Chocolate chip cookie dough brownie bombs combine rich, fudgy brownies, creamy cookie dough, and a smooth chocolate coating for a fun and easy-to-make dessert. Perfect for parties or as a sweet treat, this recipe is simple yet satisfying with its mix of classic flavors and textures.
18.3ouncesChewy Fudge brownie mix,plus the ingredients called for on the box mix for the brand used - eggs, oil and water. Baked according to package directions for a 9x13 straight sided pan
Chocolate Chip Cookie Dough
1cupall-purpose flour
¼cupunsalted butter,softened to room temperature
½cuplight brown sugar,packed
¼cupgranulated sugar
1teaspoonvanilla extract
1tablespoonheavy cream,cold
¼teaspoonsalt
¾cupmini semi-sweet chocolate chips
Chocolate Coating
20ouncesdark chocolate melting wafers,melted according to package directions
5ouncesmilk chocolate melting wafers,melted according to package directions
Instructions
Prepare and bake the boxed brownie mix according to the package directions for a 9x13 straight sided pan. Line the pan with parchment paper, with enough to overhang the sides of the pan, to make it easy to lift the cooled brownies out of the pan when ready to slice.
Once the brownies have cooled completely, lift the entire sheet of brownies out of the pan and place them onto a large cutting board. Using a very sharp knife, evenly trim off the edges (approximately ¼-⅓ inch) of the brownies that are crisp and discard. The harder edges do not roll around the cookie dough balls very well.
Cut the large rectangle of brownie into 6 (approximately 1 ¼ - 1 ½ inch) rows going the length of the brownie, then 8 (approximately 1 ¼ - 1 ½ inch) rows going the width of the brownie. This should yield 48 1 ¼ - 1 ½ inch squares. Set aside.
Preheat the oven to 300°F. Line a large baking sheet with parchment paper.
Evenly spread the all-purpose flour over the parchment paper
Allow the flour to be heat treated in the oven for 5-7 minutes, being careful to keep an eye that the edges of the flour do not burn, to destroy any potential bacteria since the flour will be used in an edible cookie dough.
Remove the flour from the oven and allow it to cool completely before adding it to the rest of the cookie dough ingredients.
Using a stand mixer or a large bowl and a handheld mixer on medium-high speed, cream together the butter, light brown sugar, granulated sugar and vanilla extract until smooth and fluffy.
Slow the mixer speed to low and mix in the heavy cream until fully incorporated.
Slowly incorporate the all-purpose flour, half cup at a time, and salt. Mix just until all the flour has been fully incorporated.
Using a large wooden spoon, stir in the mini semi-sweet chocolate chips until evenly distributed.
Using a mini (approximately ½ tablespoon) cookie scoop, or melon baller, scoop out a level amount of cookie dough and gently roll in the palm of your hand to create a smooth ball. Place the rolled mini chocolate chip cookie dough ball onto the prepared baking sheet and repeat until all the dough has been scooped and rolled. You should have between 45-48 mini cookie dough balls depending on how big your scoop is.
Place the tray of rolled cookie dough balls into the freezer for 30-45 minutes or until frozen solid. This will make it easier to wrap the brownie squares around the cookie dough balls.
Once the cookie dough balls are frozen solid, remove them from the freezer and set them on the counter next to the brownie squares.
In the palm of your hand, flatten a single brownie square as flat as you can without the brownie breaking apart.
Place a frozen cookie dough ball into the center of the flattened brownie. Carefully wrap the brownie up and around, the sides of the cookie dough ball being sure to tightly cover the cookie dough ball with the flattened brownie. This can get messy but you really want to cover the entire cookie dough ball with the brownie. Place the brownie covered cookie dough ball back onto the tray and repeat until all the cookie dough balls have been covered with brownie.
Place the tray back into the freezer for 1-2 hours (up to overnight) or until the chocolate chip cookie dough brownie bombs are very firm.
When ready to coat the chocolate chip cookie dough brownie bombs in melted chocolate remove the baking sheet from the freezer. Line a separate large rimmed baking sheet with parchment paper and set aside.
Melt the dark chocolate wafers in a medium bowl, according to package directions, and stir to a smooth consistency.
Using a fork, dip a brownie bomb into the melted chocolate, coat completely in chocolate then gently tap the fork on the side of the bowl to allow any excess chocolate to drip back into the bowl. Place onto the parchment paper lined baking sheet and repeat until all the chocolate chip cookie dough brownie bombs have been coated.
In a separate small bowl melt the milk chocolate wafers, according to package directions, and stir to a smooth consistency.
Using a small spoon, or filling a small pastry bag with the tip cut off, drizzle the melted milk chocolate in a striped pattern across the tops of each of the dark chocolate coated chocolate chip cookie dough brownie bombs. Allow the chocolate to harden for 10-15 minutes before serving.
Notes
If you do not want to make a homemade version of edible chocolate chip cookie dough, you can substitute with a store bought brand that is labeled safe to eat raw. Brands such as Pillsbury or Nestle can be found in the refrigerated or frozen sections of the grocery store.
Chocolate flavored almond bark can also be used to coat the chocolate chip cookie dough balls. Melt according to package directions. You can add an additional garnish to the top of the chocolate chip cookie dough brownie bombs, while the chocolate is still soft, with a sprinkle of semi-sweet mini chocolate chips.
When covering the frozen chocolate chip cookie dough balls with the brownie, if it starts to crack, just keep pressing until fully coated and all the brownie sticks. You can turn the piece of brownie over in your hand so that the crackly, shiny, top is facing the palm of your hand and the underside of the brownie is facing up. This can help the brownie to stick to the cookie dough a little better if needed.
You can make your boxed brownie mix up to 24 hours ahead of time. Once the pan of brownies has cooled completely, wrap tightly with plastic wrap until ready to use in the recipe.