I remember my mama making sweets on Sundays — the kitchen all warm and full of good smells. These Black Forest Cookie Dough Brownie Bombs are just the kind of treat that makes a house feel like a home.
Why make this recipe
Because sometimes you want a dessert that feels like a big, comforting hug: fudgy brownie, sweet cookie dough flecked with cherries, and a glossy chocolate coat. These little bombs are perfect for holiday plates, potlucks, or a slow afternoon with a glass of sweet tea.
How to make Black Forest Cookie Dough Brownie Bombs
Ingredients:
For the Brownies:
- 1 box of your favorite brownie mix (or homemade recipe)
- Ingredients listed on the brownie mix (usually eggs, oil, and water)
For the Cherry Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup maraschino cherries, chopped
- 1/4 cup mini chocolate chips
- 2-3 tablespoons milk (as needed)
- Pinch of salt
For the Coating:
- 2 cups semisweet chocolate chips or chocolate melting wafers
- Sprinkles or extra chopped cherries for garnish (optional)
Directions:
- Preheat your oven according to the brownie mix instructions. Grease a baking dish and prepare the brownie batter as directed on the box or recipe.
- Bake the brownies and allow them to cool completely. Once cooled, crumble the brownies into small pieces and set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add in the vanilla extract and mix well.
- Gradually add in the flour and a pinch of salt, mixing until combined. Add milk, one tablespoon at a time, until the dough reaches a soft, doughy consistency.
- Fold in the chopped maraschino cherries and mini chocolate chips. Chill the dough in the refrigerator for 20-30 minutes.
- Take a small scoop of the chilled cherry cookie dough and roll it into a ball. Flatten a piece of crumbled brownie in your hand and wrap it around the cookie dough ball, sealing it completely. Repeat with the remaining dough and brownies.
- Place the brownie bombs on a baking sheet lined with parchment paper and freeze for 30 minutes to firm up.
- Melt the chocolate chips or melting wafers in a microwave-safe bowl, stirring every 20-30 seconds until smooth.
- Dip each brownie bomb into the melted chocolate, ensuring it’s fully coated. Place them back onto the parchment-lined baking sheet.
- Garnish with sprinkles or extra chopped cherries while the chocolate is still wet, if desired.
- Refrigerate the brownie bombs until the chocolate coating is set. Serve chilled or at room temperature and enjoy the decadent explosion of flavors!
How to serve Black Forest Cookie Dough Brownie Bombs
These are lovely on a dessert platter with napkins folded like little handkerchiefs. Serve them chilled for a firmer bite or let them sit at room temperature for a softer, gooey center. A scoop of vanilla ice cream, a dusting of powdered sugar, or a drizzle of warm cherry syrup makes them feel extra special — like Sunday supper dessert for company.
How to store Black Forest Cookie Dough Brownie Bombs
Keep them in an airtight container in the fridge for up to 5 days. If you want to keep them longer, freeze the frosted bombs in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Tips to make Black Forest Cookie Dough Brownie Bombs
- Chill the cookie dough well so it’s easier to handle and won’t melt when you wrap it in brownie.
- If your brownie crumbles are too big, pulse them lightly in a food processor or break them up with your fingers for smooth assembly.
- Use a small cookie scoop for consistent-sized bombs so they melt evenly when coated.
- If your melted chocolate gets too thick, stir in a teaspoon of coconut oil to thin it for dipping.
- For safe-to-eat cookie dough (if you’re concerned about raw flour), heat-treat the flour in the oven for a few minutes or use store-bought heat-treated flour.
Variations (if any)
- Nutty Black Forest: Fold in 1/4 cup chopped toasted pecans for a Southern crunch.
- Boozy Cherry: Toss the chopped cherries with a tablespoon of kirsch or brandy for grown-up depth.
- White Chocolate Kiss: Use white chocolate coating and sprinkle with dark chocolate shavings for contrast.
FAQs
Q: Can I make the cookie dough egg-free?
A: Yes — this recipe doesn’t call for eggs in the cookie dough, so it’s already egg-free. Just be mindful of the flour (see tip about heat-treating) and use pasteurized or heat-treated ingredients if you prefer.
Q: What if I don’t have maraschino cherries?
A: You can substitute jarred glace cherries, dried cherries (soak briefly to plump), or even fresh cherries finely chopped. The flavor will vary slightly, but the cherry note will still shine.
Q: How do I transport these to a potluck?
A: Pack them in a single layer in a sturdy, airtight container with parchment between layers. Keep them chilled until the last minute and carry in a cooler bag if the day’s warm.
Q: Can I assemble these ahead of time?
A: Yes — you can make the components and store separately. Assemble and dip the bombs up to a day ahead for the best texture, or freeze them after dipping and pull them out when you’re ready to serve.
Conclusion
If you’re feeling playful with fillings, you might like the twist on a nutty version found at Peanut Butter Brownie Bombs – Palatable Pastime, or for another cherry-sweet idea, take a peek at this lovely spin on a classic: Chocolate Covered Cherry Brownie Bombs – Simple Joy. Pull up a chair, share a plate, and remember that the best recipes are the ones you make with people you love — that’s how memories get baked right in.
Black Forest Cookie Dough Brownie Bombs
Ingredients
Method
- Preheat your oven according to the brownie mix instructions. Grease a baking dish and prepare the brownie batter as directed on the box or recipe.
- Bake the brownies and allow them to cool completely. Once cooled, crumble the brownies into small pieces and set aside.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add in the vanilla extract and mix well.
- Gradually add in the flour and a pinch of salt, mixing until combined.
- Add milk, one tablespoon at a time, until the dough reaches a soft, doughy consistency.
- Fold in the chopped maraschino cherries and mini chocolate chips.
- Chill the dough in the refrigerator for 20-30 minutes.
- Take a small scoop of the chilled cherry cookie dough and roll it into a ball.
- Flatten a piece of crumbled brownie in your hand and wrap it around the cookie dough ball, sealing it completely.
- Repeat with the remaining dough and brownies.
- Place the brownie bombs on a baking sheet lined with parchment paper and freeze for 30 minutes to firm up.
- Melt the chocolate chips or melting wafers in a microwave-safe bowl, stirring every 20-30 seconds until smooth.
- Dip each brownie bomb into the melted chocolate, ensuring it’s fully coated.
- Place them back onto the parchment-lined baking sheet.
- Garnish with sprinkles or extra chopped cherries while the chocolate is still wet, if desired.
- Refrigerate the brownie bombs until the chocolate coating is set.
- Serve chilled or at room temperature and enjoy the decadent explosion of flavors!