Here’s a recipe for Chocolate Chip Cookie Dough Brownie Bombs—a decadent dessert that combines fudgy brownies, edible cookie dough, and a rich chocolate coating. These bite-sized treats are perfect for satisfying your sweet cravings!
Ingredients
For the Brownie Layer:
- 1 box brownie mix (or your favorite homemade brownie recipe)
- Ingredients needed for the brownie mix (typically eggs, oil, and water)
For the Edible Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 tbsp milk or cream
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated to kill bacteria, see note below)
- 1/4 tsp salt
- 1/2 cup mini chocolate chips
For the Coating:
- 2 cups semi-sweet or dark chocolate chips
- 1 tbsp coconut oil or shortening (for smoother melting)
- Optional: Sprinkles, crushed nuts, or extra chocolate chips for decoration
Instructions
1. Bake the Brownies:
- Prepare the brownie mix according to the package instructions (or use your favorite homemade recipe).
- Bake in a 9×9-inch pan and let cool completely. Cut into small, bite-sized cubes (about 1-inch pieces).
2. Make the Edible Cookie Dough:
- In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the milk and vanilla extract.
- In a separate bowl, whisk together the heat-treated flour and salt. Gradually add this to the butter mixture, mixing until combined.
- Fold in the mini chocolate chips.
- Roll the cookie dough into small balls (about 1 tablespoon each) and flatten slightly into discs.
3. Assemble the Brownie Bombs:
- Take a brownie cube and place it in the center of a cookie dough disc. Wrap the cookie dough around the brownie, sealing it completely. Roll into a smooth ball.
- Repeat with the remaining brownie cubes and cookie dough. Place the balls on a parchment-lined tray and freeze for 15-20 minutes to firm up.
4. Coat with Chocolate:
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
- Using a fork or dipping tool, dip each frozen cookie dough ball into the melted chocolate, ensuring it’s fully coated. Let the excess drip off.
- Place the coated balls back on the parchment-lined tray. If desired, sprinkle with toppings like sprinkles or crushed nuts while the chocolate is still wet.
- Let the chocolate set at room temperature or in the fridge for 10-15 minutes.
Tips for Success:
- Heat-Treating Flour: To make the flour safe for consumption, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Let it cool before using.
- Use high-quality chocolate for the coating for the best flavor and texture.
- If the cookie dough is too soft to work with, chill it in the fridge for 15-20 minutes before assembling.
- Store the brownie bombs in an airtight container in the fridge for up to 5 days.
Enjoy these irresistible Chocolate Chip Cookie Dough Brownie Bombs—they’re a chocolate lover’s dream!