By Chocolate Chip Cookie Dough Brownie Bombs is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Chocolate Chip Cookie Dough Brownie Bombs captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chocolate Chip Cookie Dough Brownie Bombs becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Cookie Dough:
¾ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
Pinch of salt
1 cup mini chocolate chips
For the Brownie Layer:
1 package fudge brownie mix, prepared and cooled
For the Chocolate Coating:
16 ounces chocolate almond bark or candy coating
Additional mini chocolate chips for garnish
PREPARATION STEPS
Prepare the Cookie Dough:
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy.
Mix in the milk and vanilla extract until combined.
Gradually add the flour and a pinch of salt, mixing until a soft dough forms.
Fold in the mini chocolate chips.
Roll the dough into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Freeze the cookie dough balls for at least 30 minutes to firm up.
Assemble the Brownie Bombs:
Once the brownies are baked and cooled, cut them into squares large enough to wrap around the cookie dough balls.
Flatten each brownie square and place a frozen cookie dough ball in the center.
Wrap the brownie around the cookie dough ball, sealing any seams, and roll gently to form a smooth ball.
Repeat with the remaining cookie dough and brownies.
Coat with Chocolate:
Melt the chocolate almond bark or candy coating according to package instructions.
Dip each brownie bomb into the melted chocolate, ensuring it is fully coated.
Place the coated bombs on a parchment-lined baking sheet and sprinkle with additional mini chocolate chips for garnish.
Allow the chocolate coating to set completely before serving.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
