Indulge in the ultimate treat with these Cookie Dough Brownie Bombs! Each bite features gooey cookie dough encased in fudgy brownies, all coated in rich chocolate.
These bite-sized delights are a perfect mix of soft, chewy, and chocolaty textures, making them a truly irresistible dessert.
If you love brownies and chocolate chip cookies, this recipe combines the best of both worlds for a decadent experience that melts in your mouth.
Servings: 18
Equipment
- Stand mixer
- Baking sheet lined with foil
- Cookie dough scoop or tablespoon
- Fork
- Airtight container
Ingredients
- ¾ cup butter softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- Pinch of salt
- 2 cups miniature chocolate chips divided
- 1 package fudge brownie mix baked and cooled
- 1 package Candiquik
Instructions
- Make the Cookie Dough: In a stand mixer, cream together the butter and both sugars until light and fluffy. Add the milk and vanilla extract, mixing until combined. Gradually beat in the flour and a pinch of salt until a soft dough forms. Stir in 1 cup of mini chocolate chips.
- Form Dough Balls: Line a baking sheet with foil. Using a tablespoon-sized scoop, drop rounded balls of cookie dough onto the sheet. Freeze the dough balls for about an hour to set.
- Prepare Brownies: Cut the baked and cooled brownies into 1-inch squares. Gently flatten each square with your palm. The fudgy texture makes them easy to shape.
- Assemble Bombs: Place a cookie dough ball in the center of each flattened brownie piece. Gently wrap the brownie around the dough, pinching any cracks to seal. Roll lightly to smooth the edges if needed. Place the wrapped bombs back on the baking sheet and freeze for another 30 minutes.
- Coat in Chocolate: Melt the chocolate bark according to package instructions. Using a fork, dip each brownie bomb into the melted chocolate, coating it completely. Allow the excess to drip off and place them back on the foil-lined sheet.
- Garnish and Store: While the chocolate is still wet, sprinkle the tops with the remaining mini chocolate chips. Let them set in the fridge or freezer, and store in an airtight container.
Tried this recipe?Let us know how it was!
Tips & Tricks
- Brownie Texture: Use a fudgy brownie mix for the best results, as it flattens easily and wraps around the cookie dough without breaking.
- Cookie Dough: If you have extra cookie dough balls, save them for other treats like stuffed cookies or just enjoy them on their own!
- Freezing Time: Properly freezing the cookie dough and assembled bombs helps them keep their shape during coating.
- Chocolate Coating: If the chocolate starts to thicken while dipping, reheat gently in the microwave for a few seconds to keep it smooth.
- Storage: These can be stored in the refrigerator for up to a week or in the freezer for longer-term storage.
