These Chocolate Chip Cookie Dough Brownie Bombs are the ultimate indulgence. A luscious ball of egg-free cookie dough is wrapped in rich, fudgy brownie, then dipped in melted chocolate for the ultimate no-fork-needed treat.
Perfect for holiday platters, parties, or just a late-night sweet craving, these bombs are easy to make and impossible to stop eating. They store well in the fridge, making them ideal for make-ahead desserts that wow every time.
Ingredients:
- 1 box fudge brownie mix (plus eggs, oil, and water as package directs)
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 1/2 cup mini chocolate chips
- 12 oz semi-sweet or milk chocolate chips (for coating)
- 1 tablespoon coconut oil (optional, for smooth dipping)
Directions:
- Bake brownies according to package instructions. Allow them to cool completely.
- While brownies cool, prepare cookie dough: In a bowl, cream butter, brown sugar, and granulated sugar until fluffy. Mix in milk and vanilla.
- Stir in heat-treated flour (microwave 1 minute or bake at 350°F for 5 minutes to kill bacteria), then fold in mini chocolate chips. Set dough in fridge to chill for 15–20 minutes.
- Once brownies are cool, crumble into small pieces. Take 1 tablespoon of cookie dough and shape into a ball. Wrap brownie around the cookie dough and roll into a smooth ball.
- Place balls on a parchment-lined tray and freeze for 30 minutes.
- Melt chocolate chips with coconut oil (if using) in 30-second intervals in microwave until smooth.
- Dip each frozen ball in melted chocolate using a fork. Let excess drip off, then place on parchment paper to set.
- Chill in fridge until chocolate is firm. Store in refrigerator.
Prep Time: 45 minutes | Cooking Time: 25 minutes | Total Time: 1 hour 10 minutes
Kcal: 240 kcal | Servings: 20 bombs
