Chocolate Chip Cookie Dough Brownie Bombs Recipe

Get ready to meet the dessert that’s about to rock your world: Chocolate Chip Cookie Dough Brownie Bombs. This recipe is the answer to every indecisive sweet tooth out there. Can’t choose between fudgy brownies and classic chocolate chip cookie dough? No need—now you get BOTH, wrapped up in an indulgent bite that’s perfect for any situation, especially those busy days when you want something out-of-this-world but don’t want to spend hours in the kitchen. Imagine soft, buttery cookie dough at the core, hugged by a rich, chewy brownie blanket, all enrobed in a velvety chocolate shell and adorned with even more chocolate chips. Each bomb is a gift of textures: gooey, creamy, chewy, and snappy all in one. They’re surprisingly simple too: prep some dough, wrap it in brownies, and dip away—most of your time will be hands-off as they chill or set. If you want to impress friends, bring the wow factor to a potluck, or just treat yourself after a long day, these brownie bombs have you covered.

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Ingredients You’ll Need

Let’s break down exactly what you need, plus a few inside tips on why they work:

• Butter (softened): For that rich, creamy texture in your cookie dough. Room temperature is key.
• Brown Sugar and White Sugar: Brown sugar adds moisture and caramel notes, while white sugar balances sweetness and texture.
• Milk: Binds the dough and keeps it soft, rather than crumbly.
• Vanilla Extract: Don’t skip it—this is the soul of any good cookie dough, adding warmth and depth.
• All-Purpose Flour: The foundation for cookie dough structure.
• Pinch of Salt: Essential for balancing all the sweetness. Never underestimate the power of just a pinch!
• Miniature Chocolate Chips (divided): Half go in the dough for little pops of chocolate, the rest are for jazzing up the tops—presentation matters!
• Fudge Brownie Mix (baked and cooled): Choose a fudgy, dense brownie mix, not cakey—these need to hug the dough without falling apart.
• Candiquik or Chocolate Almond Bark: For dipping. Melts smoothly and hardens into a gorgeous, glossy shell.

Note: You may have some leftover cookie dough balls. Freeze or enjoy them however you’d like—there’s no such thing as too much cookie dough.

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Variations

Embrace your creative side with these easy tweaks:

• Flavor Twist: Add a touch of espresso powder to the brownie for a mocha kick, or a sprinkle of sea salt on top for a salty-sweet dream.
• Different Chips: Swap in peanut butter, butterscotch, or white chocolate chips to change up the flavor.
• Nut-Lovers: Press a pecan or walnut into the top for extra crunch.
• Gluten-Free: Use your favorite GF brownie mix and a gluten-free flour blend for the dough.
• Festive Sprinkles: Garnish the tops with colorful sprinkles for birthdays or holidays.

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How to Make Chocolate Chip Cookie Dough Brownie Bombs

Let’s break this recipe down into super simple steps. No fancy equipment required—just a stand or hand mixer, a baking sheet, and a little bit of patience!

Step 1: Make the Cookie Dough

Beat softened butter with both sugars until extra creamy. Add the milk and vanilla, mixing well. Gradually beat in the flour and a pinch of salt until you have a soft, smooth dough. Gently stir in half of the mini chocolate chips.

Step 2: Form and Chill the Dough

Scoop the dough into rounded balls (scant tablespoon size is just right) and arrange them on a foil-lined baking sheet. Pop the tray into the freezer for about an hour—this firms them up, making the next steps a breeze.

Step 3: Prep the Brownie Coating

Cut your cooled, fudgy brownies into small squares, roughly 1-inch each. Gently flatten each square in your palm. (Tip: A fudgy brownie will flatten easily—caky brownies can crack and dry out, so avoid them.)

Step 4: Wrap and Freeze

Take a chilled cookie dough ball, place it in the center of a flattened brownie square, and gently wrap the brownie around the cookie dough. If it cracks, just roll it a little between your hands—it will come together smoothly. Repeat until all the cookie dough balls are wrapped. Freeze the brownie-wrapped balls for about 30 minutes.

Step 5: Dip and Decorate

Melt the Candiquik or chocolate almond bark according to package instructions. Using a fork, dip each bomb into the chocolate, letting excess drip off. Place each dipped bomb back on the lined sheet and immediately sprinkle with the remaining mini chips to garnish.

Step 6: Set and Enjoy

Let the chocolate shell set (you can pop them in the fridge to stay chilled and speed this process along). Store in an airtight container in the fridge or freezer.

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How to Serve

Serve these brownie bombs chilled for the ultimate melt-in-your-mouth moment—try pairing them with a cold glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for serious decadence. Arrange on a platter for parties or pack into treat bags for gifting. They make adorable and irresistible lunchbox surprises, movie night snacks, or special occasion desserts.

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Make Ahead and Storage

Storing Leftovers

Store your brownie bombs in an airtight container in the refrigerator—they’ll stay irresistibly fresh and fudgy for up to a week.

Freezing

These freeze beautifully! Freeze in a single layer until solid, then transfer to a zip-top bag or airtight container. They’ll keep for 2–3 months. Eat straight from the freezer for a firmer texture, or let them thaw a few minutes for full gooey glory.

Reheating

No reheating needed—these are best enjoyed cold or at room temperature. If you want to soften the chocolate shell slightly, let them sit on the counter for 10 minutes before eating.

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FAQs

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Final Thoughts

If you’re looking for a treat that’ll wow any crowd, satisfy all your cravings, and make you seriously proud of your kitchen skills, these Chocolate Chip Cookie Dough Brownie Bombs are it. They’re outrageously delicious, surprisingly simple, and absolutely worthy of the dessert hall of fame. Don’t wait for a special occasion—go ahead and treat yourself. Your taste buds will thank you!

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