Chocolate Chip Cookie Dough Brownie Bombs

Okay, So Picture This…

Hey guys! You know how sometimes you just *need* something ridiculously decadent? Not just a brownie, not just a cookie, but like, an explosion of pure happiness? Yeah, that’s where these Chocolate Chip Cookie Dough Brownie Bombs come in. They’re kinda my secret weapon for, well, impressing people without actually breaking a sweat. I first stumbled upon the idea after a particularly failed attempt at making actual layered brownie-cookie bars (they just sorta… melded into a sad, flat brick). I thought, ‘What if I just *stuffed* the good stuff inside?’ And bam! These little guys were born. They’re messy in the best way and honestly, making them feels like a little act of rebellion against sensible baking. Plus, who doesn’t love raw cookie dough, right? (The egg-free kind, obvi!)

Why You’ll Totally Be Obsessed With These

Alright, listen up. My family pretty much stages a revolt if I don’t make these for holidays or birthdays. It’s gotten to that point. I make this when I need a guaranteed crowd-pleaser, or honestly, when I just wanna treat myself after a long week (don’t tell anyone, but sometimes a form them just to eat the dough). They’re seriously gooey, ridiculously chocolatey, and the texture contrast between the fudgy brownie and the slightly chewy cookie dough? *Chef’s kiss*. It totally makes up for the minor faff of rolling the dough balls.

The Lowdown on What You’ll Need

Here’s the goods. Nothing too wild, hopefully stuff you already have kickin’ around.

For the Brownie Bit:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 1/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract (Use the good stuff if you can! Nielsen-Massey is my jam, worth every penny.)
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder (I usually go for Dutch-processed, gives a deeper color)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (semi-sweet are classic, but use what you like!)

For the Cookie Dough Bit:

• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk (any kind works)
• 3/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips (or regular ones, but mini just work better here, trust me!)

Optional Add-ins: A sprinkle of sea salt on top? Chopped nuts in the brownie? White chocolate chips? Go wild! Baking is meant to be fun, innit?

Let’s Get This Party Started! (The Directions)

1. First, the cookie dough situation: In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s all nice and fluffy. Add the vanilla and milk and mix ’em in.
2. Now, stir in the flour and salt just until it’s combined. Don’t overmix! This ain’t baking dough, remember? Fold in those mini chocolate chips.
3. Roll the dough into small balls, maybe about 1 inch in diameter. It’s kinda sticky, that’s okay. Place them on a plate or small baking sheet lined with parchment paper. Pop ’em in the freezer while you make the brownie batter. This is key! They gotta be firm enough to stuff.
4. Now, the brownie action: Preheat your oven to 350°F (175°C). Grease and flour a muffin tin. Like, really get into those cups. These bombs can stick if you’re not careful. (Learned that the hard way, ugh).
5. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Whisk in the eggs one at a time, then stir in the vanilla.
6. In a separate small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Don’t go crazy mixing here either, you want fudgy, not cakey brownies. Fold in the chocolate chips.
7. Spoon about a tablespoon of the brownie batter into the bottom of each greased muffin cup.
8. Grab those frozen cookie dough balls. Place one ball on top of the brownie batter in each cup. This is where you might be tempted to sneak a raw dough ball. I won’t tell anyone if you do. 😉
9. Spoon more brownie batter over the top of the cookie dough ball, covering it completely. Fill the cups about 2/3 to 3/4 full.
10. Bake for 20-25 minutes, or until a toothpick inserted into the brownie part (try to avoid hitting the cookie dough ball) comes out with moist crumbs, not wet batter. Don’t overbake ’em!
11. Let them cool in the muffin tin for 10-15 minutes before attempting to remove them. This is important! They’ll be fragile when hot.
12. Carefully loosen the edges with a knife or small spatula and remove the bombs to a wire rack to cool completely. Or, you know, just eat one warm because you can’t wait.

Stuff I Figured Out (Notes)

Okay, so over time, I’ve messed these up enough to learn a few things. Freezing the cookie dough balls? Game changer. If you skip that, they just kinda melt into the brownie and you lose that distinct dough centre. Also, greasing the muffin tin *really* well is crucial. Like, annoyingly crucial. Don’t use those paper liners, they stick like crazy. I tend to think silicone muffin cups work best for these.

Tried and Failed (and Succeeded!) Variations

I’ve played around a bit. One time I tried putting peanut butter chips in the cookie dough – wasn’t bad, actually! Kinda like a peanut butter cookie dough surprise. I also tried making a white chocolate version of the brownie, but honestly, it just wasn’t as rich and fudgy. Stick to the dark or milk chocolate for the brownie base, trust me. Next time, I might try adding some chopped Oreos to the brownie batter. Could be epic.

Tools of the Trade (Equipment)

You’ll need a couple of bowls, a whisk, a spoon, maybe a rubber spatula for scraping. And a muffin tin, obviously! A standard 12-cup one is perfect. If you don’t have one? Well, you *could* probably try this in mini loaf pans or maybe even those giant muffin tins, but the bake time would be totally different and honestly, the ‘bomb’ shape is part of the fun. Just go get a muffin tin, they’re not expensive!

Keeping These Goodies Fresh (Storage)

If, by some miracle, you have any left, store them in an airtight container at room temperature for 2-3 days. You could refrigerate them too, but I think they taste better at room temp. Though honestly, in my house it never lasts more than a day! They disappear faster than my motivation to clean the kitchen after baking.

How I Like to Serve ‘Em Up

Warm is always a winner, maybe with a scoop of vanilla ice cream on top? Or just plain is perfect. My nephew insists on dunking his in milk, which I think is kinda weird, but hey, whatever floats your boat!

Hard-Earned Wisdom (Pro Tips)

Okay, so remember when I said freeze the dough balls? Do it. Seriously. I once tried rushing this step and regretted it because the dough just got all melty and hard to work with. Also, don’t overfill the muffin cups or they’ll bake over the top and make a mess. Filling them about 2/3 to 3/4 full is the sweet spot.

Questions You Might Be Asking (FAQ)

• Q: My cookie dough is too sticky to roll! Help!
  A: Yeah, that can happen! Just add a tiny bit more flour, maybe a tablespoon at a time, until it’s manageable. Or, actually, try chilling the dough for 15-20 minutes *before* you try rolling it. That usually does the trick.
• Q: Can I use a box brownie mix?
  A: Oh yeah, absolutely! If you’re feeling lazy (no judgment!), just make your favorite box mix according to the package directions and use that batter. It works great. It’s a nice shortcut, saves time form measuring everything out.
• Q: How many does this recipe make?
  A: This usually makes 12 standard-sized bombs. Perfect for sharing… or not! 😉
• Q: Can I freeze these after baking?
  A: Yep! Once they’re completely cool, wrap them individually in plastic wrap, then pop them in a freezer-safe bag or container. Thaw them at room temp or give ’em a quick zap in the microwave if you want them warm.

So there you have it! My go-to recipe for these amazing chocolate chip cookie dough brownie bombs. Give ’em a whirl, I promise you won’t be disappointed!