Looking for a dish that wows your guests without stressing you out? These cookie dough brownie bombs are the ultimate showstopper for your next winter gathering.
Imagine biting into a crisp chocolate shell to find a fudgy brownie layer. Inside that is a creamy, safe-to-eat chocolate chip cookie dough center. It is the perfect holiday treat that everyone will be talking about.
Why This Recipe Is a Winner
This recipe is a winner because it combines two of your favorite desserts. You get the richness of a brownie and the nostalgia of cookie dough. It is a fantastic choice for potluck gatherings because they are easy to grab.
You can make these ahead of time to save your sanity. They look like they came from a high-end bakery. Your family will love the surprise waiting inside each little chocolate ball. It is a kid-approved dessert that adults crave too.
Simple Method
Making these treats is much easier than it looks. You start by baking a simple box of brownies. While those cool, you whip up a quick heat-treated cookie dough. The process is mostly about layering and chilling to get that perfect shape.
Even if you are a beginner, you can master this method. You just need a little patience while the layers freeze. The chocolate dipping is the most satisfying part of the whole process. You will feel like a professional chocolatier in your own kitchen.
Simple Ingredients
Most of these items are likely already in your pantry or fridge. Using a box mix keeps things quick and easy for busy nights.
- 1 box (18 oz) fudge brownie mix plus required water, oil, and eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour, heat-treated for safety
- 1/2 cup mini semi-sweet chocolate chips
- 12 ounces semi-sweet chocolate melting wafers
- 1 tablespoon coconut oil
Step-by-Step
- Bake the brownies in an 8×8 inch pan according to package instructions and allow to cool completely at room temperature.
- To make the cookie dough, cream together the softened butter, brown sugar, and granulated sugar in a stand mixer until light and fluffy.
- Incorporate the milk and vanilla extract into the butter mixture until fully emulsified.
- Reduce mixer speed and gradually add the heat-treated flour until a dough forms, then fold in the mini chocolate chips by hand.
- Portion the cookie dough into 1-tablespoon spheres, place on a parchment-lined tray, and freeze for 20 minutes.
- Crumble the cooled brownies into a large mixing bowl until no large chunks remain.
- Take approximately 1.5 tablespoons of brownie crumbles and compress them firmly around each frozen cookie dough ball to create a uniform outer layer.
- Place the assembled balls back into the freezer for 30 minutes to ensure structural integrity during dipping.
- Combine chocolate melting wafers and coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring until the texture is fluid and smooth.
- Submerge each chilled ball into the melted chocolate using a dipping fork, allow excess to drip off, and return to the parchment paper.
- Refrigerate for 15 minutes or until the chocolate shell has completely hardened before serving.
Best Ways to Enjoy It
Serve these chilled for the best texture and flavor. They look beautiful arranged on a festive holiday platter. You can even place them in small cupcake liners for easy serving. Pair them with a cold glass of milk or hot coffee.
If you are hosting a party, set them out at the end. They are rich, so one or two is usually enough. They make a wonderful gift when packed in a pretty tin. Everyone will ask you for the recipe before the night ends.
Keep It Fresh
Keep your cookie dough brownie bombs in the fridge. They will stay fresh in an airtight container for five days. You can also freeze them for up to three months. This makes them a great make-ahead dessert for busy seasons.
When you are ready to eat, just grab one from the fridge. There is no need to reheat these treats. They are meant to be enjoyed cool and creamy. If they have been frozen, let them thaw in the fridge overnight.
Tips for Best Results
- Don’t skip heat-treating your flour to ensure the dough is safe.
- Use a small cookie scoop for perfectly even dough balls.
- Keep the balls very cold so they don’t fall apart in the chocolate.
- Add the coconut oil to the melting wafers for a smoother finish.
- For a holiday twist, sprinkle crushed candy canes on top before the chocolate sets.
- Press the brownie crumbs firmly so the shell stays together.
- Work in small batches when dipping to keep the chocolate warm.
Ways to Switch It Up
- Swap mini chocolate chips for peanut butter chips for a new flavor.
- Use white chocolate melting wafers for a snowy winter look.
- Try a gluten-free brownie mix and gluten-free flour for sensitive guests.
- Add a pinch of sea salt on top for a gourmet touch.
Common Questions
How do I heat-treat flour?
Spread the flour on a baking sheet and bake at 350°F for 5 minutes. This kills any bacteria and makes the raw dough safe to eat. Let it cool completely before adding it to your butter mixture.
Can I use homemade brownies?
Yes, any fudgy brownie recipe will work perfectly for the outer shell. Just make sure they are completely cooled before you start crumbling them. Box mixes are just a great time-saving shortcut for busy days.
I hope these decadent cookie dough brownie bombs bring a little extra joy to your winter celebrations. They are so fun to make and even better to share with the people you love. Happy baking!
— Lidia
Ingredients
- 1 box (18 oz) fudge brownie mix plus required water, oil, and eggs
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all -purpose flour, heat-treated for safety
- 1/2 cup mini semi-sweet chocolate chips
- 12 ounces semi -sweet chocolate melting wafers
- 1 tablespoon coconut oil
Instructions
- Bake the brownies in an 8x8 inch pan according to package instructions and allow to cool completely at room temperature.
- To make the cookie dough, cream together the softened butter, brown sugar, and granulated sugar in a stand mixer until light and fluffy.
- Incorporate the milk and vanilla extract into the butter mixture until fully emulsified.
- Reduce mixer speed and gradually add the heat-treated flour until a dough forms, then fold in the mini chocolate chips by hand.
- Portion the cookie dough into 1-tablespoon spheres, place on a parchment-lined tray, and freeze for 20 minutes.
- Crumble the cooled brownies into a large mixing bowl until no large chunks remain.
- Take approximately 1.5 tablespoons of brownie crumbles and compress them firmly around each frozen cookie dough ball to create a uniform outer layer.
- Place the assembled balls back into the freezer for 30 minutes to ensure structural integrity during dipping.
- Combine chocolate melting wafers and coconut oil in a microwave-safe bowl, heating in 30-second intervals and stirring until the texture is fluid and smooth.
- Submerge each chilled ball into the melted chocolate using a dipping fork, allow excess to drip off, and return to the parchment paper.
- Refrigerate for 15 minutes or until the chocolate shell has completely hardened before serving.
