Description
Chocolate Chip Cookie Dough Brownie Bombs are a decadent dessert combining a chewy brownie exterior with a soft, creamy, edible cookie dough center. These irresistible treats offer a perfect balance of textures and flavors, making them ideal for parties, gifting, or satisfying a sweet craving. Easy to make and highly customizable, these bombs deliver a nostalgic twist on two classic desserts in a single bite.
Ingredients
Scale
Cookie Dough
- 1/2 cup (115g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1/4 cup (55g) brown sugar, packed
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour (or gluten-free baking blend for GF)
- Pinch of salt
- 1/2 cup (90g) semi-sweet chocolate chips
- 1–2 tablespoons milk or cream (optional, for creaminess)
Brownie Batter
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour (or gluten-free baking blend for GF)
- Pinch of salt
- 1/4 cup (45g) semi-sweet chocolate chips (optional for extra chocolate)
Instructions
- Prepare the Cookie Dough: In a bowl, cream the softened butter, granulated sugar, brown sugar, and vanilla extract together until smooth and creamy. Gradually add the flour, salt, and chocolate chips, folding in gently until a thick, edible cookie dough forms. If desired, add 1-2 tablespoons of milk or cream for a softer texture. Chill the cookie dough in the refrigerator while preparing the brownie batter.
- Make the Brownie Batter: In a separate bowl, whisk together the melted butter and granulated sugar until smooth and glossy. Beat in the egg and vanilla extract until well combined. Sift in the cocoa powder, flour, and salt, then stir gently just until combined to avoid overmixing. Optionally, fold in chocolate chips for added texture.
- Assemble the Bombs: Preheat your oven to 350°F (175°C) and line a muffin tin with parchment or silicone liners. Spoon a small amount of brownie batter into each muffin cup to form the base layer. Take about one tablespoon of chilled cookie dough and place it in the center of the batter in each cup. Cover the cookie dough completely with more brownie batter, smoothing the tops to seal the cookie dough inside.
- Bake to Perfection: Bake the assembled brownie bombs for 18-22 minutes, or until the edges are set but the center remains slightly gooey. Be careful not to overbake as this will dry out both the brownie and the cookie dough.
- Cool and Serve: Let the brownie bombs cool in the pan for 10 minutes before transferring them to a wire rack. Serve warm or at room temperature to enjoy the melty, gooey center.
Notes
- Chill the cookie dough well before assembling to prevent it from melting into the brownie batter.
- Use butter and eggs at room temperature for smoother batter incorporation.
- Avoid overmixing the brownie batter to keep it fudgy.
- Check the baking time carefully to maintain a gooey center; start testing a few minutes early.
- Line muffin tins properly to ensure easy removal of brownie bombs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bomb
- Calories: 250 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
Keywords: brownies, cookie dough, dessert bombs, chocolate chip, gooey center, gluten free option, easy baking, party treats
