Chocolate Chip Cookie Dough Brownie Bombs Recipe
Indulge in the ultimate decadent treat with these Chocolate Chip Cookie Dough Brownie Bombs. Featuring a luscious cookie dough center studded with miniature chocolate chips, enveloped in a fudgy brownie layer, and finished with a smooth chocolate coating, these bite-sized desserts are perfect for satisfying your sweet tooth with a delightful blend of textures and flavors.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (baking done in brownie mix preparation)
- Total Time: 2 hours (including freezing and setting times)
- Yield: Approximately 20 brownie bombs 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
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
- Pinch of salt
- 1 cup miniature chocolate chips, plus extra for garnishing
For the Brownie Layer:
- 1 package fudge brownie mix, prepared and cooled according to package instructions
For the Chocolate Coating:
- 1 package Candiquik or chocolate almond bark
Instructions
- Prepare the Cookie Dough: In a stand mixer, cream together the softened butter, brown sugar, and white sugar until smooth and fluffy. Gradually add the milk and vanilla extract, mixing well to combine. Slowly incorporate the flour and salt until a soft, pliable dough forms. Fold in the miniature chocolate chips evenly throughout the dough.
- Shape and Freeze the Dough Balls: Scoop small portions of cookie dough and roll them into bite-sized orbs. Place the dough balls on a baking sheet lined with foil and freeze for about one hour until firm.
- Prepare the Brownie Layer: Following the instructions on the brownie mix package, prepare the batter and allow it to cool completely. Once cooled, carefully wrap each cookie dough ball with the prepared brownie batter, fully encasing them to create brownie-coated spheres.
- Freeze the Brownie Bombs: Return the brownie-wrapped cookie dough balls to the freezer until thoroughly firm, approximately 30 minutes to 1 hour.
- Melt the Chocolate Coating: Using a double boiler or microwave, gently melt the Candiquik or chocolate almond bark until smooth and glossy, ensuring the chocolate is fluid but not overheated.
- Coat the Brownie Bombs: Dip each brownie bomb into the melted chocolate coating, fully covering it. Place on wax paper or a silicone mat and sprinkle with extra miniature chocolate chips for garnish if desired.
- Chill and Set: Refrigerate or freeze the coated brownie bombs until the chocolate exterior is fully set, approximately 30 minutes. Serve chilled and enjoy the rich combination of cookie dough, brownie, and chocolate layers.
Notes
- Ensure the brownie batter is completely cooled before wrapping the cookie dough balls to prevent melting.
- Use miniature chocolate chips for better distribution in the cookie dough and as a garnish.
- Store the finished brownie bombs in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Adjust the size of the brownie bombs for bite-sized treats or larger servings according to preference.
- Carefully temper the chocolate coating for a shiny finish and better snap.
Keywords: chocolate chip cookie dough, brownie bombs, no-bake dessert, fudge brownies, chocolate coating, cookie dough treats, mini chocolate chips, decadent dessert
