Chocolate Chip Cookie Dough Brownie Bombs 

Craving the rich, fudgy texture of brownies combined with the sweet, chewy indulgence of cookie dough? These Chocolate Chip Cookie Dough Brownie Bombs are the ultimate treat for dessert lovers. Each bite features a soft, egg-free cookie dough center enveloped by a moist brownie exterior, all coated in a smooth chocolate shell. Perfect for special occasions or as a delightful snack, these bombs offer a decadent fusion of two beloved desserts in one irresistible bite. 

Ingredients

For the Brownie Layer:

• 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
  
  

• ½ teaspoon salt
  
  

For the Cookie Dough Layer:

• ½ cup unsalted butter, softened
  
  

• ¾ cup brown sugar, packed
  
  

• ¼ cup granulated sugar
  
  

• 1 teaspoon vanilla extract
  
  

• 1 cup all-purpose flour
  
  

• ½ teaspoon salt
  
  

• ½ cup mini chocolate chips
  
  

For the Chocolate Coating:

• 16 ounces semisweet chocolate, chopped
  
  

• 4 teaspoons coconut oil
  
  

Directions

1. Prepare the Brownie Layer:
   
   

   • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
     
     

   • In a large mixing bowl, melt 1 cup of unsalted butter. Stir in 2 cups of granulated sugar until well combined.
     
     

   • Add 4 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
     
     

   • In a separate bowl, whisk together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, and ½ teaspoon of salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
     
     

   • Pour the brownie batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
     
     

   • Remove from the oven and let cool completely in the pan.
     
     

2. Prepare the Cookie Dough Layer:
   
   

   • In a mixing bowl, cream together ½ cup of softened unsalted butter, ¾ cup of brown sugar, and ¼ cup of granulated sugar until light and fluffy.
     
     

   • Add 1 teaspoon of vanilla extract and mix well.
     
     

   • Gradually add 1 cup of all-purpose flour and ½ teaspoon of salt, mixing until a soft dough forms.
     
     

   • Fold in ½ cup of mini chocolate chips.
     
     

3. Assemble the Bombs:
   
   

   • Once the brownies are completely cool, cut them into 1-inch squares.
     
     

   • Flatten each brownie square with your hands.
     
     

   • Place a small spoonful of cookie dough in the center of each flattened brownie square.
     
     

   • Carefully fold the brownie around the cookie dough, forming a ball.
     
     

   • Place each brownie bomb on a parchment-lined baking sheet and freeze for at least 30 minutes to set.
     
     

4. Coat with Chocolate:
   
   

   • In a microwave-safe bowl, combine 16 ounces of chopped semisweet chocolate and 4 teaspoons of coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
     
     

   • Dip each chilled brownie bomb into the melted chocolate, ensuring it is fully coated. Return to the parchment-lined baking sheet.
     
     

   • Optional: Sprinkle the tops with additional mini chocolate chips before the coating sets.
     
     

   • Allow the chocolate coating to harden at room temperature or refrigerate for faster setting.
     
     

Nutritional Information (per serving)

• Calories: Approximately 320 kcal
  
  

• Total Fat: 18g
  
  

• Saturated Fat: 10g
  
  

• Cholesterol: 60mg
  
  

• Sodium: 150mg
  
  

• Total Carbohydrates: 40g
  
  

• Dietary Fiber: 2g
  
  

• Sugars: 25g
  
  

• Protein: 4g