Yummy Chocolate Chip Cookie Dough Brownie Bombs Recipe

Sometimes there are days when you want to bake something impressive, but getting out all the powders needed feels like too much. But chocolate chip cookie dough brownie bombs don’t need a bunch of different ingredients. Sometimes, the best recipes start with a boxed mix, a roll of premade dough, and the unapologetic decision to coat the whole thing in melted chocolate.

These oversized beauties are a glorious mash-up of all your dessert dreams: fudgy brownie, gooey cookie dough, silky almond bark chocolate coating, and a tiny sprinkle of your favorite topping for flair (and to prove you tried really hard).

This recipe is perfect for busy women who want to wow their families without needing a pastry degree or a pantry full of obscure ingredients. Most of the time spent is waiting for things to cool or freeze so you can get other work done in between! And no one has to know you didn’t make anything from scratch. Pinky swear.

Ready to win the day with maximum chocolate? Let’s make some brownie bombs.

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Ingredients Needed

Brownie Mix

You do need a specific box for this – an oversized one that’s for fudge brownies. We need soft, wet brownies to wrap around the cookie dough – and we need as much brownie volume as we can get. You’ll also need the ingredients the box lists for baking the brownies, which likely includes eggs and vegetable oil.

Baking Spray

Not an ingredient, per se, but essential for making sure your brownies don’t stick to the foil.

Pre-Made Cookie Dough

There is zero need to go through the headache of making your own dough. The safe-to-eat rolls of dough work perfectly for these bombs!

Candy Coating

I prefer almond bark because it stays smooth and pourable longer than other candy melts, and it dries really fast to boot. You can choose chocolate or white almond bark, though!

Your Choice of Toppings

I used mini white chocolate chips I had on hand, but butterscotch chips would make an amazing choice, too. You can even crush up some of your favorite candy bars or use sprinkles you’ve got in the cabinet.

How to Make Brownie Cookie Dough Bombs

1. Prepare your brownie mix in a square pan according to the package directions, baking a couple of minutes less than the minimum time listed. The following will be my preparation for Duncan Hines Chewy Fudge Brownie Mix.
2. Preheat your oven to 325 degrees F. Line a 9×9 baking pan with foil and spray with baking spray (or rub with butter and dust with flour).
3. Pour the brownie mix into a medium mixing bowl. Add 2 eggs, 2/3 cup vegetable oil, and 3 tablespoons of water. Stir until there is no dry mix visible and it is fully incorporated into batter.
4. Pour the batter into the prepared pan, using your spoon or spatula to spread it evenly and all the way into the corners.
5. Bake in the oven for about 30 minutes, until mostly done but without a crusty edge.
6. Place the brownie pan on a cooling rack to fully cool, which will take 1-2 hours.
7. While the brownies cool, prepare your cookie dough. Move the roll of chocolate chip cookie dough from the refrigerator to the freezer for 20 minutes. Do not over-freeze.
8. Remove the cookie dough from the freezer and take off the wrapper. On a cutting board, cut the roll into 8 even slices by halving it, halving those two portions, then halving those four portions. Cut each of these slices in half to form a total of 16 even chunks of cookie dough.
9. Line a baking sheet with wax paper. Using your hands, roll each chunk of cookie dough into a ball and place on the wax paper, ensuring they do not touch each other.
10. Carefully move the baking sheet into the freezer to firm up until the brownies are completely cooled (about another hour).
11. Once cooled, use the foil to lift the brownies out of the pan and onto a cutting board. Cut into 16 even brownies by quartering, then quartering those squares.
12. If needed, lightly wet your hands to prevent the brownies from sticking to you. For each bomb, smash a brownie between your hands till it is flat, then wrap it around a cookie dough ball. Carefully press the brownie ends together until they fully encase the cookie dough, then place back on the wax paper.
13. Once all 16 balls are wrapped in brownies, carefully move the baking sheet back to the freezer for about 20-30 minutes. Do not over-freeze.
14. Place a new, large sheet of wax paper on your workspace. Take your brownie bombs out of the freezer while you melt the almond bark.
15. In a microwave-safe bowl, chop up 18 ounces of almond bark and heat according to package directions. This usually means heating at full power for 1 minute, stirring, then heating in 15-second increments, stirring between each, until it is silky smooth.
16. One at a time, hold each brownie bomb over the melted chocolate with a large utensil and use a separate spoon to cover it as much as possible with chocolate. Use the spoon to push it off your utensil and onto the wax paper, then immediately sprinkle with your preferred toppings. The almond bark will begin to set quickly around the cold brownie bombs.
17. Your chocolate chip cookie dough bombs can be enjoyed immediately, or kept in an airtight container in the fridge for up to 2 weeks.

Moderation is Key

I’m not saying these are healthy. I think anyone reading this recipe knows very well they are a yummy, sweet, high-calorie treat. That said, they are so good it can be easy to eat more than one – and you definitely shouldn’t. I may not be YOUR momma, but my kids are limited to one of these a day AND they may not have any other candy or sugary soda if they want one that day.

The good news is they don’t spoil quickly, so you’ve got plenty of time to enjoy them.

Printable Recipe Card

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Yield: 16 Bombs

Chocolate Chip Cookie Dough Brownie Bombs

Prep Time: 50 minutes

Cook Time: 30 minutes

Additional Time: 1 hour 40 minutes

Total Time: 3 hours

Cookie dough and brownies have been mixed for years, but now they're leveled up even further by smothering them in chocolate!

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Ingredients

• 18.3-oz. box chewy fudge brownie mix
• 16.5-oz. roll Eat or Bake chocolate chip cookie dough
• 18 oz. almond bark
• your choice of toppings

For Duncan Hines Brownies

• 2 eggs
• 2/3 cup vegetable oil
• 3 Tbsp. water

Instructions

1. Prepare your brownie mix in a square pan according to the package directions, baking a couple of minutes less than the minimum time listed. The following will be my preparation for Duncan Hines Chewy Fudge Brownie Mix.
2. Preheat your oven to 325 degrees F. Line a 9x9 baking pan with foil and spray with baking spray (or rub with butter and dust with flour).
3. Pour the brownie mix into a medium mixing bowl. Add 2 eggs, 2/3 cup vegetable oil, and 3 tablespoons of water. Stir until there is no dry mix visible and it is fully incorporated into batter.
4. Pour the batter into the prepared pan, using your spoon or spatula to spread it evenly and all the way into the corners.
5. Bake in the oven for about 30 minutes, until mostly done but without a crusty edge.
6. Place the brownie pan on a cooling rack to fully cool, which will take 1-2 hours.
7. While the brownies cool, prepare your cookie dough. Move the roll of chocolate chip cookie dough from the refrigerator to the freezer for 20 minutes. Do not over-freeze.
8. Remove the cookie dough from the freezer and take off the wrapper. On a cutting board, cut the roll into 8 even slices by halving it, halving those two portions, then halving those four portions. Cut each of these slices in half to form a total of 16 even chunks of cookie dough.
9. Line a baking sheet with wax paper. Using your hands, roll each chunk of cookie dough into a ball and place on the wax paper, ensuring they do not touch each other.
10. Carefully move the baking sheet into the freezer to firm up until the brownies are completely cooled (about another hour).
11. Once cooled, use the foil to lift the brownies out of the pan and onto a cutting board. Cut into 16 even brownies by quartering, then quartering those squares.
12. If needed, lightly wet your hands to prevent the brownies from sticking to you. For each bomb, smash a brownie between your hands till it is flat, then wrap it around a cookie dough ball. Carefully press the brownie ends together until they fully encase the cookie dough, then place back on the wax paper.
13. Once all 16 balls are wrapped in brownies, carefully move the baking sheet back to the freezer for about 20-30 minutes. Do not over-freeze.
14. Place a new, large sheet of wax paper on your workspace. Take your brownie bombs out of the freezer while you melt the almond bark.
15. In a microwave-safe bowl, chop up 18 ounces of almond bark and heat according to package directions. This usually means heating at full power for 1 minute, stirring, then heating in 15-second increments, stirring between each, until it is silky smooth.
16. One at a time, hold each brownie bomb over the melted chocolate with a large utensil and use a separate spoon to cover it as much as possible with chocolate. Use the spoon to push it off your utensil and onto the wax paper, then immediately sprinkle with your preferred toppings. The almond bark will begin to set quickly around the cold brownie bombs.
17. Your chocolate chip cookie dough bombs can be enjoyed immediately, or kept in an airtight container in the fridge for up to 2 weeks.

Recommended Products

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• 
  Nordic Ware Natural Aluminum Commercial Square Cake Pan, 9 x 9

Nutrition Information

Yield

16

Serving Size

1 bomb
Amount Per Serving Calories 939Total Fat 54gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 8gCholesterol 66mgSodium 320mgCarbohydrates 110gNet Carbohydrates 110gFiber 0gSugar 71gProtein 8g