Chocolate Cookie Dough Bombs

These Chocolate Cookie Dough Brownie Bombs bring together two classic desserts into one irresistible treat. With a soft, eggless chocolate chip cookie dough center enveloped in fudgy brownies and coated in a smooth shell of melted chocolate, they offer a perfect combination of flavors and textures that impress at any gathering or as a special indulgence.

I first made these brownie bombs for my niece's birthday last summer, and they vanished almost immediately. Since then, they've become my go to dessert for everything from movie nights to special occasions

Ingredients

• Boxed brownie mix: Boxed brownie mix and its required ingredients produce a fudgy, pliable base essential for wrapping the cookie dough
• Unsalted butter: Unsalted butter at room temperature lends creaminess and smoothness to the cookie dough
• Brown sugar: Brown sugar adds moisture and a subtle molasses flavor characteristic of classic cookie dough
• Granulated sugar: Granulated sugar balances sweetness and helps achieve the right dough texture
• Milk: Milk replaces eggs in the dough, providing moisture while keeping it safe to eat raw
• Vanilla extract: Vanilla extract enhances overall flavor with its warm, familiar scent
• All purpose flour: All purpose flour creates structure for the egg free cookie dough, keeping it firm but soft
• Mini chocolate chips: Mini chocolate chips distribute evenly throughout the dough and prevent large chunks from breaking the surface
• Chocolate candy melts: Chocolate candy melts provide a shiny, smooth coating that hardens perfectly and seals the treat
• Sprinkles: Sprinkles are optional yet fun for adding a festive look and extra crunch

Instructions

Prepare The Brownies:

Follow the instructions on the boxed brownie mix to prepare the brownies. Avoid overbaking as a slightly underbaked texture will make the brownies more pliable for wrapping. Let them cool completely to avoid crumbling during assembly.

Make The Cookie Dough:

In a large bowl, cream together room temperature butter with both brown and granulated sugars until the mixture is light and fluffy. This step incorporates air and enhances texture. Add milk and vanilla extract, mixing well until the dough is smooth and silky.

Complete The Cookie Dough:

Slowly add the flour to the wet ingredients, stirring until fully combined. Fold in the mini chocolate chips carefully to distribute them evenly without overmixing. The dough should be firm enough to shape but still soft.

Form Cookie Dough Balls:

Scoop tablespoon sized portions of cookie dough and roll them between your palms into neat balls. If the dough feels sticky, refrigerate it for about 15 minutes to firm up before handling. Place the balls on a parchment lined tray.

Assemble The Brownie Bombs:

Take each cooled brownie piece and gently flatten it in your hand. Center a cookie dough ball on the brownie and carefully wrap the brownie around, pinching edges to seal completely. Roll the assembled ball between your palms until smooth.

Chocolate Coating:

Melt the chocolate candy melts according to the package, making sure not to overheat. Using a fork or dipping tool, fully submerge each brownie bomb into the melted chocolate. Tap off excess and set them on parchment paper to cool.

Final Touches:

While the chocolate coating is still wet, quickly sprinkle on your choice of colorful sprinkles, crushed nuts, or a pinch of sea salt for contrast. Work quickly as the chocolate will begin to set within minutes.

Setting Time:

Place the coated brownie bombs in the refrigerator for at least 30 minutes to allow the chocolate shell to harden and flavors to meld beautifully.

The mini chocolate chips in this recipe are my favorite secret. They blend perfectly into the dough without creating cracks and make rolling the balls much easier. My daughter has a habit of sneaking spoons of this dough before I get to shape the bombs, which always makes me smile because it means the recipe is an absolute hit.

Make Ahead and Storage

These brownie bombs are ideal for preparing ahead of time for any event. After completing the recipe, store them in an airtight container in the refrigerator where they will stay fresh and actually improve in texture as flavors meld and brownies soften slightly for up to five days. For longer storage, arrange brownie bombs in a freezer safe container with parchment paper between layers and freeze for up to three months. To enjoy, thaw them overnight in the refrigerator before serving.

Variations to Try

Add a quarter teaspoon of peppermint extract to the cookie dough for a cool, minty twist. Substitute half the butter in the cookie dough with creamy peanut butter for a rich nutty flavor. Swap the chocolate candy melts for white chocolate colored with food dye to suit party themes or use dark chocolate for a deeper, more sophisticated taste.

Serving Suggestions

Serve these brownie bombs alongside cold milk or a hot cup of coffee for a classic combination. For parties, place each bomb in a mini cupcake liner on a tiered dessert stand to impress guests. They also make thoughtful homemade gifts when packaged with a festive ribbon. Try warming a brownie bomb slightly and placing it atop vanilla ice cream to enjoy the melting chocolate shell and gooey centers together.

Chill the brownie bombs until the chocolate shell is set and serve at room temperature for a gooey center. They keep well refrigerated or frozen for longer storage.

Common Questions About Recipes

→ Can I prepare these brownie bombs ahead of time?

Yes, they can be made 2-3 days in advance and stored in an airtight container in the refrigerator for up to 5 days without losing freshness.

→ Is the cookie dough center safe to eat?

Absolutely. The dough contains no raw eggs and uses milk for moisture, making it safe to consume without baking.

→ Can I freeze the brownie bombs for later?

Yes, they freeze well for up to 3 months when stored in airtight containers with parchment paper separating layers. Thaw overnight in the refrigerator before serving.

→ What can I use if I don’t have candy melts?

Good quality chocolate chips mixed with coconut oil or shortening can substitute for candy melts to create a smooth, glossy coating.

→ How to prevent brownies from cracking when wrapping dough?

Use brownies that are fully cooled but still slightly soft or warm them gently before wrapping to ensure pliability and prevent cracking.

→ What other toppings work well besides sprinkles?

Try chopped nuts, shredded coconut, crushed cookies, or a drizzle of white chocolate. A sprinkle of sea salt adds a pleasing sweet-salty contrast.