Irresistible Chocolate Chip Cookie Dough Brownie Bombs in 18 Steps

Picture this: it’s 2 AM, your sweet tooth is raging, and you’re staring into the fridge hoping dessert will magically appear. That’s exactly how my obsession with chocolate chip cookie dough brownie bombs began! I’ll never forget that first batch – fudgy brownie chunks wrapped in silky cookie dough, all dunked in glossy chocolate. The moment that rich, chocolatey bite hit my tongue, I knew I’d created something dangerously delicious.

As a pastry chef who’s tested hundreds of dessert recipes, I can tell you these bombs are special. They combine two iconic treats – chewy brownies and edible cookie dough – into one irresistible bite. The magic happens when the dense chocolate brownie meets that creamy, buttery dough studded with mini chocolate chips. That textural contrast? Absolute perfection.

After tweaking this recipe for three months (and making my neighbors very happy taste-testers), I nailed the perfect balance. Now these chocolate chip cookie dough brownie bombs are my go-to for parties, gift boxes, and yes, those late-night cravings. Trust me, once you try them, you’ll understand why I keep batches in my freezer at all times!

Why You’ll Love These Chocolate Chip Cookie Dough Brownie Bombs

Let me tell you why these little bombshells of joy will become your new dessert obsession:

• No-bake magic: After baking the brownies (or using leftovers!), the rest is just mixing, rolling, and dipping – perfect for hot summer days when you don’t want to turn on the oven.
• Texture heaven: That moment when your teeth sink through crisp chocolate shell into creamy cookie dough, then hit the fudgy brownie center? Pure bliss.
• Crowd-pleaser extraordinaire: I’ve brought these to potlucks where grown adults literally fought over the last one. Kids go wild for them too!
• Freezer-friendly: Make a big batch and stash them for emergencies (or Tuesday afternoons – no judgment here).
• Endless variations: Swap in peanut butter chips, add a sprinkle of sea salt, or use blondie cubes instead – the possibilities are delicious!

Ingredients for Chocolate Chip Cookie Dough Brownie Bombs

Gathering the right ingredients is half the battle for perfect chocolate chip cookie dough brownie bombs. Here’s exactly what you’ll need, organized by component – because nobody wants to realize mid-recipe they forgot to soften the butter! (Trust me, I’ve been there.)

For the Brownie Base:

• 1 batch brownies, baked and cooled completely – About 9×13″ pan’s worth, cut into 1-inch cubes. Pro tip: Bake them slightly underdone for extra fudgy centers!

For the Edible Cookie Dough:

• 1 cup all-purpose flour – Must be heat-treated first (I’ll show you how)
• 1/2 cup unsalted butter, softened – Leave it on the counter for 30 minutes until finger-soft but not melty
• 1/2 cup packed brown sugar – Dark brown gives richer flavor, but light works too
• 1/4 cup granulated sugar – For that classic cookie dough sweetness
• 2 tbsp milk – Whole milk makes the dough extra creamy
• 1 tsp pure vanilla extract – The good stuff makes all the difference
• 1/4 tsp fine sea salt – Balances the sweetness perfectly
• 1/2 cup mini chocolate chips – Minis distribute better in the dough

For the Chocolate Coating:

• 2 cups semi-sweet chocolate chips – Or chop up your favorite baking bar for smoother melting
• 1 tbsp coconut oil – The secret to glossy, crack-free shells

See those notes next to ingredients? Those are my hard-learned tricks after many “oops” moments in the kitchen. Now let’s talk about why each component matters…

Essential Equipment

Before we dive in, let’s grab our tools! You’ll need:

• Microwave-safe bowl (for heat-treating flour)
• Hand mixer or sturdy wooden spoon
• Parchment paper – don’t skip this or you’ll regret it!
• Small cookie scoop (makes portioning dough a breeze)
• Double boiler or heatproof bowl for melting chocolate
• Fork or dipping tools (I’ve used chopsticks in a pinch!)

The only “special” item? A candy thermometer if you’re extra particular about chocolate temps, but honestly, coconut oil makes the coating foolproof.

How to Make Chocolate Chip Cookie Dough Brownie Bombs

Okay, let’s get to the fun part – making these little bites of heaven! I’ll walk you through each step just like I’m right there in the kitchen with you. Don’t worry if you’re a beginner – I’ve included all my little tricks to make sure your bombs turn out perfect on the first try.

Preparing the Brownie Base

First things first – those brownie cubes! I like to bake my brownies the day before so they’re completely cooled (hot tip: slightly underbaked brownies make the BEST bombs). Grab your sharpest knife and cut them into neat 1-inch cubes. No need to be perfect – rustic is charming! If some pieces crumble, just press them back together. I usually get about 18 cubes from a standard pan.

Making Safe-to-Eat Cookie Dough

Now for the magic dough! Here’s where we get serious about food safety:

1. Heat-treat your flour – Microwave it in a bowl for 1 minute, stirring halfway, or bake at 350°F for 5 minutes. Let it cool completely (I stick mine in the freezer for faster cooling when I’m impatient).

2. Cream butter and sugars – Use a hand mixer (or strong arms!) to beat the softened butter with both sugars until fluffy and pale. This takes about 2 minutes – don’t rush it!

3. Mix in wet ingredients – Add milk and vanilla, beating until silky smooth.

4. Fold in dry ingredients – Stir in the cooled flour and salt gently. Finally, fold in those adorable mini chocolate chips.

Assembling the Bombs

Time to put it all together! Grab a tablespoon-sized scoop of dough and flatten it in your palm. Place a brownie cube in the center, then carefully wrap the dough around it like you’re making a little edible present. Roll it gently between your palms to smooth it out. Pro tip: If dough sticks, wet your hands lightly with cold water.

Line them up on a parchment-lined baking sheet and pop them in the freezer for 30 minutes – this makes dipping SO much easier!

Dipping and Setting

The grand finale! Melt chocolate chips with coconut oil (microwave in 30-second bursts, stirring between). Now the fun part:

1. Drop a chilled bomb into the chocolate.

2. Use a fork to roll it around, then lift it out.

3. Tap the fork gently to remove excess chocolate.

4. Slide it onto parchment using another fork.

Let them set at room temperature (about 20 minutes) or speed it up in the fridge. That glossy shell will have everyone drooling!

Pro Tips for Perfect Chocolate Chip Cookie Dough Brownie Bombs

After making hundreds of these bombs (yes, I have a problem), here are my can’t-live-without tricks:

• Dough too sticky? Chill it for 15 minutes before wrapping. Too dry? Add 1 tsp milk at a time until it holds together when pinched.
• Cracked chocolate coating? Make sure bombs are fully chilled before dipping, and keep chocolate warm (but not hot) during the process.
• Chocolate seizing up? A tiny splash of coconut oil will save it – just stir gently!
• Want picture-perfect bombs? Roll them between your palms right before freezing to eliminate seams.
• Short on time? Assemble bombs up to 2 days ahead – just wait to dip them until serving day for maximum crunch.

The key? Don’t stress! Even “ugly” bombs taste incredible – ask my kids who “test” all the “mistakes”!

Storage and Serving Suggestions

Okay, let’s talk about keeping these chocolate chip cookie dough brownie bombs fresh – because let’s be real, you’ll want to savor every last one! Here’s how I store mine:

Refrigeration: Pop them in an airtight container with parchment between layers (so they don’t stick together). They’ll stay perfect for up to 1 week – though mine never last that long! The cold actually makes the brownie center extra fudgy.

Freezing: These freeze like a dream! Arrange them in a single layer on a baking sheet to freeze solid first (about 1 hour), then transfer to a freezer bag. They’ll keep for 3 months – perfect for surprise cravings. Thaw at room temp for 15 minutes before serving.

Now for the fun part – serving ideas! My favorite ways to enjoy these bombs:

• Plated with a scoop of vanilla ice cream – the warmth of the bomb slightly melts the ice cream… heaven!
• Stacked in a pretty tower for parties (they look so fancy but took you minutes to assemble)
• Packaged in cute boxes as edible gifts (I’ve converted many coworkers to “bomb addicts” this way)
• Straight from the fridge at midnight with zero shame (we’ve all been there)

Pro tip: If you’re serving them at a gathering, take them out of the fridge 10 minutes early – that slight chill makes the chocolate shell snap perfectly when bitten into!

Nutrition Information

Before we dive into the numbers, a quick heads up – these nutrition estimates are based on standard ingredients, but your exact brands might vary slightly. I always tell my baking students: “If you’re counting calories, maybe skip dessert… or just enjoy every bite!” That said, here’s the typical breakdown per chocolate chip cookie dough brownie bomb:

• Calories: 220
• Total Fat: 12g (7g saturated)
• Cholesterol: 15mg
• Sodium: 85mg
• Total Carbohydrates: 28g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 2g

The cookie dough contributes most of the sugar and fat (hey, butter makes everything better!), while the brownie cubes add that rich chocolate depth. Want to lighten them up? Try these swaps:

• Use applesauce instead of half the butter in the dough
• Swap in dark chocolate chips (they have less sugar)
• Make smaller portions – these babies are rich, so mini bombs work great too!

Remember – life’s too short to stress over dessert calories! Everything in moderation, including moderation itself. Now go enjoy that bomb guilt-free!

Frequently Asked Questions

Can I use boxed brownie mix for the base?

Absolutely! I’ve tested this recipe with homemade and boxed brownies, and both work wonderfully. The key is baking them slightly under the recommended time for that fudgy center we love. My favorite cheat? Add an extra egg yolk to boxed mix – it makes them extra rich!

How do I make vegan chocolate chip cookie dough brownie bombs?

Easy swaps make these bombs plant-based:

• Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg) in the brownies
• Substitute coconut oil for butter in the dough
• Pick dairy-free chocolate chips
• Try almond milk instead of regular milk

The texture stays surprisingly close to the original!

Can I freeze the undipped dough balls?

You sure can! Freeze the assembled cookie dough-wrapped brownie cubes for up to 3 months. When craving strikes, just thaw overnight in the fridge, then dip in melted chocolate. I always keep a stash – they’re perfect for last-minute dessert emergencies!

What if my chocolate coating cracks?

Don’t panic! This usually happens if there’s too much temperature shock. Let your frozen bombs sit at room temp for 5 minutes before dipping. Also, adding that tablespoon of coconut oil to the chocolate keeps it flexible as it sets. If cracks appear anyway? Dust with powdered sugar – no one will know!

Can I make these gluten-free?

Yes! Simply use almond flour (no need to heat-treat it) or a gluten-free 1:1 flour blend. Just be sure your brownies are GF too. My celiac friends say these taste just as amazing as the original version – maybe even better with the nutty almond flour flavor!

Final Thoughts

Well, there you have it – my absolute obsession in dessert form! These chocolate chip cookie dough brownie bombs have been my pride and joy ever since that fateful midnight fridge raid. I can’t wait for you to experience that first magical bite – the crisp chocolate shell giving way to creamy dough and fudgy brownie center.

If you make them (and you totally should!), I’d love to hear how they turned out. Leave a rating below and tell me about your experience – did you stick to the classic version or try any fun twists? Snap a photo of your bombs and tag me on social too! There’s nothing I love more than seeing your delicious creations.

One last warning though: these little guys are dangerously addictive. Consider yourself responsible for any new addictions formed after trying this recipe! Now go forth and make some chocolatey magic – your taste buds will thank you.

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