I love making these Chocolate Chip Cookie Dough Brownie Bombs when I want a dessert that feels extra special but still comforting. They combine rich, fudgy brownies with soft, edible cookie dough in one bite-sized treat. Every time I make them, they disappear fast because they look impressive and taste even better.
Why You’ll Love This Recipe
I like this recipe because it brings together two classic desserts in a fun, handheld form. I enjoy how the gooey brownie outside contrasts with the creamy cookie dough center. I also appreciate that I can use a boxed brownie mix to save time while still ending up with a homemade-style dessert that feels indulgent and festive.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the brownie layer
1 box brownie mix
Ingredients listed on the brownie box (usually eggs, oil, and water)
For the edible cookie dough
½ cup unsalted butter, softened
¼ cup granulated sugar
½ cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour, heat-treated and cooled
½ cup mini chocolate chips
Directions
I start by preparing the brownie batter according to the box instructions. I bake it in a lined pan and let it cool completely so it is easy to handle.
While the brownies cool, I make the edible cookie dough. I cream the softened butter with the granulated sugar and brown sugar until smooth. I mix in the milk and vanilla extract, then gradually stir in the heat-treated flour until a soft dough forms. I fold in the mini chocolate chips and set the dough aside.
Once the brownies are cool, I crumble them into a large bowl. I take small portions of cookie dough and roll them into balls. I then wrap the brownie crumbs around each cookie dough ball, pressing gently until fully covered.
I place the finished brownie bombs on a tray and chill them in the refrigerator until firm. When I want to make them extra decadent, I sometimes drizzle them with melted chocolate before serving.
Servings And Timing
When I make this recipe, it yields about 18 to 20 brownie bombs.
Preparation time is around 25 minutes.
Baking time for the brownies is usually 25 to 30 minutes.
Chilling time takes about 30 minutes.
Variations
I like switching things up by using peanut butter chips or white chocolate chips instead of mini chocolate chips. Sometimes I add a pinch of sea salt to the cookie dough for a sweet-salty flavor. I also enjoy rolling the finished brownie bombs in cocoa powder or crushed nuts for a different texture.
Storage/Reheating
I store these brownie bombs in an airtight container in the refrigerator for up to 5 days. If I want to keep them longer, I freeze them for up to 2 months. I let them sit at room temperature for a few minutes before eating so the texture softens slightly.
FAQs
Can I make these ahead of time?
I often make them a day in advance and keep them chilled, which actually helps them hold their shape better.
Is the cookie dough safe to eat?
I make sure to heat-treat the flour and avoid raw eggs, which makes the cookie dough safe to eat.
Can I use homemade brownies instead of a box mix?
I like using a box mix for convenience, but homemade brownies work just as well if they are dense and fudgy.
Do these need to stay refrigerated?
I prefer keeping them refrigerated so they stay firm, especially if the room is warm.
Can I add a chocolate coating?
I sometimes dip them in melted chocolate for an extra layer, then chill them again until set.
Conclusion
I always enjoy making Chocolate Chip Cookie Dough Brownie Bombs because they combine simple ingredients into a dessert that feels playful and indulgent. They are perfect for parties, special occasions, or anytime I want a sweet treat that everyone will love.
Chocolate Chip Cookie Dough Brownie Bombs combine fudgy brownies and safe-to-eat cookie dough into irresistible bite-sized treats. They’re rich, fun to make, and perfect for parties or anytime you need a decadent dessert.
Total Time:1 hour 20 minutes (including chilling)
Yield:18–20 brownie bombs
Ingredients
For the brownie layer:
1 box brownie mix
Ingredients required by the mix (usually eggs, oil, and water)
For the edible cookie dough:
½ cup unsalted butter, softened
¼ cup granulated sugar
½ cup packed light brown sugar
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour, heat-treated and cooled
½ cup mini chocolate chips
Instructions
Prepare and bake the brownie mix according to package instructions. Let cool completely.
In a separate bowl, cream together butter, granulated sugar, and brown sugar until smooth.
Add milk and vanilla extract, then mix in heat-treated flour until a soft dough forms.
Fold in mini chocolate chips and set aside.
Crumble cooled brownies into a large bowl.
Roll cookie dough into small balls (about 1 inch wide).
Wrap brownie crumbs around each cookie dough ball, pressing gently to cover fully.
Place brownie bombs on a tray and refrigerate for at least 30 minutes until firm.
Optional: Drizzle or dip in melted chocolate before serving.
Notes
Use peanut butter chips or white chocolate chips for variation.
Add sea salt to the dough for a sweet-salty balance.
Roll finished bombs in cocoa powder or crushed nuts for texture.
Make ahead and chill for easier shaping and better structure.
