Chocolate Chip Cookie Dough Brownie Bombs Recipe
Chocolate Chip Cookie Dough Brownie Bombs are the ultimate indulgent dessert that combines three heavenly elements: sweet, edible cookie dough, rich fudgy brownies, and a smooth chocolate coating all in one irresistible bite. These decadent treats feature a center of chocolate chip cookie dough wrapped in a tender brownie square, then completely enrobed in melted chocolate for a triple-layer explosion of flavor. What makes these brownie bombs truly special is the textural contrast—the creamy cookie dough center, the dense fudgy brownie middle layer, and the crisp chocolate shell create an unforgettable eating experience.
Perfect for parties, gift-giving, or satisfying your most intense chocolate cravings, these brownie bombs look as impressive as they taste. Despite their gourmet appearance, they’re surprisingly simple to make with basic ingredients and can even be prepared using a boxed brownie mix for ultimate convenience. Whether you’re a cookie dough lover, a brownie enthusiast, or simply someone who believes more chocolate is always better, these outrageously delicious treats will become your new favorite dessert.
Recipe Quick Facts
Prep Time: 30 minutes
Cook Time: 25 minutes (for brownies)
Total Time: 2 hours 30 minutes (including chilling time)
Servings: 24-48 brownie bombs
Difficulty Level: Medium
Cuisine Type: American
Course: Dessert/Treat
Dietary Labels: Vegetarian, Contains Eggs (in brownies only)
Why You’ll Love This Recipe
- Three favorite desserts combined into one epic treat—cookie dough, brownies, and chocolate coating
- Egg-free cookie dough is completely safe to eat without baking
- Perfect for parties, holidays, and gift-giving with their impressive presentation
- Can use boxed brownie mix for easy preparation without sacrificing flavor
Ingredients
For the Brownies
- 1 box (18-20 oz) fudge brownie mix with required ingredients (eggs, oil, water)
- OR homemade brownies baked in 9×13-inch pan
For the Cookie Dough
- ¾ cup (1½ sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk (or heavy cream)
- 1 teaspoon vanilla extract
- 1¼-2 cups all-purpose flour (heat-treated)
- ¼ teaspoon salt
- 1 cup mini chocolate chips (plus extra for topping)
For the Chocolate Coating
- 20 ounces dark chocolate melting wafers or candy melts
- 5 ounces milk chocolate melting wafers (optional, for drizzle)
- OR 2 packages (16 oz each) CandiQuik or chocolate almond bark
Ingredient Quality Tips: Use fudgy brownie mix rather than cake-like varieties—the fudgy texture wraps around cookie dough better without cracking. Heat-treat flour by baking at 300-350°F for 5-7 minutes to kill bacteria, making it safe to eat raw. Use softened butter (not melted) for proper cookie dough texture. Mini chocolate chips work best for cookie dough consistency.
Equipment Needed
Essential Tools
- 9×13-inch baking pan
- Parchment paper or aluminum foil
- Stand mixer or electric hand mixer
- Large mixing bowls
- Cookie scoop or tablespoon
- Baking sheet for chilling
- Fork for dipping
- Microwave-safe bowls for melting chocolate
Optional Tools
- Double boiler for melting chocolate
- Small pastry bag for chocolate drizzle
- Candy thermometer
Step-by-Step Instructions
- Heat-treat the flour: Spread flour on a parchment-lined baking sheet and bake at 300-350°F for 5-7 minutes to kill any bacteria. Let cool completely before using. This makes the cookie dough safe to eat without baking.
- Bake the brownies: Prepare brownie mix according to package directions for a 9×13-inch pan. Bake until just done (a toothpick should come out with a few moist crumbs), about 20-25 minutes. Cool completely, about 1 hour. Trim crispy edges and cut into 1-inch squares.
- Make the cookie dough: In a stand mixer, beat softened butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add milk and vanilla extract; beat until smooth and combined.
- Add flour and chips: On low speed, gradually mix in the heat-treated flour and salt until a soft dough forms. Fold in mini chocolate chips by hand until evenly distributed.
- Shape cookie dough balls: Using a tablespoon or small cookie scoop, portion out dough and roll into 1-inch balls (about 1 tablespoon each). Place on a parchment-lined baking sheet and freeze for 1-2 hours until firm.
- Assemble the bombs: Take a brownie square and gently flatten it in your palm. Place a frozen cookie dough ball in the center and wrap the brownie around it, pinching edges to seal completely. Roll between your palms to create a smooth ball. If brownie cracks, just press gently to seal. Repeat with all cookie dough balls.
- Freeze again: Place assembled brownie bombs back on the baking sheet and freeze for 30 minutes to 1 hour until firm. This prevents them from falling apart when dipping in chocolate.
- Melt the chocolate: Melt dark chocolate wafers in the microwave in 30-second intervals, stirring between each, until completely smooth. Or use a double boiler for more control. Let cool slightly—chocolate should be fluid but not hot.
- Dip in chocolate: Using a fork, dip each brownie bomb into melted chocolate, coating completely. Gently tap fork on bowl edge to remove excess chocolate. Place on parchment-lined baking sheet.
- Add decoration: While chocolate is still wet, sprinkle with mini chocolate chips or drizzle with melted milk chocolate in stripes. Let chocolate harden for 10-15 minutes at room temperature or refrigerate for faster setting.
- Serve: Once chocolate is completely set, serve and enjoy! Store any leftovers in refrigerator or freezer.
Pro Tips for Success
- Use fudgy brownies, not cake-like—fudgy texture wraps around cookie dough easily without cracking
- Heat-treat flour properly to make raw cookie dough safe to eat—this step is essential
- Freeze cookie dough balls and assembled bombs thoroughly before chocolate coating to prevent melting
- Work quickly when dipping in chocolate—if bombs warm up, return to freezer for 10 minutes
- Don’t overheat chocolate—melt in short intervals and stir frequently for smooth consistency
- Let excess chocolate drip off completely by tapping fork gently to avoid thick, uneven coating
Substitutions & Variations
- No-bake version: Use store-bought pre-made brownies or brownie bites instead of baking from scratch
- Different cookie dough: Try peanut butter cookie dough, sugar cookie dough, or oatmeal cookie dough for variety
- White chocolate coating: Use white chocolate melting wafers instead of dark chocolate for a sweeter flavor
- Nut butter addition: Add 2 tablespoons peanut butter or almond butter to cookie dough for nutty flavor
- Gluten-free: Use gluten-free brownie mix and gluten-free heat-treated flour
- Extra decadent: Add a caramel center by wrapping cookie dough around a soft caramel candy first
- Flavor variations: Add espresso powder to brownies, or peppermint extract to cookie dough for seasonal flavors
Storage & Make-Ahead Tips
- Room Temperature: Not recommended—chocolate coating may become too soft
- Refrigerator: Store in an airtight container between layers of parchment paper for up to 1 week
- Freezer: Store in freezer-safe container for up to 3 months. These actually taste amazing frozen! Let sit at room temperature for 5 minutes before eating.
- Make Ahead: Cookie dough and brownies can be made 1-2 days ahead and stored separately. Assemble and coat with chocolate the day of serving for best results.
- Transport: Keep chilled until ready to serve—these are best served cold
Serving Suggestions
- Serve on a decorative platter with festive paper liners for parties and celebrations
- Package in clear cellophane bags tied with ribbon for beautiful homemade gifts
- Arrange on dessert boards with fresh berries, whipped cream, and coffee
- Serve alongside vanilla ice cream or hot fudge sauce for extra indulgence
- Pair with hot coffee, cold milk, or dessert wine for adult gatherings
- Cut in half to showcase the beautiful layers when photographing or presenting
Nutrition Information (Per Serving)
Calories: 195 | Protein: 2 g | Carbohydrates: 26 g | Fat: 10 g | Fiber: 1 g | Sugar: 19 g | Sodium: 75 mg
Nutrition values are approximate and based on 48 brownie bombs
FAQ
1. Is the cookie dough safe to eat raw?
Yes! The flour is heat-treated (baked) to kill bacteria, and there are no eggs in this cookie dough recipe, making it completely safe to eat.
2. Can I use homemade brownies instead of a mix?
Absolutely! Use your favorite fudgy brownie recipe baked in a 9×13-inch pan. Just make sure they’re fudgy, not cake-like, for easier wrapping.
3. Why do I need to freeze the cookie dough balls?
Freezing firms up the dough so it holds its shape when wrapping with brownie and doesn’t melt when dipped in warm chocolate.
4. What if my brownie cracks when wrapping?
That’s totally normal! Just gently press and roll the brownie in your hands until it completely covers the cookie dough. The chocolate coating will hide any imperfections.
5. Can I make these ahead for a party?
Yes! These store beautifully in the refrigerator for up to a week or freezer for up to 3 months. Make them 1-2 days ahead for best results.
6. What’s the best chocolate for coating?
Candy melts, chocolate wafers, or almond bark work best because they set up firm at room temperature. Regular chocolate chips can be used but may need added coconut oil to thin properly.
Recipe Notes
Chocolate Chip Cookie Dough Brownie Bombs represent the evolution of modern American dessert innovation—the mashup of multiple classic treats into one over-the-top creation. This style of dessert gained popularity in the early 2010s through food blogs and social media, where home bakers began experimenting with combining beloved flavors in unexpected ways. The concept of “brownie bombs” or “brownie truffles” emerged from the broader truffle trend, where centers are wrapped in cake or brownie and coated in chocolate. What sets this particular version apart is the inclusion of safe-to-eat cookie dough, which addresses the longtime desire to eat raw cookie dough without health concerns. The heat-treatment of flour—a relatively recent food safety practice popularized by home bakers—makes this possible. Today, these brownie bombs remain popular for special occasions, parties, and gift-giving, representing the indulgent, show-stopping nature of modern American baking.
