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Chocolate Chip Cookie Dough Brownie Bombs

Chocolate Chip Cookie Dough Brownie Bombs

Indulge in a decadent dessert that combines rich brownie bites with creamy chocolate chip cookie dough. These brownie bombs are perfect for sharing at parties or enjoying as a sweet treat at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 200 kcal

Equipment

  • 1 mixing bowls
  • 1 wooden spoon or spatula
  • 1 baking pan (8x8 inch)
  • 1 parchment paper
  • 1 cookie scoop or spoon
  • 1 baking sheet
  • 1 oven

Ingredients
  

  • 1 cup unsalted butter For the brownies, melted.
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract For the brownies.
  • 1 cup all-purpose flour For the brownies.
  • 1 cup unsweetened cocoa powder
  • ½ teaspoon salt For the brownies.
  • ½ teaspoon baking powder For the brownies.
  • ½ cup unsalted butter For the cookie dough, softened.
  • 1 cup brown sugar Packed, for the cookie dough.
  • ½ teaspoon vanilla extract For the cookie dough.
  • 2 cups all-purpose flour For the cookie dough.
  • 1 cup chocolate chips For the cookie dough.
  • ¼ teaspoon salt For the cookie dough.
  • 1–2 tablespoons milk As needed for the cookie dough.
  • 1 cup semisweet chocolate chips For coating.
  • 1 tablespoon coconut oil Optional, for smooth melting.

Instructions
 

  • Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
  • In a mixing bowl, melt the 1 cup of butter for the brownie layer. Once melted, mix in the granulated sugar until well combined.
  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture until just combined.
  • Pour the brownie batter into the prepared baking pan, spreading it evenly. Bake for 20 minutes or until a toothpick comes out with a few moist crumbs. Let cool completely in the pan.
  • In a mixing bowl, beat together the softened butter and brown sugar for the cookie dough filling until creamy. Mix in the vanilla extract.
  • Gradually add the flour and salt, mixing until well combined. Stir in the chocolate chips. If the dough is too crumbly, add milk a tablespoon at a time until the dough holds together.
  • Once the brownies have cooled, cut them into 12 equal squares. Take one brownie square and flatten it slightly in your hands. Place a spoonful of cookie dough in the center and wrap the brownie around the dough, rolling it into a ball.
  • Repeat the process with all brownie squares and cookie dough, placing the filled brownie bombs on a baking sheet lined with parchment paper.
  • In a microwave-safe bowl, melt the chocolate chips with the coconut oil (if using) in 30-second increments, stirring between each, until smooth.
  • Dip each brownie bomb into the melted chocolate, ensuring they are well-coated. Place them back on the baking sheet and allow the chocolate to set.
  • Once the chocolate is firm, your Chocolate Chip Cookie Dough Brownie Bombs are ready to enjoy!

Notes

Store leftover brownie bombs in an airtight container for up to a week.
For added flavor, you can sprinkle sea salt on top of the chocolate coating before it sets.
Feel free to substitute chocolate chips with nuts or other mix-ins in the cookie dough.