Description

Craving a dessert that’s indulgent, bite-sized, and packed with layers of flavor? What if you could combine fudgy brownies, creamy chocolate chip cookie dough, and a smooth chocolate shell in one irresistible treat? Say hello to Chocolate Chip Cookie Dough Brownie Bombs! These decadent morsels feature a cookie dough core wrapped in a brownie blanket, dipped in chocolate, and optionally topped with sprinkles. Perfect for parties, gifting, or satisfying your sweet tooth, they’re a fun, no-bake-assembly treat that’s sure to impress.

Ingredients

For the Brownie Base

Brownie Mix (1 box, typically 18.3 oz, plus ingredients listed on the box): Creates a fudgy, chocolatey base that’s quick and reliable.
- Note: Box instructions usually require eggs, oil, and water (e.g., 2 eggs, ½ cup oil, ¼ cup water).

For the Cookie Dough Filling

Unsalted Butter (½ cup, softened): Provides a creamy, rich base for the cookie dough.
Brown Sugar (½ cup): Adds a caramel-like sweetness and chewy texture.
Granulated Sugar (¼ cup): Sweetens and balances the dough’s flavor.
Milk (2 tbsp): Adds moisture for a smooth, pliable dough.
Vanilla Extract (1 tsp): Enhances flavor with a warm, sweet note.
All-Purpose Flour (1¼ cups): Forms the structure of the edible dough.
Mini Chocolate Chips (1 cup): Add bursts of chocolatey goodness.

For the Coating

Chocolate Candy Melts (2 cups, melted): Create a smooth, glossy shell that sets firm.
Sprinkles (optional): Add color and a festive touch.

Substitutions and Variations

Brownie Mix: Use a homemade brownie recipe or a gluten-free brownie mix for dietary needs.
Butter: Swap with vegan butter or margarine for a dairy-free version.
Sugars: Replace brown sugar with coconut sugar or use a sugar-free alternative, adjusting texture as needed.
Milk: Use non-dairy milk (almond, oat, or soy) or heavy cream for a richer dough.
Flour: Use a 1:1 gluten-free flour blend or heat-treat flour (bake at 350°F for 5 minutes) for safety if concerned about raw flour.
Chocolate Chips: Substitute with white chocolate chips, peanut butter chips, or chopped nuts.
Candy Melts: Use melted dark, milk, or white chocolate, or almond bark for the coating.
Add-Ins: Mix ½ tsp cinnamon or espresso powder into the cookie dough for depth, or add crushed cookies for texture.
Vegan Option: Use a vegan brownie mix, vegan butter, non-dairy milk, vegan chocolate chips, and vegan candy melts.

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Instructions

Prepare the Brownies:
- Preheat the oven according to the brownie mix package instructions (typically 350°F/175°C).
- Prepare the brownie mix as directed on the box (usually mixing with eggs, oil, and water) and bake in a 9×13-inch pan (or as specified) for 25–30 minutes, or until a toothpick comes out clean.
- Let the brownies cool completely in the pan, about 1 hour.
- Once cooled, cut the brownies into small squares (about 1–1½ inches each), yielding 24–30 pieces.
- Tip: For easier cutting, chill the brownies for 15 minutes and use a sharp knife.
Make the Cookie Dough Filling:
- In a large mixing bowl, use a stand mixer or handheld mixer on medium speed to cream together ½ cup softened unsalted butter, ½ cup brown sugar, and ¼ cup granulated sugar until light and fluffy, about 2 minutes.
- Add 2 tbsp milk and 1 tsp vanilla extract, mixing until fully combined.
- Gradually stir in 1¼ cups all-purpose flour until fully incorporated, then fold in 1 cup mini chocolate chips with a spatula.
- Tip: Soften butter at room temperature for 30–60 minutes for a smooth dough, and ensure flour is fully mixed to avoid graininess.
Form the Cookie Dough Balls:
- Roll the cookie dough mixture into small balls, about 1 tablespoon each (roughly 1-inch diameter), yielding 24–30 balls.
- Place the balls on a parchment-lined baking sheet and chill in the refrigerator for 15 minutes to firm up.
- Tip: Use a cookie scoop for uniform balls, and chill to make them easier to wrap with brownies.
Wrap the Brownie Bombs:
- Flatten each brownie square gently with your fingers or a rolling pin to create a thin, pliable disc.
- Wrap each brownie disc around a chilled cookie dough ball, pinching the edges to fully enclose the dough and form a smooth ball. Ensure no cookie dough is exposed.
- Place the wrapped bombs on a parchment-lined baking sheet.
- Tip: Work with a few brownies at a time to keep them pliable, and smooth any cracks for a neat appearance.
Coat the Bombs:
- Melt 2 cups chocolate candy melts in a microwave-safe bowl according to package instructions (typically in 30-second intervals, stirring until smooth).
- Dip each brownie bomb into the melted chocolate using a fork or dipping tool, coating completely. Tap gently to remove excess chocolate.
- Place the coated bombs back on the parchment-lined baking sheet.
- Tip: Keep the chocolate warm and fluid by reheating briefly if it thickens, and work quickly to avoid melting the cookie dough.
Decorate and Set:
- Sprinkle the tops with sprinkles (if using) before the chocolate sets, about 1–2 minutes after dipping.
- Refrigerate the brownie bombs for 20–30 minutes, or until the chocolate coating is fully set.
- Tip: Add sprinkles immediately after dipping each bomb to ensure they stick to the wet chocolate.
Serve:
- Serve chilled or at room temperature, arranged on a platter or in paper liners for a festive presentation.
- Optionally garnish with a drizzle of melted white chocolate or extra sprinkles for extra flair.
- Tip: Store in the fridge until serving to maintain the chocolate shell’s firmness.