These Chocolate Chip Cookie Dough Brownie Bombs blend the best of both worlds—soft cookie dough and rich, fudgy brownies. Each indulgent bite reveals a creamy cookie dough center encased in a brownie layer, dipped in smooth chocolate, and optionally finished with sprinkles.
Perfect for parties or curbing a sweet tooth, these treats are easy to make: bake the brownies, mix the cookie dough, shape and assemble the bombs, then dip them in chocolate. For a cool, satisfying treat, store them in the fridge—and don’t forget a pinch of sea salt for a flavor boost.
Why You’ll Love This Recipe:
- It combines two favorite desserts in one: brownies + cookie dough = double joy!
- No baking needed for the cookie dough — it’s egg-free and totally safe to eat raw.
- Store-bought brownie mix keeps things quick and easy.
- Perfect for making ahead and storing in the fridge.
- Great for gifting, snacking, or showing off at a party.
Chocolate Chip Cookie Dough Brownie Bombs Recipe
- Prep Time: 30 minutes
- Cook Time: As directed on brownie box (usually 20–30 minutes)
- Chill Time: 30–45 minutes
- Servings: About 20–24 bombs
- Tools Needed: Mixing bowls, hand mixer or stand mixer, baking dish, parchment paper, cookie scoop (optional), fork or dipping tool
Ingredients:
- 1 box brownie mix (plus ingredients called for on the box — typically eggs, oil, and water)
- 1/2 cup unsalted butter, softened (not melted)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup mini chocolate chips
- 2 cups chocolate candy melts
- Sprinkles (optional, but fun!)
Instructions:
- Bake the Brownies: Prepare the brownie mix exactly as directed on the box. Once baked, let them cool completely — about 1 hour. This step is important because warm brownies will melt the cookie dough.
- Make the Cookie Dough: In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy — about 3 minutes. Add milk and vanilla, mixing until smooth.
- Add the Dry Ingredients: Gradually add flour to the butter mixture, mixing well between each addition. Gently fold in the mini chocolate chips. The dough should be firm enough to roll into balls but not too sticky.
- Shape the Cookie Dough Balls: Scoop out tablespoons of dough and roll them into small balls. If you have a small cookie scoop, it’ll help keep the size consistent. If the dough feels too soft, chill the balls in the fridge for 15 minutes.
- Assemble the Brownie Bombs: Cut the cooled brownies into small squares. Flatten one square in your palm and gently wrap it around a cookie dough ball. Pinch the edges to seal and roll it between your palms to smooth it out.
- Dip in Chocolate: Melt the candy melts according to package directions — don’t overheat them or they’ll seize. Using a fork, dip each brownie bomb into the melted chocolate. Let the excess chocolate drip off, then place the bomb on parchment paper.
- Decorate & Set: Add sprinkles immediately before the chocolate sets. Refrigerate for at least 30 minutes to let the coating harden completely.
Variations to Try:
- Swap the mini chocolate chips for peanut butter chips or white chocolate chips.
- Add a pinch of sea salt on top of the chocolate coating for a sweet-salty twist.
- Use dark chocolate or flavored candy melts (like caramel or mint) for dipping.
- Add a tablespoon of espresso powder to the brownie batter for a mocha kick.
Pro Tips
- Spoon and level your flour (don’t scoop!) to avoid packing in too much — that can make your dough dry.
- Don’t skip the chilling step if your dough feels too soft; it’ll make wrapping them in brownie much easier.
- If your brownie is sticking to your hands, lightly oil your fingers when flattening the squares.
- Use a fork or dipping tool to lower the bombs into chocolate — not your fingers. Less mess, more polish!
Chocolate Chip Cookie Dough Brownie Bombs
- Total Time: 1 hour 45 minutes
- Yield: 24 bombs 1x
Ingredients
Scale
- 1 box brownie mix (plus ingredients called for on the box — typically eggs, oil, and water)
- 1/2 cup unsalted butter, softened (not melted)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup mini chocolate chips
- 2 cups chocolate candy melts
- Sprinkles (optional, but fun!)
Instructions
- Bake the Brownies: Prepare the brownie mix exactly as directed on the box. Once baked, let them cool completely — about 1 hour. This step is important because warm brownies will melt the cookie dough.
- Make the Cookie Dough: In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy — about 3 minutes. Add milk and vanilla, mixing until smooth.
- Add the Dry Ingredients: Gradually add flour to the butter mixture, mixing well between each addition. Gently fold in the mini chocolate chips. The dough should be firm enough to roll into balls but not too sticky.
- Shape the Cookie Dough Balls: Scoop out tablespoons of dough and roll them into small balls. If you have a small cookie scoop, it’ll help keep the size consistent. If the dough feels too soft, chill the balls in the fridge for 15 minutes.
- Assemble the Brownie Bombs: Cut the cooled brownies into small squares. Flatten one square in your palm and gently wrap it around a cookie dough ball. Pinch the edges to seal and roll it between your palms to smooth it out.
- Dip in Chocolate: Melt the candy melts according to package directions — don’t overheat them or they’ll seize. Using a fork, dip each brownie bomb into the melted chocolate. Let the excess chocolate drip off, then place the bomb on parchment paper.
- Decorate & Set: Add sprinkles immediately before the chocolate sets. Refrigerate for at least 30 minutes to let the coating harden completely.
- Prep Time: 30 minutes
- Chill Time: 45 minutes
- Cook Time: 30 minutes
