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If fudgy brownies with a chewy edge and spoonable cookie dough are your thing, you’re about to flip for these treats. Chocolate Chip Cookie Dough Brownie Bombs stack old-school edible cookie dough on top of homemade brownies, then dip the whole thing in glossy chocolate. These dreamy bites are a double-whammy for anyone who’s obsessed with chocolate and cookie dough.
I’ll never forget sneaking one at a family bash—gone in a flash! Now my family begs for them at every get-together, especially holidays.
- Coconut oil: Gives that candy-shop shiny coating and a perfect snap on the outside. Grab refined for a flavor that won’t overpower.
- Semisweet chocolate chips: Make a smooth shell that isn’t too sweet. Go with trusted US brands that use real cocoa butter.
- Mini chocolate chips: Little chips mean chocolate in every single doughy bite.
- Milk: Makes the dough smooth so it wraps easily and stays creamy.
- Brown sugar: Packed into the dough for that classic chewy cookie flavor. Dark brown brings out that extra caramel touch.
- Baking powder: Adds a gentle rise, keeping the brownies not too dense.
- Salt: Sharpens the chocolate flavor and keeps things from tasting flat. Don’t skip it!
- All-purpose flour: Essential for both brownie and dough—just make sure to heat treat before adding to dough so it’s safe.
- Unsweetened cocoa powder: Brings bold chocolate flavor—choose a good quality, either Dutch process or natural.
- Vanilla extract: Adds a hint of sweetness throughout both layers. The real stuff makes a difference!
- Large eggs: Bind the brownies and add richness. Fresh eggs are best!
- Granulated sugar: Keeps the brownie layer moist and tender, not heavy.
- Unsalted butter: Melt it for brownies, soften for dough—keeps everything rich and soft. Pick a good brand for top results.
Irresistible Step-by-Step Instructions
- Bake the Brownie Base:
- Stir cocoa, flour, baking powder, and salt together first. Now, whisk up melted butter with eggs, sugar, and vanilla until thick and shiny. Fold the wet into your dry mix—don’t overdo it! Spread this into a greased 9x9 pan. Bake at 350°F for about 20–25 minutes. You want firm edges and a soft, just-set middle. Let them cool off completely, then chop into tiny squares, about a teaspoon size, so wrapping’s a breeze.
- Create the Edible Cookie Dough:
- Smoosh softened butter with brown sugar using a spatula or spoon—no need for a mixer! Add vanilla for flavor. Pour in heat-treated flour and a little milk, mix it into a soft dough, then fold in the mini chocolate chips. Dough needs to be shapeable but not sticky. Grab a tablespoon of dough, squish it flat in your hand, and gently fold it around a brownie square, closing up the edges and rolling it into a ball.
- Coat Each Bomb in Chocolate:
- Microwave semisweet chips with coconut oil in short bursts, or melt gently on the stove until totally silky. Roll each cookie dough-wrapped brownie in the chocolate with two forks, letting the extra drip off. Line your dipped treats up on parchment so they’re not touching. Chill in the fridge until the outside is set and shiny; do this in batches if you need to.
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I can’t get over that cookie dough middle! There’s just something about the mini chips and the throwback flavor that makes these a hit at any gathering. Every time guests discover the inside—instant laughter, instant joy.
Handy Storing and Freezing Tips
Put your brownie bombs in a sealed container in the fridge; they’ll stay good for up to a week. Stack them with parchment so they don’t stick. For longer, freeze solid on a tray, then dump in a zip-top bag. Eat straight from the fridge or let them sit for a softer bite. If you’re planning ahead for a party, freeze them, then move to the fridge a day early to thaw just right.
Smart Ingredient Swaps
No coconut oil? Use some vegetable shortening or try regular butter in its place for the coating. No mini chips? Chop up regular chocolate so each bite gets bits. Want them gluten free? Use a cup-for-cup gluten-free flour blend for both layers—just heat treat the flour so the dough stays safe to eat.
Tasty Serving Ideas
Chill before serving to get that perfect bite. For dessert bars, slice them in half so everyone sees the inside. They’re awesome sprinkled over an ice cream sundae, or pack a few in a cute box with parchment for sweet gifts. Go wild with a drizzle of melted white chocolate or a sprinkle of sea salt for celebrations.
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Charming Story of Brownies and Cookie Dough
Brownies kicked off in America way back in the late 1800s and quickly turned into a party classic. Edible cookie dough is a more modern spin—who doesn’t want to safely sample the dough? Mixing them together in Brownie Bombs is like a dessert mashup of comfy throwbacks. Every bite is tasty and packed with a bit of dessert history.
The mix of chewy, creamy, and crisp in these keeps everyone coming back for more. On my table, nothing disappears faster!
Frequently Asked Questions
- → What’s the trick to soft brownies?
Don’t let them bake too long. Pull them out of the oven when your tester has a few sticky bits left on it. That way, they’ll be perfectly soft.
- → Is eating the cookie dough really okay?
You got it! There aren’t any eggs, and the flour gets heat-treated, so munch away with no worries.
- → Can I switch up the chocolate shell?
Go for it! Try white, dark, or milk chocolate—whatever you like best or happen to have in your pantry.
- → What’s the easiest way to dip these bombs in chocolate?
Scoop each one up with a fork, give a gentle tap to shake off the extra chocolate, and pop them on parchment so they set up nicely.
- → Do I need to chill them before eating?
Yep! Pop them in the fridge to firm up the outside shell and make things less messy when you’re ready to enjoy them.