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Chocolate Chip Cookie Dough Brownie Bombs

Chocolate Chip Cookie Dough Brownie Bombs
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Chocolate Chip Cookie Dough Brownie Bombs perfectly combine fudgy brownies with gooey, safe-to-eat raw cookie dough centers loaded with chocolate chips, creating bite-sized treats ideal for parties, cozy nights, or whenever a sweet indulgence is needed. These decadent bombs offer a deliciously rich chocolate flavor and a satisfying texture contrast for any dessert lover.

Ingredients

Scale

Cookie Dough Center

  • 1/2 cup (115g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour (heat-treated)
  • 1/4 teaspoon salt
  • 2–3 tablespoons milk
  • 1/2 cup (90g) semi-sweet chocolate chips

Brownie Batter

  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt

Instructions

  1. Prepare the Cookie Dough Center: In a mixing bowl, cream together softened butter, granulated sugar, and light brown sugar until smooth and creamy. Add vanilla extract and blend well. Gradually mix in heat-treated flour and salt. Stir in milk one tablespoon at a time, just until the dough holds together. Fold in chocolate chips thoroughly. Shape the dough into small, bite-sized balls and chill in the refrigerator to firm up.
  2. Make the Brownie Batter: In a separate bowl, whisk melted butter with granulated sugar until smooth. Add eggs one at a time and mix in vanilla extract until the mixture is shiny and combined. Sift cocoa powder, all-purpose flour, and salt into the wet ingredients, folding gently until just combined, creating a thick but pourable batter.
  3. Assemble the Brownie Bombs: Prepare a muffin tin or silicone molds by lining or greasing them. Spoon a layer of brownie batter into each cup, then place a chilled cookie dough ball in the center. Cover the dough completely with more brownie batter, smoothing the tops with a spatula for even baking.
  4. Bake to Perfection: Bake the assembled brownie bombs at 350°F (175°C) for 18-22 minutes, watching closely after 15 minutes. The edges should be set and slightly pulling away from the pan, while the centers remain soft but not liquid.
  5. Cool and Serve: Allow the brownie bombs to cool in the pan for at least 15 minutes to firm up, then transfer to a wire rack. Serve warm for a gooey experience or at room temperature for a chewier texture.

Notes

  • Chill cookie dough balls before wrapping them in brownie batter to maintain their shape.
  • Use room temperature eggs and butter for smooth mixing without lumps.
  • Do not overmix brownie batter to keep brownies fudgy instead of dense.
  • Monitor baking time carefully; slightly underbaking ensures a gooey center.
  • Line muffin tins with parchment paper or silicone liners for easier removal and cleaner edges.

Nutrition

Keywords: chocolate chip cookie dough, brownie bombs, fudgy brownies, raw cookie dough, dessert, bite-sized treats, party dessert, gooey brownies

Find it online: https://sophiemelody.com/chocolate-chip-cookie-dough-brownie-bombs/