If you’ve ever debated between baking brownies or sneaking a spoonful of cookie dough — why not both? These Chocolate Chip Cookie Dough Brownie Bombs are a dessert lover’s dream come true. Imagine rich, fudgy brownies wrapped around a core of soft, edible cookie dough, all enrobed in a silky chocolate shell. Every bite is a flavor bomb — hence the name!
Whether you’re baking for a party, gifting homemade treats, or just craving the ultimate indulgence, these bite-sized delights deliver big on flavor and fun.
Why You’ll Love This Recipe
This recipe is a triple threat — chocolatey, chewy, and completely irresistible. Here’s why they’re a must-make:
- Edible cookie dough — no eggs, just buttery, sweet bliss.
- Fudgy brownie wrapping — soft and dense with that rich cocoa punch.
- Chocolate coating — silky, glossy, and gives a satisfying snap when you bite in.
- Perfect make-ahead treat — these store beautifully and travel well.
- Great for gifts, birthdays, or dessert trays — guaranteed to wow.
Who This Recipe is For
This one’s for the dessert perfectionists, the chocoholics, and the kitchen adventurers who believe in going big or going home. If you love playing with textures and layering flavors in your bakes, this is your kind of treat. No baking degrees needed — just a little patience and a whole lot of love for chocolate!
Ingredients You’ll Need
Here’s everything you need to create these epic brownie bombs:
Brownie Layer
- 1 box brownie mix, plus ingredients called for on the box
Cookie Dough Filling
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup mini chocolate chips
Chocolate Coating
- 2 cups chocolate chips
- 2 tbsp vegetable oil
Note: Since the flour isn’t baked, you can heat-treat it in the oven at 350°F (175°C) for 5 minutes to ensure it’s safe to eat.
Kitchen Equipment Needed
- 9×13-inch baking pan
- Hand or stand mixer
- Mixing bowls
- Rubber spatula
- Parchment paper
- Baking sheet
- Small cookie scoop
- Microwave-safe bowl
Step-by-Step Instructions
1. Bake the Brownies
Prepare the brownie mix according to the package directions. Bake in a 9×13-inch pan, then allow to cool completely. This step is essential so they’re easy to crumble and mold later.
2. Make the Cookie Dough
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add milk and vanilla, mixing well.
Gradually stir in flour and salt, followed by the mini chocolate chips. The dough will be soft but scoopable.
Shortcut Tip: Chill the cookie dough for 10–15 minutes if it feels too sticky to work with.
3. Scoop and Freeze
Use a small cookie scoop to form 24 small cookie dough balls. Place them on a parchment-lined baking sheet and freeze for 30 minutes. This helps them hold their shape during the brownie-wrapping step.
4. Wrap in Brownie
Once the brownies are cool, crumble them into small, moist pieces. Take a chunk of brownie, flatten it into a small disk, and place a cookie dough ball in the center. Gently wrap the brownie around the dough, pressing to seal.
Repeat with all the dough balls until you have 24 brownie bombs.
5. Coat in Chocolate
In a microwave-safe bowl, melt the chocolate chips and vegetable oil in 30-second increments, stirring until smooth.
Dip each brownie bomb into the melted chocolate, using a fork to coat evenly. Let the excess drip off and place back on the parchment-lined sheet.
6. Chill and Set
Place the tray in the refrigerator until the chocolate coating is firm — about 15–20 minutes. Then get ready to devour!
Tips for Success
- Don’t skip the chill time. Frozen cookie dough is easier to handle and keeps its shape inside the brownie shell.
- Use high-quality chocolate for coating — it makes a difference in taste and finish.
- Want to skip coating? Just dust with powdered sugar or cocoa powder for a more rustic, no-melt version.
- Add-ins are welcome! Try chopped nuts, toffee bits, or a peanut butter swirl inside the cookie dough.
Storage Instructions
These brownie bombs store wonderfully — and taste even better the next day!
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Place in a single layer in a sealed container or zip-top bag and freeze for up to 2 months. Thaw in the fridge or at room temperature before serving.
Pro Tip: These make excellent holiday treats! Just add festive sprinkles before the chocolate sets.
Perfect Pairings
These decadent bites pair beautifully with:
- Drinks: Cold milk, strong espresso, or a creamy iced latte
- Fruit: Fresh strawberries or raspberries for a tart contrast
- Ice Cream: Vanilla bean or salted caramel
Frequently Asked Questions (FAQ)
Can I eat the cookie dough raw?
Yes! This recipe is egg-free and you can heat-treat the flour (bake it at 350°F for 5 minutes) to make it safe to eat raw.
What brownie mix should I use?
Any fudgy or chewy variety works well. Avoid cake-style brownie mixes if you want a dense wrapper.
Can I make these gluten-free?
Yes, use a gluten-free brownie mix and substitute all-purpose flour with a 1:1 gluten-free flour blend.
How can I prevent the chocolate coating from cracking?
Let the brownie bombs come closer to room temperature before coating. Super cold centers can cause cracks in the coating when chilled too quickly.
Can I make these ahead?
Absolutely. They’re perfect for making a day or two in advance — just store in the fridge and serve when ready.
A Sweet Call to Action
If these Chocolate Chip Cookie Dough Brownie Bombs rocked your dessert world, don’t keep them a secret! 🍫
Share this recipe with fellow chocoholics, pin it to your dessert boards, and subscribe to the blog for more creative, crowd-pleasing sweets. There’s a whole world of indulgent treats waiting to be baked — and these brownie bombs are just the beginning.