Chocolate Chip Cookie Dough Brownie Bombs Recipe

Sink your teeth into the ultimate dessert mashup: Chocolate Chip Cookie Dough Brownie Bombs. Imagine biting through a glossy chocolate shell, cracking into a fudgy brownie layer, then hitting gooey, safe-to-eat cookie dough loaded with mini chocolate chips. These decadent treats deliver the best of both worlds, and you’d never guess how simple they are to make. With minimal fuss and a few shortcuts, this recipe comes together quickly—perfect for busy weeknights, special celebrations, or just because you need something outrageously delicious. No fancy equipment, no obscure ingredients, just pure, crowd-pleasing indulgence.

Why You’ll Love This Recipe

• Absolutely Irresistible: If you’re a fan of brownies or cookie dough, these bombs are non-negotiable. Combined? Next-level.
• No Baking the Cookie Dough: The dough is egg-free, so it’s safe to eat as is. And it tastes every bit as satisfying as classic dough.
• Quick and Easy: Start with a boxed brownie mix for speed (trust me, it’s perfect here), and assemble the rest in under two hours—even less if you have little helpers.
• Impressive Results: These come out beautifully every time, and look like they came from a fancy bakery. Bonus: no piping skills needed.
• Freezer-Friendly: Make ahead, stash extras, enjoy anytime. Stress-free AND delicious.

this Recipe

Ingredients You’ll Need

Get ready for some serious fun—here’s everything you need, along with the why and how:

• Butter: For richness and that classic cookie dough flavor. Use unsalted for better control of the salt level.
• Brown Sugar: Provides a deep, caramel-y sweetness that just screams “cookie dough.”
• White Sugar: Balances the brown sugar and adds just enough sweetness.
• Milk: A splash to help bring the dough together and keep it soft (dairy or plant-based both work).
• Vanilla Extract: No cookie dough is complete without a good hit of vanilla—skip it and you’ll know something’s missing.
• All-Purpose Flour: Classic structure for the dough. If you’re concerned about raw flour, just microwave it for 1-2 minutes or bake briefly to heat-treat.
• Salt: A pinch enhances all the sweet, chocolatey notes.
• Miniature Chocolate Chips: You want minis here—they distribute perfectly through the dough and look adorable as decoration.
• Fudge Brownie Mix: Always go for the fudgy version, never cake-like. You want rich, pliable brownies for wrapping.
• Chocolate Almond Bark or Candiquik: Melts easily and sets up with a nice, snappy shell—way less temperamental than chopped chocolate.

Tip: You won’t use the whole batch of cookie dough, so keep the extras for sneaky snacks…or more creative baking!

Variations

Feel free to mix things up—the possibilities are endless!

• Swap the Chips: Use white chocolate, peanut butter, or caramel chips in the dough for a twist.
• Add Crunch: Mix in chopped nuts, sprinkles, or toffee bits for extra texture.
• Switch the Base: Try with blondie or peanut butter brownie mix for new flavors.
• Vegan/Dairy-Free: Use vegan butter, non-dairy milk, and dairy-free chocolate to tailor it to dietary needs.
• Gluten-Free: Gluten-free brownie mix and flour work like a charm.

How to Make Chocolate Chip Cookie Dough Brownie Bombs

Step 1: Prepare the Cookie Dough

Whip the softened butter and both sugars in a stand mixer (or with a good old hand mixer) until light and fluffy. Add vanilla and milk—beat to blend. Finally, mix in flour and a pinch of salt until a soft, slightly sticky dough forms. Gently stir in half the mini chips.

Line a baking sheet with foil, then scoop tablespoon-sized balls of dough (a cookie dough scoop is perfect). Freeze about an hour to firm up.

Step 2: Prep the Brownies

Cut your cooled, baked brownies into 1-inch squares. Flatten each square gently in your palm—the fudgier, the better. (Cake-like brownies? Not here!)

Step 3: Wrap the Cookie Dough

Place a frozen cookie dough ball in the center of the flattened brownie. Carefully wrap the brownie around the dough. A few cracks or splits? Don’t stress—just roll between your hands and it’ll come together.

Repeat until every dough ball has its brownie “coat.” Freeze again for 30 minutes so everything holds its shape for dipping.

Step 4: Dip and Decorate

Melt your chocolate almond bark or Candiquik according to package instructions. Let it get nice and smooth. Use a fork to dip each brownie bomb in the chocolate—let excess drip off, then place back on the baking sheet. Quickly sprinkle the tops with more mini chips before the coating sets.

Step 5: Chill or Serve

Let the brownie bombs set in the fridge or freezer until the chocolate is firm. Then, dig in!

Pro Tips for Making the Recipe

• Use a Fudgy Brownie: The more pliable, the easier it is to shape and wrap each cookie dough ball. Cake-like brownies won’t hold together as well.
• Don’t Skip the Chilling: Those freezer breaks in the recipe aren’t just for show—cold dough and brownies make assembly and dipping much cleaner (and less messy).
• Fork for Dipping: A regular dinner fork is the secret weapon for easy, even chocolate coating.
• Finish with Chips Fast: Sprinkle mini chips right after dipping—they won’t stick as nicely once the shell hardens.
• Make Ahead: Prep all the stages ahead and assemble when you’re ready to serve, if you like.

How to Serve

Cookie Dough Brownie Bombs deserve their time in the spotlight. These are perfect straight from the fridge or freezer—especially with a tall glass of cold milk or a mug of hot coffee (trust me, it’s divine). Arrange them on a pretty plate for parties, pack them in a lunchbox for a midday treat, or surprise friends with a goody bag.

They’re rich enough that just one truly satisfies, but don’t be surprised if you (or your loved ones) reach for a second!

Make Ahead and Storage

Storing Leftovers

Store finished brownie bombs in an airtight container in the fridge for up to 5 days—they’ll keep their texture and stay firm.

Freezing

These freeze beautifully! Pop into a container, separate layers with parchment, and freeze for up to 2 months. Let sit at room temperature for a few minutes before enjoying for the best texture.

Reheating

There’s no need to reheat—straight from the fridge or even frozen, they taste fantastic. If you like a softer center, let them sit out for 10-15 minutes before biting in.

FAQs

Can I use homemade brownies instead of a box mix?
Absolutely! As long as they’re baked up fudgy and not cake-like, homemade brownies work perfectly. Just make sure they’re cool before wrapping around the cookie dough balls.

Is the cookie dough safe to eat raw?
Yes, this dough is egg-free, and for extra assurance, heat-treat the flour (microwave for 1-2 minutes or bake at 350°F for 5 minutes) to eliminate any risk. Completely safe and totally indulgent.

What if I can’t find Candiquik or almond bark?
You can substitute good-quality melting chocolate or chocolate chips. Just add a tiny bit of coconut oil to help with smoothness and setting.

Can I make these smaller/bite-sized?
Of course! Use a smaller scoop for the dough and cut your brownie squares down. They’ll be more “pop-in-your-mouth” sized and stretch further for parties.

Final Thoughts

There’s something magical about a recipe that brings everyone together, and these Chocolate Chip Cookie Dough Brownie Bombs totally fit the bill. Decadent, playful, and so much easier than they look, they deliver big flavor with minimum hassle. Dive in, play around with flavors, and most importantly—enjoy every gooey, chocolatey, cookie-dough-filled bite. You’re in for a treat!

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