Chocolate Chip Cookie Dough Brownie Bombs

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Introduction:

Craving the ultimate indulgent treat? Chocolate Chip Cookie Dough Brownie Bombs are the answer. These bite-sized desserts combine three dessert favorites in one: soft edible cookie dough, rich fudgy brownies, and a decadent chocolate coating. Perfect for parties, gifting, or late-night snacking, these brownie bombs are a true chocolate lover’s dream.

Origin:

Though not rooted in traditional culinary history, Brownie Bombs are a modern American dessert trend born from the fusion of popular sweets. The idea likely came from food bloggers and bakers experimenting with combining cookie dough and brownies into truffle-style bites—emphasizing fun, indulgence, and creativity.

Ingredients:

For the Edible Cookie Dough:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 1 1/4 cups heat-treated all-purpose flour (see tips)
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips

For the Brownie Layer:

  • 1 box of brownie mix (plus ingredients listed on the box) or use homemade brownies
  • Bake brownies in a thin layer in a 9×13” pan and let them cool completely

For the Coating:

  • 12 oz (about 2 cups) semi-sweet or dark chocolate chips
  • 1 tbsp coconut oil or butter (optional, for smoother melting)

Optional Ingredients:

  • Use peanut butter chips, white chocolate chips, or sprinkles inside or on top
  • Add nuts or a pinch of espresso powder to the brownie layer
  • Use dairy-free chocolate and plant-based butter/milk for a vegan version

Instructions:

  1. Make the cookie dough:
    In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add milk and vanilla, then mix in the flour and salt. Fold in mini chocolate chips. Chill dough for 15–30 minutes for easier handling.
  2. Prepare brownie pieces:
    Once your brownies are fully cooled, cut them into small 2×2 inch squares or break into large crumbles for wrapping.
  3. Assemble bombs:
    Scoop about 1 tablespoon of cookie dough and roll into a ball. Flatten a piece of brownie and wrap it around the dough ball, pressing gently until it’s fully covered. Continue until all balls are formed. Freeze for 30 minutes.
  4. Melt chocolate coating:
    In a microwave-safe bowl, melt chocolate chips (and coconut oil if using) in 30-second intervals, stirring in between until smooth.
  5. Dip and set:
    Using a fork or toothpick, dip each brownie bomb into the melted chocolate and let excess drip off. Place on parchment paper and refrigerate until chocolate hardens (about 15–20 minutes).

Tips for Success:

  • Heat-treat your flour by microwaving it for 1 minute or baking at 350°F (175°C) for 5 minutes to make it safe for raw consumption.
  • Freeze the bombs before dipping to make coating easier and cleaner.
  • Use a fork or dipping tool for smooth coating and easy lifting.
  • Store in the fridge for up to 1 week or freeze for longer storage.

Recommendations:

  • These make great edible gifts—wrap in cellophane bags or boxes.
  • Serve chilled or at room temperature.
  • For extra flair, drizzle white chocolate or sprinkle with sea salt before the chocolate sets.
  • Perfect for birthday parties, holiday trays, or cookie exchanges.

Nutrition (per bomb, approx. based on 24 bombs):

  • Calories: 210
  • Fat: 13g
  • Protein: 2g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Sugar: 15g

(Note: Nutrition will vary depending on exact brands, chocolate type, and serving size.)

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