Chocolate Chip Cookie Dough Brownie Bombs

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Sink your fork into a dessert that offers the best of both worlds—gooey brownies and creamy cookie dough. Chocolate Chip Cookie Dough Brownie Bombs are bite-sized indulgences with molten chocolate centers and a drizzle of cookie dough glaze that hugs every curve of the brownie. If you’re the kind who can’t choose between cookies or brownies, this dessert eliminates the need for compromise.

These brownie bombs look decadent and dramatic with their glossy chocolate chips perched on top and rich filling that oozes from the center at first bite. Perfect for parties, gifting, or an elevated midnight snack, they satisfy both visual cravings and sweet tooths alike.

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Ingredients for this Chocolate Chip Cookie Dough Brownie Bombs

• 1 box brownie mix (plus ingredients required on the box: typically eggs, oil, water)
• 1/2 cup mini chocolate chips
• 1/2 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 tbsp milk
• 1 cup all-purpose flour (heat-treated for safety)
• 1/4 tsp salt
• Additional chocolate chips for topping
• Optional: melted chocolate for extra drizzle

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Step 1: Bake the Brownies

Prepare your brownie mix according to the package directions. Line an 8×8-inch baking pan with parchment paper and pour in the batter. Bake until a toothpick comes out with a few moist crumbs, usually 22–28 minutes. Let the brownies cool completely before proceeding.

Step 2: Make the Edible Cookie Dough

While the brownies cool, cream together the butter, brown sugar, and granulated sugar until smooth. Mix in vanilla and milk. Gradually add the heat-treated flour and salt. Stir in the mini chocolate chips. Set the dough aside.

Step 3: Shape and Stuff

Once cooled, crumble the brownies into a large bowl. Scoop about 2 tablespoons of brownie crumbs, flatten into your palm, and place a teaspoon of cookie dough in the center. Wrap the brownie around the cookie dough and roll into a ball.

Step 4: Chill the Bombs

Place all your formed brownie bombs on a parchment-lined tray and refrigerate for at least 30 minutes, until firm.

Step 5: Decorate

Melt some additional chocolate chips if desired and drizzle over the top. Then spoon or pipe the remaining cookie dough over each bomb. Top with more chocolate chips to finish the look.

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Frequently Asked Questions

How do I heat-treat flour safely?

Spread flour on a baking sheet and bake at 300°F (150°C) for 5–7 minutes. Let cool before using in cookie dough.

Can I use homemade brownies instead of a box mix?

Absolutely! Just make sure they’re dense and fudgy rather than cakey, so they hold together well when rolled.

What can I use instead of butter in the cookie dough?

Coconut oil or vegan butter are good substitutes. They will slightly change the flavor and texture but still work well.

Are these safe for kids?

Yes, as long as the flour is heat-treated and the cookie dough is egg-free, they’re perfectly safe for little ones.

Can I make them ahead of time?

Definitely. Make them a day in advance and keep them chilled. Add toppings just before serving for best presentation.

Do I need to chill them before serving?

Yes. Chilling firms them up and enhances the layered textures—a chewy brownie base with creamy cookie dough center.

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