Dessert

Chocolate Chip Cookie Dough Brownie Bombs Recipe

ByMaya Arden September 3, 2026September 3, 2026

Introduction

Chocolate Chip Cookie Dough Brownie Bombs are an irresistible treat combining rich fudge brownies with soft, chocolate-studded cookie dough centers, all wrapped in a smooth chocolate coating. Perfect for impressing guests or indulging your sweet tooth, these bite-sized delights blend textures and flavors beautifully.

A white plate holds four round chocolate-covered treats, one of which is cut in half to show its inside layers: a bottom dark chocolate cookie base, a creamy beige filling mixed with small chocolate cookie pieces, and a thick, shiny dark chocolate coating on top sprinkled with dark chocolate chips. The chocolate coating looks smooth with slight drips, and the chocolate chips add texture and contrast. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup butter, softened
¾ cup brown sugar

¼ cup white sugar
2 tbsp milk

1 tsp vanilla extract
2 cups all-purpose flour

Pinch of salt
1 cup miniature chocolate chips, plus extra for garnishing
1 package fudge brownie mix, prepared and cooled

1 package Candiquik or chocolate almond bark

Instructions

Step 1: In a stand mixer, cream together the softened butter, brown sugar, and white sugar until smooth and fluffy.
Step 2: Add the milk and vanilla extract to the mixture and blend until fully incorporated.

Step 3: Gradually add the flour and pinch of salt, mixing until the dough becomes soft and pliable.
Step 4: Fold in the miniature chocolate chips evenly throughout the cookie dough.
Step 5: Shape the cookie dough into small balls and place them on a foil-lined baking sheet, then freeze for about one hour.

Step 6: Once the cookie dough balls are firm, take the prepared and cooled brownie mix and scoop small portions to flatten around each cookie dough ball, completely encasing it.
Step 7: Melt the Candiquik or chocolate almond bark according to package instructions.
Step 8: Dip each brownie-encased cookie dough ball into the melted chocolate coating, ensuring they are fully covered, then place them on parchment paper to set.

Step 9: Garnish with additional miniature chocolate chips before the coating hardens for an extra touch of chocolate.
Step 10: Allow the chocolate coating to fully set before serving or storing.

Tips & Variations

Use chilled butter for the cookie dough to prevent it from becoming too soft when mixing.

Substitute the miniature chocolate chips with white chocolate or peanut butter chips for a different flavor twist.
For a richer brownie flavor, add a teaspoon of espresso powder to the brownie mix before preparing.
Use dark chocolate almond bark for a deeper, less sweet coating.

Storage

Store the brownie bombs in an airtight container in the refrigerator for up to one week. To enjoy, allow them to come to room temperature for 10-15 minutes before serving. They can also be frozen for up to one month; thaw in the fridge overnight before bringing to room temperature.

How to Serve

A close-up of round mini cakes cut in half, showing three layers: a dark chocolate crumb outer layer with a slightly rough texture, a thick creamy beige middle layer with smooth texture, and a dark chocolate core at the center. The cakes are coated with shiny melted dark chocolate that drips slightly down the sides and are topped with small dark chocolate chips. The desserts sit on a white plate with wavy edges, placed on a white marbled surface. The background is out of focus showing several more whole mini cakes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, the cookie dough balls can be made in advance and frozen. This helps with shaping later and saves prep time when assembling the brownie bombs.

Is it safe to eat cookie dough raw in this recipe?

This recipe uses all-purpose flour and eggs are omitted from the cookie dough, making it safer to eat raw. However, to be extra cautious, you can heat-treat the flour before use.