Why Make This Recipe
Chocolate Chip Cookie Dough Brownie Bombs are the ultimate treat for anyone who loves the combination of rich brownies and delicious cookie dough. These bite-sized delights are perfect for parties or as a fun dessert at home. They bring together two beloved desserts into one indulgent package, making them a favorite for kids and adults alike. Plus, who can resist that tempting layer of chocolate coating?
How to Make Chocolate Chip Cookie Dough Brownie Bombs
Ingredients
- 1 box (18.3 oz) Chewy Fudge brownie mix plus ingredients called for (eggs, oil, water)
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1/4 teaspoon salt
- 3/4 cup mini semi-sweet chocolate chips
- 20 ounces dark chocolate melting wafers
- 5 ounces milk chocolate melting wafers
Directions
- Prepare and bake the brownie mix according to package directions in a 9×13 pan. Line the pan with parchment paper.
- Once cooled, lift the brownies out of the pan, trim the edges, and cube them into 1 1/4 to 1 1/2 inch squares.
- Preheat the oven to 300°F. Spread flour over parchment on a baking sheet and heat for 5-7 minutes. Allow it to cool.
- In a mixer, cream together butter, sugars, and vanilla until smooth. Mix in heavy cream. Gradually incorporate the cooled flour and salt, then fold in chocolate chips.
- Scoop and roll cookie dough into 1/2 tablespoon balls and freeze for 30-45 minutes.
- Flatten brownie squares, wrap them around cookie dough balls, and freeze for 1-2 hours.
- Melt dark chocolate wafers, dip each brownie bomb in the melted chocolate, and place them on a parchment-lined tray.
- Melt milk chocolate wafers and drizzle over the bombs. Allow to harden before serving.
How to Serve Chocolate Chip Cookie Dough Brownie Bombs
These brownie bombs are perfect as bite-sized treats at parties or as a sweet after-dinner dessert. You can serve them on a platter, and they can also be enjoyed with a glass of milk or a cup of coffee. They are great chilled or at room temperature!
How to Store Chocolate Chip Cookie Dough Brownie Bombs
To keep your brownie bombs fresh, store them in an airtight container in the refrigerator. They will last for up to one week. You can also freeze them for longer storage. Just make sure to wrap them well to prevent freezer burn.
Tips to Make Chocolate Chip Cookie Dough Brownie Bombs
- Always allow your brownies to cool completely before cutting them.
- If the cookie dough is too sticky, you can chill it for a bit longer.
- Use high-quality chocolate melting wafers for the best taste.
Variation
You can customize these brownie bombs by adding nuts, using different flavors of melting chocolate, or even adding sprinkles for a festive touch!
FAQs
Q: Can I use homemade brownie mix instead of boxed?
A: Yes, you can use a homemade brownie recipe, but make sure it’s one that is firm enough to hold the cookie dough.
Q: How do I know when the brownie bombs are ready to eat?
A: They are ready once the chocolate coating has hardened. You can check this by gently tapping them.
Q: Can I make these in advance?
A: Absolutely! These brownie bombs can be made a day or two in advance. Just store them in the refrigerator until you’re ready to serve.
Chocolate Chip Cookie Dough Brownie Bombs
Ingredients
For the Brownies
- 1 box Chewy Fudge brownie mix plus ingredients called for (eggs, oil, water)
For the Cookie Dough
- 1 cup all-purpose flour Heat in oven to cool.
- 1/4 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream
- 1/4 teaspoon salt
- 3/4 cup mini semi-sweet chocolate chips
For the Coating
- 20 ounces dark chocolate melting wafers
- 5 ounces milk chocolate melting wafers
Instructions
Preparation
- Prepare and bake the brownie mix according to package directions in a 9x13 pan. Line the pan with parchment paper.
- Once cooled, lift the brownies out of the pan, trim the edges, and cube them into 1 1/4 to 1 1/2 inch squares.
- Preheat the oven to 300°F. Spread flour over parchment on a baking sheet and heat for 5-7 minutes. Allow it to cool.
- In a mixer, cream together butter, sugars, and vanilla until smooth. Mix in heavy cream. Gradually incorporate the cooled flour and salt, then fold in chocolate chips.
Assembly
- Scoop and roll cookie dough into 1/2 tablespoon balls and freeze for 30-45 minutes.
- Flatten brownie squares, wrap them around cookie dough balls, and freeze for 1-2 hours.
Coating
- Melt dark chocolate wafers, dip each brownie bomb in the melted chocolate, and place them on a parchment-lined tray.
- Melt milk chocolate wafers and drizzle over the bombs. Allow to harden before serving.