Description
These Chocolate Chip Cookie Dough Brownie Bombs are rich, bite-sized treats featuring edible cookie dough wrapped in fudgy brownie and coated in melted chocolate. They’re perfect for parties, gifts, or indulgent snacking.
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)
Instructions
- Bake brownies as directed on the box. Let cool completely, remove crusty edges, and crumble the soft center into fine crumbs.
- To make the cookie dough, cream butter and sugars together until smooth. Mix in milk and vanilla.
- Add heat-treated flour and salt; stir until combined. Fold in mini chocolate chips.
- Scoop and roll dough into 1-inch balls. Freeze on a parchment-lined tray for 20–30 minutes.
- Wrap each cookie dough ball with a layer of brownie crumbs and roll into smooth balls. Place on tray.
- Melt chocolate chips and coconut oil (if using) in 30-second microwave intervals until smooth.
- Dip each brownie bomb in melted chocolate, let excess drip off, and place back on parchment.
- Let set at room temp or refrigerate until firm. Store in fridge or freeze for later.
Notes
- Add chopped nuts or caramel bits to cookie dough for variety.
- Decorate with sprinkles, colored melts, or white chocolate drizzle for festive occasions.
- Use homemade brownies if desired—just make sure they’re soft and fudgy.
- Store in the fridge for up to 7 days or freeze for longer storage.
Nutrition
- Serving Size: 1 brownie bomb
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
