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Ultimate Chocolate Chip Cookie Dough Brownie Bombs

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A rich and indulgent dessert combining fudgy brownies with a creamy, safe-to-eat raw chocolate chip cookie dough center. Perfect for any occasion and easy to make at home.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted (for brownie batter)
  • 1 cup (200g) granulated sugar (for brownie batter)
  • 1/2 cup (110g) brown sugar, packed (for brownie batter)
  • 2 large eggs, room temperature (for brownie batter)
  • 2 teaspoons vanilla extract (for brownie batter)
  • 3/4 cup (95g) all-purpose flour, sifted (for brownie batter)
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-processed recommended) (for brownie batter)
  • 1/4 teaspoon salt (for brownie batter)
  • 1/4 teaspoon baking powder (for brownie batter)
  • 1/4 cup (57g) unsalted butter, softened (for cookie dough filling)
  • 1/2 cup (110g) brown sugar, packed (for cookie dough filling)
  • 2 tablespoons (30g) granulated sugar (for cookie dough filling)
  • 1 teaspoon vanilla extract (for cookie dough filling)
  • 1–2 tablespoons (15-30ml) milk, as needed for consistency (for cookie dough filling)
  • 1 cup (125g) all-purpose flour, heat-treated (for cookie dough filling)
  • 1/2 cup (90g) mini semi-sweet chocolate chips (for cookie dough filling)
  • Pinch of salt (for cookie dough filling)

Instructions

  1. Prepare the Cookie Dough Filling (15 minutes): In a medium bowl, beat the softened butter with both sugars until light and fluffy. Add vanilla extract and mix well. Gradually add the heat-treated flour and a pinch of salt, mixing until combined. Add milk 1 tablespoon at a time to reach a soft, scoopable consistency. Fold in the mini chocolate chips gently. Chill the dough in the fridge while you prepare the brownie batter.
  2. Make the Brownie Batter (10 minutes): In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the batter tender.
  3. Assemble the Brownie Bombs (10 minutes): Preheat your oven to 350°F (175°C). Grease or line a muffin tin with parchment paper liners. Spoon about 1 tablespoon (15g) of brownie batter into each muffin cup, spreading it slightly to cover the bottom. Take about 1 tablespoon (15g) of chilled cookie dough and flatten it into a disc. Place the cookie dough disc on top of the brownie batter in each cup. Cover the cookie dough with another tablespoon of brownie batter, making sure it’s fully enclosed.
  4. Bake (18-22 minutes): Bake the brownie bombs until the top is set but still soft to the touch, and a toothpick inserted into the brownie part (not the cookie dough center) comes out with a few moist crumbs. Baking times may vary depending on your oven—keep a close eye after 18 minutes to avoid overbaking.
  5. Cool and Serve (15 minutes): Let the brownie bombs cool in the tin for about 10 minutes before transferring them to a wire rack to cool completely or enjoy warm. The centers will be gooey and luscious, perfect for satisfying that sweet tooth.

Notes

Heat-treat the flour for the cookie dough by baking it at 350°F for about 5 minutes to ensure safety. Chill the cookie dough before assembly to keep its shape during baking. Avoid overmixing the brownie batter to maintain fudginess. Watch baking time closely to prevent drying out the cookie dough center. Mini chocolate chips are recommended for better texture inside the cookie dough.

Nutrition

Keywords: chocolate chip cookie dough, brownie bombs, homemade dessert, easy dessert, chocolate dessert, cookie dough brownie, fudgy brownies, safe raw cookie dough

Find it online: https://cooltastes.com/ultimate-chocolate-chip-cookie-dough-brownie-bombs-recipe-easy-homemade-dessert-idea/