Chocolate Chip Cookie Dough Brownie Bombs
There's something truly magical about the combination of brownie and cookie dough. It takes me back to my childhood, baking in the kitchen with my mom, sneaking spoonfuls of cookie dough when she wasn't looking. These Chocolate Chip Cookie Dough Brownie Bombs are not just a treat; they are a delightful trip down memory lane. Best of all, they're quick and easy to whip up, making them perfect for any gathering or just a cozy night in.
Equipment
- 9x13 inch baking pan
- Medium saucepan
- Mixing bowl
- Microwave-safe bowl
Ingredients
For the Brownies
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chocolate chips
For the Coating
- 1 cup chocolate chips
- 1 tablespoon coconut oil or vegetable oil
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan.
- Step 2: In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla. Beat in cocoa, flour, salt, and baking powder until well combined. Pour the batter into the prepared baking pan and spread evenly.
- Step 3: Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow to cool completely in the pan.
- Step 4: In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the milk and vanilla, mixing until combined. Gradually add flour and salt, mixing until just combined. Fold in the chocolate chips.
- Step 5: Once the brownies are completely cooled, scoop out small portions and flatten them in your hand. Place a small ball of cookie dough in the center of each brownie piece and wrap the brownie around the dough, rolling it into a ball. Repeat until all brownie and cookie dough are used.
- Step 6: In a microwave-safe bowl, melt the chocolate chips with coconut oil until smooth. Dip each brownie bomb into the melted chocolate, allowing excess to drip off, then place on a parchment-lined baking sheet.
- Step 7: Refrigerate the brownie bombs until the chocolate coating is set. Serve chilled or at room temperature. Enjoy!
Notes
These delightful treats can be stored in an airtight container in the refrigerator for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking!