Written by greta andersen


Posted on June 17 2014

I'm just going to be real with you.. this is the kind of recipe you should only make when you have lots of friends to share them with. It's nearly impossible to resist those brownie bombs sitting in your kitchen! I'm speaking from experience here.

We found this recipe on The Domestic Rebel blog and had to give them a whirl. An amazing invention for sure. Hats off to you Domestic Rebel!

Cookie dough brownie bombs are made by making balls of egg-free chocolate chip cookie dough, covering that in flattened baked brownies, dipping in chocolate, and sprinkling with colorful chocolate chips. The trick is to keep your cookie dough balls small, no bigger than an inch in diameter, because with all these layers they get big quickly. They're so rich that small is good! This recipe makes 15-20 cookie dough brownie bombs.

Let's make some cookie dough! In the bowl of a stand mixer, cream the butter and sugars until creamy. Add the milk and vanilla and beat until combined. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in the mini chocolate chips.

On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. You can use a cookie dough scoop for this and just under-fill it so the cookie dough balls wouldn't be too big. Freeze the cookie dough balls for about an hour to firm up.

Cut the brownies into small squares, about 1" in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it's important to make sure you use a fudgy brownie mix rather than a cake-y one.

Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that's okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.

Melt your chocolate candy melts 30 seconds at a time in the microwave. Do not overheat! Heat just until melted. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and immediately sprinkle the top with your rainbow candy coated chips.

Store your cookie dough brownie bombs in the fridge or freezer, in an airtight container. If you're lucky enough to have some leftover balls of cookie dough just store in the freezer for topping ice cream. Yum!





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