Rich fudge brownies wrapped around edible chocolate chip cookie dough and coated in smooth melted chocolate — a triple-layered treat that’s pure dessert bliss!
Prep Time: 30 minutes (plus chilling)
Cook Time: 0 minutes
Chill Time: ~1½ hours
Total Time: ~2 hours
Servings: 20–24 bombs
Dietary: Decadent dessert, No-bake cookie dough
Ingredients
For the edible cookie dough:
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Unsalted butter – ½ cup, softened
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Brown sugar – ½ cup
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White sugar – ¼ cup
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Whole milk – 2 tbsp
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Vanilla extract – 1 tsp
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All-purpose flour – 1 cup (toast for safety if desired)
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Salt – ¼ tsp
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Mini chocolate chips – 1 cup
For the brownie layer:
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Fudge brownies – 1 batch, cooled and cut into 1-inch squares
For the coating:
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Candiquik or chocolate almond bark – 16 oz, melted
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Mini chocolate chips – 1 cup (for topping)
Instructions
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Make the cookie dough: Beat butter, brown sugar, and white sugar together until light and fluffy. Mix in milk and vanilla. Gradually stir in flour and salt until combined. Fold in 1 cup mini chocolate chips.
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Form & freeze: Scoop tablespoon-sized dough balls, place on a foil-lined sheet, and freeze for at least 1 hour.
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Wrap with brownies: Cut cooled brownies into 1-inch squares. Flatten a brownie piece in your hand, place a cookie dough ball in the center, and wrap the brownie around it to seal. Repeat for all balls. Freeze again for 30 minutes.
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Coat in chocolate: Melt Candiquik or almond bark according to package directions. Dip each brownie bomb in the melted chocolate, allowing excess to drip off. Place on wax paper.
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Decorate & set: Immediately sprinkle with remaining mini chocolate chips. Chill until the coating is fully set.
Quick Notes & Pro Tips
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Toast the flour: Bake at 350°F for 5 minutes to make it safe to eat raw.
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Chill in stages: Freezing between steps makes the bombs easier to handle and dip.
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Use a fork for dipping: It helps excess chocolate drip off cleanly.
Why You’ll Love It
Three desserts in one: soft cookie dough, chewy brownie, and a crisp chocolate shell. Perfect for parties, holidays, or anytime you need an indulgent bite-sized treat.
Ingredient Details & Substitutions
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Brownies: Use homemade or a boxed mix for convenience.
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Coating: Swap almond bark for dark, milk, or white chocolate.
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Mix-ins: Add sprinkles, crushed cookies, or toffee bits inside or on top.
Variations & Serving Suggestions
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Holiday twist: Decorate with colored sprinkles or drizzle with white chocolate.
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Peanut butter lovers: Add 2 tbsp peanut butter to the cookie dough.
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Party platter: Serve in mini cupcake liners for an easy grab-and-go dessert.
Storage & Make-Ahead
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Refrigerate: Store in an airtight container for up to 1 week.
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Freeze: Freeze for up to 2 months. Thaw in the fridge before serving.
FAQs
Q: Can I make these without the brownie layer?
A: Absolutely — just dip the cookie dough balls directly in chocolate for a simpler treat.
Q: Can I use pre-made cookie dough?
A: Yes, but make sure it’s labeled safe-to-eat raw (no eggs and heat-treated flour).
Q: How do I keep the chocolate coating smooth?
A: Melt chocolate slowly and stir often to prevent seizing.
Personal Note
These bombs are a personal favorite for when I can’t choose between brownies, cookies, or chocolate. They’re rich, decadent, and always the first thing gone at parties!
Your turn!
Tried these Chocolate Chip Cookie Dough Brownie Bombs? Leave a comment or tag me on social media — I’d love to see your creations!
Would you like me to make a “peanut butter cup version” (with peanut butter cookie dough and chocolate drizzle) or a “holiday version” decorated with festive colors?
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