Name: Chocolate Chip Cookie Dough Brownie Bombs
Prep time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: For the cookie dough:; ¾ cup butter, softened; ¾ cup brown sugar; ¼ cup granulated sugar; 1 tablespoon milk; 1 teaspoon vanilla extract; 1 ¾ cups all-purpose flour (heat-treated); ½ teaspoon salt; 1 cup mini chocolate chips; For the brownie layer:; 1 box fudge brownie mix (plus ingredients listed on box); For the coating:; 2 cups semisweet or milk chocolate chips; 1 tablespoon coconut oil or shortening (optional)

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These Chocolate Chip Cookie Dough Brownie Bombs are a dessert lover’s dream. Each bite features a core of edible cookie dough wrapped in a fudgy brownie layer and dipped in a silky chocolate coating. It’s an irresistible combination of textures and flavors that satisfies every sweet craving I have. Perfect for parties, gifting, or just treating myself—these bombs are the ultimate indulgence.

Chocolate Chip Cookie Dough Brownie Bombs

Why I Love This Recipe

I love how this dessert brings together my two favorites: brownies and cookie dough. The cookie dough is totally safe to eat, made without eggs and with heat-treated flour. Wrapped in a rich brownie layer and dipped in melted chocolate, each piece feels like a fancy truffle—but way more fun to make and eat. These are also freezer-friendly, so I can enjoy one whenever the mood strikes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookie dough:
¾ cup butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 tablespoon milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour (heat-treated to be safe for eating)
½ teaspoon salt
1 cup mini chocolate chips

For the brownie layer:
1 box fudge brownie mix (plus eggs, oil, and water as called for on the box)
Or use your favorite homemade brownie recipe

For the coating:
2 cups semisweet or milk chocolate chips
1 tablespoon coconut oil or shortening (optional, for smoother melting)

Directions

Step 1: Make the brownie layer

I start by baking the brownies according to the package directions, then let them cool completely. Once cool, I cut off the crusty edges and crumble the soft center into fine crumbs. I set it aside to use for wrapping.

Step 2: Prepare the edible cookie dough

In a large bowl, I cream the softened butter with the brown and granulated sugars until smooth. I mix in the milk and vanilla.
I stir in the heat-treated flour and salt until combined, then fold in the mini chocolate chips.
I scoop out small portions and roll them into 1-inch balls. I place them on a tray lined with parchment and freeze them for 20–30 minutes to firm up.

Step 3: Wrap in brownie

Once the cookie dough balls are chilled, I take a scoop of brownie crumbs and press it flat in my hands. I wrap it around each cookie dough ball and roll it into a smooth ball. I repeat this for all the cookie dough centers and place them back on the tray.

Step 4: Dip in chocolate

I melt the chocolate chips (with coconut oil if using) in a microwave-safe bowl in 30-second intervals until smooth.
Using a fork or skewer, I dip each brownie-covered dough ball into the melted chocolate, let the excess drip off, then place it back on the parchment.
I let the coating set at room temperature or refrigerate for faster setting.

Servings and timing

This recipe makes about 20–24 brownie bombs.
Prep time: 30 minutes
Chill time: 30 minutes
Total time: about 1 hour

Chocolate Chip Cookie Dough Brownie Bombs

Variations

Sometimes I add chopped nuts or caramel bits to the cookie dough for extra texture. I’ve also rolled some in sprinkles or drizzled white chocolate on top after dipping. For a festive version, I use colored candy melts instead of chocolate coating, depending on the occasion.

Storage/Reheating

I store these brownie bombs in an airtight container in the refrigerator for up to 7 days. They also freeze well—just place them in a single layer in a freezer bag or container. To enjoy, I let them sit at room temperature for a few minutes or eat them cold straight from the fridge for a firmer bite.

FAQs

Is the cookie dough safe to eat raw?

Yes, I use heat-treated flour and no eggs, so it’s completely safe to eat without baking.

Can I use homemade brownies instead of boxed mix?

Definitely. I’ve made these with both, and homemade brownies work beautifully—as long as they’re fudgy and not dry.

How do I heat-treat flour?

I spread the flour on a baking sheet and bake at 350°F (175°C) for 5–6 minutes to kill any bacteria, then let it cool before using.

Can I use other types of chocolate for coating?

Yes, I sometimes use white chocolate or dark chocolate, depending on what I’m craving. Just make sure it melts smoothly.

Do these need to be refrigerated?

Yes, since they contain dairy and perishable ingredients, I always store them in the fridge—but they taste great cold or at room temp.

Conclusion

These Chocolate Chip Cookie Dough Brownie Bombs are the kind of over-the-top treat I love having in my fridge. Fudgy, creamy, sweet, and totally addictive, they bring together everything that makes dessert amazing. Whether I’m making them for a special occasion or just because, they’re always worth the effort.