Chocolate Chip Cookie Brownie Bombs

If you love the chewy bite of brownies and the scoopable richness of chocolate chip cookie dough you are about to meet your new favorite treat Chocolate Chip Cookie Dough Brownie Bombs layer decadent homemade brownies with nostalgic edible cookie dough then dunk it all in silky melted chocolate These dreamy bites satisfy every chocolate lover and cookie dough fan in the room

I still remember sneaking my first taste of these at a family birthday party The tray disappeared in seconds and now they are requested at every holiday

• Unsalted butter: melted for brownies and softened for dough gives richness and a tender texture Choose high quality for best results
• Granulated sugar: ensures the brownies are moist without being too dense
• Large eggs: add binding power and richness to the brownie layer always use fresh eggs
• Vanilla extract: rounds out flavor in both layers. Pure vanilla gives superior taste
• Unsweetened cocoa powder: selects high-quality for true chocolate depth in brownies Dutch process or natural both work
• All-purpose flour: forms the structure for both brownie and dough layers Use heat treated for the dough to protect against bacteria
• Salt: balances sweetness and sharpens chocolate taste do not skip
• Baking powder: gives a gentle lift to brownies for lightness
• Brown sugar: packed in the cookie dough brings classic cookie flavor Aim for dark brown for extra depth
• Milk: makes the edible dough creamy and easy to wrap
• Mini chocolate chips: tiny chips ensure every bite of dough has chocolate bits
• Semisweet chocolate chips: provide a smooth shell that is not too sweet Opt for well-known brands with real cocoa butter
• Coconut oil: creates the glossy coating and helps the chocolate set with a snap choose refined for a neutral flavor

Step-by-Step Instructions

Bake the Brownie Base:

Whisk melted butter with granulated sugar eggs and vanilla extract until glossy and thick This mix creates fudgy structure and deep flavor Add cocoa powder flour salt and baking powder Stir gently until just combined to avoid overmixing Spread into a greased 9x9 inch pan and bake at 350 degrees Fahrenheit for twenty to twenty five minutes Edges should be set and the center just slightly soft Cool fully in the pan then cut into small squares about teaspoon sized for easy wrapping

Create the Edible Cookie Dough:

Cream softened butter with brown sugar using a spoon or spatula Blend in vanilla extract for flavor Next fold in heat treated flour and milk Mix until a soft dough forms then stir in mini chocolate chips The dough should hold its shape but remain pliable Take approximately one tablespoon of dough and flatten in your palm Wrap it gently around each brownie square pressing the seams to seal and roll into a smooth ball

Coat Each Bomb in Chocolate:

Gently melt semisweet chocolate chips with coconut oil using a microwave and thirty second bursts or a double boiler on the stove Stir until completely smooth Dip each dough wrapped brownie into the melted chocolate Use two forks to roll them and lift out allowing excess to drip off Place each bomb onto a parchment lined tray making sure they do not touch while setting Refrigerate until the chocolate shell is hard and shiny repeat as needed for batching

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My favorite element is the cookie dough center I love the nostalgia it brings and how the mini chocolate chips create irresistible little bits in every bite Serving these at parties always generates conversation and laughter as people realize whats inside

Storing and Freezing Tips

Keep the brownie bombs in an airtight container in the fridge for up to one week Layer parchment between to prevent sticking For longer storage freeze on a tray first then transfer to a zip top bag You can enjoy them straight from the fridge or allow them to soften slightly for a gooier bite If making ahead for an event I always freeze a batch then move to the fridge the night before

Smart Ingredient Swaps

No coconut oil Use vegetable shortening or a tablespoon of butter in the chocolate coating If out of mini chips chop regular sized chocolate finely For a gluten free version substitute a one to one baking flour blend when making both the brownies and the edible dough Be sure to heat treat any flour for the dough layer for safety

Serving Ideas

Serve these brownie bombs chilled for the perfect texture cut them in half for a fun cross section at your next dessert bar They make a sweet addition to ice cream sundaes crumbled over the top or pack a few in a gift box lined with parchment for holiday treats For celebrations I sometimes add a drizzle of white chocolate or a pinch of sea salt on top

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The Sweet Story of Brownies and Cookie Dough

Brownies are an American invention dating to the late 1800s and have since become a staple at bake sales and celebrations Edible cookie dough is a newer twist that arose in response to our love for unbaked batter Combining these into Brownie Bombs pays tribute to both comfort classics in a totally new way Each bite brings joy and a little bit of dessert history to your table

The texture fusion here is addictive and always sparks delight I promise these disappear faster than any other treat on my dessert table

Frequently Asked Questions

→ How do I keep the brownie layer moist?

Be sure not to overbake the brownies—remove them from the oven when a toothpick comes out with a few moist crumbs for best results.

→ Is raw cookie dough safe to eat?

Yes, flour is heat-treated in this dough, and there are no eggs used, making it safe to enjoy unbaked.

→ Can I use different chocolate for coating?

Absolutely. You can use milk, dark, or white chocolate chips for coating, depending on your preference.

→ Tips for dipping brownie bombs in chocolate?

Use a fork to lower each bomb into melted chocolate, then tap gently to remove excess before transferring to a lined tray.

→ Do I need to chill before serving?

Yes, chilling helps the chocolate shell set and makes the bombs easier to handle and serve.