Description
Chocolate Chip Cookie Dough Brownie Bombs are the ultimate indulgence for dessert lovers. These delectable treats feature a core of soft, classic chocolate chip cookie dough, entirely wrapped in a layer of rich, fudgy brownie and dipped in a smooth chocolate coating. Topped with a sprinkle of mini chocolate chips, each bite delivers a perfect blend of flavors and textures—gooey, chewy, rich, and irresistible. Perfect for parties, special occasions, or whenever you can’t decide between cookies and brownies.
Ingredients
Units
Scale
Cookie Dough
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- Pinch salt
- 1 cup miniature chocolate chips
Brownie Layer
- 1 package fudge brownie mix (baked and cooled, prepared as package instructions)
Chocolate Coating & Garnish
- 1 package Candiquik or chocolate almond bark
- 1 cup miniature chocolate chips (for garnish)
Instructions
- Prepare the Cookie Dough: In the bowl of a stand mixer, beat together the softened butter, brown sugar, and white sugar until creamy and well-blended. Add the milk and vanilla extract; beat again until incorporated. Finally, add the all-purpose flour and a pinch of salt, mixing until a soft dough forms. Stir in 1 cup of the miniature chocolate chips until evenly distributed throughout the dough.
- Shape and Freeze Dough Balls: Line a baking sheet with foil. Using a cookie dough scoop or a tablespoon, drop rounded, scant tablespoon-sized balls of cookie dough onto the sheet. Aim for slightly smaller balls so they are easier to wrap later. Freeze the cookie dough balls for about 1 hour to firm up.
- Portion and Flatten Brownies: Cut the cooled, baked brownies into small squares, roughly 1 inch in size. Pick up each square and gently flatten it with your palm. It’s best to use fudgy brownies as they flatten easily and retain moisture.
- Wrap Cookie Dough in Brownie: Take a firm cookie dough ball and place it in the center of a flattened brownie square. Carefully wrap the brownie around the dough ball, pinching to seal and rolling gently in your hands if any cracks appear until the dough is fully enclosed. Repeat until all dough balls are wrapped in brownie.
- Freeze Brownie Bombs: Place the brownie-covered cookie dough balls back on the baking sheet and freeze for at least 30 minutes. This makes dipping them in chocolate easier and helps maintain their shape.
- Coat in Chocolate: Prepare the Candiquik or chocolate almond bark according to package instructions. Using a fork, dip each frozen brownie bomb into the melted chocolate, coating it completely. Allow any excess chocolate to drip off, then return the coated bomb to the foil-lined sheet.
- Garnish and Set: While the chocolate is still wet, sprinkle the tops of the brownie bombs with the remaining 1 cup of mini chocolate chips for garnish. Allow the chocolate coating to set completely.
- Store and Serve: Store the finished brownie bombs in the refrigerator or freezer in an airtight container to keep them fresh and firm until serving.
Notes
- You may have leftover cookie dough; feel free to use it for other desserts or enjoy as is.
- For best results, use a fudgy brownie mix (not cake-like) so the brownies wrap easily without cracking.
- Allow brownie bombs to chill thoroughly before dipping to ensure a smooth chocolate coating.
- Brownie bombs can be stored in the fridge for up to a week or frozen for longer storage.
- Line the baking sheet with foil or parchment to prevent sticking throughout the process.
Nutrition
- Serving Size: 1 brownie bomb
- Calories: 320
- Sugar: 19g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
