On rainy afternoons, my kitchen becomes my sanctuary. The rhythm of measuring, stirring, and tasting is a kind of therapy I’ve relied on for decades, long before blogs and digital recipes became a thing.
One chilly day last winter, I was reorganizing my pantry—something I tend to do more often than necessary—when I found a half-used bag of chocolate chips sitting beside a box of brownie mix. My mind immediately wandered to the sweet little treats my grandmother used to make for the church bake sale: soft on the inside, crisp on the edges, and unapologetically chocolatey.
Instead of recreating her exact recipe, I decided to merge two of my lifelong favorites into one: chewy chocolate chip cookie dough and rich, fudgy brownies. What emerged from the oven that day were little chocolate-covered treasures with a soft, gooey center—a dessert that disappeared faster than I could brew a pot of tea. My neighbors still ask when I’ll be “accidentally” making another batch.
These Chocolate Chip Cookie Brownie Bombs are not only fun to make but also a delightful surprise to bite into. The cookie dough center stays tender, the brownie exterior forms a slightly crisp shell, and every bite is a balance of sweet, rich, and satisfying.
Short Description
Chocolate Chip Cookie Brownie Bombs are bite-sized treats with a soft cookie dough center wrapped in rich brownie batter, baked until perfectly set. Sweet, chewy, and indulgent, they’re a crowd-pleaser for any occasion.
Key Ingredients
For the Brownie Layer
- 1 box brownie mix
- 2 large eggs
- 1/2 cup vegetable oil
For the Cookie Dough
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, divided
Tools Needed
- Large mixing bowls
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Parchment paper
- Baking sheet or pan
- Wire cooling rack
Cooking Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Line a baking sheet or pan with parchment paper to prevent sticking and make cleanup easier.
Step 2: Make the Brownie Batter
In a large mixing bowl, combine brownie mix, eggs, and vegetable oil. Stir until just incorporated and smooth—overmixing can make the brownies tough.
Step 3: Prepare the Cookie Dough
In a separate bowl, mix flour, light brown sugar, granulated sugar, vanilla extract, and 1/2 cup of the chocolate chips. Stir until a soft dough forms. If the dough feels dry, add 1 teaspoon of milk at a time until it holds together.
Step 4: Shape the Cookie Centers
Roll the cookie dough into small balls, about 1 inch in diameter. This keeps the ratio of brownie to cookie perfect.
Step 5: Wrap in Brownie Batter
Scoop a spoonful of brownie batter and flatten it slightly in your palm. Place a cookie dough ball in the center and wrap the brownie batter around it until fully enclosed.
Step 6: Bake the Bombs
Arrange the brownie bombs on the prepared baking sheet, leaving space between each. Bake for 15–18 minutes, until edges are set and tops look slightly firm. Avoid overbaking to keep the centers soft.
Step 7: Cool and Serve
Transfer to a wire rack and let cool for at least 10 minutes before serving. They taste amazing warm, but they hold their shape better once cooled.
Why You’ll Love This Recipe
Double Dessert Delight: Combines two classic treats—cookies and brownies—into one bite.
Crowd Pleaser: Perfect for parties, potlucks, and holiday trays.
Simple Ingredients: Made from pantry staples, no special trips required.
Make Ahead Friendly: Dough and batter can be prepared ahead and assembled when needed.
Portion Control: Bite-sized servings make it easier to enjoy without overindulging.
Mistakes to Avoid & Solutions
Overbaking: Leads to dry brownies. Solution: Remove from the oven when edges are set but centers are still soft.
Sticky Dough: Hard to work with. Solution: Chill cookie dough for 15 minutes before shaping.
Uneven Baking: Bombs vary in size. Solution: Use a cookie scoop for consistent portions.
Cracked Brownie Coating: Caused by stretching batter too thin. Solution: Use enough brownie batter to fully wrap the cookie ball.
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla ice cream.
Arrange on a dessert platter with fresh berries for color contrast.
Pair with coffee or hot cocoa for a cozy afternoon treat.
For parties, place each bomb in a mini cupcake liner for easy serving.
Storage and Reheating Tips
Room Temperature: Store in an airtight container up to 3 days.
Refrigeration: Keep up to 1 week; bring to room temp before serving.
Freezing: Wrap individually in plastic wrap and freeze up to 2 months. Thaw at room temp before reheating.
Reheating: Warm in the microwave for 8–10 seconds for that fresh-from-the-oven feel.
FAQs
1. Can I make these without boxed brownie mix?
Yes, you can use your favorite homemade brownie recipe, just make sure it’s thick enough to wrap around the dough.
2. Is the cookie dough safe to eat?
Yes, but if you’re concerned, toast the flour in the oven for 5 minutes at 350°F to kill any bacteria.
3. Can I use different chocolate chips?
Absolutely. Milk chocolate, dark chocolate, or even white chocolate chips work beautifully.
4. Do these need frosting?
Not at all. They’re rich enough on their own, but a drizzle of melted chocolate can make them extra special.
5. Can I prepare them the night before?
Yes, assemble the bombs, cover tightly, and refrigerate overnight. Bake fresh the next day.
Tips & Tricks
Chill the cookie dough for easier shaping.
Slightly wet your hands when wrapping the brownie batter to prevent sticking.
Sprinkle sea salt on top before baking for a sweet-salty twist.
Use a silicone baking mat for even baking and easy cleanup.
Recipe Variations
Peanut Butter Cookie Center: Replace chocolate chips with peanut butter chips in the dough.
Mint Chocolate Twist: Add 1/2 teaspoon peppermint extract to the cookie dough and use dark chocolate chips.
Nut Lover’s Version: Mix 1/4 cup chopped walnuts into the brownie batter for extra crunch.
Holiday Style: Add red and green candy-coated chocolates for a festive touch.
Final Thoughts
Baking these Chocolate Chip Cookie Brownie Bombs has become a small tradition in my kitchen, one that fills the air with the comforting scent of sugar and cocoa. Every time I pull a tray out of the oven, I’m reminded of how a simple combination of familiar flavors can create something truly joyful. There’s a special satisfaction in breaking one open and seeing that soft cookie dough center waiting inside.
It’s a recipe that works for both busy weeknights and special gatherings, the kind that invites you to pause and savor each bite. I’ve shared them with neighbors, tucked them into gift boxes, and even brought them to our local library bake sale, never once did they last past the first hour.
If you decide to make them, I hope your kitchen fills with the same warmth and anticipation mine does. And who knows, maybe these little bombs will become a tradition in your home too.
Chocolate Chip Cookie Brownie Bombs
Ingredients
For the Brownie Layer
- 1 box brownie mix
- 2 large eggs
- ½ cup vegetable oil
For the Cookie Dough
- 1 cup all-purpose flour
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips divided
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix brownie mix, eggs, and oil until smooth (don’t overmix).
- Combine flour, sugars, vanilla, and ½ cup chocolate chips. Add milk if needed for a soft dough.
- Roll dough into 1-inch balls.
- Flatten brownie batter, place cookie dough ball inside, and seal.
- Arrange on sheet, bake 15–18 minutes until edges are set.
- Cool 10 minutes on a rack before serving.
