Chocolate Chip Cookie Dough Brownie Bombs

Chocolate chip cookie dough brownie bombs are combining a smooth chocolate shell with safe-to eat cookie dough filling. These no-bake treats are perfect for parties, gift-giving, or indulging your sweet tooth.

Why You’ll Love This Recipe

• No-bake magic – Zero oven time means you can make these even on the hottest summer days
• Two treats in one – Cookie dough lovers and chocolate fans unite in pure bliss
• Perfect for gifting – These adorable little bombs make the sweetest homemade presents
• Kid-friendly fun – Safe edible cookie dough means everyone can help in the kitchen
• Make-ahead friendly – Stash them in the freezer for whenever a chocolate craving strikes

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Ingredients You’ll Need

For the Brownie Bomb Shell:

• 1 cup chocolate chips (semi-sweet or dark – I love semi-sweet for a classic flavor)
• 2 tablespoons butter, optional (helps create an ultra-smooth, glossy finish)

For the Edible Cookie Dough Filling:

• ½ cup unsalted butter, softened (must be room temperature for easy mixing)
• ½ cup light brown sugar, packed
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract (the good stuff makes a difference!)
• 1 cup all-purpose flour, heat-treated* (see note below)
• 2–3 tablespoons milk (whole milk works best, but any will do)
• ½ cup mini chocolate chips (mini means chocolate in every bite!)

*Heat-treating flour is essential for food safety: Spread flour on a baking sheet and bake at 350°F for 5–7 minutes, or microwave in 1-minute intervals until it reaches 165°F. Let it cool completely before using.

Optional Coatings & Decorations:

• Additional melted chocolate for drizzling
• Flaky sea salt (game-changer!)
• Colorful sprinkles or crushed cookies

Why These Ingredients Work

The chocolate shell is your vessel of joy, and using good quality chocolate chips makes all the difference in flavor and texture. Adding a touch of butter creates a silkier, more pliable chocolate that’s easier to work with and melts beautifully in your mouth.

Semi-sweet chocolate balances the sweetness of the cookie dough filling perfectly, though dark chocolate lovers can absolutely go that route for a more sophisticated bite.

The cookie dough filling is where the magic happens. Softened butter creamed with brown sugar creates that classic cookie dough flavor we all grew up sneaking from the bowl. Brown sugar adds moisture and a hint of molasses warmth, while the granulated sugar provides sweetness and helps the texture come together.

Heat-treated flour is absolutely non-negotiable here since we’re eating this raw – it only takes a few minutes and ensures the dough is completely safe to enjoy. The milk brings everything together into a scoopable, moldable consistency that holds its shape when frozen.

Mini chocolate chips are the secret to getting chocolate in every single bite, and they stay evenly distributed throughout the dough.

Essential Tools and Equipment

• Silicone mini muffin cups or small candy molds (silicone makes unmolding a breeze)
• Microwave-safe bowl for melting chocolate
• Medium mixing bowl for cookie dough
• Hand mixer or stand mixer
• Small spoon or teaspoon for coating molds
• Baking sheet for heat-treating flour
• Small cookie scoop or teaspoon for portioning dough
• Freezer space (you’ll need it several times!)

Step-by-Step Instructions

Step 1: Make the Edible Cookie Dough Filling

In a medium bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer until the mixture is light, fluffy, and creamy – this should take about 2 minutes.

Add the vanilla extract and mix until it’s completely smooth and fragrant. Gradually add your cooled, heat-treated flour and mix on low speed until everything is combined and you have a thick, cookie-dough-like texture.

Now comes the milk: add it one tablespoon at a time, mixing between additions, until your dough comes together in a scoopable ball that’s not sticky or crumbly. Finally, fold in those mini chocolate chips by hand with a spatula.

Using a small cookie scoop or teaspoon, portion the dough into small balls about 1 teaspoon each and place them on a parchment-lined tray. Pop the whole tray into the freezer for 10–15 minutes – this firming-up step is crucial for assembly!

Step 2: Prepare the Brownie Bomb Shell

While your cookie dough balls are chilling, melt your chocolate chips (and butter if using) in a microwave-safe bowl. Heat in 20–30 second bursts, stirring thoroughly between each interval, until the chocolate is completely smooth and glossy – don’t rush this or you’ll end up with seized chocolate!

Using a small spoon or the back of a teaspoon, carefully coat the inside of each silicone mini muffin cup or candy mold with a thin, even layer of melted chocolate. You want to cover the bottom and sides completely, but keep the layer thin so the bombs aren’t too hard to bite through.

Once all your molds are coated, transfer them to the freezer for 5–10 minutes to let the chocolate harden completely. This creates the sturdy shell that will hold all that cookie dough goodness.

Step 3: Assemble the Bombs

Remove your chocolate shells from the freezer – they should be firm and set. Grab your frozen cookie dough balls and place one ball into the center of each chocolate shell.

Working quickly (so the chocolate doesn’t warm up too much), spoon additional melted chocolate over each cookie dough ball, making sure to completely seal it inside and cover any gaps around the edges.

Gently tap the mold on the counter a couple times to help the chocolate settle and create a smooth, level top. If you need to, use the back of your spoon to smooth the surface.

Step 4: Set the Chocolate

Transfer your filled molds back to the refrigerator or freezer and let them chill until the chocolate is completely set and firm, about 15–30 minutes depending on whether you’re using the fridge or freezer.

The bombs should feel solid and no longer tacky to the touch. Don’t rush this step or they might fall apart when you unmold them!

Step 5: Unmold & Decorate

Once your bombs are fully set, it’s time for the big reveal! Carefully pop each brownie bomb out of its mold by gently pressing from the bottom – they should release easily if you used silicone.

If you’d like to fancy them up, drizzle with extra melted chocolate in a zigzag pattern, sprinkle with flaky sea salt (seriously, try this!), add festive sprinkles, or press some crushed cookies on top while the drizzle is still wet.

You Must Know

The single most important thing about making these brownie bombs is patience with the freezing and setting stages. Each time you freeze or chill, you’re building the structure that holds these treats together.

If you skip or rush the freezing of the cookie dough balls, they’ll be too soft and will melt right into your chocolate shell, creating a mess instead of distinct layers. Similarly, if you don’t let the chocolate shells set completely before adding the filling, they’ll be too fragile and might crack or collapse.

Always heat-treat your flour before making the cookie dough – this isn’t optional. Raw flour can contain bacteria that makes you sick, and taking just five minutes to bake it ensures your edible cookie dough is completely safe for everyone to enjoy, especially kids. Let the flour cool completely before using it, or it will melt your butter and ruin the texture.

Personal Secret: For the smoothest, most professional-looking chocolate shells, add those 2 tablespoons of butter to your melting chocolate. This creates a more fluid chocolate that coats evenly and gives you that gorgeous glossy finish you see in fancy chocolate shops.

Pro Tips & Cooking Hacks

• Use a small offset spatula to spread the chocolate in the molds for the most even, professional-looking shells
• Work in batches if your kitchen is warm – keep uncoated dough balls in the freezer while you assemble a few bombs at a time
• Reheat your chocolate gently if it starts to thicken while you’re working; a few seconds in the microwave brings it back to life
• Line your work surface with parchment paper for easy cleanup when drizzling decorative chocolate
• Double-coat the shells if you want extra-thick chocolate (coat, freeze, then coat again before adding filling)
• Avoid water at all costs – even a single drop can cause your chocolate to seize and become grainy and unusable
• Use a toothpick to smooth out any air bubbles or thin spots in your chocolate shells
• Don’t overmix the cookie dough or it can become tough; mix just until combined

Flavor Variations & Suggestions

These brownie bombs are endlessly customizable to suit your taste or occasion. Try white chocolate shells with a peanut butter cookie dough filling for a peanut butter cup vibe, or use dark chocolate and add a pinch of espresso powder to the cookie dough for a mocha twist that grown-ups will adore. Mint lovers can add a few drops of peppermint extract to the cookie dough and use dark chocolate for the shell to create homemade thin mint bombs.

For a s’mores version, add mini marshmallows and graham cracker crumbs to the cookie dough and use milk chocolate for the shells. Birthday cake bombs are festive and fun – just swap the brown sugar for all granulated sugar, add rainbow sprinkles to the dough and use funfetti-colored chocolate melts for coating.

Around the holidays, add crushed candy canes to peppermint dough, or mix in dried cranberries and white chocolate chips for a festive twist. You can also change up the chocolate chip situation completely by using butterscotch chips, peanut butter chips, or even chopped nuts like pecans or walnuts in the cookie dough. A tiny pinch of sea salt in the dough itself enhances all the flavors and makes the sweetness really pop.

Make-Ahead Options

These brownie bombs are actually perfect for making ahead, which is one of my favorite things about them. You can make the cookie dough filling up to three days in advance and keep it covered in the refrigerator until you’re ready to shape it into balls and assemble. The shaped cookie dough balls can also be frozen for up to a month in an airtight container or freezer bag – just let them thaw slightly before coating if they’re rock solid.

The fully assembled brownie bombs store beautifully in the refrigerator for up to two weeks in an airtight container with parchment paper between layers to prevent sticking. For longer storage, these freeze wonderfully for up to three months. Just layer them between parchment paper in a freezer-safe container and let them sit at room temperature for about 5 minutes before eating, or enjoy them straight from the freezer for a firmer, truffle-like texture.

If you’re making these for a party or as gifts, I recommend preparing them at least a day in advance so you’re not stressed. They actually taste even better after sitting for a day because the flavors have time to meld together.

What to Serve With Chocolate Chip Cookie Dough Brownie Bombs

These little beauties are rich and decadent, so they pair wonderfully with lighter, complementary flavors. A strong cup of black coffee or an espresso cuts through the sweetness perfectly and makes for an elegant afternoon treat. For a cozy evening, serve them alongside mugs of hot chocolate or warm spiced chai tea.

If you’re serving these at a party, a dessert board with fresh berries, whipped cream, and some crispy cookies provides nice textural contrast. Cold milk is always a classic pairing with anything cookie-dough related, and these are no exception – the creamy coolness balances the rich chocolate.

For an adults-only gathering, try serving them with dessert wine, Irish cream liqueur, or a chocolate martini. If you’re putting together a full dessert spread, these work beautifully alongside brownies, sugar cookies, or a simple vanilla ice cream that guests can customize with the bombs as a topping.

Allergy Information

These brownie bombs contain several common allergens that are important to be aware of. The recipe includes dairy from the butter and milk, wheat from the all-purpose flour, and may contain soy depending on your chocolate chip brand. The recipe does not contain eggs or nuts in its base form, though some chocolate chips are processed in facilities that handle these allergens.

For a dairy-free version, substitute the butter with vegan butter or coconut oil (though coconut oil will give a slight coconut flavor), and use dairy-free milk like almond, oat, or coconut milk. Make sure to choose dairy-free chocolate chips for both the shell and the filling.

For a gluten-free option, use a good quality gluten-free all-purpose flour blend in place of regular flour – make sure to still heat-treat it for safety. Bob’s Red Mill 1-to-1 Baking Flour works particularly well and doesn’t require any other adjustments to the recipe.

Storage & Reheating

Store your brownie bombs in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to three months. Layer them between sheets of parchment paper to prevent them from sticking together.

These are best enjoyed chilled or at cool room temperature – letting them sit out for just 5–10 minutes before eating allows the chocolate to soften slightly and makes the cookie dough center perfectly creamy.

There’s no need to reheat these treats since they’re meant to be enjoyed cold or at room temperature. If frozen, you can eat them straight from the freezer for a firmer, fudge-like texture, or let them thaw in the refrigerator for a few hours before serving.

Questions I Get Asked A Lot

Can I use regular flour without heat-treating it?

No, please don’t skip this step! Raw flour can contain harmful bacteria like E. coli that can make you sick. Heat-treating the flour is quick and easy – just 5 minutes in the oven – and it ensures your cookie dough is completely safe to eat. Once you try it, you’ll see it doesn’t change the flavor at all.

Why is my chocolate seizing up and getting grainy?

This usually happens when water or steam gets into your melting chocolate, or when the chocolate gets overheated. Make sure your bowl and utensils are completely dry, and heat in short bursts, stirring between each one. If it does seize, try stirring in a teaspoon of coconut oil or shortening to bring it back to life.

Can I make these without molds?

Absolutely! You can use a mini muffin tin lined with paper liners, or even make free-form bombs by coating the cookie dough balls completely in chocolate using two forks to hold and dip them. The molds just make the process easier and create more uniform shapes.

My cookie dough is too crumbly – what should I do?

Add milk one teaspoon at a time until it comes together. Different brands of flour absorb liquid differently, and humidity can also affect this. The dough should hold together when squeezed but not feel wet or sticky.

How far in advance can I make these for a party?

These are perfect for making ahead! You can make them up to two weeks in advance and store them in the fridge, or up to three months in advance in the freezer. Just transfer them to the fridge the night before your event if frozen.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your brownie bombs turned out and which flavor variation you tried.