Every December, just after the last autumn leaf flutters down and the world begins to smell faintly of pine and cinnamon, I turn my kitchen into a sweet little factory. My grandkids call it “Grandma’s Chocolate Lab.”
They know when that scent of cocoa and sugar hits the hallway, it means I’m elbows deep in something decadent. Last year, I decided to surprise them with a treat that combined two of their all-time favorites: brownies and cookie dough. But I didn’t just bake them side by side—I tucked one inside the other, then wrapped the whole thing in a glossy chocolate shell.
The idea came to me while I was rolling truffles for a neighbor’s holiday party. I thought, why not hide cookie dough inside brownies and turn them into bite-sized surprises? The first batch was a happy mess—brownie too soft, dough too sticky, and chocolate everywhere. But after a few rounds, and a lot of giggles from my littlest kitchen helper (my 8-year-old grandson, who calls chocolate chips “cookie sparkles”), we finally got it right.
Now, these Chocolate Chip Cookie Dough Brownie Bombs are a favorite in my house and often the first to disappear at bake sales. They’re rich, sweet, nostalgic, and just a little mischievous. Perfect for family gatherings, potlucks, or quiet evenings with a mug of tea and a cozy blanket. This isn’t just a recipe—it’s an experience, one I’m excited to share with you.
Short Description
Chocolate Chip Cookie Dough Brownie Bombs are bite-sized treats made by wrapping fudgy brownie squares around creamy chocolate chip cookie dough, then dipping them in rich melted chocolate for a decadent dessert with a surprise inside.
Key Ingredients
For the Brownie Base:
-
1 box of brownie mix (plus ingredients listed on the box)
For the Cookie Dough Filling:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 cup mini chocolate chips
For the Coating:
- 2 cups chocolate candy melts, melted
- Sprinkles (optional)
Tools Needed
- 9×13-inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Parchment paper
- Cookie scoop or tablespoon
- Fork or dipping tool
- Microwave-safe bowl or double boiler
- Baking sheet
Cooking Instructions
Step 1: Prepare the Brownies
Preheat your oven according to the box instructions (usually 350°F). Prepare the brownie batter as directed and pour it into a greased or parchment-lined 9×13-inch baking pan.
Bake according to the package—typically 20 to 25 minutes—until a toothpick comes out with just a few moist crumbs. Let the brownies cool completely in the pan, then cut them into small squares, about 2×2 inches.
Step 2: Make the Cookie Dough Filling
In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes). Mix in the milk and vanilla extract.
Gradually add flour and mix until well combined. Fold in the mini chocolate chips. If the dough feels too sticky to handle, chill it for 15–20 minutes in the fridge.
Step 3: Roll the Cookie Dough Balls
Use a tablespoon or small cookie scoop to portion the dough. Roll into smooth balls and place on a parchment-lined tray. If the dough gets too soft while rolling, refrigerate the balls again for easier handling.
Step 4: Assemble the Brownie Bombs
Take one brownie square and gently flatten it in your hands. Place a cookie dough ball in the center and wrap the brownie around it, pinching to seal. Gently roll it into a smooth ball. Repeat with the remaining dough and brownies.
Step 5: Coat in Chocolate
Melt the chocolate candy melts using a microwave (in 30-second intervals, stirring in between) or a double boiler until smooth. Dip each brownie bomb into the melted chocolate using a fork or dipping tool, letting the excess drip off. Transfer to a parchment-lined baking sheet.
Step 6: Decorate and Set
While the chocolate is still wet, add sprinkles if desired. Refrigerate the brownie bombs for 30 minutes or until the chocolate is firm and set.
Why You’ll Love This Recipe
– Easy to make with store-bought brownie mix
– Kid-friendly and perfect for parties
– Freezer-friendly for future cravings
– Rich and satisfying in every bite
– A perfect make-ahead treat for holidays or potlucks
Mistakes to Avoid & Solutions
Brownies Too Soft or Sticky
If brownies are underbaked, they’ll fall apart during assembly. Make sure a toothpick comes out mostly clean—moist crumbs are fine, but not raw batter.
Dough Too Soft to Roll
This can make wrapping the brownie difficult. Chill the dough before rolling and again after forming balls to help them hold their shape.
Chocolate Coating Too Thick or Lumpy
If the candy melts are overheated, they’ll seize up. Microwave in short intervals and stir often. Add a teaspoon of vegetable shortening to thin it out if needed.
Brownies Breaking While Wrapping
Try trimming off the crusty edges and using only the soft center squares. Slightly warming the brownie square in your hands helps make it more pliable.
Chocolate Not Setting
This happens in warm kitchens. Always refrigerate after dipping to ensure a nice, crisp shell.
Serving and Pairing Suggestions
Serve on a dessert platter with fresh strawberries or raspberries
Pair with coffee, milk, or a rich red wine
Present on a tiered tray for festive gatherings
Great addition to holiday cookie tins or dessert boxes
Serve family-style with toothpicks for easy grabbing at parties
Storage and Reheating Tips
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze in a single layer, then transfer to a freezer-safe bag. Keeps for up to 2 months.
Thawing: Let sit at room temperature for 15–20 minutes before serving.
Reheating: Not recommended to heat, as the cookie dough is intended to be eaten chilled or at room temperature.
FAQs
1. Can I use homemade brownie batter instead of boxed mix?
Yes! Just make sure it’s dense and fudgy rather than cakey, so it wraps well around the dough.
2. Is the cookie dough safe to eat raw?
Absolutely. This recipe uses no eggs, and the flour can be heat-treated if you’re concerned. Spread it on a baking sheet and bake at 350°F for 5 minutes.
3. Can I make these ahead of time?
Yes, they’re actually better after a day in the fridge. Just keep them in an airtight container.
4. Can I use dark chocolate instead of candy melts?
You can, but candy melts are easier for coating. If using chocolate chips or bars, temper them or add a little coconut oil to help them set.
5. What if I don’t have mini chocolate chips?
Chop regular-sized chips or a chocolate bar into small pieces so they distribute evenly in the dough.
Tips & Tricks
Use a cookie scoop for evenly sized dough balls
Don’t skip chilling the dough—it helps with shaping
Add a pinch of salt to balance the sweetness
Use food-safe gloves to make shaping cleaner and easier
Chill the assembled bombs before dipping for easier coating
Recipe Variations
Peanut Butter Brownie Bombs
Swap the cookie dough filling for a simple peanut butter mixture: ½ cup peanut butter, ¼ cup powdered sugar, and a pinch of salt. Roll into balls and wrap as usual.
Mint Chocolate Brownie Bombs
Add ¼ teaspoon peppermint extract to the cookie dough and use mint chocolate chips. Dip in white chocolate and drizzle with green food coloring for a festive twist.
S’mores Brownie Bombs
Mix crushed graham crackers and mini marshmallows into the cookie dough. Use milk chocolate melts for coating and top with more graham cracker crumbs.
Gluten-Free Version
Use a gluten-free brownie mix and gluten-free all-purpose flour for the dough. Check that your candy melts are gluten-free too.
Final Thoughts
Every time I make these brownie bombs, I’m reminded that joy doesn’t need to be extravagant—it can be a tiny ball of cookie dough, hugged by brownie, dipped in chocolate, and devoured in two bites. Sharing these with my family brings a sparkle to their eyes and a chocolatey smudge to their cheeks, which I take as the highest compliment.
I find peace in the quiet rhythm of rolling, dipping, and decorating, and pride in passing on recipes that bring us together. If you’re looking for a little sweetness to lift your spirits or something special to gift from your kitchen, I can’t recommend these enough. They’re fun, easy, and full of love. Try them once, and they just might become your signature treat too.
Chocolate Chip Cookie Dough Brownie Bombs
Print ThisIngredients
- For the Brownie Base:
- 1 box of brownie mix (plus ingredients listed on the box)
- For the Cookie Dough Filling:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 cup mini chocolate chips
- For the Coating:
- 2 cups chocolate candy melts, melted
- Sprinkles (optional)
Instructions
Step 1: Prepare the Brownies
Preheat oven to 350°F (or as directed). Mix and bake brownies in a greased or parchment-lined 9×13-inch pan for 20–25 minutes, or until a toothpick comes out with moist crumbs. Cool completely, then cut into 2×2-inch squares.
Step 2: Make the Cookie Dough Filling
Cream softened butter with both sugars until fluffy (2–3 minutes). Mix in milk and vanilla. Gradually add flour, then fold in chocolate chips. Chill for 15–20 minutes if too sticky.
Step 3: Roll the Cookie Dough Balls
Scoop about 1 tablespoon of dough and roll into balls. Place on parchment-lined tray. Chill again if dough softens.
Step 4: Assemble the Brownie Bombs
Flatten a brownie square, place a dough ball in the center, and wrap the brownie around it. Roll gently into a ball. Repeat with remaining pieces.
Step 5: Coat in Chocolate
Melt candy melts in 30-second intervals, stirring until smooth. Dip each bomb into the chocolate, letting excess drip off. Place on parchment-lined sheet.
Step 6: Decorate and Set
Add sprinkles before the chocolate sets. Chill in the fridge for 30 minutes until firm.
