Chocolate Chip Cookie Dough Brownie Bombs

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Chocolate Chip Cookie Dough Brownie Bombs

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 Time1 30

Freeze time2 45

Total Time4 15

Course: Dessert

Cuisine: American

Servings:

Calories: 199kcal

Author: Jennifer Fishkind

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 9x13 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 9x13 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 paper
1 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.

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.

Tips :

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