If you’re looking for a dessert that stops people in their tracks, these Chocolate Chip Cookie Dough Brownie Bombs are the show-stopping treat you need. Imagine bite-sized balls of safe-to-eat cookie dough wrapped inside rich, fudgy brownie pieces, then dipped in smooth melted chocolate. The first time I made these, I couldn’t believe how impressive they looked for such a simple process—and they taste even better. Each bite gives you creamy cookie dough, soft brownie, and a crisp chocolate shell. They’re the ultimate indulgence for parties, holidays, gifting, or anytime your sweet tooth demands something extra special.
Why You’ll Love This Recipe
These Chocolate Chip Cookie Dough Brownie Bombs combine three beloved desserts—cookie dough, brownies, and chocolate coating—into one irresistible treat. They’re easy to make ahead, freeze beautifully, and look like professional truffles. You’ll love how customizable they are: use different chocolates, fillings, sprinkles, or even flavor extracts. They’re perfect for celebrations, dessert platters, or a fun kitchen project. Every bite is rich, satisfying, and unforgettable.
Print
Chocolate Chip Cookie Dough Brownie Bombs – Rich, Decadent & Impossible to Resist
- Total Time: 25 mins
- Yield: 20–24 bombs
- Diet: Vegetarian
Description
Decadent bite-sized treats made by wrapping edible chocolate chip cookie dough around brownie pieces and dipping them in melted chocolate.
Ingredients
- 2 cups edible chocolate chip cookie dough
- 2 cups baked brownies, cut into 1-inch cubes
- 2 cups chocolate chips or melting chocolate
- 1 tbsp coconut oil (optional, for smoother melting)
- Sprinkles or crushed nuts for topping (optional)
Instructions
- Prepare edible chocolate chip cookie dough or use a store-bought safe-to-eat version.
- Cut brownies into small 1-inch cubes.
- Wrap a small amount of cookie dough around each brownie cube, shaping into a smooth ball.
- Place the prepared balls on a parchment-lined tray and refrigerate for 20–30 minutes to firm up.
- Melt chocolate chips with coconut oil (if using) in the microwave in 30-second intervals, stirring until smooth.
- Dip each chilled ball into the melted chocolate, coating fully, and place back on the parchment.
- Add sprinkles or nuts before the chocolate sets, if desired.
- Refrigerate until chocolate is fully hardened, then serve or store.
Notes
- Use fudge-like brownies for easier shaping.
- Freeze bombs for 10 minutes before dipping to keep their shape.
- Store in the refrigerator for up to one week.
- Prep Time: 25 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Edible cookie dough – A safe, egg-free dough that forms the creamy center of each bomb.
Brownies – Soft, fudgy brownies that wrap easily around the cookie dough balls.
Chocolate chips or melting chocolate – Creates the smooth outer coating.
Vanilla extract – Adds warm flavor to the cookie dough.
Heat-treated flour – Ensures safe, edible dough.
Butter – Gives the cookie dough richness and smooth texture.
Brown sugar – Adds sweetness and that classic cookie dough flavor.
Salt – Balances the sweetness throughout.
Mini chocolate chips – For the cookie dough center.
Sprinkles or crushed nuts (optional) – For topping and decoration.
Directions
Prepare the cookie dough by creaming together softened butter, brown sugar, vanilla, heat-treated flour, and a pinch of salt. Fold in mini chocolate chips. Roll into small balls and freeze for at least 20–30 minutes.
Bake a pan of brownies and let them cool completely. Once cool, cut them into squares or crumble them slightly. Take a small brownie portion in your hand, flatten it gently, and wrap it around a frozen cookie dough ball. Press to seal and form a smooth outer surface. Repeat with remaining dough and brownies. Freeze again for 20 minutes to firm up.
Melt chocolate in the microwave or on the stovetop until smooth. Dip each chilled brownie bomb into the melted chocolate using a fork to lift and tap off excess. Transfer to parchment paper and add sprinkles, nuts, or chocolate drizzle if desired.
Allow the chocolate to set completely at room temperature or refrigerate briefly. Serve chilled or at room temperature.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe makes 20–24 brownie bombs depending on size. Prep time: 30 minutes. Chilling time: 40–60 minutes. Total time: approximately 1 hour 30 minutes.
Storage/reheating
Store brownie bombs in the refrigerator for up to 5 days in an airtight container. They also freeze exceptionally well for up to 2 months—simply thaw for 10–15 minutes before serving. Do not reheat; they are meant to be enjoyed chilled or at room temperature.
Variations and Customizations
Peanut Butter Cookie Dough Bombs – Swap chocolate chips for peanut butter chips.
Double Chocolate Bombs – Use chocolate cookie dough and dark chocolate coating.
Mint Chocolate Version – Add peppermint extract to the dough and dip in dark chocolate.
S’mores Brownie Bombs – Add crushed graham crackers inside or on top.
Salted Caramel Bombs – Drizzle with caramel and add flaky salt.
Nutty Crunch Bombs – Coat in chopped peanuts, almonds, or pecans.
Cookie Crumble Topping – Roll bombs in crushed cookies before chocolate sets.
White Chocolate Shell – Swap the coating for white chocolate.
Coffee-Infused Dough – Add espresso powder for a mocha twist.
Holiday Version – Decorate with seasonal sprinkles or colored chocolate drizzle.
FAQs
Is the cookie dough safe to eat?
Yes—there are no eggs and the flour is heat-treated.
What brownies work best?
Fudgy brownies hold together best for wrapping the dough.
Can I use boxed brownie mix?
Absolutely—any fudgy mix works great.
How do I keep the bombs from falling apart?
Chill the dough balls and the wrapped bombs before dipping.
Can I use candy melts?
Yes—they coat well and set quickly.
How long do they last?
Up to 5 days refrigerated or 2 months frozen.
Can I make these ahead?
Yes—they’re perfect for prep and parties.
Do I need a special dipping tool?
A fork works perfectly.
Can I add mix-ins to the dough?
Yes—nuts, sprinkles, or flavored chips work well.
Can I make them gluten-free?
Yes—use gluten-free brownies and flour.
Conclusion
These Chocolate Chip Cookie Dough Brownie Bombs are a decadent, fun, and unforgettable treat that combines all your dessert favorites into one sweet bite. With a creamy cookie dough center, a soft brownie layer, and a rich chocolate shell, they’re irresistible for parties, gifting, or indulging any chocolate craving. Make them once, and they’ll become a staple in your dessert rotation.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!