Chocolate Chip Cookie Dough Brownie Bombs
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.
Servings: 12 servings
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.
Notes
Store in an airtight container in the refrigerator for up to 5 days. 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.