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🍪 Chocolate Chip Cookie Dough Brownie Bombs – The Ultimate Dessert Indulgence

 

This recipe combines simple baking staples and pre-made components for big flavor with less work.

Ingredients

For the Cookie Dough:

  • ¾ cup butter, softened

  • ¾ cup brown sugar

  • ¼ cup white sugar

  • 2 Tbsp milk

  • 1 tsp vanilla extract

  • 2 cups all-purpose flour (heat-treated if desired)

  • Pinch salt

  • 2 cups miniature chocolate chips, divided

For the Assembly:

  • 1 package fudge brownie mix, baked and cooled (any brand)

  • 1 package Candiquik or chocolate almond bark (for dipping)

🍪 Pro Tip: For extra flavor, toast your flour in the oven at 350°F for 5–7 minutes before using to make it safe to eat raw.

Instructions

👩‍🍳 Step-by-Step Directions 1. Make the Cookie Dough

In a stand mixer, cream together butter, brown sugar, and white sugar until light and smooth. Blend in the milk and vanilla until incorporated.

Gradually mix in flour and a pinch of salt until a soft dough forms. Stir in 1 cup of mini chocolate chips.

❄️ Freeze It: Form scant tablespoon-sized balls of dough on a foil-lined baking sheet and freeze for 1 hour. This makes them easier to wrap in brownie.

2. Prepare the Brownies

Bake your fudge brownie mix according to package directions. Allow it to cool completely. Then cut the brownies into 1″ squares.

Flatten each square into a thin layer. Wrap it around a frozen dough ball, pinching the seams to seal and rolling gently into a smooth ball. Repeat until all dough balls are covered.

Place the brownie-wrapped balls back on the baking sheet and freeze again for 30 minutes.

3. Dip in Chocolate

Melt the Candiquik or chocolate almond bark according to package directions.

Using a fork or dipping tool, dip each brownie bomb into the melted chocolate, letting the excess drip off. Place them back on foil or parchment paper.

Immediately sprinkle with remaining mini chocolate chips before the coating sets.

🎨 Optional: Add drizzle with white chocolate or top with chopped nuts for extra flair.

4. Set and Store

Chill in the fridge or freezer until the chocolate shell is firm. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 2 months.

Notes

🕒 Recipe Summary

  • Prep Time: 1 hour 30 minutes (including freezing)

  • Cooking Time: 30 minutes (brownies)

  • Total Time: 2 hours

  • Yield: 15–18 brownie bombs

  • Calories: ~300 kcal per serving

  • Author: niold.com