Chocolate Chip Cookie Bombs

This fudgy chocolate treat combines two dessert favorites into one irresistible bite-sized bomb. The contrast between the soft brownie exterior and creamy cookie dough center creates a decadent experience that will satisfy any sweet tooth craving.

The first time I made these brownie bombs for my niece's birthday party, they vanished before the cake was even cut. Now they've become my signature contribution to every family celebration, with relatives texting me days in advance to make sure I'm bringing "those amazing cookie dough things."

Ingredients

• For the Brownies: One box brownie mix plus ingredients listed on package. Using a quality mix saves time without sacrificing flavor.

• For the Cookie Dough Filling: Unsalted butter softened to room temperature for easy creaming with the sugars. Granulated sugar provides sweetness and helps create the perfect cookie dough texture. Light brown sugar adds moisture and that classic cookie flavor profile. Milk helps bind the dough together without eggs. Vanilla extract enhances all the flavors look for pure extract for best results. All purpose flour creates the structure for our eggless cookie dough. Salt balances the sweetness even in desserts this is crucial. Mini chocolate chips distribute more evenly throughout the small dough balls.

• For the Chocolate Coating: Semisweet chocolate chips or melting wafers produce a smooth shell that snaps when bitten. Vegetable oil helps thin the chocolate for easier dipping and creates a glossier finish.

Step-by-Step Instructions

Prepare the Brownies:

Mix and bake the brownies according to package directions in a 9×13 inch pan lined with parchment. The parchment is essential for easy removal after cooling. Bake until just set in the center as slightly underbaked brownies will be easier to mold around the cookie dough.

Make the Cookie Dough Filling:

Beat butter and sugars until noticeably lighter in color and fluffy in texture about 3 minutes with an electric mixer. This incorporates air for a better texture. Add milk and vanilla mixing until fully incorporated with no liquid separation. Gradually add flour and salt mixing on low speed to prevent flour clouds in your kitchen. Fold in mini chocolate chips by hand to avoid breaking them with the mixer.

Assemble the Brownie Bombs:

Cut cooled brownies into roughly 1.5 inch squares. Work with patience here as the process can be a bit messy. Place a chilled cookie dough ball in the center of a brownie square then gently fold the brownie edges up and around completely encasing the dough. Roll between your palms to create a smooth sphere applying gentle even pressure. Place finished bombs on a parchment lined baking sheet spacing them so they dont touch.

Coat with Chocolate:

Melt chocolate in 30 second microwave intervals stirring thoroughly between each interval to prevent scorching. The chocolate should be completely smooth but not too hot or it will melt your brownie balls. Dip each bomb using a fork to support it from below rather than piercing it. Gently tap the fork on the bowl edge to remove excess chocolate before carefully sliding the bomb onto parchment paper.

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My absolute favorite part of this recipe is watching people take their first bite. There's always that moment of surprise when they hit the cookie dough center after expecting just a chocolate truffle. My daughter now helps me make these every Christmas, and she's become an expert at the dipping station, creating perfect chocolate shells with minimal mess.

Storage Solutions

These brownie bombs maintain their perfect texture for up to seven days when stored in an airtight container in the refrigerator. The cold temperature helps the cookie dough center maintain its creamy consistency while firming the chocolate coating just enough for a satisfying snap. For longer storage, you can freeze the fully assembled and chocolate-coated bombs for up to three months. Simply place them in a single layer inside a freezer-safe container with parchment between layers to prevent sticking. Thaw overnight in the refrigerator before serving.

Troubleshooting Tips

If your brownie bombs are cracking during assembly, the brownies may be too dry or cool. Try slightly underbaking your brownies next time, or microwave the brownie pieces for 5-7 seconds before wrapping them around the cookie dough. For chocolate coating that's too thick, add an additional teaspoon of vegetable oil and stir well. If your coating is setting too quickly during the dipping process, place the bowl over a pan of warm water to maintain the proper consistency throughout the coating process.

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Flavor Variations

Transform these brownie bombs with simple ingredient swaps for endless variety. For mint chocolate bombs, add 1/4 teaspoon peppermint extract to the cookie dough and use Andes mint pieces instead of chocolate chips. Create peanut butter brownie bombs by incorporating 1/4 cup creamy peanut butter into the cookie dough mixture and using peanut butter chips in place of chocolate chips. For a festive holiday version, mix in crushed candy canes to the cookie dough and sprinkle the tops with holiday-colored sprinkles before the chocolate sets.

Frequently Asked Questions

→ How do I store brownie bombs?

Store them in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving for the best texture.

→ Can I make these ahead of time?

Yes, you can prepare them a day or two in advance. Just store them in the refrigerator and coat with chocolate closer to serving time for a fresh finish.

→ How can I ensure the flour is safe to eat?

Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes. Allow it to cool before using.

→ Can I use white chocolate for the coating?

Absolutely! White chocolate creates a sweeter and visually striking variation of these brownie bombs.

→ What if I don’t have mini chocolate chips?

You can chop regular chocolate chips into smaller pieces or use finely chopped chocolate bars instead.