Fudgy brownies, edible cookie dough, and melted chocolate make these Chocolate Chip Cookie Dough Brownie Bombs totally irresistible.
This all started during a lazy Saturday at home—one of those days where your to-do list is full but your motivation level is… well, somewhere on the floor with your gym clothes. I’d baked brownies the night before (classic coping mechanism), and they were just sitting there. Calling to me. And then I spotted a half batch of cookie dough I hadn’t used. It was like fate. Or sugar destiny. Same thing?
I squished one into the other without really thinking and thought, “Huh, that might actually be good.” Next thing I knew, I had chocolate on my cheek, 14 chocolate chip cookie dough brownie bombs on a tray, and zero regrets.
They’re rich. They’re messy. They’re kind of ridiculous. And that’s why I love them.
Why You’ll Love This Chocolate Chip Cookie Dough Brownie Bombs Recipe?
Besides the fact that they taste like the love child of your two favorite desserts? It’s all about the layers.
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You get that soft, slightly gritty cookie dough texture (don’t fight it, it’s nostalgic).
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Then the fudgy chew from the brownie wrapping.
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And finally—bam!—a silky chocolate coating that cracks just enough when you bite in.
Honestly, these are a little over-the-top in the best possible way. You could bring them to a party, but I won’t lie—I’ve eaten three in a row on the couch while watching reruns of The Office. And they tasted even better.
Ingredient Notes:
No fancy stuff here. Just classic, sweet-tooth staples:
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½ cup softened butter: Not melted, just soft. This makes the cookie dough creamy.
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½ cup light brown sugar + ¼ cup white sugar: That golden duo that gives dough its signature taste.
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2 tbsp milk: Loosens the dough up just a bit.
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1 tbsp vanilla extract: Don’t skip this—it’s cookie dough’s best friend.
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1¾ cups all-purpose flour: Heat-treat it in the microwave if you’re on the cautious side (I usually do).
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Pinch of salt: It brings balance to all the sweet. Yes, it matters.
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1 cup mini chocolate chips + ½ cup for topping: I like mine semi-sweet, but use whatever you love.
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One 9×13 pan of brownies, cooled: Homemade, boxed, leftover—no one will judge.
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12–16 oz of chocolate melting candy: I’ve used Wilton, Merkens, Ghirardelli… whatever melts smooth and sets nicely.
How To Make Chocolate Chip Cookie Dough Brownie Bombs?
Step 1: Make Your Cookie Dough
Cream the butter and sugars together until fluffy. Add milk and vanilla, then flour and salt. Stir in those chocolate chips. Sneak a spoonful. It’s tradition.
Step 2: Chill the Dough Balls
Roll tablespoon-sized balls of dough and stick ’em on a tray. Pop them in the freezer for 30 minutes. This step is key. Don’t skip it unless you want cookie dough lava.
Step 3: Brownie Wrapping Party
Cut your brownies into 15 squares. Flatten each piece gently—your hands are the best tools here. Then wrap each chilled cookie dough ball in a brownie like you’re tucking in a tiny, delicious baby.
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Step 4: Freeze Again
Yep, again. About 20 minutes this time. It makes dipping way easier and less messy (well… kind of).
Step 5: Melt and Dip
Melt your chocolate candy coating, then dip each brownie-wrapped dough ball in. Let the excess drip off. Place them on parchment, sprinkle with mini chips before they harden. Try not to drool on your counter.
Step 6: Cool and Serve
Once they’re set, dive in. If you manage to wait until they’re fully cooled, you deserve a trophy. Or a second bomb.
Storage Options:
Keep ’em in the fridge in an airtight container for up to 5 days. They also freeze well—just thaw in the fridge before eating, or embrace the frozen dessert life and enjoy the extra crunch.
Variations and Substitutions:
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Swap brownies for blondies for a caramel twist.
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Use peanut butter cookie dough instead of classic—peanut butter lovers, you’re welcome.
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Top with crushed pretzels or toffee bits for extra crunch.
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Dye the white chocolate coating for themed treats (Halloween bombs, anyone?).
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Make them mini-sized for bite-sized fun (but you’ll just eat more, so… same result).
What to Serve with Chocolate Chip Cookie Dough Brownie Bombs?
These are pretty extra on their own, but if you’re looking to go even further:
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Scoop of vanilla ice cream
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Tall glass of milk (classic)
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Cup of strong coffee (to balance the sweet overload)
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Add them to a dessert board with fruit, cookies, and other candies
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Or, y’know, just a fork and a quiet room
Frequently Asked Questions:
Can I skip the second freeze?
You could, but everything gets a little melty and messy. Freeze them—it’s worth the wait.
Can I use regular-sized chocolate chips?
You can, but minis are easier to work with. Plus, they’re cute.
Is the cookie dough really safe to eat?
Yes—as long as you heat-treat your flour and skip the eggs, you’re good to go.
These Chocolate Chip Cookie Dough Brownie Bombs are the kind of dessert that disappears fast. Like, suspiciously fast. Make them for a party and you’ll be everyone’s favorite person. Make them on a random Tuesday and suddenly your week feels 90% better.
If you try these—please tell me! Did you change them up? Add peanut butter cups? Eat four in one sitting? (No judgment here.) I wanna know.
Because let’s be real—desserts this ridiculous deserve a little celebration.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Chip Cookie Dough Brownie Bombs
Ingredients
- ½ cup 1 stick unsalted butter, softened
- ½ cup light brown sugar packed
- ¼ cup granulated white sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1¾ cups all-purpose flour heat-treated if desired
- Pinch of salt
- 1 cup miniature chocolate chips
- 1 9 x13-inch pan of brownies baked and fully cooled
- 12 to 16 ounces chocolate melting candy e.g., Wilton, Merkens, or Ghirardelli
- ½ cup miniature chocolate chips for garnish
Instructions
Prepare the Cookie Dough:
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Add the milk and vanilla extract; mix until well combined. Gradually incorporate the flour and a pinch of salt until a dough forms. Fold in the 1 cup of miniature chocolate chips.
Portion and Freeze the Dough:
- Using a tablespoon or small cookie scoop, portion the dough into uniform balls and place them onto a parchment-lined baking sheet. Freeze for approximately 30 minutes, or until firm.
Prepare the Brownie Layer:
- While the cookie dough is chilling, cut the cooled brownies into 15 equal squares. Gently flatten each brownie square with your hands or a rolling pin to form thin, pliable discs.
Assemble the Brownie Bombs:
- Wrap each chilled cookie dough ball with a flattened brownie square, ensuring the dough is completely enclosed. Gently roll to seal the edges. Return the completed bombs to the baking sheet and freeze for an additional 20 minutes to firm up.
Coat with Chocolate:
- Melt the chocolate melting candy according to the manufacturer’s instructions. Using a fork or dipping tool, submerge each brownie bomb into the melted chocolate, allowing excess to drip off. Place coated bombs on a silicone mat or parchment-lined tray.
Garnish and Set:
- Before the chocolate coating hardens, sprinkle each bomb with a few miniature chocolate chips for decoration. Allow the chocolate to set at room temperature or refrigerate for quicker results.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
