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Chocolate Chip Cookie Dough Brownie Bombs

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Chocolate Chip Cookie Dough Brownie Bombs combine fudgy brownies with creamy, melty pockets of chocolate chip cookie dough inside, delivering a deliciously gooey, chocolate-filled dessert that’s perfect for sharing or indulging yourself. Easy to customize and made with simple ingredients, these bite-sized treats bring together two classic desserts into one unforgettable indulgence.

Ingredients

Scale

Brownie Batter

  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/4 teaspoon salt

Chocolate Chip Cookie Dough

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour (heat-treated)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (175g) semisweet chocolate chips

Optional Add-Ins

  • Nutella or peanut butter for swirling into batter
  • Chopped walnuts, pecans, or almonds
  • White chocolate chips, peanut butter chips, or butterscotch chips
  • Caramel candies or favorite candy bars for stuffing centers

Instructions

  1. Prepare the Chocolate Chip Cookie Dough: Cream the softened butter with granulated and brown sugars until light and fluffy. Add vanilla extract and beaten egg, mixing well. Gently fold in heat-treated flour, baking powder, salt, and chocolate chips until a soft but sturdy dough forms. Chill the dough in the refrigerator to firm up for easier handling.
  2. Mix the Brownie Batter: In a separate bowl, melt the unsalted butter and stir in cocoa powder and granulated sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract. Fold in flour and salt gently until just combined, being careful not to overmix to keep brownies tender.
  3. Assemble the Bombs: Grease a muffin tin and spoon a layer of brownie batter into each cup, covering the bottom generously. Roll chilled cookie dough into small balls and nestle one into the center of the brownie batter in each cup. Cover the cookie dough completely with the remaining brownie batter, sealing it inside.
  4. Bake and Cool: Bake at 350°F (175°C) for 20-25 minutes, until edges are set but the center remains slightly soft. Allow the brownie bombs to cool in the pan for 10 minutes to set, then carefully transfer to a wire rack to cool completely to preserve the gooey center.

Notes

  • Use chilled cookie dough to prevent melting into the brownie batter during baking.
  • Do not overfill muffin tins; leave room to avoid overflow and achieve a perfect dome shape.
  • Check doneness by inserting a toothpick into the brownie portion; moist crumbs are ideal, not wet batter.
  • Make mini versions using a mini muffin tin for bite-sized treats.
  • Let the bombs cool completely to let the cookie dough center set slightly.
  • Cookie dough is safe to eat raw as this recipe uses heat-treated flour and no raw eggs.
  • Store leftovers in an airtight container at room temperature for up to 3 days; refrigerate only if necessary.
  • Freeze individual bombs wrapped tightly for up to 2 months and thaw in the refrigerator overnight.
  • Reheat gently in the microwave or oven to restore gooeyness before serving.

Nutrition

Keywords: chocolate chip cookie dough, brownies, dessert bombs, fudgy brownies, no-bake cookie dough, easy dessert, party treats, gluten-free dessert option

Find it online: https://eazyum.com/chocolate-chip-cookie-dough-brownie-bombs/