Chocolate Chip Cookie Dough Brownie Bombs Recipe
These over-the-top brownie bombs are stuffed with edible cookie dough, wrapped in fudgy brownies, and dipped in a rich chocolate shell—perfect for serious dessert lovers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (brownies)
- Total Time: 2 hours
- Yield: 24 brownie
- Category: Dessert
- Method: No-Bake / Assembly
- Cuisine: American
- Diet: Vegetarian
Ingredients
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup white sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour (toasted for safety if desired)
¼ teaspoon salt
2 cups mini chocolate chips (divided)
1 batch fudge brownies, baked, cooled, and cut into 1-inch squares
16 oz Candiquik or chocolate almond bark, melted
Instructions
Make the Cookie Dough:
Cream butter, brown sugar, and white sugar until light and fluffy.
Add milk and vanilla extract and mix until smooth.
Gradually add flour and salt until a soft dough forms.
Stir in 1 cup of mini chocolate chips.
Chill the Dough:
Scoop tablespoon-sized dough balls and place them on a foil-lined baking sheet.
Freeze for at least 1 hour.
Wrap with Brownies:
Cut cooled brownies into 1-inch squares.
Flatten a brownie square in your hand, place a cookie dough ball in the center, and wrap the brownie around to seal.
Repeat with all dough balls and freeze again for 30 minutes.
Dip in Chocolate:
Melt Candiquik or almond bark according to package instructions.
Dip each brownie bomb into melted chocolate, let the excess drip off, and place on wax or parchment paper.
Immediately sprinkle with remaining mini chocolate chips.
Set and Serve:
Chill in the refrigerator until chocolate shell is firm.
Serve chilled or at room temperature.
Notes
To toast flour safely, bake it at 350°F (175°C) for 5–7 minutes, then cool completely before using.
Wearing gloves or chilling your hands helps prevent melting the dough while wrapping.
Brownies should be dense and fudgy, not cakey.
Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.
Do not reheat—serve cold or room temperature for best texture.
