Chocolate Chip Cookie Dough Brownie Bombs

Oh my goodness, you guys, these Chocolate Chip Cookie Dough Brownie Bombs are my absolute weakness. I mean, brownies and cookie dough together? It’s like someone peeked into my dessert dreams and turned them into reality! The first time I made these, I swear my kitchen smelled like a bakery heaven, and my family practically inhaled them before I could even snap a photo.

Here’s the thing: they look fancy, but they’re secretly easy to make. Just imagine biting into a rich, fudgy brownie only to find a creamy, sweet cookie dough center, all coated in smooth chocolate. Yeah, it’s as amazing as it sounds. And don’t even get me started on those mini chocolate chips sprinkled on top, they add that perfect little crunch.

Trust me, these bombs disappear fast at parties (or, you know, when you’re sneaking “just one” from the fridge at midnight). If you’ve ever wanted dessert that feels indulgent but doesn’t require hours of work, this is it. Let’s dive in!

Table of Contents

Why You’ll Love These Chocolate Chip Cookie Dough Brownie Bombs

Okay, let me count the ways these little bombs of joy will steal your heart (and probably your willpower):

• Rich, fudgy meets creamy sweet: That moment when your teeth sink through chocolate coating into chewy brownie, then hit the soft cookie dough center? Pure magic.
• Surprisingly simple: No fancy skills needed, just mix, roll, wrap, and dip. The freezer does half the work!
• Instant crowd-pleaser: I’ve brought these to potlucks, and let’s just say I’ve had people swap phone numbers just to get the recipe.
• Perfect make-ahead treat: They freeze beautifully, so you can stash a batch for emergencies (like Tuesday afternoons).

Seriously, these are the edible equivalent of a warm hug, everyone needs them in their life.

Ingredients for Chocolate Chip Cookie Dough Brownie Bombs

Gather these simple ingredients, you probably have most in your pantry already! Here’s what you’ll need for those irresistible brownie bombs:

• 3/4 cup butter, softened (that means it should dent easily when pressed, not melted, not rock hard)
• 3/4 cup brown sugar (pack it into the measuring cup like you mean it!)
• 1/4 cup white sugar (just regular granulated works perfectly)
• 2 Tbsp milk (any kind, I’ve even used almond milk in a pinch)
• 1 tsp vanilla extract (the real stuff, please, imitation just won’t give you that depth of flavor)
• 2 cups all-purpose flour (spoon it into the cup and level it off, no packing!)
• Pinch of salt (I use kosher, but table salt works too)
• 2 cups miniature chocolate chips, divided (trust me, the mini ones distribute better in the dough)
• 1 package fudge brownie mix, baked and cooled (or use your favorite homemade recipe!)
• 1 package Candiquik or chocolate almond bark (this melts smoother than regular chocolate chips for coating)

Ingredient Substitutions

Got dietary needs or missing an item? No sweat, here are some easy swaps:

• For gluten-free, use your favorite 1:1 GF flour blend (I like Bob’s Red Mill).
• Dairy-free? Vegan butter and non-dairy milk work great in the dough.
• Out of mini chocolate chips? Chop regular ones roughly, just avoid giant chunks.
• Brown sugar substitute: Mix 1 cup white sugar with 1 Tbsp molasses for a DIY version.

The beauty of this recipe? It’s forgiving, just keep those ratios right, and you’re golden.

How to Make Chocolate Chip Cookie Dough Brownie Bombs

Alright, let’s get to the fun part, making these irresistible treats! Don’t let the layers fool you; it’s easier than it looks. I’ll walk you through each step so you end up with perfect little bombs every time. Just follow along, and soon you’ll be sinking your teeth into that dreamy cookie dough center!

Forming the Cookie Dough Balls

First up, the cookie dough. After you’ve creamed the butter and sugars until fluffy (about 2 minutes in my stand mixer), mix in the milk and vanilla. Then, add the flour and salt, just until combined. Fold in those mini chocolate chips (save some for sprinkling later!). Now, here’s my trick: use a small cookie scoop or tablespoon to portion the dough. Roll it into balls about the size of a large marble, not too big, or they won’t wrap nicely in the brownie. Pop them on a parchment-lined tray and freeze for 1 hour. This firms them up so they hold their shape when you wrap them.

Wrapping the Brownie Squares

While the dough chills, cut your cooled brownies into 1-inch squares. They’ll be crumbly, that’s okay! Take one square and gently flatten it in your palm (like you’re making a tiny brownie pancake). Place a frozen dough ball in the center, then carefully wrap the brownie around it, pinching any cracks closed. A toothpick helps here, spear the bottom of the dough ball to hold it steady while you work the brownie around it. Repeat with the rest, then freeze the wrapped bombs for another 30 minutes. This keeps them from falling apart during the chocolate dip.

Coating in Chocolate

Time for the magic shell! Melt your chocolate according to the package. I microwave mine in 30-second bursts, stirring between each, until smooth. Now, working quickly, spear a bomb with a toothpick and dip it into the chocolate, swirling to coat. Let the excess drip off (tap the toothpick gently on the bowl’s edge). Transfer to parchment paper, sprinkle with reserved chocolate chips, and let set, about 15 minutes at room temp or 5 in the fridge.

Pro tip: If the chocolate thickens, just reheat for 10 seconds!

Tips for Perfect Chocolate Chip Cookie Dough Brownie Bombs

After making these more times than I can count (and taste-testing every batch, obviously), here are my hard-earned secrets:

• Chill like you mean it: That 1-hour freezer time for the dough balls? Non-negotiable. Cold dough holds its shape when you wrap it.
• Brownie texture matters: Underbake your brownies slightly, they should be fudgy, not cakey, so they mold easily around the dough.
• Toothpick trick: Stab the dough ball lightly before dipping, gives you a handle and leaves just a tiny hole to cover with chocolate chips.
• Chocolate temp is key: Too hot? It’ll slide off. Too cool? It’ll clump. Aim for warm but not steaming, like bathwater.
• Work fast: Chocolate sets quickly, so dip, decorate, and move on. No overthinking!

Follow these, and you’ll get bakery-worthy bombs every time. Promise!

Storage and Serving Suggestions

Here’s the best part, these bombs keep like a dream! Store them in an airtight container in the fridge for up to 5 days (if they last that long). For longer storage, freeze them single layer on a tray first, then transfer to a freezer bag. They’ll stay perfect for 3 months, just thaw 10 minutes before serving.

Want that bakery-fresh taste? Let them sit at room temperature for 5 minutes before biting in. The chocolate shell gets that perfect crisp snap, while the center stays gloriously soft. Serve them on a pretty plate at parties, or no judgment straight from the freezer during those late-night cravings!

Nutritional Information

Okay, let’s be real, these are definitely a treat, not health food! But for those who like to know, here’s the scoop per brownie bomb (based on 18 servings): about 300 calories, 15g fat (8g saturated), 35g carbs, and 2g fiber. Numbers may vary slightly based on brands or tweaks, like if you go wild with extra chocolate chips (no shame!).

Chocolate Chip Cookie Dough Brownie Bombs FAQs

Can I use homemade brownies instead of a mix?
Absolutely! My grandma’s from-scratch brownie recipe works beautifully here, just bake them slightly underdone so they stay fudgy and pliable for wrapping. Box mix is just my shortcut when I’m feeling lazy (which is often).

How long do these brownie bombs last?
In the fridge? About 5 days, if they survive that long! Freezing is your friend though, they’ll stay perfect for up to 3 months. Just thaw 10 minutes before devouring.

Can I skip the chocolate coating?
You rebel! They’ll still taste amazing, but the shell keeps the cookie dough fresh and adds that satisfying crack when you bite in. If you must skip it, maybe roll them in powdered sugar for fun?

Why miniature chocolate chips?
Big chips make wrapping tricky, minis distribute evenly and don’t poke through the brownie layer. But if you only have regular, just give ’em a rough chop first.

Help! My chocolate coating is clumpy!
No panic, just pop it back in the microwave for 10 seconds and stir like crazy. If it’s too thick, add a teaspoon of coconut oil to smooth it out.

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