Chocolate Chip Cookie Dough Brownie Bombs
Rich brownie bites stuffed with edible cookie dough, drizzled with chocolate and topped with peanut butter and chocolate chips.
⸻
Ingredients
For the Edible Cookie Dough:
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• ½ tsp vanilla extract
• 2 tbsp milk
• ¼ cup unsalted butter, softened
• 1 cup all-purpose flour (heat-treated*)
• ½ cup mini chocolate chips
For the Brownie Layer:
• 1 box brownie mix (plus eggs, oil, and water as directed)
or use your favorite homemade brownie batter
Toppings:
• ½ cup peanut butter (melted slightly)
• ½ cup semi-sweet or dark chocolate chips
• Melted chocolate (for drizzling)
⸻
Instructions
1. Make the Cookie Dough:
• In a bowl, beat together butter, sugars, vanilla, and milk until creamy.
• Stir in flour (make sure it’s heat-treated**) until combined.
• Fold in mini chocolate chips.
• Roll into small balls (about 1 inch wide) and place in freezer for 15–20 minutes.
2. Bake the Brownies:
• Prepare brownie batter as per box or recipe instructions.
• Pour into a greased 9x13-inch pan and bake until just set (do not overbake).
• Let cool completely, then crumble the brownies into a large bowl.
3. Assemble the Bombs:
• Take a small handful of crumbled brownie and flatten in your palm.
• Place a cookie dough ball in the center and wrap brownie around it, forming a smooth ball.
• Repeat with remaining dough and brownie.
4. Decorate:
• Drizzle melted peanut butter and chocolate over the top.
• Press a few chocolate chips into each bomb while the drizzle is still sticky.
• Chill until set.
⸻
Notes:
• Heat-treat flour by baking it at 350°F (175°C) for 5 minutes or microwaving it in 30-second intervals to kill any bacteria.
• Store bombs in the fridge for up to 5 days or freeze for longer shelf life.