Description
Delight in these Homemade Cookie Dough Brownie Bombs, a decadent treat featuring fudgy brownie squares wrapped around rich, homemade cookie dough balls and coated in a smooth chocolate shell. Perfect for chocolate lovers seeking a fun twist on classic desserts.
Ingredients
Scale
Cookie Dough
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/2 cup lightly packed light brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon milk (any kind)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon fine sea salt
- 3/4 cup miniature chocolate chips
Brownies
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 1 cup unsweetened natural cocoa powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
Chocolate Coating
- 16 ounces semisweet chocolate, chopped
- 4 teaspoons coconut oil
Instructions
- Prepare Cookie Dough: In the bowl of an electric mixer, beat together the butter, light brown sugar, and granulated sugar on medium-high speed until very well combined and fluffy. Add milk and vanilla extract. On low speed, gradually incorporate the flour and salt. Fold in the miniature chocolate chips until evenly mixed.
- Form Cookie Dough Balls: Scoop the dough into 2 teaspoon-sized balls using a cookie scoop or spoon. Arrange on a parchment-lined baking sheet and freeze for at least 1 hour, or until firm.
- Preheat Oven for Brownies: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with foil, leaving an overhang on the sides for easy removal of the brownies.
- Make Brownie Batter: In a large bowl, combine melted butter, granulated sugar, cocoa powder, and salt. Stir until well blended; the mixture will be thick. Allow the mixture to cool slightly if the butter is still hot. Stir in vanilla extract followed by the eggs, one at a time, stirring thoroughly after each addition. Stir in flour until the batter is smooth and combined.
- Bake Brownies: Spread the brownie batter evenly into the prepared pan. Bake for 20 minutes, or until brownies are set but still moist and fudgy when tested with a toothpick. Remove from oven and allow to cool completely.
- Assemble Brownie Bombs: Once cool, cut brownies into 1-inch squares. Flatten each square gently with the palm of your hand. Place a frozen cookie dough ball in the center of the flattened brownie and carefully wrap the brownie around it, rolling between your palms to form a rounded ball. Repeat with remaining brownies and cookie dough balls. Freeze the assembled balls for 30 minutes.
- Melt Chocolate Coating: In a microwave-safe bowl, combine chopped semisweet chocolate and coconut oil. Microwave on high for 1 minute, then stir. Continue microwaving in 30-second intervals, stirring after each, until fully melted and smooth.
- Dip and Set: Dip each brownie ball into the melted chocolate to coat completely. Allow excess chocolate to drip off, then return to a parchment-lined baking sheet. Refrigerate for at least 10 minutes or until the chocolate coating is firm.
- Storage: Store the finished brownie bombs in an airtight container in the refrigerator to maintain freshness and texture.
Notes
- Freezing the cookie dough balls ensures they don’t melt too quickly when wrapped in brownie batter and during handling.
- The brownies are intentionally baked to be very moist and fudgy for the perfect texture contrast.
- Coconut oil in the chocolate coating helps achieve a glossy finish and smooth texture.
- Adjust the size of the cookie dough balls and brownie squares to make larger or smaller bites.
- Keep the assembled bombs chilled to maintain shape and for best taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookie dough brownie bombs, homemade dessert, fudgy brownies, chocolate coating, no-bake cookie dough, chocolate treats
