Creamy cookie dough meets fudgy brownie in one irresistible bite — that’s the magic of Chocolate Chip Cookie Dough Brownie Bombs. These little handheld desserts are rich, comforting, and dangerously easy to love. A fun fact: the idea of stuffing cookie dough into brownies started as a playful experiment at bake sales and quickly became a party favorite. If you like playful twists on classic sweets, you’re in for a treat.
This recipe stands out because it’s simple to prepare, fast enough for last-minute dessert emergencies, and perfect for sharing with kids and adults alike. If you want more variations while you bake, check out this version on our site for another take on the same idea Chocolate Chip Cookie Dough Brownie Bombs. Ready to get baking? Let’s make some gooey, crunchy, chocolatey bombs that will disappear in minutes.
What is Chocolate Chip Cookie Dough Brownie Bombs?
What’s in a name? Plenty of deliciousness. Chocolate Chip Cookie Dough Brownie Bombs are exactly what they sound like: cookie dough centers wrapped in a fudgy brownie shell, then coated in a glossy chocolate shell. Who named them “bombs”? Probably someone who knew dessert explosions of flavor when they saw one. Ever wondered why hearty, nostalgic sweets feel so satisfying? Maybe it’s true what folks say: “the way to a man’s heart is through his stomach.” Whether you make them for movie night or a backyard party, these bombs are sure to be a hit. Try this recipe and watch them vanish.
Why You’ll Love This:
- Decadent contrast: A soft, buttery cookie dough center paired with a chewy, fudgy brownie exterior and a crisp chocolate coating creates a multi-textured bite that keeps you coming back for more.
- Wallet-friendly: Baking from scratch and using one box of brownies plus pantry staples saves money compared to store-bought gourmet confections, yet yields bakery-quality results.
- Flavor boosters: Mini chocolate chips folded into the cookie dough and a melted chocolate shell on the outside add layers of chocolate intensity and visual appeal.
If you love this mashup, you might also enjoy our gooey cookie dough bars that deliver similar flavors in a different format Chocolate Chip Cookie Dough Bars. Now grab an apron — these are worth making tonight.
How to Make:
Quick Overview
This recipe is a breeze: bake a boxed brownie base, whip up an edible cookie dough, form cookie dough balls and freeze, crumble the brown brownies and wrap them around the frozen dough, then dip each into melted chocolate. Preparation is straightforward and the result is satisfyingly rich — fudgy center, buttery cookie, and a crisp chocolate finish. Expect about 30 minutes active prep time plus baking and chilling: total time roughly 2 hours including chilling.
Ingredients
- 1 box brownie mix (plus the ingredients called for on the box; follow package for eggs, oil, water amounts)
- 1 cup butter, softened to room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup milk, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, measured and leveled
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
- 2 cups chocolate chips (for coating), semi-sweet or milk chocolate
- 2 tablespoons vegetable oil (added to melted chocolate for shine and smooth dipping)
Directions
- Prepare the brownie mix according to the package directions and bake in a 9×13-inch pan. Allow to cool completely. Use a toothpick to confirm center is set before cooling.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2–3 minutes with an electric mixer or 4–5 minutes by hand.
- Add the milk and vanilla extract, mixing until combined. Scrape the bowl down so everything is evenly mixed.
- Gradually add the flour and salt, mixing until just combined. Do not overmix — the dough should be soft and slightly sticky. Stir in the mini chocolate chips with a spatula.
- Using a small cookie scoop (about 1 tablespoon), form the cookie dough into balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes so they firm up and are easier to enclose.
- Crumble the cooled brownies into small pieces. You want pieces large enough to wrap, not dust.
- Flatten a piece of brownie in your hand, place a cookie dough ball in the center, and wrap the brownie around the cookie dough ball, pressing to seal. Make sure there are no gaps. Repeat with remaining brownie pieces and cookie dough balls.
- In a microwave-safe bowl, melt the chocolate chips and vegetable oil together in 20–30 second intervals, stirring between each, until smooth and glossy.
- Dip each brownie bomb into the melted chocolate, allowing any excess to drip off, and place back on the parchment-lined baking sheet. For a neat look, use a fork or dipping tool and tap off excess.
- Refrigerate until the chocolate is set, about 15–30 minutes. Store chilled or at cool room temperature short-term.
What to Serve With:
- A glass of cold milk or a latte for a classic, comforting pairing.
- Fresh berries or a light fruit salad to cut through the richness.
- Vanilla ice cream and warm chocolate sauce for an over-the-top sundae experience.
- Coffee or espresso for an adult dessert course — the bitterness balances the sweet.
Try serving one alongside a scoop of vanilla to turn it into a decadent dessert that’s still easy to share.
Top Tips for Perfecting:
- Ingredient swap: If you prefer safer cookie dough, substitute 1 cup of flour with heat-treated flour or use a pasteurized egg replacer if you normally use raw eggs in dough.
- Timing: Freeze cookie dough balls until firm — this makes wrapping easier and prevents dough from melting into the brownie.
- Chocolate coating: Add the vegetable oil to the chocolate to prevent streaks and achieve a smoother finish.
- Common mistake: Don’t skip sealing the brownie around the dough — gaps can cause the dough to leak during dipping.
- Texture tweak: For a chewier outer layer, warm the brownie pieces slightly in your hands before wrapping so they mold better.
Also explore a fudgier variant for holiday treats with a similar concept Chocolate Chip Cookie Dough Fudge.
Storing and Reheating Tips:
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Chill ensures the chocolate shell stays crisp.
- Freezing: Freeze on a parchment-lined tray until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge before serving.
- Best reheating: Bring to room temperature for 20–30 minutes before serving to enjoy the brownie chew and cookie dough softness. Avoid microwaving whole bombs; if desired, microwave a single bomb for 5–7 seconds to slightly soften but watch closely.
FAQs
Can I use homemade brownies instead of a boxed mix?
Yes — homemade brownies work great. Use your favorite fudgy recipe and cool completely before crumbling and wrapping.
Is the cookie dough safe to eat raw?
This recipe uses no eggs, but it does include raw flour. For safety, either heat-treat the flour in the oven or use heat-treated flour sold for edible cookie dough.
Can I make these ahead of time for a party?
Absolutely. Make them a day ahead and refrigerate, or freeze them up to 3 months and thaw in the fridge before serving.
What chocolate works best for the coating?
Semi-sweet or milk chocolate chips are easiest. Adding the vegetable oil yields a silkier coating. If using couverture chocolate, no oil is necessary.
Can I add nuts or other mix-ins?
Yes. Fold chopped nuts, toffee bits, or sprinkles into the cookie dough for extra texture. Be mindful of nut allergies when serving guests.
Conclusion
These Chocolate Chip Cookie Dough Brownie Bombs are a showstopper that’s surprisingly easy to make and perfect for sharing with family and friends. They combine the best parts of cookie dough and brownies into a single bite-sized treat that’s rich, comforting, and fun to present. If you want to see the original inspiration and method, check out the classic version over at Chocolate Chip Cookie Dough Brownie Bombs | The Domestic Rebel. Give them a try, and don’t forget to share the joy (and a few bombs) with someone who appreciates a great dessert.
Chocolate Chip Cookie Dough Brownie Bombs
Equipment
- Mixing Bowl
- Baking Sheet
- Microwave-safe Bowl
- Electric Mixer
- Parchment Paper
Ingredients
Brownie Base
- 1 box Brownie mix Plus the ingredients called for on the box (eggs, oil, water)
Cookie Dough
- 1 cup Butter Softened to room temperature
- 1 cup Brown sugar Packed
- 1/2 cup Granulated sugar
- 1/4 cup Milk Room temperature
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour Measured and leveled
- 1/2 teaspoon Salt
- 1 cup Mini chocolate chips
Chocolate Coating
- 2 cups Chocolate chips For coating, semi-sweet or milk chocolate
- 2 tablespoons Vegetable oil Added to melted chocolate for shine and smooth dipping
Instructions
- Prepare the brownie mix according to the package directions and bake in a 9×13-inch pan. Allow to cool completely. Use a toothpick to confirm center is set before cooling.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2–3 minutes with an electric mixer or 4–5 minutes by hand.
- Add the milk and vanilla extract, mixing until combined. Scrape the bowl down so everything is evenly mixed.
- Gradually add the flour and salt, mixing until just combined. Do not overmix — the dough should be soft and slightly sticky. Stir in the mini chocolate chips with a spatula.
- Using a small cookie scoop (about 1 tablespoon), form the cookie dough into balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes so they firm up and are easier to enclose.
- Crumble the cooled brownies into small pieces. You want pieces large enough to wrap, not dust.
- Flatten a piece of brownie in your hand, place a cookie dough ball in the center, and wrap the brownie around the cookie dough ball, pressing to seal. Make sure there are no gaps. Repeat with remaining brownie pieces and cookie dough balls.
- In a microwave-safe bowl, melt the chocolate chips and vegetable oil together in 20–30 second intervals, stirring between each, until smooth and glossy.
- Dip each brownie bomb into the melted chocolate, allowing any excess to drip off, and place back on the parchment-lined baking sheet. For a neat look, use a fork or dipping tool and tap off excess.
- Refrigerate until the chocolate is set, about 15–30 minutes. Store chilled or at cool room temperature short-term.