Chocolate Cookie Dough Brownie Bombs (Printer-Friendly)

Chewy brownie, creamy cookie dough, and smooth chocolate combine for an irresistible sweet treat.

# List of Ingredients:

→ Brownie Layer

01 - 1 box (about 18 ounces) brownie mix, plus required eggs, oil, and water per package directions

→ Cookie Dough Filling

02 - 1/2 cup (1 stick) unsalted butter, at room temperature
03 - 1/2 cup packed light brown sugar
04 - 1/4 cup granulated sugar
05 - 2 tablespoons whole milk
06 - 1 teaspoon pure vanilla extract
07 - 1 cup all-purpose flour
08 - 1/2 cup mini semisweet chocolate chips

→ Chocolate Coating and Toppings

09 - 12 ounces chocolate candy melts
10 - 1/4 cup assorted sprinkles (optional)

# Preparation Steps:

01 - Preheat oven to temperature specified on brownie package. Line an 8x8-inch baking pan with parchment paper. Prepare brownie batter as directed, pour into pan, and bake until just set. Do not overbake—brownies should remain slightly fudgy. Let cool completely in pan before removing and cutting into squares.
02 - In a large bowl, cream butter with brown and granulated sugars on medium speed until pale and fluffy, about 3 minutes. Add milk and vanilla extract, mixing until fully incorporated. Gradually add flour and mix until a smooth dough forms. Fold in mini chocolate chips using a spatula.
03 - Scoop tablespoon portions of the dough and roll between your palms to form smooth balls. Place balls on a parchment-lined tray. If dough is sticky, refrigerate for 15 minutes before shaping.
04 - Carefully remove brownies from pan and cut into 16 equal pieces. Gently flatten a brownie square in your palm, place a cookie dough ball in the center, and wrap the brownie around the dough, pinching edges to seal. Roll gently into a smooth ball. Repeat with remaining brownies and dough.
05 - Melt chocolate candy melts in a microwave-safe bowl in 30-second intervals, stirring until smooth. Using a fork or dipping tool, submerge each assembled brownie bomb in melted chocolate. Tap gently to remove excess coating and place on a clean parchment-lined baking sheet.
06 - Sprinkle decorative toppings over coated bombs while chocolate is still wet. Chill the tray in the refrigerator for at least 30 minutes to fully set the chocolate before serving.

# Additional Suggestions:

01 - Assembled brownie bombs can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
02 - No raw eggs are used, making the cookie dough filling completely safe for consumption.
03 - For cleaner dipping, chill assembled brownie bombs for 15 minutes before adding the chocolate coating.

Go Back