Tessa's Recipe Rundown
Taste: Chocolate chip cookie dough + brownie + MORE chocolate?! It’s a chocolate lover’s dream.
Texture: The distinct squishy yet grainy texture of (safe) raw cookie dough wrapped in ultra moist and fudgy brownie all covered in a shell of chocolate, each bite is heavenly.
Ease: There are quite a few steps involved and it’s a pretty messy process. It’s so worth it though, and you can divvy things up to accomplish ahead of time so it doesn’t seem like these brownie bombs caused a bomb to go off in your kitchen.
Appearance: They look like pretty average truffles from the outside until you take your first bite.
Pros: Absolutely decadent and mouthwatering treat. Perfect for special occasions when you need to bring an easy to transport and easy to eat dessert.
Cons: Messy and more time consuming than my typical dessert recipe.
Would I make this again? OH yes.
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Homemade cookie dough brownie bombs feature egg-free cookie dough balls covered in fudgy homemade brownie and dipped in chocolate. Outrageous!
In my life I’ve lived briefly in southern California, Australia, and for the longest in Phoenix, Arizona. All warm places that don’t get snow. Snow is a foreign concept to me, I’ve really only experienced it a few times in my entire life. Lately as I scroll through pictures on Instagram and see photos of sheets of ice on peoples’ cars or hear about friends in other parts of the country being snowed in, I can’t help but feel confused. I have no idea what that’s like, at all. Yes it does get super ridiculously unbearably hot here but I’m never literally trapped by the heat, although during the summer we all just choose to stay indoors.
My bewilderment about snow extends to the winter Olympics. What’s Skeleton? What’s Nordic combined? No seriously, I really have no idea about some of these things. I’ve never participated in any winter snow sports, though I have been sledding once. My entire knowledge of winter sports basically comes from the Disney channel movie Johnny Tsunami. To be honest, the only feeling I have towards the winter Olympics is annoyance because it means all my favorite TV shows are now on hiatus. Which sport are you most excited about? Which one should I attempt to watch??
What doesn’t confuse me in life is chocolate. Here today I feel like I’m giving you a wonderful gift in the form of an outrageously decadent chocolate recipe that you’re going to love. These Homemade Cookie Dough Brownie Bombs are a scratch version of the original bombs from The Domestic Rebel. They’re basically balls of egg-free raw cookie dough which are coated with brownie and dipped in chocolate. Coating in brownie sounds weird, but since the brownie recipe here is ultra moist and fudgy you basically flatten pieces of brownie with your palms and wrap them over the cookie dough balls. I switched a few things around from the original recipe, using homemade brownies and regular melted chocolate (instead of candy melts) with a touch of coconut oil added. The coconut oil helps the chocolate stay hard and firm, but if you’d prefer to temper the chocolate for dipping here’s a guide to tempering chocolate.
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Ingredients
For the cookie dough:
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/2 cup lightly packed light brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon milk (any kind)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/8 teaspoon fine sea salt
- 3/4 cup miniature chocolate chips
For the brownies:
- 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 1 cup unsweetened natural cocoa powder
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon vanilla
- 2 large eggs
- 1/2 cup all-purpose flour
For the chocolate coating:
- 16 ounces semisweet chocolate, chopped
- 4 teaspoons coconut oil
Instructions
For the cookie dough:
- In the bowl of an electric mixer beat the butter, brown sugar, and granulated sugar on medium-high speed until very well combined and fluffy. Add in the milk and vanilla. On low speed gradually add the flour and salt. Stir in the miniature chocolate chips.
- Scoop the dough into 2 teaspoon-sized balls and place on a parchment lined baking sheet. Freeze for an hour, or until firm.
For the brownies:
- Meanwhile, make the brownies. Preheat the oven to 325°F. Line an 8×8-inch pan with foil, leaving an overhang.
- In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. Spread into prepared pan.
- Bake for 20 minutes, or until cooked through but still very moist and fudgy. Let cool.
To assemble:
- Cut the brownies into 1-inch squares. Flatten a square with the palm of your hand. Place a cookie dough ball into the middle of the flattened brownie and wrap the brownie around the cookie dough ball. Don’t worry if it’s not perfect, just try to get as much of a round shape as possible, rolling the ball between your palms. Repeat with the remaining brownie and cookie pieces. Freeze the balls for 30 minutes.
For the chocolate coating:
- Combine the chopped chocolate and coconut oil in a microwave-safe bowl and microwave on high for 1 minute. Stir, and continue heating in 30-second bursts, stirring between bursts, until the chocolate is melted.
- Dip each brownie ball into the chocolate to coat completely. Allow the excess to drip off then return to the baking sheet. Refrigerate for at least 10 minutes, or until set. Store in an airtight container in the fridge.
I’ve made these for work and they were a huge hit! I made a variety dipped in chocolate or white chips with different sprinkles, mini chips, or crushed nuts added as another layer! I’m going to make them for Christmas with different Christmas jimmies and green/red sugar. Kind of like the chocolate dipped pretzels that you can roll in pretty much any topping! yummm
I made some for my class and they loved them 100% recommend making these again
I am thinking of among these for a bake sale and was wondering if these bombs can be stored at room temperature for a few days (3 -5 days)? If I replace milk with water, can I store it at room temperature for a few days? Thank you.
Hi Ally! We haven’t tested these stored any way but the fridge, so I cannot say for certain – but they should be okay as long as it’s not super hot! Good luck! 🙂
I made this about a year ago and it was a total HIT! My Grandson actually found this recipe and asked me to make it. Then I made it again for (2) Nephews to add to their Graduation dessert trays and e everyone LOVED them. Now another Grandson just Graduated and asked for these because he tasted them from his cousins Graduation parties. I guess it’s become a Graduation tradition! Thanks so much.
So happy to hear this, Mechole – and I’m so happy we can be a part of your family’s graduation traditions! 🙂