Chocolate Chip Cookie Dough Brownie Bombs

Chocolate Chip Cookie Dough Brownie Bombs

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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:

  1. Prepare the brownie mix according to the package instructions (or use your favorite homemade recipe).
  2. 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:

  1. In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Mix in the milk and vanilla extract.
  3. In a separate bowl, whisk together the heat-treated flour and salt. Gradually add this to the butter mixture, mixing until combined.
  4. Fold in the mini chocolate chips.
  5. Roll the cookie dough into small balls (about 1 tablespoon each) and flatten slightly into discs.

3. Assemble the Brownie Bombs:

  1. 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.
  2. 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:

  1. In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
  2. 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.
  3. 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.
  4. 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!


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