Homemade Cookie Dough Brownie Bombs

These Homemade Cookie Dough Brownie Bombs are the ultimate treat for anyone who loves the rich, fudgy texture of brownies combined with the sweet, indulgent flavor of raw cookie dough. Perfect for parties or an after-dinner dessert, these bites capture the best of both worlds in each decadent mouthful.

I first made these on a cozy weekend afternoon and was blown away by how family and friends kept going back for more. They are a guaranteed crowd-pleaser every time.

Ingredients

• Unsalted butter: for both dough and brownies — choosing good quality unsalted butter adds creaminess and control over saltiness
• Light brown sugar: for cookie dough — adds a caramel-like depth that white sugar alone does not provide
• All-purpose flour: for structure — using fresh flour is important to maintain the perfect dough and brownie texture
• Miniature chocolate chips: in cookie dough — melting slowly and adding bursts of chocolate flavor in every bite
• Natural unsweetened cocoa powder: for brownies — opt for a high-quality cocoa powder to get that deep chocolate richness
• Semisweet chocolate and coconut oil: for coating — the coconut oil keeps the chocolate smooth and glossy when melted and hardened
• Vanilla extract: boosts all the flavors and rounds out the sweetness naturally
• Eggs: for the brownies — ensure they are fresh for best texture and rise
• Milk: for the cookie dough — any kind will work but whole milk adds creaminess

Instructions

Scoop the Dough:

In the bowl of an electric mixer, beat the butter, light brown sugar, and granulated sugar on medium-high speed until the mixture is very fluffy and well combined. Add the milk and vanilla extract, incorporating fully on low speed. Gradually add the flour and salt while mixing on low. Finally, stir in the miniature chocolate chips by hand to distribute evenly without breaking them. Scoop the dough into balls about 2 teaspoons in size and place them on a parchment-lined baking sheet. Freeze until firm, approximately one hour.

Make the Brownies:

Preheat your oven to 325 degrees Fahrenheit. Line an 8 by 8-inch pan with foil leaving an overhang for easy removal. In a large bowl, mix together melted butter, granulated sugar, cocoa powder, and salt. Stir until everything is well combined — the mixture will be thick and rich. Allow to cool slightly if the butter is still warm before adding vanilla and eggs, one at a time, ensuring thorough blending after each addition. Stir in the flour last, mixing until fully incorporated. Spread the batter evenly in the prepared pan and bake for 20 minutes. The brownies should be set but remain moist and fudgy. Let cool completely.

Assemble the Bombs:

Cut the cooled brownies into 1-inch squares. Flatten each square gently in your palm. Place one frozen cookie dough ball into the center of the flattened brownie and carefully wrap the brownie around it. Don’t stress about perfection — simply roll the ball gently between your palms to form a rounded shape. Repeat with remaining brownie squares and cookie dough balls. Freeze the assembled balls for 30 minutes so they hold their shape.

Prepare the Chocolate Coating:

In a microwave-safe bowl, combine the chopped semisweet chocolate and coconut oil. Heat on high for one minute, stir, and then continue heating in 30-second intervals, stirring after each, until completely smooth and melted. Dip each frozen brownie ball into the chocolate, turning to coat fully. Allow excess chocolate to drip off, then place the coated ball back on the parchment-lined sheet. Refrigerate for at least 10 minutes or until the chocolate hardens.

I love that the miniature chocolate chips in the cookie dough add surprise bursts of chocolate when you bite in. One time my kids helped me make these and they couldn&t resist sneaking frozen dough balls while we worked—those moments always bring a smile.

Storage Tips

Store these brownie bombs in an airtight container in the fridge where they will keep fresh for up to a week. For longer storage, place them in the freezer wrapped individually or in a sealed container for up to three months. Before serving, allow frozen bites to thaw about 15 to 20 minutes at room temperature so the flavors shine through without melting the chocolate coating too much.

Ingredient Substitutions

You can swap the miniature chocolate chips in the cookie dough for chunks of your favorite chocolate bar for a chunkier texture. If you prefer, substitute coconut oil in the chocolate coating with vegetable oil though it may alter the shine and snap. For a dairy-free option, use plant-based butter and milk alternatives but expect slight variations in texture and flavor.

Serving Suggestions

Serve these treats chilled or at room temperature alongside a glass of cold milk or a scoop of vanilla ice cream. They make a fantastic centerpiece for dessert tables and can be garnished lightly with sea salt or a dusting of powdered sugar for an extra touch. They are perfect bite-sized treats for parties or easy gifting in individual wrappers.

Enjoy these decadent treats knowing they combine nostalgia, rich chocolate flavor, and safe, delicious raw cookie dough in every bite.

FAQs about Recipes

→ How do I keep the cookie dough balls firm while assembling?

Freeze the dough balls for at least an hour before wrapping them with brownie squares to ensure they maintain their shape during handling.

→ What’s the best way to get fudgy brownies?

Bake brownies at 325°F for about 20 minutes until set but still moist. Avoid overbaking to retain a rich, soft texture.

→ Can I use different chocolate for the coating?

Yes, you can substitute semisweet chocolate with bittersweet or milk chocolate depending on your preference for sweetness.

→ Why add coconut oil to the chocolate coating?

Coconut oil helps thin the melted chocolate for a smooth, glossy finish and easier dipping of the brownie balls.

→ How should I store these brownie balls?

Keep them refrigerated in an airtight container to preserve freshness and maintain the chocolate coating’s firmness.