Chocolate Chip Cookie Dough Brownie Bombs: Pure Bliss in Every Bite!
Get ready for an explosion of indulgence with these incredible Chocolate Chip Cookie Dough Brownie Bombs! Imagine biting into a rich, fudgy brownie shell that gives way to a soft, sweet, and perfectly chewy chocolate chip cookie dough center. Finished with an extra chocolatey drizzle, these treats are pure bliss for any dessert lover.
These brownie bombs are the ultimate mash-up dessert, combining two beloved classics into one irresistible bite. They’re surprisingly simple to make but look and taste like they came from a gourmet bakery. Perfect for parties, special occasions, or just when you need a serious chocolate and cookie dough fix, these are guaranteed to be a showstopper!
Ingredients:
For the No-Bake Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk (any kind)
- 1 cup all-purpose flour (heat-treated, see Pro Tip below)
- ½ cup mini chocolate chips (or regular size, chopped)
For the Brownie Layer:
- 1 box (18.3 oz) brownie mix (plus ingredients called for on the box, usually eggs, oil, water)
- OR your favorite homemade fudgy brownie recipe
For the Chocolate Glaze/Drizzle (Optional but Recommended):
- ½ cup chocolate chips (milk, semi-sweet, or dark)
- 1 teaspoon coconut oil or shortening (helps with smoothness)
Equipment:
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Medium mixing bowl
- Small bowls (for melting chocolate)
- Baking sheet
- Parchment paper or silicone baking mat
- Small cookie scoop (optional, for uniform cookie dough balls)
Instructions:
1. Prepare the No-Bake Cookie Dough Centers:
- In a large mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar with an electric mixer until light and fluffy (about 2-3 minutes).
- Beat in the vanilla extract and milk until well combined.
- Gradually add the heat-treated all-purpose flour, mixing on low speed until just incorporated.
- Stir in the mini chocolate chips by hand until evenly distributed.
- Roll the cookie dough into small, 1-inch balls. Place them on a plate or small baking sheet lined with parchment paper.
- Chill the cookie dough balls in the refrigerator for at least 30 minutes (or in the freezer for 15 minutes) to firm up. This will make them easier to work with.
2. Prepare and Bake the Brownie Layer:
- Preheat your oven according to the brownie mix box directions (usually around 350°F / 175°C).
- Prepare the brownie batter according to the package instructions for a 9×13 inch pan, or prepare your favorite homemade fudgy brownie recipe. Make sure the batter is ready.
3. Assemble the Brownie Bombs:
- Lightly grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- Pour about half of the prepared brownie batter into the bottom of the lined pan and spread it evenly.
- Arrange the chilled cookie dough balls evenly over the brownie batter layer, spacing them out.
- Carefully pour the remaining brownie batter over the cookie dough balls, gently spreading it to cover them completely. Ensure all cookie dough is fully encased by brownie batter.
4. Bake the Brownie Bombs:
- Bake the brownie bombs in your preheated oven for 25-35 minutes, or until a toothpick inserted into the brownie (away from a cookie dough center) comes out with moist crumbs, not wet batter. The edges should look set. Do not overbake, as you want these brownies fudgy!
- Remove from the oven and let cool completely in the pan on a wire rack. Cooling fully is crucial before lifting and cutting.
5. Add the Chocolatey Finish (Optional Glaze):
- Once the brownie bombs are completely cooled, lift them out of the pan using the parchment paper overhang and transfer to a cutting board.
- For the glaze, combine the chocolate chips and coconut oil/shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted and smooth.
- Drizzle the melted chocolate glaze generously over the cooled brownie slab. Let the glaze set before cutting.
- Once the glaze is firm, cut the brownie slab into individual “bombs” or squares, ensuring each piece contains a delicious cookie dough center.
Tips & Variations:
- Heat-Treating Flour (Crucial for No-Bake Dough): Since the cookie dough is no-bake, it’s important to heat-treat your flour to kill any potential bacteria. Spread the 1 cup all-purpose flour on a baking sheet and bake at 300°F (150°C) for 5-7 minutes, or microwave on high for 1-2 minutes, stirring every 30 seconds. Let it cool completely before using.
- Peanut Butter Boost: Add a tablespoon of creamy peanut butter to the brownie batter for an extra layer of peanut butter flavor throughout the brownie!
- Mini Bombs: For smaller, bite-sized treats, use a mini muffin tin. You’ll need to adjust baking time accordingly (likely less time).
- White Chocolate Drizzle: Instead of, or in addition to, the dark chocolate glaze, drizzle with melted white chocolate for a beautiful contrast.
- Candy Toppings: Sprinkle some crushed Reese’s Pieces or extra mini chocolate chips on top of the melted glaze before it sets.
- Storage: Store Chocolate Chip Cookie Dough Brownie Bombs in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
These Chocolate Chip Cookie Dough Brownie Bombs are a truly over-the-top, delicious treat—soft cookie dough centers wrapped in fudgy brownie bliss with an extra chocolatey finish that will have everyone reaching for more!