I still remember the first time I made these Chocolate Chip Cookie Dough Brownie Bombs. It was a rainy Sunday afternoon, and I was craving something that was both a project and a profound treat. My kitchen transformed into a sweet laboratory, filled with the rich, chocolatey aroma of baking brownies and the nostalgic, buttery scent of cookie dough. The moment I pulled the gooey brownie base from the oven, I knew I was onto something special. The final result—a fudgy brownie bottom, a layer of safe-to-eat cookie dough, all enrobed in chocolate—was pure, unadulterated joy in a bite-sized package. It’s the kind of recipe that makes you feel like a pastry genius, and I can’t wait for you to experience that same magic in your own kitchen.
Ingredients
- For the Brownie Layer:
- 1 box (about 18-20 oz) of your favorite fudge-style brownie mix, plus the ingredients called for on the box (typically oil, water, and an egg)
- For the Eggless Cookie Dough Layer:
- ¾ cup (1.5 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated white sugar
- 2 tablespoons milk (any kind) or cream
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour, heat-treated (see Pro Tips!)
- ½ teaspoon salt
- 1 cup mini semi-sweet chocolate chips
- For Coating & Decoration:
- 2 cups semi-sweet or dark chocolate chips, for melting
- 1 tablespoon coconut oil or shortening
- Optional: Sprinkles, flaky sea salt, or extra mini chips for topping
I want to pause here and stress the importance of two things. First, do not skip heat-treating your flour. This is a non-negotiable step for safe-to-eat cookie dough, and I’ll show you exactly how to do it easily. Second, using mini chocolate chips in the dough is my personal hill to die on. They distribute so much better than standard chips in these small bites, ensuring every morsel has perfect chocolate pockets. I’ve tried it with regular chips, and you end up with awkward, chunky bombs that are harder to dip.(See the next page below to continue…)