Chocolate Chip Cookie Dough Brownie Bombs
Hey there! So, listen, these Chocolate Chip Cookie Dough Brownie Bombs are somethin’ else. I remember the first time I made these… it was for a potluck, total last minute panic baking situation, you know? Everyone absolutely lost their minds over them. They’re messy, they’re decadent, and they’re basically everything good in the world smushed into one glorious bite. No joke, my friend Brenda still brings them up like "Remember those bombs?" Its become a *thing*.
Why You’ll Absolutely Go Bonkers for These
Why? Oh man, where do I even begin? I make this when I need a serious comfort food fix, like after a long week or when it’s raining cats and dogs outside. My family goes absolutely bonkers for these because, well, it’s cookie dough *and* brownies together, what’s not to love?! (seriously, the combo is genius).
Plus, even though they look fancy and complicated, they’re surprisingly forgiving. I’ve messed up the brownie layer more times than I care to admit, and these still turn out pretty darn good. It’s a crowd pleaser, a mood booster, a dessert superhero. Takes a bit of time with chilling, but totally worth it.
Gather Your Stuff: What You’ll Need
Okay, here’s what you’ll need for these little treasures. Nothing too wild, promise.
For the Brownie Layer:
- 1 box (about 18 oz) brownie mix – Yeah, a box. Don’t judge! Or, hey, if you’re feeling Martha Stewarty, use your favorite form scratch recipe. No worries either way.
- Ingredients needed for the box mix (usually eggs, oil/butter, water). Follow the package directions!
For the Cookie Dough Layer:
- 1/2 cup (1 stick) unsalted butter, softened (really soft is key, like, leave it on the counter for a while, don’t microwave it unless you have to).
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons milk (any kind is fine, whole, 2%, almond, whatever’s in the fridge)
- 1/2 teaspoon vanilla extract – Use the good stuff if you got it!
- 1 1/4 cups all-purpose flour – Make sure its not self-rising, learned that one the hard way.
- 1/2 teaspoon salt
- 3/4 cup mini chocolate chips – Mini ones are great for rolling into balls, but regular ones work too if that’s all you have. I sometimes use a mix of milk and semi-sweet chips.
For the Chocolate Coating:
- 1 1/2 cups chocolate chips or melting wafers (like Ghirardelli or Wilton – the wafers are easier to work with, honestly)
- 1 tablespoon coconut oil or shortening (this helps make the chocolate smooth for dipping)
Let’s Get Makin’!: Directions
- Brownie Time First: Preheat your oven and make the brownie batter according to the box directions (or your scratch recipe). Grease and flour a 9×13 inch pan. Pour the batter in and bake it just until a toothpick inserted into the center comes out with moist crumbs, not totally clean. You don’t want it dried out. Pull it out and let it cool *completely*. Seriously, like, totally cool. Pop it in the fridge even.
- Crumble It Up: Once the brownie is cold and firm, crumble it all up into a large bowl. I mean really crumble it, until it’s like dirt almost. This is the slightly messy part, don’t worry about making a big mess.
- Make it Stick: Add about 1/4 cup (or maybe a little more, you’ll eyeball it) of the leftover brownie batter or some melted chocolate chips to the crumbled brownies. Mix it with your hands (yeah, it’s sticky!) until it just holds together when you squeeze a bit. You want it moist enough to roll into balls, but not mushy. This is where I usually sneak a little taste of the brownie crumble mix, gotta make sure it tastes good right?
- Roll the Brownie Balls: Roll the brownie mixture into small balls, roughly 1 inch in diameter. Place them on a baking sheet lined with parchment paper. Pop these into the freezer for about 30 minutes to firm up while you make the cookie dough.
- Cookie Dough Magic: In a medium bowl, beat together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. A hand mixer is helpful here, but a whisk works too if you’ve got strong arms.
- Wet Stuff: Beat in the milk and vanilla extract. Scrape down the sides of the bowl.
- Dry Stuff: In a separate small bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Don’t overmix! Stir in the mini chocolate chips.
- Encapsulate the Bombs: Take the chilled brownie balls out of the freezer. Take a small amount of the cookie dough (about 1 1/2 to 2 teaspoons worth) and flatten it in your hand. Place a brownie ball in the center and carefully wrap the cookie dough around the brownie ball, sealing it completely. Gently roll it smooth. Place these completed "bombs" back onto the parchment-lined baking sheet. Repeat with all the brownie balls. You’ll probably have a bit of cookie dough leftover, which is fine, just eat it with a spoon (my preferred method).
- Chill Again: Pop the baking sheet with the bombs back into the freezer for at least an hour, or until they are good and firm. This step is important! I tend to think the second chill is the most crucial bit.
- Dipping Time: When the bombs are super cold, melt the chocolate chips (or wafers) with the coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring well each time, until smooth and completely melted. Be careful not to burn the chocolate! It happens fast.
- Coat ‘Em Up: Working quickly, dip each frozen bomb into the melted chocolate, letting the excess drip off. You can use a fork or a candy dipping tool. Place them back onto the parchment paper. If the chocolate starts to thicken, just give it a quick reheat in the microwave. You can sprinkle with extra mini chips or sprinkles right away if you want!
- Final Chill: Put the finished bombs back in the fridge (or freezer) until the chocolate coating is completely set. This won’t take long if the bombs are really cold.
Notes form the Kitchen
- Using melting wafers for the coating really does make dipping easier than regular chocolate chips, they just melt smoother and harden faster. Worth it if you can find them.
- Make sure your brownie layer is cooled *completely* before crumbling, otherwise it’s just a sticky mess.
- Don’t skip the chilling steps! Especially the one after rolling the cookie dough around the brownie; it makes dipping so much easier.
- Sometimes the cookie dough cracks a tiny bit when you’re rolling, don’t stress it, the chocolate coating will hide it.
Experiments (a.k.a. Variations I’ve Tried)
- Peanut Butter Swirl: I tried swirling some peanut butter into the brownie batter once before baking. It was okay, but kinda made the brownie layer a bit greasy and harder to crumble evenly. Sticking to the simple brownie base works best, I think.
- White Chocolate Coating: Dipping them in melted white chocolate is divine. Or half dipped in white, half in dark! Fancy!
- Different Chip Mix: Swapping out the mini chocolate chips in the cookie dough for peanut butter chips or even sprinkles makes ’em fun.
- Add-ins to Cookie Dough: A pinch of cinnamon or a tiny bit of instant coffee powder stirred into the cookie dough adds a little something extra.
What You’ll Need (Equipment)
This isn’t a super complex operation, but you’ll need a few things:
- 9×13 inch baking pan
- Large mixing bowl (for the brownie crumbling)
- Medium mixing bowl (for the cookie dough)
- Hand mixer (optional, but helpful for cookie dough)
- Baking sheet
- Parchment paper – Essential! Don’t skip this, cleanup is a breeze.
- Small microwave-safe bowl (for melting chocolate)
- Fork or candy dipping tool – Or hey, two spoons work in a pinch!
Keeping Them Fresh (Storage)
Keep these little bombs in an airtight container in the fridge. They’ll last for 3-4 days, though honestly, in my house it never lasts more than a day! You can freeze them too before dipping; just dip them from frozen and let the chocolate set. They’ll keep in the freezer for a month or two.
How I Like ‘Em (Serving Suggestions)
My absolute favorite way to eat these is straight from the fridge when the chocolate coating is hard and snappy and the inside is nice and dense. They’re also amazing served cold with a glass of milk. Sometimes, if I’m feeling extra, I’ll pop one on top of a scoop of vanilla ice cream. Talk about over the top!
Stuff I Learned the Hard Way (Pro Tips)
- Don’t try and crumble a warm brownie. Just, don’t. It becomes paste. Waiting for it to cool completely, even chilling it, saves you so much headache.
- When you’re rolling the brownie crumble with the binder, start with less binder than you think you need and add more only until it *just* holds together. Too much and it’s gummy.
- Overheating the chocolate for dipping is a disaster. Low and slow in the microwave, stirring often, is the way to go. If it seizes up, you’re kinda outta luck, gotta start over. (Ask me how I know…)
- Seriously, chill those balls *solid* before dipping. If they’re even a little soft, they’ll fall apart in the warm chocolate. Patience here is key, my friend.
Questions You Might Ask (FAQ)
Can I use homemade brownies instead of a box mix?
Absolutely, yes! Use your favorite recipe, just make sure it’s cooled and crumbled. The quantity from a box mix is a good starting point, but you can adjust the binder amount if your homemade brownies are drier or more moist. If you need a good scratch recipe, Sally’s Baking Addiction has a killer one I’ve used.
Is the cookie dough safe to eat raw?
Yes, as long as you’re using heat-treated flour and skipping raw eggs (which this recipe does!). I get my heat-treated flour from a place like King Arthur Baking sometimes, or hey, some store brands are now heat-treating too. Check the package! No risk there.
My chocolate seized! What do I do?
Ugh, hate when that happens. If it’s just a little thick, sometimes stirring in a tiny bit more coconut oil helps. But if it’s totally seized and clumpy, there’s not much you can do besides starting over. It’s usually from overheating or getting a drop of water in it. Live and learn, right?
How many does this recipe make?
It depends on how big you roll ’em, but usually somewhere between 24-30 bombs. Plenty to share… or not!
Can I make these ahead of time?
Totally! Make the bombs up to the dipping stage and freeze them. Dip them whenever you’re ready. Or dip them all and store them in the fridge. They’re pretty robust little things. Learning how to melt chocolate properly really helps if you’re new to dipping!
Ingredients
- 1 box (18.3 oz) brownie mix, plus ingredients called for on box
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
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1Prepare the brownie batter according to package directions. Set aside.
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2In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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3Stir in the vanilla extract. Gradually add the flour and salt, mixing until just combined. Fold in the mini chocolate chips.
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4Roll the cookie dough into small balls, about 1 inch in diameter. Place on a plate and chill in the freezer for about 15-20 minutes until firm.
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5Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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6Take a spoonful of brownie batter and flatten it slightly in your hand. Place a chilled cookie dough ball in the center and carefully wrap the brownie batter around it, sealing completely to form a ball. Repeat with remaining dough and batter.
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7Place the brownie bombs on the prepared baking sheet, spacing them about 2 inches apart. Bake for 20-25 minutes, or until the brownies are set and a toothpick inserted into the brownie portion comes out with moist crumbs (not wet batter).
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8Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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