Information (per serving, approx. 1 bomb)

These values are estimates and can vary depending on ingredients used.

Calories: 270–300 kcal
Carbohydrates: 32 g
Protein: 3 g
Fat: 15 g
Saturated Fat: 8 g
Fiber: 2 g
Sugar: 24 g
Sodium: 90 mg

Serving Suggestions

Chocolate Chip Cookie Dough Brownie Bombs are versatile and fit any occasion:

Serve them on a dessert platter at parties or gatherings.
Use them as cupcake toppers for an over-the-top presentation.
Pack them as edible gifts in decorative boxes for holidays.
Pair them with coffee or a glass of cold milk for a simple indulgence.
Turn them into a sundae topping—slice in half and add to ice cream for an outrageous treat.

Why This Recipe Works

This recipe blends three iconic desserts into one unforgettable bite. The cookie dough delivers sweetness and chewy texture, the brownie layer adds fudgy richness, and the chocolate shell provides a satisfying crunch. Together, they create a multi-layered dessert experience that’s both nostalgic and innovative.

Moreover, Chocolate Chip Cookie Dough Brownie Bombs are surprisingly easy to make. While they look like something from a professional bakery, anyone can master them with a little patience.

Make-Ahead and Storage

One of the best things about this recipe is its convenience:

Make ahead: Prepare the cookie dough balls and brownie squares a day in advance. Assemble and coat the next day for fresher results.
Refrigerate: Store in the fridge for up to 5 days in an airtight container.
Freeze: Place bombs on a baking tray to freeze individually, then transfer to freezer bags. Thaw in the fridge before serving.

Conclusion

If you’ve ever dreamed of combining your favorite desserts into one unforgettable bite, Chocolate Chip Cookie Dough Brownie Bombs are the answer. They’re indulgent, creative, and guaranteed to wow anyone who tries them. Whether you’re baking for a celebration or treating yourself, these bombs deliver on flavor, texture, and presentation.

So grab your apron, gather your ingredients, and dive into this recipe—you won’t regret it. After all, life’s too short not to enjoy a dessert as delicious as Chocolate Chip Cookie Dough Brownie Bombs.