Introduction
Chocolate chip cookie dough brownie bombs are a dream dessert for anyone who loves rich, layered treats. They combine three irresistible elements into one bite-sized indulgence: fudgy brownies, creamy edible cookie dough, and a decadent chocolate finish. I created this recipe when I wanted a dessert that felt over-the-top yet approachable, and the result exceeded expectations. Each bomb delivers a soft brownie exterior that gives way to smooth cookie dough packed with chocolate chips. They look impressive, taste bakery-quality, and are surprisingly simple to prepare at home. Perfect for parties, holidays, or special occasions, these brownie bombs satisfy chocolate cravings in the most indulgent way possible while still being easy to portion and serve.
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Chocolate Chip Cookie Dough Brownie Bombs Recipe – The Ultimate Dessert Indulgence
- Total Time: 41 minutes
- Yield: 18 brownie bombs
- Diet: Vegetarian
Description
Decadent chocolate chip cookie dough brownie bombs featuring a fudgy brownie exterior wrapped around safe-to-eat cookie dough, baked to rich perfection.
Ingredients
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (115 g) heat-treated all-purpose flour
- 1/4 cup (55 g) brown sugar
- 1/4 cup (60 g) unsalted butter, softened (for cookie dough)
- 1 teaspoon vanilla extract (for cookie dough)
- 2 tablespoons milk
- 1/2 cup (85 g) mini chocolate chips
Instructions
- Preheat oven to 350°F (180°C) and grease a mini muffin pan.
- Prepare the cookie dough: Mix softened butter and brown sugar until smooth, add vanilla and milk, then stir in heat-treated flour and mini chocolate chips. Roll into small balls and freeze for 20 minutes.
- Melt butter for brownies and mix with granulated sugar.
- Add eggs and vanilla, whisking until smooth.
- Stir in cocoa powder, flour, salt, and baking powder until just combined.
- Spoon brownie batter into muffin cups, place a frozen cookie dough ball in the center, and cover with more brownie batter.
- Bake for 14–16 minutes until set around the edges but slightly soft in the center.
- Cool in pan for 10 minutes before transferring to a wire rack.
Notes
- Heat-treat flour to make cookie dough safe to eat.
- Do not overbake for fudgy centers.
- Serve warm or chilled for different textures.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Why You’ll Love This Recipe
This recipe brings together classic desserts in one irresistible bite. The brownie layer stays rich and fudgy, the cookie dough is safe to eat and perfectly creamy, and the overall presentation feels indulgent without requiring advanced baking skills.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Brownie mix or homemade brownies create the outer layer. A fudgy texture works best for wrapping around the filling.
All-purpose flour is used in the cookie dough and should be heat-treated to make it safe to eat.
Unsalted butter adds richness and creaminess to the cookie dough filling.
Brown sugar provides moisture and classic cookie dough flavor.
Granulated sugar balances sweetness and helps achieve a smooth texture.
Milk helps loosen the dough and creates a creamy consistency.
Vanilla extract enhances the overall flavor of the cookie dough.
Mini chocolate chips create pockets of chocolate throughout the filling.
Semi-sweet chocolate is used for coating and adds a rich finishing layer.
Directions
Begin by preparing and baking the brownies according to recipe instructions. Allow them to cool completely, then crumble them into a large bowl until soft and pliable.
To make the edible cookie dough, beat the butter with brown sugar and granulated sugar until creamy. Add milk and vanilla extract, mixing until smooth. Gradually stir in the heat-treated flour, then fold in the mini chocolate chips. Scoop small portions of dough and roll into balls. Freeze briefly until firm.
Take a portion of brownie mixture and flatten it in your hand. Place a cookie dough ball in the center and gently wrap the brownie around it, sealing completely. Repeat until all bombs are formed.
Melt the semi-sweet chocolate gently. Dip each brownie bomb into the melted chocolate, coating evenly. Place on parchment paper and refrigerate until set.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe yields approximately 20 brownie bombs. Preparation takes about 30 minutes, with an additional 45 minutes for chilling and setting.
Storage/reheating
Store brownie bombs in an airtight container in the refrigerator for up to five days. They can also be frozen for up to two months. Serve chilled or allow them to sit at room temperature for a few minutes before serving. Reheating is not recommended.
Variations and Customizations
Chocolate chip cookie dough brownie bombs are easy to customize. You can use dark chocolate chips or white chocolate chips in the dough for variation. Adding a pinch of sea salt to the chocolate coating enhances flavor contrast. For extra texture, roll the chocolate-coated bombs in crushed cookies or sprinkles before the chocolate sets. You may also drizzle with white chocolate for a decorative finish. Each variation adds personality while keeping the core flavors intact.
Nutrition and Dietary Info
| Nutrient | Per Serving |
|---|---|
| Calories | 260 kcal |
| Protein | 3 g |
| Carbs | 32 g |
| Fat | 14 g |
| Saturated Fat | 8 g |
| Fiber | 2 g |
| Sugar | 21 g |
| Sodium | 140 mg |
Expert Tips & Customizations
Cool Brownies Fully: Warm brownies are harder to shape.
Seal Completely: Prevents cookie dough from showing through.
Chill Before Dipping: Helps maintain shape during coating.
FAQs
Is the cookie dough safe to eat?
Yes, the flour is heat-treated and no raw eggs are used.
Can I make these ahead of time?
Yes, they store very well when refrigerated.
Can I skip the chocolate coating?
Yes, but the coating helps hold everything together.
What brownies work best?
Fudgy brownies are ideal for wrapping.
Can I use store-bought cookie dough?
Edible cookie dough is recommended for safety.
Are these suitable for gifting?
Yes, they package well and look impressive.
Conclusion
Chocolate chip cookie dough brownie bombs are a rich, indulgent dessert that combines familiar favorites into one unforgettable treat. With their fudgy texture, creamy filling, and chocolate coating, they are perfect for celebrations, sharing, or whenever you want a dessert that truly stands out.
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