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If chewy brownies and thick, nostalgic chocolate chip cookie dough are your thing, get ready for a new obsession. Chocolate Chip Cookie Dough Brownie Bombs pack gooey homemade brownies together with edible cookie dough, then each is completely smothered in melt-in-your-mouth chocolate. Every bite feels like you’re living your best chocolate and cookie dough life, all at once.
The first time I tasted these at a birthday, I snuck as many as I could before the family devoured the tray. Now everyone begs for them at each holiday gathering. They vanish before you know it.
- Coconut oil: helps your chocolate shell get that snappy, shiny texture—refined keeps the flavor neutral
- Semisweet chocolate chips: give a smooth, tasty finish that’s not too sugary—name brands with cocoa butter work best
- Mini chocolate chips: these tiny little guys mean chocolate in every single dough bite
- Milk: makes your dough smooth and simple to squish around the brownies
- Brown sugar: use dark if possible—packs a caramel punch in your dough
- Baking powder: keeps your brownies from being too dense—adds a bit of fluff
- Salt: never skip it—it brings out all the chocolate flavors and balances sweet
- All-purpose flour: use it for both the brownie and dough sections; make sure to heat treat the dough version for safety
- Unsweetened cocoa powder: either Dutch processed or natural gives you real chocolatey brownies
- Vanilla extract: in both components—real vanilla kicks up the taste
- Large eggs: use fresh, they keep brownies dense yet gooey
- Granulated sugar: keeps the brownies moist, fluffy, and never heavy
- Unsalted butter: melt for the brownies, soften for dough—buy the best quality you can for rich flavor
Dreamy Step-by-Step Instructions
- Get the Brownie Base Ready:
- First, mix together the melted butter, sugar, eggs, and a splash of vanilla until it’s thick and glossy. Gently add the cocoa powder, flour, baking powder, and salt. Don’t go wild with mixing—just enough to combine. Grease a 9x9 pan, pour in the batter, and bake at 350°F for 20 to 25 minutes. The center should feel a tad soft but the edges will be set. Let them cool off in the pan, then slice into bite-sized little squares—about a teaspoon each works great for wrapping with dough.
- Mix Up the Cookie Dough Layer:
- Grab softened butter and brown sugar and mush them together with a spatula or spoon. Stir in vanilla. Next, toss in your heat-treated flour and then blend in the milk. Fold in your mini chips last. The dough should stay soft but easy to roll. Scoop a tablespoon of dough, flatten it, wrap it around each brownie bit, press the seams so it holds, then roll into a ball.
- Dip in Chocolate & Set:
- For the chocolate shell, melt your chocolate chips with coconut oil—microwave in bursts or use the stove and a double boiler. Mix it until it’s smooth. Dip each dough-covered brownie in and roll it using two forks so it’s completely coated. Shake off extra chocolate, set each on a parchment-lined pan, and don’t let them touch. Pop in the fridge till the shell gets solid and glossy, then batch the rest if needed.
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The very best part is definitely that dreamy cookie dough middle. It’s pure comfort food and those itty-bitty chocolate chips in every bite totally hook me. When I bring these out at parties, everyone buzzes about what’s hiding inside and the room gets rowdy with grins.
Storing and Freezing Tips
Stash your brownie bombs in a sealed container and leave them in the fridge—they’re good for a week. Parchment sheets between the layers keep them from getting gooey. For long freezes, set on a tray first, then move to a zip-up bag. You can munch them straight from the fridge or let them warm up a smidge. If I’m prepping ahead, I freeze the whole batch, then move them to the fridge to thaw overnight before the big event.
Smart Ingredient Swaps
If you’re out of coconut oil, try using a little vegetable shortening or a pat of butter in your melted chocolate instead. No minis? Chop up regular chocolate chips to make your own. For gluten-free, swap in a 1:1 flour blend for both dough and brownies and double-check that your flour’s heat-treated before tossing it in the dough, just to play it safe.
Fun Serving Ideas
Chill these bombs for the best texture, then slice ’em in half for a party platter surprise. They’re awesome sprinkled over ice cream or bundled in parchment for quick holiday gifts. To make them stand out, drizzle with some melted white chocolate or dust a little sea salt on top right before serving at celebrations.
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The Sweet Tale of Brownies and Cookie Dough
Brownies came around in America back in the late 1800s—a total favorite at school parties and family get-togethers ever since. Edible cookie dough is a newer must-have for anyone who ever snuck a bite straight from the bowl. Mashing them up as Brownie Bombs is my way of celebrating the best of both. One gooey, fun bite at a time brings big smiles and a nod to dessert-loving nostalgia.
The texture combo here is seriously addictive and always brings a smile. These are the treats that vanish from my party table first, without fail.
Frequently Asked Questions
- → How do I keep the brownie layer moist?
Don’t let them overbake! Pull the pan out when you poke a toothpick in and still see a few wet crumbs stuck on it. That way, your brownies turn out gooey and soft.
- → Is raw cookie dough safe to eat?
Yep! This dough’s totally good to go because the flour gets cooked first and you’re not adding any eggs at all.
- → Can I use different chocolate for coating?
For sure. Go with dark, milk chocolate chips, or white chocolate—just use the one you like best to cover the bombs.
- → Tips for dipping brownie bombs in chocolate?
Grab a fork, dunk each bomb in melted chocolate, then gently tap it so extra chocolate slides off before you put it on a tray lined with parchment.
- → Do I need to chill before serving?
Definitely chill them first. That firms up the chocolate outside, so you can handle and eat them with way less mess.