Homemade Cookie Dough Brownie Bombs (Easy + Decadent!)

If you love rich, fudgy brownies and crave edible cookie dough, you’re going to fall hard for these Cookie Dough Brownie Bombs. Each bite is a chocolate lover’s dream—featuring a soft, safe-to-eat cookie dough center wrapped in a fudgy brownie shell, then drizzled with melty chocolate for the ultimate finish. Whether you’re baking for a party, holiday, or serious sweet tooth, these brownie bombs are a crowd-pleaser every time.

⭐ Why You’ll Love These Brownie Bombs

• Safe-to-eat cookie dough (no eggs + heat-treated flour)

• Rich, fudgy brownie exterior

• Freezer-friendly and make-ahead approved

• Perfect for holiday trays, birthday parties, or edible gifts

📝 Ingredients

For the Cookie Dough Center:

• ½ cup unsalted butter, softened

• ½ cup brown sugar

• ¼ cup granulated sugar

• 2 tsp vanilla extract

• 2 tbsp milk

• 1 cup all-purpose flour (heat-treated — see notes)

• ¼ tsp salt

• ½ cup mini chocolate chips

For the Brownie Coating:

• 1 box brownie mix (plus ingredients listed on box)

• 1 cup mini chocolate chips (for drizzling)

👩‍🍳 How to Make Cookie Dough Brownie Bombs

1. Make the Edible Cookie Dough

In a large bowl, cream the softened butter with both sugars until light and fluffy (about 2 minutes). Mix in the vanilla and milk. Gradually stir in heat-treated flour and salt until a dough forms. Fold in mini chocolate chips.

🔎 Tip: To heat-treat flour, microwave it in a bowl for 1 minute or bake on a sheet pan at 350°F (175°C) for 5 minutes.

2. Form and Freeze

Scoop tablespoon-sized portions of dough and roll into balls. Place on a parchment-lined tray and freeze for 30 minutes, or until firm.

3. Prepare the Brownie Batter

While the cookie dough chills, prepare the brownie mix according to box instructions.

4. Coat the Cookie Dough Balls

Preheat your oven to the temperature listed on the brownie mix. Dip each frozen cookie dough ball into the brownie batter, using a fork or skewer to coat evenly. Allow excess to drip off.

5. Bake Until Set

Place coated dough balls on a parchment-lined baking sheet. Bake for 10–12 minutes, or until the brownie coating is set but still soft.

6. Cool & Drizzle

Let cool on a wire rack. Once cooled, melt the remaining mini chocolate chips and drizzle over each brownie bomb for a decadent finish.

🧊 Storage Tips

• Room Temp: Store in an airtight container for up to 2 days.

• Refrigerator: Keeps well for up to 1 week.

• Freezer-Friendly: Freeze unbaked or baked brownie bombs for up to 3 months. Thaw overnight in the fridge.

🔁 Variations & Customizations

• Peanut Butter Swirl: Add peanut butter to the cookie dough or drizzle on top

• Double Chocolate: Use chocolate cookie dough and dark chocolate drizzle

• Mini Version: Use a mini muffin tin for bite-sized bombs

🧾 Nutritional Info

• Prep Time: 15 minutes

• Freezing Time: 30 minutes

• Baking Time: 10–12 minutes

• Total Time: ~55 minutes

• Servings: 12 brownie bombs

• Calories: ~200 kcal per serving