Introduction
Hey there, baking buddies! Get ready to have your mind blown by a treat that is so ridiculously good, it’s practically illegal. Remember those days when you couldn’t decide between a warm, gooey brownie and a soft, chewy chocolate chip cookie? Well, my friends, you no longer have to choose! I’ve whipped up something magical: M&M’s Chocolate Chip Cookie Dough Brownie Bombs. They’re exactly what they sound like – a delightful little explosion of your favorite flavors, all wrapped up in one perfect bite. These are the kind of treats that disappear in minutes, bring smiles to every face, and make your kitchen smell like pure happiness. Trust me, you’re going to want to make these again and again!
Why You’ll Love This Recipe
- Fast (Seriously!)
- Easy (Beginner-friendly!)
- Giftable (Share the love… if you can part with them!)
- Crowd-pleasing (Guaranteed rave reviews!)
Ingredients
Gather your goodies! Here’s what you’ll need for these delightful bombs:
- 1 box brownie mix: Grab your favorite brand! Plus, don’t forget whatever ingredients the box calls for (usually eggs, oil, and water).
- 1/2 cup unsalted butter, softened: Make sure it’s nice and soft, like buttah! This is key for creamy cookie dough.
- 1/2 cup granulated sugar: Just regular white sugar for sweetness and tenderness.
- 1/2 cup packed light brown sugar: This adds that lovely molasses flavor and helps keep the cookie dough moist and chewy.
- 2 tablespoons milk: Any milk works! It helps bring the cookie dough together.
- 1 teaspoon vanilla extract: A splash of pure flavor goodness! Don’t skimp on the vanilla.
- 1 1/4 cups all-purpose flour: The structure for our delicious cookie dough center.
- 1/2 teaspoon salt: Just a little pinch to balance all that sweetness.
- 1 cup mini M&M’s: The stars of our cookie dough show! Mini ones work best for texture, but regulars are fine too.
- 1 cup chocolate chips: Because you can never have too much chocolate, right? Use your favorite kind – semi-sweet, milk, or even dark!
How to Make It
Alright, let’s get baking! Follow these simple steps and you’ll be sinking your teeth into these bombs in no time.
Step 1: Prep the Brownies
First things first, grab that box of brownie mix. Follow the instructions on the box to prepare the brownie batter. Don’t bake it yet! Just get it ready and set it aside. Preheat your oven according to the brownie mix directions, too. I also like to line a muffin tin with paper liners or spray it really well – this makes handling the bombs so much easier.
Step 2: Make the Cookie Dough
Now, let’s make our no-bake cookie dough center. In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. You can use a hand mixer or do it by hand – just get it well combined.
Next, stir in the milk and vanilla extract. Give it a good mix until everything is smooth.
In a separate small bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! You just want to make sure there are no dry streaks left.
Finally, gently fold in the mini M&M’s and chocolate chips. Try not to crush the M&M’s too much as you stir them in.
Step 3: Assemble the Bombs
This is the fun part! Take small portions of the cookie dough (about a tablespoon or two) and roll them into balls. They don’t need to be perfect.
Now, grab some of that brownie batter. This part can be a little messy, but it’s worth it! Take about 2-3 tablespoons of brownie batter and gently wrap it around each cookie dough ball, completely enclosing it. You want to create a “bomb” with the cookie dough inside the brownie batter. Place each assembled bomb into a cup of your prepared muffin tin.
Step 4: Bake ‘Em Up!
Pop the muffin tin into your preheated oven. You’ll bake these for a bit longer than regular brownies because they’re individual and stuffed. Start by baking them for about 20-25 minutes, or until the brownie tops look set and a toothpick inserted into the brownie part (avoiding the center) comes out with moist crumbs, not wet batter. Ovens vary, so keep an eye on them!
Step 5: Cool and Enjoy!
Let the bombs cool in the muffin tin for about 10-15 minutes before attempting to remove them. They will be fragile when hot! Once they’ve cooled slightly, you can transfer them to a wire rack to cool completely, if you can wait that long! I usually can’t resist one warm right out of the tin.
Substitutions & Additions
Want to mix things up? Here are some ideas to get creative:
- Swap the M&M’s: Use peanut M&M’s, seasonal colors, or even mini Reese’s Pieces!
- Different Chips: White chocolate chips, peanut butter chips, or even butterscotch chips could be delicious additions or swaps for the chocolate chips.
- Add Nuts: If you like nuts in your brownies or cookies, feel free to fold in some chopped walnuts or pecans to the brownie batter or cookie dough.
- Extra Flavor: Add a pinch of cinnamon or a tiny bit of almond extract to the cookie dough for an extra layer of flavor.
- Candy Bar Chunks: Chop up your favorite candy bar and fold it into the cookie dough instead of (or in addition to!) the chips and M&M’s.
Tips for Success
A few pointers to make sure your bombs turn out perfectly:
- Soften Your Butter: This is crucial for that smooth, easy-to-work-with cookie dough. If your butter is too cold, it won’t cream properly.
- Don’t Overmix: Once you add the flour to the cookie dough, mix only until the dry ingredients are just incorporated. Overmixing can lead to tough cookies (or cookie dough centers!).
- Avoid Overbaking: Keep an eye on the brownie tops. Once they look set and a toothpick comes out with moist crumbs, they’re done. Overbaking will make the brownie part dry.
- Use a Scoop: Using a cookie scoop for the cookie dough helps keep the balls a consistent size, which makes assembly and baking more even.
- Prep Ahead: You can make the brownie batter and the cookie dough separately a day in advance. Cover them well and store in the fridge. Let the cookie dough soften slightly at room temperature before rolling into balls.
How to Store It
If you happen to have any leftovers (a big IF!), here’s how to keep them fresh:
Store the M&M’s Chocolate Chip Cookie Dough Brownie Bombs in an airtight container at room temperature for up to 3-4 days. For longer storage, you can pop them in the fridge, which might slightly change the texture (the cookie dough will firm up). They should last about a week in the refrigerator.
FAQs
Got questions? I’ve got answers!
Can I freeze these?
Yes, you can! Once fully cooled, place them in a single layer on a baking sheet to flash freeze for about an hour. Then, transfer them to a freezer-safe bag or container for up to 2-3 months. Thaw at room temperature.
My cookie dough is too sticky to roll! What should I do?
This can happen if your butter was extra soft or if it’s warm in your kitchen. Pop the cookie dough into the refrigerator for 15-30 minutes. This will help it firm up and make it much easier to handle and roll.
Can I use a different flavor brownie mix?
Absolutely! Feel free to experiment with dark chocolate, fudge, or even a flavored brownie mix like peanut butter or red velvet if you can find one. Just be sure the flavor pairs well with chocolate chip cookie dough and M&M’s!
Decadent M&M’s Chocolate Chip Cookie Dough Brownie Bombs
Equipment
- Muffin tin Lined with paper liners or sprayed
- Medium bowl
- Hand mixer Optional, can do by hand
- Small bowl
- Wire rack For cooling
- Cookie scoop Optional, for consistent cookie dough size
- Airtight container For storage
Ingredients
Hauptzutaten
- 1 box brownie mix Plus ingredients box calls for (eggs, oil, water)
- 0.5 cup unsalted butter Softened
- 0.5 cup granulated sugar
- 0.5 cup packed light brown sugar
- 2 tablespoons milk Any milk
- 1 teaspoon vanilla extract
- 1.25 cup all-purpose flour
- 0.5 teaspoon salt
- 1 cup mini M&M’s Regular size is fine too
- 1 cup chocolate chips Semi-sweet, milk, or dark
Instructions
- First things first, grab that box of brownie mix. Follow the instructions on the box to prepare the brownie batter. Don’t bake it yet! Just get it ready and set it aside. Preheat your oven according to the brownie mix directions, too. I also like to line a muffin tin with paper liners or spray it really well – this makes handling the bombs so much easier.
- Now, let’s make our no-bake cookie dough center. In a medium bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. You can use a hand mixer or do it by hand – just get it well combined.
- Next, stir in the milk and vanilla extract. Give it a good mix until everything is smooth.
- In a separate small bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! You just want to make sure there are no dry streaks left.
- Finally, gently fold in the mini M&M’s and chocolate chips. Try not to crush the M&M’s too much as you stir them in.
- This is the fun part! Take small portions of the cookie dough (about a tablespoon or two) and roll them into balls. They don’t need to be perfect.
- Now, grab some of that brownie batter. This part can be a little messy, but it’s worth it! Take about 2-3 tablespoons of brownie batter and gently wrap it around each cookie dough ball, completely enclosing it. You want to create a “bomb” with the cookie dough inside the brownie batter. Place each assembled bomb into a cup of your prepared muffin tin.
- Pop the muffin tin into your preheated oven. You’ll bake these for a bit longer than regular brownies because they’re individual and stuffed. Start by baking them for about 20-25 minutes, or until the brownie tops look set and a toothpick inserted into the brownie part (avoiding the center) comes out with moist crumbs, not wet batter. Ovens vary, so keep an eye on them!
- Let the bombs cool in the muffin tin for about 10-15 minutes before attempting to remove them. They will be fragile when hot! Once they’ve cooled slightly, you can transfer them to a wire rack to cool completely, if you can wait that long! I usually can’t resist one warm right out of the tin.
Notes
– Ensure butter is soft for smooth cookie dough.
– Avoid overmixing the cookie dough once flour is added.
– Watch for overbaking; brownie tops should look set, and a toothpick should have moist crumbs.
– Using a cookie scoop helps with consistent size.
– Brownie batter and cookie dough can be made a day in advance and stored in the fridge; let cookie dough soften before rolling. Storage:
– Store in an airtight container at room temperature for 3-4 days.
– Can store in the fridge for about a week (texture may change). FAQs:
– Can be frozen: Flash freeze fully cooled bombs, then transfer to a freezer-safe bag for 2-3 months. Thaw at room temperature.
– Sticky cookie dough: Refrigerate for 15-30 minutes to firm up.
– Can use different brownie mix flavors.