Chocolate Chip Cookie Dough Brownie Bombs cures 2 dessert cravings at the same time! This recipe is the ultimate indulgence of creamy raw cookie dough wrapped in a warm, fudgy brownie blanket and coated in a hard chocolate shell.
Homemade Cookie Dough Brownie Bombs
Chocolate Chip Cookie Dough Bombs recipe is a risk-free way to consume raw cookie batter balls (by skipping the egg and heat-treating the flour), and hiding it inside a fudgy brownie base. I’ve taken a few of my signature recipes—brownie mix cookies and edible cookie dough truffles—and combined them into one epic treat.
Better than a big batch of brownies and more fun than any chocolate-covered candy, these homemade stuffed brownie truffles are a two-in-one sweet treat. Get ready for the most delicious dessert to bomb your diet (in the best way possible), because after one bite, you’ll forget about calories, carbs, and everything in between!
Ingredients For The Best Chocolate Chip Cookie Dough Brownie Bombs
- Chewy fudge brownie mix (plus the eggs, oil and water called for on the box mix): I love the convenience of baking from a box of fudgy brownie mix! Feel free to use your own brownie recipe if you prefer not to bake from a box. A gluten free brownie mix works just as well as long as it doesn’t have a cake-y consistency.
- All purpose flour: Feel free to use gluten-free flour in a 1:1 ratio.
- Unsalted butter: If you use regular butter, there is no need to add the extra pinch of salt.
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Heavy cream
- Salt
- Miniature chocolate chips
- Dark chocolate melting wafers: Feel free to use chocolate bark (aka chocolate almond bark, Candi Quik, or candy coating) to coat the chocolate chip cookie dough balls. Melt according to package directions.
- Milk chocolate melting wafers
See the recipe card for full information on ingredients and quantities.
How to Make Chocolate Chip Cookie Dough Brownie Bombs
- Bake The Brownies: Bake the brownie batter according to the instructions on the box for a 9×13 straight sided pan.
- Cool and Cut: Cool completely then trim off the crisped brownie edges. Cut the remaining rectangle into 48 small squares. Set aside.
- Heat Treat The Flour: Spread the flour over the parchment paper lined baking sheet and bake at 300 degrees Fahrenheit for 5-7 minutes.
- Create The Cookie Dough: Cream together the butter, brown sugar, white sugar, and vanilla extract in the bowl of a stand mixer or beat with a hand mixer on medium-high until a smooth, fluffy soft dough forms. Slow the speed to low and mix in the heavy cream. Stir in the chocolate chips.
- Roll Round: Scoop out tablespoon-sized balls of dough and roll until round and smooth. Place the rolled cookie dough balls onto the prepared baking sheet. Place the tray into the freezer for 30-45 minutes or until frozen solid.
- Cover The Cookie: Flatten each brownie square. Place a frozen cookie dough ball into the middle of the flattened brownie and wrap it up, and around, the sides until tightly covered.
- Freeze Until Firm: Freeze for 1-2 hours (up to overnight) or until the chocolate chip cookie dough brownie bombs are firm.
- Dip In Dark Chocolate: Melt the dark chocolate wafers in the microwave or using a double boiler and stir until smooth. Dip each brownie truffle into the melted chocolate to coat completely.
- Decorate With A Drizzle: In a separate small bowl, melt the milk chocolate wafers and stir until smooth. Drizzle a striped pattern across the top of the dark chocolate coating.
- Serve: Allow the chocolate to harden for 10-15 minutes before serving. Enjoy!
Serving Suggestions
These Chocolate Chip Cookie Dough Brownie Bombs are already perfect on their own, but here are a few serving suggestions for dessert lovers who like a little extra extravagance!
Give As A Gift: Package a few brownie bombs in a cute gift box or mason jar, tie it with a ribbon, and give as a delicious homemade edible gift. They’re perfect for birthdays, holidays, or special occasions!
Prepare A Dessert Platter: Arrange the brownie bombs on a dessert platter with an assortment of mini cupcakes, cookies, and chocolate-dipped fruits.
Serve With A Scoop: Serve these bite-sized treats on top of a scoop of vanilla ice cream. Drizzle with hot fudge or salted caramel sauce, finish with a cherry and serve it sundae-style.
Coffee Companion: Enjoy with a fresh cup of coffee or espresso for the perfect balance of sweet and bitter. The rich chocolate and cookie dough flavors will pair beautifully with the boldness of coffee.
Make Mini Dessert Skewers: Thread these brownie bombs onto dessert skewers with marshmallows and chunks of fruit, and serve as a fun treat for parties, potlucks, or gatherings.
Tips For The Perfect Chocolate Chip Cookie Dough Brownie Bombs
- Prepare The Pan: Line your pan with parchment paper, with enough to overhang the sides. This will make it easy to lift the cooled brownies out of the pan when you’re ready to slice them into small squares.
- Freeze First: By freezing each ball of cookie dough before covering it in a brownie, it becomes easier to wrap the brownie layer around the cookie balls.
- Skip A Step: If you do not want to make a homemade version of Edible Cookie Dough, you can substitute with a store-bought cookie dough that is labeled safe to eat raw. Brands of pre-made cookie dough, such as Pillsbury or Nestle, can be found in the refrigerated or frozen sections of the grocery store.
- Cover The Cracks: If the brownie cracks when covering the frozen chocolate chip cookie dough balls, just keep pressing until fully coated. To help the brownie stick, try turning the piece of brownie over in your hand so that the crackly, shiny, top is facing the palm of your hand and the underside of the brownie is facing up.
- Coat The Cookie: The best method to coat these balls is to use a fork and gently tap any excess almond bark on the side of the bowl. I like to use a toothpick to remove the excess melted chocolate from the bottom of the fork and then gently push the ball onto the baking sheet.
Variations To Customize Cookie Dough Brownie Bombs
- Tasty Toppings: Instead of adding a chocolate drizzle to your truffles, you can garnish them with sea salt, chopped nuts, sprinkles, toasted coconut, or mini chocolate chips.
- Mix Up The Mix-Ins: Replace the mini chocolate chips in the cookie dough with sprinkles, Oreo crumbs, M&M, Reese’s Pieces, chopped Reese’s cups, white chocolate chips, or crushed candy.
- Customize Your Coating: You can easily customize your brownie truffle bombs to make them festive for any special occasion. Add a coating of green and red sprinkles for Christmas, pink and blue for a baby shower, or red, pink, and white for Valentine’s Day!
Proper Storage
- Prepare In Advance: You can make your boxed brownie mix up to 24 hours ahead of time. Once the pan of brownies has cooled completely, wrap tightly with plastic wrap until ready to use in the recipe.
- In The Refrigerator: These chocolate chip cookie dough brownie bombs can be stored in an airtight container, in the fridge for up to 5 days.
- To Freeze: Store in an airtight container or freezer-safe bag in the freezer for up to 1 month. If frozen, thaw completely in the refrigerator before serving. If you’re planning to freeze the brownie bombs, it’s best to freeze them before drizzling any extra toppings like caramel or a chocolate drizzle. Do those after thawing for the freshest texture and appearance.
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Chocolate Chip Cookie Dough Brownie Bombs
Serves — 45
Chocolate Chip Cookie Dough Brownie Bombs are the best bite of creamy cookie dough folded inside a chewy brownie base, with a satisfying crunch of a hardened chocolate shell. It's rich, soft, and fudgy all at the same time!
Prep Time 1 hour 30 minutes
Freeze time 2 hours 45 minutes
Total Time 4 hours 15 minutes
Ingredients
Brownie
- 18.3 ounce box Chewy Fudge brownie mix (plus the ingredients called for on the box mix for the brand used – eggs, oil and water – Duncan Hines brand used for this recipe), baked according to package directions for a 9×13 straight sided pan.
Chocolate Chip Cookie Dough
- 1 cup all-purpose flour
- ¼ cup unsalted butter softened to room temperature
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream cold
- ¼ teaspoon salt
- ¾ cup mini semi-sweet chocolate chips
Chocolate Coating
- 20 ounces dark chocolate melting wafers melted according to package directions, Ghirardelli brand used
- 5 ounces milk chocolate melting wafers melted according to package directions , Ghirardelli brand used
Instructions
- Prepare and bake the boxed brownie mix according to the package directions for a 9×13 straight sided pan. Line the pan with parchment paper, with enough to overhang the sides of the pan, to make it easy to lift the cooled brownies out of the pan when ready to slice.18.3 ounce box Chewy Fudge brownie mix
- Once the brownies have cooled completely, lift the entire sheet of brownies out of the pan and place them onto a large cutting board. Using a very sharp knife, evenly trim off the edges (approximately ¼-⅓ inch) of the brownies that are crisp and discard. The harder edges do not roll around the cookie dough balls very well.
- Cut the large rectangle of brownie into 6 (approximately 1 ¼ – 1 ½ inch) rows going the length of the brownie, then 8 (approximately 1 ¼ – 1 ½ inch) rows going the width of the brownie. This should yield 48 1 ¼ – 1 ½ inch squares. Set aside.
- Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
- Evenly spread the all-purpose flour over the parchment paper1 cup all-purpose flour
- Allow the flour to be heat treated in the oven for 5-7 minutes, being careful to keep an eye that the edges of the flour do not burn, to destroy any potential bacteria since the flour will be used in an edible cookie dough.
- Remove the flour from the oven and allow it to cool completely before adding it to the rest of the cookie dough ingredients.
- Using a stand mixer or a large bowl and a handheld mixer on medium-high speed, cream together the butter, light brown sugar, granulated sugar and vanilla extract until smooth and fluffy.¼ cup unsalted butter, ½ cup light brown sugar, ¼ cup granulated sugar, 1 teaspoon vanilla extract
- Slow the mixer speed to low and mix in the heavy cream until fully incorporated.1 tablespoon heavy cream
- Slowly incorporate the all-purpose flour, half cup at a time, and salt. Mix just until all the flour has been fully incorporated.¼ teaspoon salt
- Using a large wooden spoon, stir in the mini semi-sweet chocolate chips until evenly distributed.¾ cup mini semi-sweet chocolate chips
- Using a mini (approximately ½ tablespoon) cookie scoop, or melon baller, scoop out a level amount of cookie dough and gently roll in the palm of your hand to create a smooth ball. Place the rolled mini chocolate chip cookie dough ball onto the prepared baking sheet and repeat until all the dough has been scooped and rolled. You should have between 45-48 mini cookie dough balls depending on how big your scoop is.
- Place the tray of rolled cookie dough balls into the freezer for 30-45 minutes or until frozen solid. This will make it easier to wrap the brownie squares around the cookie dough balls.
- Once the cookie dough balls are frozen solid, remove them from the freezer and set them on the counter next to the brownie squares.
- In the palm of your hand, flatten a single brownie square as flat as you can without the brownie breaking apart.
- Place a frozen cookie dough ball into the center of the flattened brownie. Carefully wrap the brownie up, and around, the sides of the cookie dough ball being sure to tightly cover the cookie dough ball with the flattened brownie. This can get messy but you really want to cover the entire cookie dough ball with the brownie. Place the brownie covered cookie dough ball back onto the tray and repeat until all the cookie dough balls have been covered with brownie.
- Place the tray back into the freezer for 1-2 hours (up to overnight) or until the chocolate chip cookie dough brownie bombs are very firm.
- When ready to coat the chocolate chip cookie dough brownie bombs in melted chocolate remove the baking sheet from the freezer. Line a separate large rimmed baking sheet with parchment paper and set aside.
- Melt the dark chocolate wafers in a medium bowl, according to package directions, and stir to a smooth consistency.20 ounces dark chocolate melting wafers
- Using a fork, dip a brownie bomb into the melted chocolate, coat completely in chocolate then gently tap the fork on the side of the bowl to allow any excess chocolate to drip back into the bowl. Place onto the parchment paper lined baking sheet and repeat until all the chocolate chip cookie dough brownie bombs have been coated.
- In a separate small bowl melt the milk chocolate wafers, according to package directions, and stir to a smooth consistency.5 ounces milk chocolate melting wafers
- Using a small spoon, or filling a small pastry bag with the tip cut off, drizzle the melted milk chocolate in a striped pattern across the tops of each of the dark chocolate coated chocolate chip cookie dough brownie bombs. Allow the chocolate to harden for 10-15 minutes before serving.
Jenn’s Notes
Storage :
- Prepare In Advance: You can make your boxed brownie mix up to 24 hours ahead of time. Once the pan of brownies has cooled completely, wrap tightly with plastic wrap until ready to use in the recipe.
- In The Refrigerator: These chocolate chip cookie dough brownie bombs can be stored in an airtight container, in the fridge for up to 5 days.
- To Freeze: Store in an airtight container or freezer-safe bag in the freezer for up to 1 month. If frozen, thaw completely in the refrigerator before serving. If you’re planning to freeze the brownie bombs, it’s best to freeze them before drizzling any extra toppings like caramel or a chocolate drizzle. Do those after thawing for the freshest texture and appearance.
- Line your pan with parchment paper, with enough to overhang the sides. This will make it easy to lift the cooled brownies out of the pan when you’re ready to slice them into small squares.
- By freezing each ball of cookie dough before covering it in a brownie, it becomes easier to wrap the brownie layer around the cookie balls.
- If you do not want to make a homemade version of Edible Cookie Dough, you can substitute with a store-bought cookie dough that is labeled safe to eat raw. Brands of pre-made cookie dough, such as Pillsbury or Nestle, can be found in the refrigerated or frozen sections of the grocery store.
- If the brownie cracks when covering the frozen chocolate chip cookie dough balls, just keep pressing until fully coated. To help the brownie stick, try turning the piece of brownie over in your hand so that the crackly, shiny, top is facing the palm of your hand and the underside of the brownie is facing up.
- The best method to coat these balls is to use a fork and gently tap any excess almond bark on the side of the bowl. I like to use a toothpick to remove the excess melted chocolate from the bottom of the fork and then gently push the ball onto the baking sheet.
Nutrition Info
Calories: 199kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 4mg | Sodium: 51mg | Potassium: 129mg | Fiber: 2g | Sugar: 15g | Vitamin A: 43IU | Vitamin C: 0.002mg | Calcium: 15mg | Iron: 2mg
