1. Can I make Chocolate Chip Cookie Dough Brownie Bombs ahead of time?

Yes, you can make these brownie bombs in advance! Prepare them as directed and store them in an airtight container in the refrigerator for up to a week. You can also freeze them for up to a month. Just make sure the chocolate coating is fully set before storing them.

2. Can I use a different type of chocolate for the coating?

Absolutely! While Candiquik or chocolate almond bark works wonderfully for a smooth coating, you can substitute with milk chocolate, dark chocolate, or white chocolate for a different flavor profile. Just be sure to melt the chocolate properly to get a smooth, even coat.

3. What can I do if the cookie dough is too soft?

If your cookie dough is too soft to roll into balls, try chilling it in the fridge for 15–20 minutes to firm it up. This will make it easier to handle and roll without sticking.

4. Can I make the brownie bombs without the chocolate chips?

While chocolate chips add extra flavor and texture, they are optional. You can leave them out or substitute with your favorite mix-ins, like chopped nuts, dried fruit, or even sprinkles for a fun twist!

Chocolate Chip Cookie Dough Brownie Bombs: A Sweet Indulgence

Name: Chocolate Chip Cookie Dough Brownie Bombs
Prep time: 25 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 1/2 cup softened butter; 1/2 cup brown sugar; 1/4 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

Description

Chocolate Chip Cookie Dough Brownie Bombs are the perfect combination of soft, edible cookie dough and fudgy brownies, all coated in smooth chocolate. These indulgent treats are a perfect sweet bite for any occasion, offering a rich and satisfying dessert experience.

Ingredients

Scale

1/2 cup softened butter
1/2 cup brown sugar
1/4 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

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Instructions

In a large mixing bowl, cream together softened butter, brown sugar, and white sugar until smooth and creamy. Add the milk and vanilla extract, mixing until well combined.
Gradually add the all-purpose flour and a pinch of salt, stirring until a soft dough forms. Fold in 1 cup of miniature chocolate chips.
Roll the cookie dough into small balls about the size of a walnut and place them on a baking sheet. Freeze the dough balls for about 1 hour to firm up.
Once the cookie dough balls are chilled, wrap each one with a square of the baked and cooled brownie, making sure the cookie dough is completely covered. Freeze the wrapped brownie bombs for another 30 minutes to solidify the shape.
Melt the Candiquik or chocolate almond bark according to the package instructions. Dip each brownie bomb into the melted chocolate, ensuring they are fully coated. Place the dipped brownie bombs on a sheet of foil or parchment paper.
While the chocolate coating is still soft, sprinkle the remaining 1 cup of miniature chocolate chips over the top of each brownie bomb for an extra chocolatey crunch. Allow the brownie bombs to set in the refrigerator until the chocolate coating is firm.

Notes

Make sure the brownie mix is fully cooled before wrapping it around the cookie dough to prevent melting.
If the cookie dough is too soft, refrigerate it for a few extra minutes to firm up.
Store any leftover brownie bombs in an airtight container in the refrigerator for up to 1 week.
You can swap out Candiquik for any type of chocolate coating you prefer (milk chocolate, dark chocolate, etc.).

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Baking, Freezing
Cuisine: American

Nutrition

Serving Size: 1 brownie bomb
Calories: 450
Sugar: 36g
Sodium: 125mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 58g
Fiber: 2g
Protein: 4g
Cholesterol: 30mg