Chocolate Chip Cookie Dough Brownie

Why You’ll Love This Recipe

I love how over-the-top these brownie bombs are, in the best way. The edible cookie dough is soft and rich, the brownies wrap around it like a cozy hug, and the chocolate coating brings it all together with a perfect crunch. It’s a no-bake (mostly) treat that’s surprisingly easy to assemble with just a little chilling time. These are ideal for gifting, dessert tables, or when I just want something extra special in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup softened butter

• ½ cup brown sugar

• ¼ cup white sugar

• 2 tablespoons milk

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• Pinch of salt

• 2 cups miniature chocolate chips, divided

• 1 package fudge brownie mix, baked and cooled

• 1 package Candiquik or chocolate almond bark

Directions

1. Make the Cookie Dough: In a large bowl, I cream together the softened butter, brown sugar, and white sugar until smooth. Then I mix in the milk and vanilla extract until well blended.

2. Add the Dry Ingredients: I gradually stir in the flour and salt until a soft dough forms, then fold in 1 cup of the miniature chocolate chips.

3. Roll and Freeze: I scoop and roll the dough into walnut-sized balls and place them on a baking sheet lined with parchment. I freeze them for 1 hour to firm up.

4. Wrap with Brownie: Once the dough balls are set, I take small squares of the baked and cooled brownie and gently wrap each one around a cookie dough ball, pressing the edges to seal. I freeze the wrapped bombs for another 30 minutes.

5. Coat in Chocolate: I melt the Candiquik or almond bark according to the package directions. Using a fork or dipping tool, I dip each brownie bomb into the melted chocolate, fully coating it, then place it on a clean parchment-lined surface.

6. Top with Chips: While the coating is still wet, I sprinkle the remaining 1 cup of mini chocolate chips on top for that extra chocolate crunch.

7. Chill to Set: I place the finished brownie bombs in the refrigerator until the chocolate is firm and everything is set.

Servings and timing

This recipe makes 12 brownie bombs and takes about 1 hour and 55 minutes total, including chilling and assembly time.

Variations

• Use different coatings: I’ve tried dark chocolate, white chocolate, and even peanut butter chips melted down—they all work great.

• Stuff with extras: For a surprise twist, I’ve tucked a caramel or peanut butter center into the cookie dough before wrapping.

• Top with drizzle: Instead of mini chips, I’ve drizzled the tops with contrasting chocolate for a cleaner, fancier look.

• Make it bite-sized: I’ve made mini versions using smaller scoops for more portions at parties.

Storage/Reheating

I store these brownie bombs in an airtight container in the refrigerator for up to 1 week. They hold their shape best when cold, but I let them sit at room temp for a few minutes before eating for a softer bite.

Freezing also works—just wrap them individually in plastic and freeze for up to 2 months. I thaw them in the fridge before serving.

FAQs

Can I use store-bought brownies?

Yes, I’ve used store-bought brownies or even leftover ones to save time. Just make sure they’re dense and fudgy enough to mold around the cookie dough.

Do I need to heat-treat the flour?

If I’m concerned about raw flour, I heat-treat it by spreading it on a baking sheet and baking at 350°F for about 5 minutes, then let it cool before using.

Can I make these gluten-free?

Yes, I’ve had success using a 1:1 gluten-free flour blend and gluten-free brownie mix. Just check the chocolate and Candiquik for any hidden gluten.

What’s the best way to dip them in chocolate?

I use a fork or dipping tool, let the excess drip off, and then slide them onto parchment. A toothpick can also work in a pinch.

How long can I leave them out?

They’re fine at room temperature for a few hours at a party, but I keep them chilled otherwise so the coating stays firm.

Conclusion

Chocolate Chip Cookie Dough Brownie Bombs are the kind of dessert I make when I want to go all-out. They’re rich, fun, and surprisingly simple to make ahead. Whether I’m impressing guests or sneaking one from the fridge after dinner, these never fail to satisfy my sweet tooth. They’re a chocolate lover’s dream and always worth the chill time.