Chocolate Chip Cookie Dough Brownie Bombs are the kind of ultra-decadent, wildly addictive treats that taste like a dessert fantasy come true. Imagine a soft, rich ball of edible cookie dough wrapped inside a fudgy brownie layer, then dipped in smooth melted chocolate to create the perfect truffle-like bite. Each bomb delivers layers of texture—creamy, chewy, crunchy, melty—and a flavor combination that instantly satisfies any chocolate or cookie dough craving.
They look impressive enough for parties and gifting, yet they’re fun and easy to assemble with no fancy skills required. Serve them chilled for a firm bite or slightly softened for an ooey-gooey center that melts on your tongue. These brownie bombs disappear fast, so make a double batch if you’re sharing!
Equipment You Will Need
- Mixing bowls
- Electric mixer
- Rubber spatula
- 9×9-inch baking pan
- Parchment paper
- Baking sheet
- Microwave-safe bowls
- Cookie scoop
- Fork or dipping tool
- Measuring cups and spoons
- Freezer space
Ingredients List
- Edible Cookie Dough
- ½ cup softened butter
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- 1 ¼ cups heat-treated flour
- ½ tsp salt
- ¾ cup mini chocolate chips
- Brownie Layer
- 1 box brownie mix + ingredients required OR 1 homemade 9×9 batch
- (Bake brownies fully and cool completely)
- Chocolate Coating
- 2 cups semi-sweet chocolate chips or melting wafers
- 1 tbsp coconut oil (optional)
- Optional Toppings
- Mini chocolate chips
- Sprinkles
- Crushed cookies
- Sea salt flakes
Step-by-Step Instructions
Begin by making the edible cookie dough. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add vanilla and milk, mixing until smooth. Fold in flour and salt, stirring until a soft dough forms.
Add the mini chocolate chips and mix gently. Scoop small balls of cookie dough—about one teaspoon each—then roll them lightly with your hands. Place them on a parchment-lined baking sheet. Freeze for 20–30 minutes to firm.
While the dough chills, prepare the brownie layer. Bake your brownies according to the box or recipe instructions, aiming for a firm texture rather than gooey centers. Allow them to cool completely, then crumble the brownies into a large bowl.
Knead the brownie crumbs until they form a moldable dough—slightly sticky but not crumbly. If too dry, add a teaspoon of chocolate frosting or melted chocolate.
Remove the cookie dough balls from the freezer. Take a small amount of brownie dough, flatten it in your palm, and wrap it around each cookie dough center, forming smooth, round brownie bombs. Place each ball onto a parchment-lined tray. Once all bombs are formed, freeze again for 15–20 minutes to help them hold shape when dipped.
Melt chocolate chips with coconut oil in the microwave in 20-second intervals, stirring between each burst until smooth and glossy.
Using a fork or dipping tool, dip each brownie bomb into the melted chocolate, turning to coat evenly. Tap off excess chocolate and return the bomb to the parchment tray. Add toppings before the chocolate fully sets if desired. Chill until set, then serve.
Expert Tips for Success
Freeze the cookie dough centers long enough so they stay firm during wrapping—soft centers make wrapping messy. Use fully cooled brownies; warm brownies crumble inconsistently and melt the dough. When crumbling brownies, remove hard edges for smoother dough. Don’t skip the brownie kneading step—it creates the perfect truffle texture.
Chill the brownie-wrapped balls before dipping to keep the layers intact. Using melting wafers instead of regular chocolate chips creates a smoother, shinier finish. If chocolate thickens while dipping, microwave briefly to restore flow. Work in small batches so the bombs stay cold; cold bombs dip more easily and coat more evenly.
If bombs slide off the fork, allow them to chill a little longer. For thicker chocolate shells, dip twice—just chill between coats. Add a sprinkle of sea salt for a flavor boost that complements the sweetness beautifully.
Variations and Substitutions
Swap chocolate chip dough for peanut butter cookie dough, sugar cookie dough, or double chocolate cookie dough. Add crushed Oreos to the brownie layer for extra texture. Use white chocolate, dark chocolate, or caramelized white chocolate for dipping. For a s’mores twist, add mini marshmallows to the brownie wrapping.
Create a peanut butter version by placing a mini peanut butter cup inside instead of cookie dough. For a holiday version, add peppermint extract to the brownie mixture and top with crushed candy canes. Swap mini chocolate chips with sprinkles, toffee bits, or M&M minis for fun variations.
Dairy-free versions can be made with vegan butter, dairy-free chocolate chips, and plant milk. Gluten-free brownie mix and gluten-free flour allow those with allergies to enjoy them too. These bombs adapt easily to any theme or craving.
Serving Suggestions and Pairings
Serve chilled or slightly softened depending on your preferred texture. Add them to dessert boards with truffles, fudge, and chocolate-covered strawberries. For parties, place each bomb in a mini cupcake liner for a polished look. Drizzle them with caramel, peanut butter sauce, or extra melted chocolate for added visual appeal.
Pair with cold milk, iced coffee, hot cocoa, or espresso for the perfect dessert moment. They work wonderfully as movie-night treats, holiday desserts, birthday goodies, or edible gifts. Add them to ice cream bowls as a decadent topping or crumble one over a sundae for brownie-cookie bliss.
For entertaining, create a platter with multiple flavors—white chocolate, dark chocolate, caramel, or sprinkle-covered bombs. These bite-sized treats elevate any event with their pretty appearance and rich flavor.
Storage, Freezing, and Reheating
Store brownie bombs in an airtight container in the refrigerator for up to one week. Keep parchment between layers to prevent sticking. Serve chilled for best texture. They can also be frozen for up to two months—freeze on a baking sheet first, then transfer to freezer bags to prevent sticking.
Allow frozen bombs to thaw for 10–15 minutes before eating. Avoid leaving them at warm room temperatures for long periods—the chocolate shell may soften. These do not require reheating; they’re best enjoyed cold or room-temperature depending on preference.
Frozen brownie bombs taste incredible straight from the freezer—they become firmer, fudgier, and extra refreshing. Proper storage keeps them flavorful, creamy, and delicious for weeks.
Frequently Asked Questions
Is the cookie dough safe to eat?
Yes—heat-treated flour and no raw eggs make it fully edible.
Can I use homemade brownies?
Absolutely—just bake them firm so they mold properly.
Why is my brownie layer too crumbly?
Add a teaspoon of frosting or melted chocolate until smooth.
Can I use dark chocolate for dipping?
Yes—dark chocolate creates a richer, less sweet shell.
Can I make them ahead?
Definitely—they store and freeze exceptionally well.
