Chocolate Chip Cookie Dough Brownie Bombs: A Decadent Dessert Explosion
Prepare yourself for a treat that combines the best of three indulgent worlds—fudgy brownies, chewy chocolate chip cookie dough, and a rich chocolate coating! These Chocolate Chip Cookie Dough Brownie Bombs are the ultimate dessert for anyone with a sweet tooth. Each bite delivers a burst of flavors and textures: a gooey brownie center, a layer of soft, edible cookie dough studded with chocolate chips, and a glossy chocolate shell to tie it all together. Perfect for parties, special occasions, or simply satisfying a late-night craving, these little bombs are guaranteed to steal the show. Pair them with a glass of cold milk for the ultimate dessert experience!
Servings: 12–15 bombs
Prep Time: 45 minutes
Chill Time: 1 hour
Total Time: 1 hour 45 minutes
Ingredients
To make these irresistible brownie bombs, gather the following ingredients:
For the Brownie Centers:
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
For the Edible Cookie Dough:
- ½ cup unsalted butter, softened
- ⅓ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour, heat-treated (see notes below for safety)
- ½ teaspoon salt
- 2–3 tablespoons milk (adjust for desired consistency)
- ¾ cup semi-sweet chocolate chips (or use mini chips for easier wrapping)
For the Chocolate Coating:
- 1 ½ cups semi-sweet or dark chocolate chips (or melting chocolate wafers)
- 1 tablespoon coconut oil (optional, for smoother dipping)
- Optional toppings: Flaky sea salt, sprinkles, or chopped nuts for garnish
Equipment Needed
- 8×8-inch baking pan (for brownies)
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Microwave-safe bowl or double boiler (for melting chocolate)
- Baking sheet lined with parchment paper
- Measuring cups and spoons
- Scoop or spoon for portioning
Instructions
- Bake the Brownies:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, whisk together the melted butter, granulated sugar, and cocoa powder until smooth. Add the egg and vanilla extract, mixing well. Gently fold in the flour, salt, and baking powder until just combined—don’t overmix. Pour the batter into the prepared pan and bake for 18–20 minutes, or until the center is just set but still fudgy. Let the brownies cool completely in the pan, then chill in the refrigerator for 30 minutes to make them easier to handle. - Prepare the Edible Cookie Dough:
To ensure the cookie dough is safe to eat, heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5–7 minutes, then let it cool completely. In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Mix in the vanilla extract. Gradually add the heat-treated flour and salt, mixing until combined. Add 2 tablespoons of milk, mixing until the dough is soft and pliable but not sticky—add an extra tablespoon of milk if needed. Fold in the chocolate chips. Set the dough aside. - Shape the Brownie Centers:
Once the brownies are chilled, lift them out of the pan using the parchment overhang. Cut the brownies into 1-inch squares (you should get about 12–15 pieces). Roll each square into a ball using your hands—the brownies should be fudgy and easy to shape. Place the brownie balls on a parchment-lined baking sheet and freeze for 15 minutes to firm up. - Wrap with Cookie Dough:
Scoop about 1–1.5 tablespoons of cookie dough and flatten it into a disk in your palm. Place a chilled brownie ball in the center and wrap the cookie dough around it, rolling it into a smooth ball. Repeat for all brownie balls. If the cookie dough becomes too soft to work with, chill it for 10 minutes. Place the cookie dough-wrapped brownie balls back on the baking sheet and freeze for another 15 minutes. - Dip in Chocolate:
In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 20-second intervals, stirring between each, until smooth. Alternatively, use a double boiler for more control. Remove the brownie bombs from the freezer. Using a fork or dipping tool, dip each bomb into the melted chocolate, ensuring it’s fully coated. Tap off excess chocolate and place the bomb back on the parchment-lined baking sheet. While the chocolate is still wet, sprinkle with flaky sea salt, sprinkles, or chopped nuts if desired. Repeat for all bombs. - Chill and Serve:
Refrigerate the brownie bombs for 15–20 minutes, or until the chocolate coating is set. Serve chilled or at room temperature, alongside a glass of cold milk for dunking. Enjoy the explosion of flavors in every bite!
Tips for Success
- Heat-Treating Flour: Raw flour can contain harmful bacteria like E. coli, so heat-treating is essential for edible cookie dough. Alternatively, you can microwave the flour in a bowl for 1 minute, stirring halfway, until it reaches 165°F (74°C).
- Brownie Texture: For the fudgiest brownies, slightly underbake them—they’ll firm up as they cool. If you prefer a cakier texture, bake for an extra 2–3 minutes.
- Chocolate Dipping: If the melted chocolate thickens while dipping, reheat it gently to maintain a smooth consistency.
- Storage: Store the brownie bombs in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month. Thaw in the fridge before serving.
- Variations: Swap the semi-sweet chocolate chips in the cookie dough for white chocolate, peanut butter chips, or toffee bits. For the coating, try milk chocolate or white chocolate for a different flavor profile.
Serving Suggestions
These Chocolate Chip Cookie Dough Brownie Bombs are a show-stopping dessert on their own, but they pair wonderfully with a variety of accompaniments. Serve them with a tall glass of cold milk—classic and perfect for dunking! For a more decadent treat, add a scoop of vanilla ice cream on the side or drizzle with warm caramel sauce. They’re also a fantastic addition to a dessert platter for parties, alongside other bite-sized treats like truffles or mini cupcakes.
Why You’ll Love This Recipe
These brownie bombs are a triple threat of chocolatey goodness, combining the rich fudginess of brownies, the nostalgic comfort of cookie dough, and the satisfying snap of a chocolate shell. They’re surprisingly easy to make, yet they look and taste like a gourmet dessert. Plus, they’re endlessly customizable—experiment with different flavors, coatings, and toppings to make them your own. Whether you’re treating yourself or sharing with friends and family, these bombs are sure to bring smiles all around.
