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When chewy brownies meet the irresistible taste of chocolate chip cookie dough, you've got yourself a mind-blowing treat. These Chocolate Chip Cookie Dough Brownie Bombs sandwich rich homemade brownies with tasty no-bake cookie dough, then get dunked in smooth melted chocolate. Anyone who loves chocolate or cookie dough won't be able to resist these amazing little bites.
The first time I tasted these was at my cousin's birthday celebration. The whole platter was empty within minutes, and now my family asks for them at every get-together.
- Unsalted butter: melted in the brownie portion and room temperature for the dough adds moisture and softness. Go for a quality brand for better flavor.
- Granulated sugar: creates moisture in the brownies while keeping them from getting too heavy
- Large eggs: help everything stick together and make the brownie layer extra rich - always pick fresh ones
- Vanilla extract: adds depth to both components. The real stuff makes a big difference.
- Unsweetened cocoa powder: grab good quality for deep chocolate flavor in brownies. Works with any type you have on hand.
- All-purpose flour: builds the foundation for both layers. Remember to heat the flour for the dough part to make it safe.
- Salt: cuts through sweetness and boosts chocolate flavor - don't leave it out
- Baking powder: helps brownies rise just enough to stay soft
- Brown sugar: gives the cookie dough that classic taste. Try dark brown for more caramel notes.
- Milk: helps the dough stay smooth and easy to work with
- Mini chocolate chips: their small size means chocolate in every dough bite
- Semisweet chocolate chips: melt down for a coating that's just sweet enough. Pick brands with actual cocoa butter.
- Coconut oil: helps make the outer shell shiny and breakable. The refined type won't taste like coconut.
Easy Preparation Guide
- Bake the Brownie Base:
- Mix the melted butter with sugar, eggs and vanilla until it looks shiny and has thickened up. This combo makes super fudgy brownies with awesome flavor. Then add your cocoa powder, flour, salt and baking powder. Stir just until mixed - don't overdo it. Spread into a greased 9x9 pan and bake at 350°F for 20-25 mins. You want the sides firm but middle slightly soft. Let them cool completely before cutting into bite-sized pieces about the size of a teaspoon for easy handling.
- Create the Edible Cookie Dough:
- Stir room temp butter with brown sugar using just a regular spoon. Add in vanilla for extra yumminess. Then mix in your heated flour and milk. Keep stirring until you get soft dough, and throw in those mini chocolate chips. Your dough should hold together but still feel workable. Grab about a tablespoon of dough, flatten it in your hand, then wrap it around each brownie piece. Press the edges together and roll it between your palms to make a nice round ball.
- Coat Each Bomb in Chocolate:
- Slowly melt your chocolate chips with coconut oil. You can use your microwave in 30-second bursts or try a double boiler on the stove. Keep stirring until it's totally smooth. Drop each dough-covered brownie into the melted chocolate. Use two forks to roll it around and lift it out, letting extra chocolate drip off. Put each one on a parchment-covered tray with space between them while they set up. Pop them in the fridge until the chocolate gets hard and glossy. Work in batches if needed.
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I can't get enough of the cookie dough layer in these treats. It brings back childhood memories and those tiny chocolate chips give the perfect little bursts throughout. Whenever I bring these to gatherings, people can't stop talking about them once they discover what's tucked inside.
Clever Storage Options
Store your brownie bombs in a sealed container in your fridge for about a week. Put parchment paper between layers so they don't stick together. To keep them longer, freeze them on a tray first, then move them to a freezer bag. They taste great straight from the fridge, or let them sit out a few minutes for a softer middle. When I'm planning for a party, I make them ahead and move them from freezer to fridge the day before.
Easy Ingredient Alternatives
Don't have coconut oil? Just use some shortening or a spoon of butter in your chocolate coating. If you're out of mini chips, just chop up regular chocolate chips into smaller pieces. Need to avoid gluten? Just swap in a cup-for-cup gluten-free flour mix for both the brownies and cookie dough. Just don't forget to heat your flour for the dough part to make sure it's safe to eat.
Ways To Present
These brownie bombs taste best when they're cool from the fridge. Try cutting some in half to show off the layers at your dessert table. They're amazing broken up over ice cream, or pack a few in a cute box with parchment paper for holiday gifts. When I want to make them extra fancy, I add some white chocolate drizzles or sprinkle a bit of sea salt on top.
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Delightful History Behind The Treat
Americans first started making brownies back in the late 1800s, and now they show up at every bake sale and party. The trend of safe-to-eat cookie dough came much later when people wanted to enjoy raw dough without any risks. These Brownie Bombs bring both classics together in a whole new way. Each bite connects you to favorite desserts from different times.
Once you try this amazing combo of textures, you'll be hooked. Trust me, these vanish faster than anything else I put on my dessert platters.
Frequently Asked Questions
- → How can I keep brownies soft?
Don’t overbake! Take them out when a toothpick shows a few crumbs stuck to it. That way, they stay moist and tender.
- → Is this cookie dough safe to eat?
It sure is! The flour is heat-treated, and there aren’t any eggs, so it’s made to be eaten raw.
- → Can I switch up the chocolate coating?
Of course! Use white, dark, or milk chocolate—whatever suits your taste.
- → How do I coat the bombs in chocolate?
Put each bomb on a fork, dip it into the melted chocolate, and gently tap the fork to shake off extra coating before placing it on a tray.
- → Should I chill them before eating?
Yes! Let them chill so the chocolate hardens and they’re easier to eat and serve.