How Do You Make Cookie Dough Safe to Eat?

Since traditional cookie dough contains raw eggs and uncooked flour , it’s essential to make it safe for consumption. Use pasteurized eggs or an egg substitute (or omit eggs entirely). Heat-treat the flour by baking it at 350°F (175°C) for 5 minutes to eliminate bacteria.✔ Store edible cookie dough properly in an airtight container in the refrigerator. Bonus Tip: If you want a richer flavor, try using toasted flour instead—it adds a nutty depth to the dough.

Can I Use Store-Bought Brownies?

Yes! Store-bought brownies are a great shortcut if you're short on time. To ensure success: Choose fudgy brownies instead of cakey ones, as they hold together better. Avoid extra-crumbly brownies , as they may not wrap well around the cookie dough. If dry, add a teaspoon of melted butter to moisten the crumbs.

What’s the Best Chocolate for Dipping?

The type of chocolate you use will impact the final texture and flavor. Dark Chocolate (60-70% cocoa): Ideal for a rich, slightly bitter contrast to the sweet filling. Milk Chocolate: A classic, creamy option that balances flavors well. White Chocolate: Perfect for a sweeter version and allows for colorful decorating. Pro Tip: Use high-quality baking chocolate instead of regular chocolate chips, as it melts more smoothly and provides a better coating.

Can I Add Fillings or Toppings?

Absolutely! Personalizing your brownie bombs is part of the fun. Here are some creative ideas: Caramel Core: Add a dollop of caramel inside the cookie dough before wrapping it with brownies. Nutty Crunch: Roll the finished bombs in crushed pecans, walnuts, or almonds . Drizzle Designs: Use melted white or dark chocolate to create a decorative drizzle.

Are Brownie Bombs Gluten-Free?

If you’re following a gluten-free diet , you can easily adapt this recipe: Use gluten-free brownies or a gluten-free brownie mix. Make gluten-free edible cookie dough by replacing regular flour with almond or oat flour . Check your chocolate labels to ensure they don’t contain hidden gluten. Bonus Tip: If you need a nut-free version, opt for certified gluten-free oat flour instead of almond flour.

Chocolate Chip Cookie Dough Brownie Bombs

Description

Imagine sinking your teeth into a decadent bite of chocolate chip cookie dough brownie bombs—rich, fudgy brownies wrapped around a gooey cookie dough center, all coated in a luscious layer of chocolate. These bite-sized confections deliver the perfect blend of textures, combining the chewy, dense goodness of brownies with the soft, buttery delight of cookie dough and the satisfying snap of a chocolate shell.

Perfect for parties, movie nights, or as a homemade gift, these brownie bombs are easy to make and endlessly customizable. No baking is required for the cookie dough, and the step-by-step process ensures a foolproof, indulgent treat every time!

Ingredients

For the Brownie Layer:

1 batch of brownies (homemade or store-bought)

For the Edible Cookie Dough:

1 cup edible cookie dough (no raw eggs, heat-treated flour)
½ teaspoon milk (if needed, to adjust consistency)

For the Chocolate Coating:

2 cups melting chocolate (dark, milk, or white)
½ teaspoon coconut oil (for a smoother, glossier finish)

Optional Toppings:

½ cup sprinkles, chopped nuts, or sea salt (for decoration)

Instructions

1. Prepare the Brownies:

Allow brownies to cool completely if using a homemade batch.
Crumble the brownies into fine pieces using your hands or a fork.
If the brownie crumbs are too dry, mix in 1 tablespoon of melted butter or a splash of milk to help them stick together.

2. Make the Cookie Dough Balls:

Scoop out 1 teaspoon-sized portions of edible cookie dough and roll them into smooth spheres.
Place them on a parchment-lined baking sheet.
Freeze the cookie dough balls for at least 15 minutes to firm up.

3. Assemble the Brownie Bombs:

Take a small handful of crumbled brownie mixture and flatten it into a thin, even layer in your palm.
Place a chilled cookie dough ball in the center and gently wrap the brownie around it.
Roll the assembled bomb between your hands to create a smooth, round shape.

4. Coat the Brownie Bombs in Chocolate:

Melt the chocolate in a double boiler or microwave in 30-second intervals, stirring between each round.
Stir in ½ teaspoon of coconut oil for a glossier finish.
Using a fork, dip each brownie bomb into the melted chocolate, ensuring full coverage.
Lift the bomb and tap the fork gently against the bowl to remove excess chocolate.

5. Decorate & Serve:

While the chocolate is still wet, sprinkle with chopped nuts, sea salt, or colorful sprinkles.
Arrange the brownie bombs on a parchment-lined tray and chill for 15 minutes until the coating hardens.
Serve immediately or store in an airtight container.

Notes

Storage: Keep in an airtight container in the refrigerator for up to 5 days. Freeze for up to 3 months.
Variations: Try using peanut butter cookie dough or adding crushed Oreos for a twist!
Serving Tip: Serve chilled or let them sit at room temperature for a softer texture.

Prep Time: 20 minutes
Cook Time: 0 minutes (No-bake cookie dough)
Category: Breakfast
Cuisine: American

Nutrition

Calories: ~200
Fat: 12g
Carbohydrates: 22g
Protein: 2g