Chocolate Chip Cookie Dough Brownie Bombs
These indulgent brownie bombs combine edible cookie dough, fudgy brownies, and a rich chocolate coating for an irresistible bite-sized treat.
15 Servings
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
To make this recipe gluten-free, substitute the all-purpose flour in the cookie dough with a 1:1 gluten-free baking flour blend that includes xanthan gum. Additionally, use gluten-free brownie mix or a homemade gluten-free brownie base. Ensure all other ingredients (especially chocolate chips and melting candy) are labeled gluten-free to avoid cross-contamination.