Description
These no-bake Chocolate Chip Cookie Dough Brownie Bombs feature a rich chocolate shell hiding a sweet edible cookie dough center studded with mini chocolate chips
Ingredients
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
Instructions
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!
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.
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.
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!
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.
Notes
- 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
- Prep Time: 30 minutes
- Cook Time: Chill Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American