Sometimes you just need a treat that hits every craving at once. These cookie dough brownie bombs combine fudgy brownies with safe, edible cookie dough. They are the ultimate bite-sized indulgence for your next family gathering.
You get a crisp chocolate shell and a soft, doughy center. It is a fun project that kids will love to help with. These little treats are perfect for winter holiday platters or birthday parties.
Why You’ll Love This Recipe
This recipe is a total crowd-pleaser for any celebration. It uses simple ingredients you likely already have in your pantry. You can even use leftover brownies to save time on busy days.
The edible cookie dough is completely safe to eat raw. Your friends will think you spent hours in the kitchen. It is the perfect make-ahead dessert for your next big potluck.
Simple Method
Making these treats is much easier than it looks. You simply roll, wrap, and dip for professional-looking results every time. Even if you are a beginner, you can master this technique.
Using a microwave for the chocolate makes the process very fast. The hardest part is waiting for the chocolate to set. You will feel like a pro chocolatier in your own home.
Ingredients You’ll Need
These treats use basic baking staples for a rich and decadent finish.
- 1 cup all-purpose flour, heat-treated
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons whole milk
- 1/2 cup mini semi-sweet chocolate chips
- 1 pan (9×9 inch) baked fudgy brownies, cooled completely
- 12 ounces semi-sweet chocolate melting wafers
- 1 tablespoon coconut oil
Step-by-Step
- Prepare the brownies in advance according to standard procedures and allow them to cool to room temperature.
- Heat-treat the all-purpose flour by baking at 350°F (175°C) for 5 minutes or microwaving until it reaches an internal temperature of 160°F to ensure it is safe for raw consumption.
- In a stand mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Incorporate vanilla extract, salt, and milk into the butter mixture.
- Gradually add the heat-treated flour, mixing at low speed until a cohesive dough forms.
- Fold in the mini chocolate chips manually.
- Form the cookie dough into 1-inch spherical units and place them on a parchment-lined sheet. Freeze for 20 minutes to firm up.
- Crumble the cooled brownies into a medium bowl. If the brownies are too dry to hold shape, mix in 1 tablespoon of chocolate frosting or ganache.
- Take approximately 2 tablespoons of brownie crumble, flatten it in your palm, and wrap it entirely around a chilled cookie dough ball, rolling between your palms to create a smooth sphere.
- Melt the chocolate wafers and coconut oil together in a double boiler or microwave at 30-second intervals until reaching a tempered state.
- Using a dipping fork, submerge each brownie bomb into the melted chocolate, tap off the excess, and place onto parchment paper.
- Allow the chocolate shell to set at room temperature for 15 minutes before serving or refrigerating.
Best Ways to Enjoy It
Serve these on a pretty dessert pedestal for a festive look. They pair beautifully with a cold glass of milk. You can also serve them alongside hot cocoa for a cozy winter treat.
Add them to a holiday cookie box for your neighbors. They are great for movie nights at home with the kids. Just set the plate out and watch them disappear.
Keep It Fresh
Store your cookie dough brownie bombs in an airtight container. They stay fresh in the refrigerator for one week. You can also freeze them for up to three months.
To enjoy from the freezer, let them thaw for ten minutes. The chocolate shell stays nice and crisp when chilled. Keep them away from direct heat so they do not melt.
Tips for Best Results
- Don’t skip heat-treating the flour for safety.
- Avoid using large chocolate chips in the dough.
- Use a box mix for the brownies to save time.
- Freeze the dough balls well before wrapping them.
- For Christmas, add red and green sprinkles on top.
- Drizzle with white chocolate to make them look fancy.
- Use a toothpick to dip if you lack a fork.
Ways to Switch It Up
- Swap the chocolate shell for a peanut butter drizzle.
- Use gluten-free flour and brownies for a sensitive diet.
- Add peppermint extract to the dough for a winter twist.
- Try white chocolate wafers for a different look.
Common Questions
Is the raw flour safe to eat?
Yes, as long as you heat-treat it first. Baking it kills any bacteria. This makes the cookie dough safe for everyone.
Can I make these ahead of time?
These are perfect for making in advance. They hold their shape very well in the fridge. Just pull them out when you are ready.
What if my brownies won’t stick?
Simply add a spoonful of chocolate frosting. This acts like glue for the crumbs. It makes the brownie layer extra fudgy.
I hope these decadent treats bring a little extra joy to your kitchen. They are so fun to share with the people you love. Happy baking!
— Alex
Ingredients
- 1 cup all -purpose flour, heat-treated
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/4 teaspoon sal t
- 2 tablespoons whole milk
- 1/2 cup mini semi-sweet chocolate chips
- 1 pan (9x9 inch) baked fudgy brownies, cooled completely
- 12 ounces semi -sweet chocolate melting wafers
- 1 tablespoon coconut oil
Instructions
- Prepare the brownies in advance according to standard procedures and allow them to cool to room temperature.
- Heat-treat the all-purpose flour by baking at 350°F (175°C) for 5 minutes or microwaving until it reaches an internal temperature of 160°F to ensure it is safe for raw consumption.
- In a stand mixer, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Incorporate vanilla extract, salt, and milk into the butter mixture.
- Gradually add the heat-treated flour, mixing at low speed until a cohesive dough forms.
- Fold in the mini chocolate chips manually.
- Form the cookie dough into 1-inch spherical units and place them on a parchment-lined sheet. Freeze for 20 minutes to firm up.
- Crumble the cooled brownies into a medium bowl. If the brownies are too dry to hold shape, mix in 1 tablespoon of chocolate frosting or ganache.
- Take approximately 2 tablespoons of brownie crumble, flatten it in your palm, and wrap it entirely around a chilled cookie dough ball, rolling between your palms to create a smooth sphere.
- Melt the chocolate wafers and coconut oil together in a double boiler or microwave at 30-second intervals until reaching a tempered state.
- Using a dipping fork, submerge each brownie bomb into the melted chocolate, tap off the excess, and place onto parchment paper.
- Allow the chocolate shell to set at room temperature for 15 minutes before serving or refrigerating.
