Homemade Cookie Dough Brownie Bombs

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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.

5 from 2 votes

How to make

Homemade Cookie Dough Brownie Bombs

Yield: 30 -32 bombs

Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Inactive Time 1 hour hour 40 minutes minutes

Total Time: 3 hours hours

Homemade cookie dough brownie bombs feature egg-free cookie dough balls covered in fudgy homemade brownie and dipped in chocolate. Outrageous!

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 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 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

Directions

For the cookie dough:

1. 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.
2. 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:

1. Meanwhile, make the brownies. Preheat the oven to 325°F. Line an 8x8-inch pan with foil, leaving an overhang.
2. 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.
3. Bake for 20 minutes, or until cooked through but still very moist and fudgy. Let cool.

To assemble:

1. 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:

1. 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.
2. 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.

Recipe Notes

Adapted from The Domestic Rebel

Course : Dessert

Cuisine : American

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)