Description
Listen, someone looked at cookie dough, looked at brownies, looked at chocolate coating, and said “what if we just… combined all of them into little balls of chaos?” And that’s how we got Chocolate Chip Cookie Dough Brownie Bombs. These are literally edible cookie dough (the safe kind, calm down) stuffed inside a brownie, covered in chocolate, and drizzled with more chocolate because apparently we have no chill. They’re bite-sized spheres of pure indulgence that taste like every dessert you’ve ever loved had a group meeting and decided to move in together. The outside is smooth chocolate, the middle layer is fudgy brownie, and the center is straight-up chocolate chip cookie dough. I brought these to a dinner party once and someone asked if I was a professional pastry chef. Another person ate five and then pretended they only had two. These bombs turn reasonable adults into sneaky dessert thieves.
Ingredients
For the Edible Cookie Dough:
- 1 cup all-purpose flour (heat-treated, see instructions)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tbsp milk (any kind works)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 3/4 cup mini chocolate chips
For the Brownie Layer:
- 1 box brownie mix (plus ingredients listed on box)
- OR homemade brownies (your favorite recipe)
- You’ll need a 9×13 pan of brownies, cooled completely
For the Chocolate Coating:
- 16 oz chocolate melting wafers or candy melts (milk, dark, or semi-sweet)
- 2 tbsp coconut oil or vegetable shortening (makes it smooth)
Optional Toppings:
- Extra melted chocolate for drizzling
- Flaky sea salt
- Crushed cookies
- Sprinkles
- Mini chocolate chips
- Whatever your heart desires
Equipment:
- 9x13 baking pan for brownies
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Fork or dipping tool for chocolate coating
- Piping bag or ziplock for drizzling (optional)
Instructions
Raw flour can have bacteria, so we need to heat-treat it. This is quick and easy, don’t skip it.
Microwave method: Spread flour on a microwave-safe plate and microwave in 30-second intervals, stirring between, until it reaches 165°F (about 1-2 minutes total). Use a thermometer to check.
Oven method: Spread flour on a baking sheet and bake at 350°F for 5 minutes, stirring halfway through. Let it cool completely.
Once cooled, whisk the flour to break up any lumps. Set aside.
In a large bowl (or stand mixer), beat the softened butter with both sugars on medium-high speed for 2-3 minutes until light and fluffy.
Add milk, vanilla extract, and salt. Beat until combined.
Add the heat-treated flour and mix on low speed until just combined. The dough will be thick and slightly crumbly—that’s perfect.
Fold in the mini chocolate chips. The dough should hold together when you press it. If it’s too dry, add another tablespoon of milk.
Cover and refrigerate the dough for at least 30 minutes. This makes it easier to work with and helps it hold its shape.
Bake brownies according to box directions (or your homemade recipe) in a 9×13 pan. Let them cool COMPLETELY. Like, actually completely. Warm brownies won’t work for this.
Once cool, you’re going to crumble them up. Yes, you read that right. All that beautiful brownie is getting demolished. Use your hands or a fork to break them into fine crumbs. You want a texture like wet sand—crumbly but moldable.
If your brownies are too dry to hold together, add 2-3 tablespoons of chocolate frosting to help bind them. Mix well. When you squeeze a handful, it should hold its shape.
This is where the magic happens. Line a baking sheet with parchment paper.
Take about 1 tablespoon of chilled cookie dough and roll it into a ball. You should get about 20-24 balls.
Take about 1 tablespoon of brownie crumbs and flatten it in your palm into a disc.
Place the cookie dough ball in the center of the brownie disc. Wrap the brownie around the cookie dough, sealing it completely. Roll it between your palms to make a smooth ball.
Place on the prepared baking sheet. Repeat with remaining dough and brownie crumbs.
Once all bombs are assembled, freeze them for 30 minutes to 1 hour. This is CRUCIAL. Cold bombs are easier to dip and the chocolate sets properly. Don’t skip this step or you’ll hate yourself during the dipping process.
In a microwave-safe bowl, combine chocolate melting wafers and coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Usually takes 1.5-2 minutes total.
The chocolate should be thin enough to coat easily but not hot (hot chocolate melts the bombs). Let it cool slightly if needed.
Remove bombs from the freezer. Working one at a time, place a bomb on a fork and lower it into the melted chocolate. Spoon chocolate over the top to coat completely.
Lift it out, letting excess chocolate drip off. Tap the fork gently on the side of the bowl to remove more excess. You want a thin, even coating—not a chocolate blob.
Slide the coated bomb off the fork onto a parchment-lined baking sheet. Repeat with remaining bombs.
Work quickly because the bombs start to thaw. If they get too soft, pop them back in the freezer for 10 minutes and resume.
While the chocolate coating is still wet, add any toppings you want—sea salt, sprinkles, crushed cookies, whatever.
For chocolate drizzle: Save some melted chocolate (or melt additional chocolate), put it in a piping bag or ziplock with a tiny corner cut off, and drizzle over the set bombs in a zigzag pattern.
Let the bombs sit at room temperature for 15-20 minutes until the chocolate sets, or refrigerate for 10 minutes if you’re impatient.
Once set, store in an airtight container in the fridge until ready to serve.
Remove from fridge about 10 minutes before serving for the best texture. Cold is good, but room temp is chef’s kiss.
Arrange on a pretty plate and watch people’s eyes light up when they bite into them.
Hide a few in the back of the fridge for yourself. Trust me on this.
Notes
These are already extra, but here’s how to make them even more ridiculous:
- Serve with vanilla ice cream and hot fudge
- Pair with coffee, hot chocolate, or cold milk
- Arrange on a dessert board with other treats
- Package in clear boxes tied with ribbon for gifts
- Serve at parties with toothpicks for easy grabbing
- Make a dessert platter with various chocolate bombs
- Cut one in half to show off the layers (Instagram gold)
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~190 kcal
- Sugar: ~16g
- Sodium: ~85mg
- Fat: ~10g
- Carbohydrates: ~24g
- Protein: ~2g