I mash soft, scoopable chocolate chip cookie dough inside a rich boxed-brownie shell to make these Chocolate Chip Cookie Brownie Bombs—gooey in the center, fudgy on the outside, and perfect when you want both desserts in one bite. I keep the base simple with a brownie mix and a quick, egg-free cookie dough so I can focus on shaping, baking, and getting that dramatic cross-section when you bite in.
Why I love making these
I start with a brownie mix because it gives me consistent, fudgy results every time and frees me up to play with fillings instead of worrying about brownie texture. I stir the mix with eggs and oil just until smooth so my batter stays thick enough to wrap around cookie dough balls without running all over the pan. For the center, I mix flour, brown sugar, granulated sugar, vanilla, and chocolate chips into a soft dough that tastes like classic chocolate chip cookies but doesn’t need baking before it goes inside the brownie layer.
I love the moment when I roll the cookie dough into little balls and then wrap each one in brownie batter; I feel like I’m tucking a secret cookie into the middle of every brownie. When they bake, the brownie outside sets into a crackly, fudgy shell while the cookie center stays softer and a little gooey, so you get two textures and flavors in a single bite. I finish them with extra chocolate chips on top so people can see exactly what’s hiding inside before they even break one open.
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