Chocolate Chip Cookie Dough Brownie Bombs are the ultimate indulgence — a chewy chocolate chip cookie dough center wrapped in rich, fudgy brownie batter, then baked to perfection! These treats combine the best of both worlds, and they’re easy to make. Let’s dive into the recipe!
Chocolate Chip Cookie Dough Brownie Bombs Recipe
Ingredients:
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour (heat treated – see note below)
- 1/4 teaspoon salt
- 1/4 cup milk (you can use dairy or non-dairy)
- 3/4 cup mini chocolate chips
For the Brownie Batter:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions:
1. Make the Cookie Dough:
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Heat treat the flour: This step is essential to make sure the flour is safe to eat raw. Place the flour in a microwave-safe bowl and microwave it in 30-second intervals, stirring in between, until it reaches 160°F (71°C). Alternatively, you can bake the flour at 350°F (175°C) for about 5 minutes, stirring halfway through. Let it cool before using.
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In a large bowl, cream together the butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
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Add the vanilla extract and beat to combine.
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Slowly add the cooled flour, mixing well. Add the milk and salt, and mix until everything is fully combined.
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Stir in the mini chocolate chips.
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Roll the dough into small balls, about 1 tablespoon in size. You should get around 20-24 cookie dough balls. Place them on a baking sheet lined with parchment paper, and freeze them for at least 30 minutes (this helps them stay intact when you wrap them in brownie batter).
2. Make the Brownie Batter:
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Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
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In a medium-sized bowl, whisk together the melted butter and granulated sugar until combined.
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Add the eggs and vanilla extract, and whisk until smooth and well combined.
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Stir in the flour, cocoa powder, baking powder, and salt. Mix until the brownie batter is thick and smooth.
3. Assemble the Bombs:
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Take the chilled cookie dough balls from the freezer.
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Scoop about 2 tablespoons of the brownie batter into the bottom of each muffin cup.
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Gently press a cookie dough ball into the center of the brownie batter in each muffin cup. Then, top the cookie dough with another 2 tablespoons of brownie batter, covering the cookie dough completely.
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Repeat with the remaining cookie dough balls and brownie batter.
4. Bake:
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Bake for 18-22 minutes. The brownie bombs should be set on top, but slightly gooey in the center. The cookie dough inside will stay soft, making for a delicious contrast with the brownie exterior.
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Allow the brownie bombs to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
5. Serve:
- Once fully cooled, serve and enjoy these decadent Chocolate Chip Cookie Dough Brownie Bombs! They’re best served warm (but still amazing at room temperature too!).
Tips:
- For extra gooey centers: You can slightly underbake the brownies (check at 18 minutes) if you want the center to be a bit more molten.
- Freezing the dough: Don’t skip the freezing step! Freezing the cookie dough balls ensures they stay intact while baking and don’t melt too quickly.
- Add-ins: Feel free to add chopped nuts, like walnuts or pecans, into the brownie batter for extra texture.
- Make-ahead: You can freeze the assembled brownie bombs before baking. Just pop them in the oven from frozen, but add about 5 extra minutes to the baking time.
These Chocolate Chip Cookie Dough Brownie Bombs are the perfect combination of chewy cookie dough and fudgy brownies. A delightful treat for any occasion, or when you’re craving something indulgent! Enjoy every bite!