Chocolate Brownie Cookie Dough Bombs

Dip & Finish

Chocolate coating

Melt the Candiquik or almond bark according to package instructions until smooth and fluid. Keep warm but not hot to avoid melting the brownie layer.

Dip each chilled brownie bomb into the melted chocolate, using a fork or dipping tool. Let excess chocolate drip off before placing the bomb onto wax or parchment paper.

Immediately sprinkle with the remaining mini chocolate chips while the coating is still wet so they adhere properly.

Set and serve

Allow the chocolate coating to set completely at room temperature or refrigerate briefly for faster setting.

Serve chilled or at room temperature for the best texture. The chocolate shell should snap lightly, revealing the fudgy brownie and creamy cookie dough inside.

Notes & Tips

• Freezing the dough and wrapped bombs makes handling much easier and prevents mess.
• Fudgy brownies work best—they’re flexible and wrap without cracking.
• Chill your hands or wear gloves if the dough warms too quickly.
• Avoid reheating; these are meant to be enjoyed cold or at room temperature.

Rich, indulgent, and completely over-the-top, these chocolate brownie cookie dough bombs are guaranteed to impress anyone lucky enough to try them.