You guys KNOW how I feel about a good no-bake recipe, and if you’re new here, let me give you a hint: I am OBSESSED with them!

I love my oven (obviously, or else I probably wouldn’t do baking as my full-time job), but I can fully appreciate any recipe that gives me a break from it from time to time. This comes in handy not just in the summertime when it is eleventy million degrees outside and it feels like an inferno, but also during the holidays when my oven is occupied with other things like Thanksgiving turkey or side dishes and I need a dessert that won’t take up precious oven space.

See? I’m always thinking ahead for you! While you’re blissfully unaware in your swimsuit, sunbathing by the pool, I am brainstorming ideas that work year-round so you can enjoy this during turkey time too. Hey, if we’re being honest, I’d rather be in the AC doing this than be outside, though. Did I mention it’s hella hot out there?

Enter: this Chocolate Chip Cookie Dough Oreo Icebox Cake! It definitely is a year-round wonder but hits different in the summer since you can appreciate a no-bake recipe a little more when you don’t have to heat up an already hot house!

There are a few elements to this icebox cake, so let’s look them over.

The Cookies

I tried this with the obvious choice of chocolate chip cookies but they disintegrated into a mushy mess. It was such a disappointment! You definitely need a sturdy cookie like an Oreo for this recipe, hence why I used them the second time around. Oreos both soak up the flavor yet hold their shape and keep the integrity of the layered cake.

The Whipped Mousse

The whipped mousse consists of cream cheese, granulated sugar and vanilla that we’ll beat together until it is creamy and smooth. Then you’ll fold it into some freshly whipped whipped cream made with heavy whipping cream and confectioners’ sugar for sweetness. This mixture is light, sweet, fluffy, creamy and has a little hint of tang from the cream cheese which cuts some of the overt sweetness from everything else. It’s the perfect balancer.

The Cookie Dough

I went the super easy/lazy route and used refrigerated safe-to-eat cookie dough for this recipe. Did you know Pillsbury makes safe-to-eat-raw chocolate chip cookie dough now? Yep! It’s where it usually is in the refrigerator case and that’s exactly what I bought! I just tore off chunks and rolled them into teeny bite-size balls to add to the layers and then some for garnishing on top of the finished cake. The more cookie dough, the better! You can absolutely make your own, but this route is super easy!

Together, you have an easy, dreamy, cookie dough-stuffed icebox cake that’s sure to please everyone!

Chocolate Chip Cookie Dough Oreo Icebox Cake… come to mama!

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Chocolate Chip Cookie Dough Oreo Icebox Cake

This Chocolate Chip Cookie Dough Oreo Icebox Cake is a real winner! Super easy and a total no-bake wonder, it consists of layers of Oreo cookies and cookie dough crumbles with a whipped cream cheese mousse for the ultimate dessert!

Course Dessert, No Bake Desserts, No-Bake

Cuisine American, Dessert

Prep Time 6 hours hours 15 minutes minutes

Total Time 6 hours hours 15 minutes minutes

Ingredients

• 2 packages Double Stuf Oreos
• 2/3 cup milk
• 1¾ cup heavy whipping cream
• 1/2 cup confectioners' sugar
• 8 oz cream cheese, softened
• 1/2 cup granulated white sugar
• 2 tsp vanilla extract
• 1 package refrigerated safe-to-eat-raw chocolate chip cookie dough, such as Pillsbury brand (24 count)
• Additional whipped cream for garnish, optional

Instructions

• Lightly grease the bottom and sides of a 9" or 10" round springform pan with cooking spray; set aside.
• In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy whipping cream and confectioners' sugar together on high speed for 5-7 minutes or until stiff peaks form. Remove the whipped cream to a separate medium bowl.
• To the stand mixer bowl, add in the softened cream cheese, granulated sugar and vanilla and beat until smooth and creamy, about 30 seconds. Add the whipped cream back to the cream cheese mixture in the bowl and beat on medium speed until incorporated and fluffy, about 30 seconds, ensuring no pockets of cream cheese remain.
• Spread a Tablespoon or two of the cream cheese mixture into the bottom of the pan. Dip an Oreo into the milk lightly, one at a time, and line the bottom of the pan with the Oreos, breaking if necessary to fit. Tear off small bite-size pieces of chocolate chip cookie dough and roll into tiny balls with your fingertips and drop all over the surface of the Oreos, being generous with the cookie dough layer. Top with half of the whipped cream cheese mixture. Repeat with another layer of Oreos, cookie dough, and the remaining whipped cream cheese mixture for a total of 2 layers, smoothing out the top layer of whipped cream cheese. You will have leftover Oreos and leftover cookie dough. Save the leftover cookie dough for garnish; save the leftover Oreos for another use.
• Cover and refrigerate the icebox cake for at least 6 hours, up to overnight. Garnish with additional whipped cream and more cookie dough balls, if desired. You may still have leftover cookie dough - use to bake cookies separately or for another use.

Notes

This recipe was tested using Pillsbury's refrigerated safe-to-eat-raw chocolate chip cookie dough. You're welcome to make your own edible cookie dough, but I found this was the easiest option. Always check refrigerated cookie dough to ensure it is made safe to eat raw as not all cookie dough is nowadays. 

My favorite parts to this amazing icebox cake? The whipped cream cheese mousse mixed with the cookie dough pieces and a little bit of the softened Oreo! AKA, the whole thing

Have a super sweet day!

xo, Hayley

The post Chocolate Chip Cookie Dough Oreo Icebox Cake first appeared on The Domestic Rebel.

I’m bringing sexy back…

YUP.

The bombs are back, y’all. Well, technically I’ve already posted no-bake bombs before… but between you and I, I don’t care for the pictures. I was probably frazzled that day and took them in a rush and IMO, it shows… but between you and me, that was a good enough excuse to remake them!

I’ve since become a better photographer than I was in my yesteryear. They don’t tell you in food blogger school that some things are just harder to photograph, and that the hard subjects vary by blogger. For me, it’s anything chocolaty with a firm shell (gooey chocolate, however, is my jam) and cookies.

But I think I kinda nailed these pictures if you ask me, and hopefully they inspire you to make these delicious bombs at home!

If you’re new here, you’re probably wondering what the heck a brownie bomb is. It’s a term I coined about 6 years ago (!!!) when I made the original Chocolate Chip Cookie Dough Brownie Bombs. Since then, I’ve made many iterations… and I even have a brownie bomb chapter in one of my cookbooks! It’s basically a cookie dough center that’s wrapped around a fudgy baked brownie, then coated in chocolate. They’re sinfully delicious and a total gut bomb because they satisfy so many cravings at once. Never again will you have to choose between cookie dough or brownies!

A couple of years ago, I made a no-bake bomb version for the summertime when turning on the oven sounds like a death wish. These are entirely no-bake, including the brownies! How, you ask? By using store-bought fudge brownie bites, you can create these bombs at home without the prep work, dishes, or heating up the house to 1436 degrees. Of course, if you wanna get all Betty Crocker on me, you can totally make your own pan of brownies! Just make sure you use a fudge brownie mix/recipe. Cakey brownies have no place in my heart or in this recipe.

You’ll start by making your egg-free chocolate chip cookie dough. Some people get their undies in a wad about using raw flour, and if you’re worried about it, you have a couple of options. The first is to heat-treat your flour by microwaving it on HIGH power for one or so minutes. The second is to use a flour alternative, such as almond flour, oat flour, chickpea flour, etc. that doesn’t run the risk of contamination. The third option is to live on the edge and just make these with regular all-purpose flour. I’m not dead yet. Whatever you use, just remember to leave out the leavening agents (baking powder/soda) because we are not baking this, so those are unnecessary and may add a tinny flavor.

Roll the cookie dough into Tablespoon-size balls using a cookie dough scoop. Then take a brownie bite and smoosh it with your palms until it is flattened. Place the cookie dough ball in the center of the flattened brownie bite, then take another brownie bite and smoosh it around the cookie dough ball, rolling it and pinching it in your palms until it is a giant round ball with the cookie dough nearly hidden. It’s okay if some cookie dough peeks out; I’ve never known anyone to turn down a cookie dough peep-show Freeze these bad boys until firm, then dunk them in chocolate and sprinkle with some more miniature chocolate chips.

The hardest part is not eating the entire batch, to be honest. They’re super addictive!

Bon appetit!

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No-Bake Chocolate Chip Cookie Dough Brownie Bombs

These No-Bake Cookie Dough Brownie Bombs are delicious, addictive treats made entirely without any kitchen appliances! An egg-free chocolate chip cookie dough truffle is surrounded by a fudge brownie and coated in chocolate!

Course Brownie Bombs, Dessert

Cuisine Dessert

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 20 -22

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE COOKIE DOUGH:
• 1/2 cup (1 stick) salted butter softened
• 1/2 cup brown sugar
• 1/4 cup granulated white sugar
• 1 Tablespoon milk
• 2 teaspoons vanilla extract
• 1½ cups all-purpose flour either raw or heat-treated if you have an issue with raw flour; can substitute with a flour alternative such as almond, oat, chickpea or coconut flour
• 1 cup miniature chocolate chips
• 2 containers bite-size fudge brownie bites usually found in the bakery section of your supermarket; I found mine at Walmart
• One package chocolate Candiquik or chocolate candy coating
• More miniature chocolate chips for garnish

Instructions

• First, make your cookie dough. In the bowl of a stand mixer, cream together the butter, brown sugar and white sugar with the paddle attachment until creamy, about 1 minute. Add in the milk and vanilla and mix well. Lastly, add in the flour or flour alternative and mix slowly until a soft dough comes together. Stir in the chocolate chips.
• Line a rimmed baking sheet with foil. Take a brownie bite and gently flatten it with the heel of your hands. Place a rounded Tablespoonful of cookie dough (I like to use a cookie dough scoop) in the center of the flattened brownie bite. Take another brownie bite and gently flatten it, then cover the top of the cookie dough ball with the second flattened brownie bite, rolling it and pinching it with your fingers to completely cover the cookie dough with the brownie layer. If a little cookie dough peeks through the brownies, that's okay; you just want it mostly covered by brownie. Place on the baking sheet and repeat with remaining bombs. Freeze the bombs until firm, about 20-30 minutes.
• Melt the candy coating according to package directions or until smooth. Using a fork, gently lower a bomb one at a time into the melted chocolate, coating it completely. Allow excess to drip off and return the bomb to the baking sheet; sprinkle the still-wet coating with more miniature chocolate chips. Repeat with remaining bombs. Allow chocolate shell to harden before serving. Store any leftovers in the fridge or freezer.

I love how fast and simple these gooey, delicious bombs are! You’re going to love them, too!

Have a super sweet day!

xo, Hayley

The post No-Bake Chocolate Chip Cookie Dough Brownie Bombs first appeared on The Domestic Rebel.

You guys, I have been feeling so inspired for recipes lately which is weird because I’m in a funk in the rest of my life, ha!

I just can’t seem to stop thinking of old recipes to bring back from the dead or concocting new recipes for the upcoming summer months. It’s to the point where there aren’t enough hours in the day to bake up all the things I want to bake! I feel like this never happens, so I’m trying my hardest to take advantage of the inspiration while it lasts.

And since it’s already summertime and it’s the season of no-bake treats, I’ve been extra inspired to find summer-friendly recipes to satisfy your cravings without the use of an oven. Score! I mean, coming from the land of 110 degree F summers, it’s the least I can do (for my sanity and yours!).

Last week I brought back some Oreo-Stuffed Chocolate Chip Cookies from the archives! If you’re new here, a good five or six years back, every blogger and their mother had their recipe for Oreo-stuffed chocolate chip cookies. It was one of the hottest trends in food blogging for sure. But since then, it’s died down some so I brought the recipe back from the dead and everyone loved the revival! So I got to thinking of other archival revivals that needed to happen, and these Cookie Dough Pretzel Bites were at the tippy top of that list.

These pretzel bites also had a heated moment way back when but have since gone to the wayside. But since edible cookie dough is all the rage right now, I figured why not bring them back to their rightful spot in the limelight?

They couldn’t be easier to make AND they satisfy all the top cravings: chocolate, cookie/cookie dough, sweet, salty, crunchy, creamy. And they’re NO-BAKE!!

For this recipe, you’ll make some cookie dough. This cookie dough recipe is safe to eat, has heat-treated flour and zero eggs in it so no worries here! Just cream together some butter, brown sugar, and granulated white sugar together until creamy. Add in some vanilla and a couple Tablespoons or so of milk (to replace the eggs!). Lastly, add in some heat-treated flour OR any flour substitute you’d like, and chocolate chips of course (we’re using mini chocolate chips today for this one!).

Then you’ll just roll out two teaspoons of dough (per pretzel bite) into a ball and press it in between two miniature pretzel twists. Make all the pretzel bites then refrigerate briefly to set. While they chill, melt your milk chocolate candy coating, then dunk each pretzel twist in the candy coating (I just dunked one side to make it look pretty!). For a finishing touch, I added some chocolate sprinkles to jazz them up – who doesn’t love sprinkles?!

Crunchy, creamy, sweet & salty edible Cookie Dough Pretzel Bites – you have gotta try these!

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Cookie Dough Pretzel Bites

These Cookie Dough Pretzel Bites are addictive, irresistible and perfect for satisfying any sweet and salty cravings! Entirely no-bake, they're made with edible egg-free cookie dough sandwiched between two salty pretzel minis and coated in chocolate!

Course Dessert, No-Bake Treats

Cuisine American, Dessert

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 25 -30

Author Hayley Parker, The Domestic Rebel

Ingredients

• 1/2 cup (1 stick) salted butter softened
• 3/4 cup brown sugar
• 1/4 cup granulated white sugar
• 2 teaspoons vanilla extract
• 1-2 Tablespoons milk start with one Tablespoon and only add the second if dough is too stiff or dry
• 1¼ cups heat-treated all-purpose flour* or flour alternative such as almond flour, oat flour, or coconut flour
• 1 cup miniature semi-sweet chocolate chips
• 40-50 Mini pretzel twists
• One (12 oz package) Ghiarardelli chocolate melting wafers
• Chocolate sprinkles

Instructions

• In the bowl of a stand mixer, cream together the butter, brown sugar, and white sugar with the paddle attachment until creamy and smooth, about 1 minute. Add in the vanilla extract and milk, beating well. Lastly, add in the flour until a soft dough comes together. Stir in the miniature chocolate chips.
• Using a two-teaspoon size measuring spoon, measure out balls of cookie dough. Gently press each cookie dough ball in between two mini pretzel twists. Place on a wax paper-lined baking sheet and repeat with remaining pretzel bites. Refrigerate pretzel bites until firm, about 15 minutes.
• Melt the candy coating according to package directions or until smooth. Dunk half of each pretzel bite into the melted chocolate, allowing excess to drip off. Return to the baking sheet and top with chocolate sprinkles. Repeat with remaining pretzel bites. Allow chocolate to set before serving. These are best served out of the fridge!
• TO HEAT TREAT ALL-PURPOSE FLOUR: Simply place the flour in a microwave safe bowl or plate and heat on HIGH power for 1 minute.

You are going to adore these easy, addictive pretzel bites!

Have a super sweet day!

xo, Hayley

The post Cookie Dough Pretzel Bites first appeared on The Domestic Rebel.

I am a huge cookie dough fan. It is literally in my genetics. No, seriously – it is. When my mom was expecting me, she and my dad always made a huge batch of cookie dough to eat while watching TV. Of course, back then there were no fears about eggs or raw flour, so they ate the whole thing and I turned out fine!

You could say a cookie dough diet in the womb shaped me to be the food blogger I am today. And influenced my serious love for the stuff.

Nowadays, cookie dough is super trendy and I wanted to hop on the bandwagon to bring you this amazing version filled with sprinkles and white chocolate chips. It tastes just like Funfetti cake batter but in a soft, gooey and rich eggless cookie dough!

Egg-free cookie dough is very similar to standard cookie dough but with a few swaps and substitutions. Obviously, regular cookie dough is meant to be transformed into cookies through a short time in the oven. Regular cookie dough also uses raw eggs and raw flour in its ingredients since both of those will get baked into the perfect soft and chewy cookie.

However, edible cookie dough has a slightly different genetic makeup. Yes, it still has butter, brown and granulated white sugars, vanilla… but instead of eggs, we use milk to bind it together, and I give you an option to use a safe flour to consume raw, or a heat-treated option so you can have the authentic experience. (You could also make this with pasteurized eggs to make it safe to eat, but I find the milk does the trick just fine!)

Now, if you were wondering if this edible cookie dough could be baked into cookies, the answer is not really. For one, there’s no eggs or leavening agents (such as baking soda or baking powder) so it wouldn’t really rise or hold together well at all.

So if you’re also wondering what the heck heat-treated flour is, it’s basically flour that has been heated to an internal temperature of over 160 degrees F, which is the temperature needed to kill off any bacteria in raw flour. Personally, I have never had an issue eating raw flour before but if you are serving this to people with compromised immunity, such as the elderly or small kids, it’s probably better to be safe rather than sorry and heat your flour.

To heat treat your flour: simply microwave the flour on HIGH for 1-2 minutes, stirring after every 15 seconds. When you stick a digital thermometer into the flour, it should read over 160 degrees F. You can also alternatively bake the flour in a 200 degree F. oven for 10 minutes. OR, you can buy a prepackaged heat-treated flour!

And if you really don’t feel like messing with heat-treated flour experiments, try substituting a flour alternative, such as almond flour, oat flour, or chickpea flour. These flour alternatives do not need to be heat-treated, but they may alter the final taste of the cookie dough slightly (almond flour will be more nutty, oat flour may be more hearty, etc).

I love this Funfetti Edible Cookie Dough because it has a fun cake batter-like flavor and is loaded with rainbow sprinkles and white chocolate chips in every bite! However, use the base of this recipe to make your favorite customized version by using regular chocolate chips, peanut butter chips or chopped peanut butter cups, crushed pretzels, raisins or another dried fruit, nuts, or chocolate-covered candies! It’s really up to how you want to make it, but I suggest this sprinkly kind be tried first!

Perfect for celebrating my 28th birthday next week if I do say so myself! An ode to my past with a present-day favorite!

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Funfetti Edible Cookie Dough

This Funfetti Edible Cookie Dough is super simple, fast and delicious! It tastes just like a cross between Funfetti cake batter and gooey cookie dough and it's safe to eat!

Course Cookies, Dessert, No-Bake Treats

Cuisine American, Dessert

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 -6

Author Hayley Parker, The Domestic Rebel

Ingredients

• 3/4 cup unsalted butter softened
• 3/4 cup brown sugar
• 3/4 cup granulated white sugar
• 2 Tbsp milk
• 1 Tbsp vanilla extract
• 1/2 teaspoon salt
• 1¾ cups all-purpose flour heat-treated if desired (you may also use a flour substitute such as almond, oat, or chickpea flour)
• 3/4 cup white chocolate chips
• 1/2 cup rainbow sprinkles

Instructions

• In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar with the paddle attachment until creamy and smooth, about 2 minutes. Add in the milk and vanilla and beat well. Lastly, slowly add in the flour until a soft dough comes together. Fold in the white chocolate chips and rainbow sprinkles, or any other add-ins you'd prefer.
• Serve immediately or transfer to an airtight container and refrigerate up to 2 days. You may want to bring it slightly to room temperature before serving if it has been refrigerated so it has a chance to soften some!

Easy, delightful, and smile-inducing egg-free cookie dough! So delicious

Have a super sweet day!

xo, Hayley

The post Funfetti Edible Cookie Dough first appeared on The Domestic Rebel.

There’s something so intoxicating about cookie dough – don’t you agree?

I mean, it’s easily one of my favorite flavor profiles because it’s so comforting and homey and perfect.

And I think the whole “unsafe to eat” thing makes it even more alluring. It’s like the notorious bad boy at school – you know he probably gets in fights for fun and steals lunch money from kids named Arthur but he makes you feel gooey inside so you still make out with him behind the bleachers. Just me? Nevermind.

But no need to worry here because while these are called ‘Cookie Dough Gooey Bars’, the cookie dough gets baked so it’s safe – but it still magically retains that cookie dough goodness we all love. Swoon.

These Chocolate Chip Cookie Dough Gooey Bars consist of three lovely layers. The first layer is the crust, which is made up with cake mix, butter, and an egg so it’s nice and soft, but stable enough to hold the next two layers. The middle layer is a thick, buttery, chocolate chip-studded layer of cookie dough! Lastly, the top layer is what makes these bars “gooey”: a mind-blowing combination of cream cheese, confectioners’ sugar, some eggs, vanilla, and melted butter.

But when this bakes, everything gets gooey and perfect. The cookie dough bakes but because it’s sandwiched between the sturdy crust and the gooey topping, it remains dough-like and soft with buttery, brown-sugary pockets of deliciousness with little studs of chocolate chips throughout.

In a word, they’re heavenly.

I like to finish them off with a little dusting of confectioners’ sugar for good measure, and a little sprinkling of miniature chocolate chips to drive home that cookie dough flavor. But that’s just because I fall for bad things… and these bars are so bad yet so gooooooood.

*adapted from my cookbook, Out of the Box Desserts

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Chocolate Chip Cookie Dough Gooey Bars

These Chocolate Chip Cookie Dough Gooey Bars are fantastic, soft and chewy bars with a gooey, brown sugary chocolate chip cookie dough layer!

Course Bars, Dessert

Cuisine American, Dessert

Prep Time 2 hours hours 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 15 -18

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE CRUST:
• One box yellow cake mix
• 1/2 cup butter melted
• 1 large egg
• One 24-count refrigerated cookie dough package at room temperature
• FOR THE FILLING:
• 8 ounces (One 8-ounce package) cream cheese softened
• 3 large eggs
• One 16-ounce package confectioners' sugar
• 1 Tbsp vanilla extract
• 1/2 cup butter melted
• Additional confectioners' sugar and mini chocolate chips for garnish optional

Instructions

• Preheat oven to 350 degrees F. Line a 9 by 13" rectangular baking dish with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.
• In the bowl of a stand mixer, combine the cake mix, melted butter, and egg with the paddle attachment and beat slowly until a dough comes together. Press the dough evenly into the bottom of the prepared pan.
• Take pieces of the cookie dough and flatten them in the palm of your hand. Gently press the pieces of cookie dough together on top of the crust layer, like you're putting together a puzzle, until the cookie dough layer is even. Set aside.
• Wipe out the stand mixer bowl and add in the cream cheese. Beat until smooth and soft, 1 minute. Gradually add in the eggs, one at a time, beating well after each addition. Beat in the confectioners' sugar slowly until combined, followed by the vanilla. Lastly, slowly pour in the melted butter with the mixer on low speed until incorporated. Pour the batter evenly over the layers in the pan and smooth out the top.
• Bake for 35-45 minutes or until the center is just about set. The center may jiggle slightly, but it should not be sloshing around in the pan. You do NOT want to over-bake these; they're called gooey bars for a reason and they'll continue to set up as they cool. Cool completely, then refrigerate for at least 2 hours, up to overnight, to set before cutting into bars. Just before serving, garnish with additional confectioners' sugar and miniature chocolate chips, if desired.

Soft, chewy, dreamy and GOOEY! You’ll love these

Have a super sweet day!

xo, Hayley

The post Chocolate Chip Cookie Dough Gooey Bars first appeared on The Domestic Rebel.

You know me and brownie bombs – I just had to revamp this old archived recipe and bring it back!

So you know I taste everything I make but don’t eat everything I make, right? Meaning: I obviously taste-test everything to make sure the flavor and texture is right, but there are few things I actually end up eating. But brownie bombs are a weakness, so I try to get them out of the house faster than you can say “bomb diggity.”

After I made these, I waltzed up to the front office of my apartment complex and dropped them off with the property managers. They go crazy for my treats and I am happy to continue fattening them up

But I also wanted to give some brownie bombs to my mail-lady because I HAVE THE WORST TIMING WITH HER.

Like, every time I sit and think, “she’s probably gone by now”, I’ll walk over there and she’s in the middle of it. I don’t live far from the mailboxes, per se – but it’s annoying to walk all the way over there and turn around and walk back home and then repeat in a half hour.

So I usually try to see if she’s finished with my mailbox at least so I can GTFO and leave her alone. And she’s always done, but this happened like for a week straight and I felt like she thought I was stalking her or something.

Anyway, I gave her a brownie bomb and I think that made up for the fact that she probably thinks I’m a psychopath who stalks her and/or my mail… which I am the latter. I grew up with so many penpals, so I find joy in getting mail. I’m weird, I know.

So not only are these Monster Cookie Dough Brownie Bombs approved by yours truly, they are also postman (and postwoman) approved.

These would be perfect for Halloween or Halloween parties because they use up M&M’s, which I always seem to have leftover from handing out candy, or when I was a kid and came back with my stash. Toss ’em into the egg-free peanut butter/chocolate chip/oatmeal cookie dough – AKA, “Monster” cookie dough – roll them into balls, then coat them with a fudgy baked brownie.

Once it’s perfectly spherical and delicious, make it even more indulgent by dunking that sucker in chocolate and sprinkling it with more M&M’s. You know, for a little extra pizzazz. Life needs more pizzazz, don’t you think?

No tricks here! Just happy Treating all around

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Monster Candy Cookie Dough Brownie Bombs

These Monster Cookie Dough Brownie Bombs are super fantastic and so flavorful! Egg-free "monster" cookie dough is surrounded by a fudgy baked brownie and coated in rich milk chocolate. So festive for any time of year, but especially Halloween!

Course Brownie Bombs, Dessert

Cuisine American, Dessert

Prep Time 2 hours hours

Total Time 2 hours hours

Servings 30

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE COOKIE DOUGH:
• 1/2 cup unsalted butter softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 2 Tbsp milk
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter
• 1½ cups all-purpose flour see Note
• 1¼ cups old-fashioned oats
• 1/2 cup miniature chocolate chips
• 1 cup miniature M&M's candies
• FOR THE BROWNIES:
• Two 9x13" pans of baked fudge brownies, cooled, edges trimmed and cut into 15 pieces per pan
• FOR THE COATING:
• 1-2 pkg chocolate CandiQuik
• 2-4 Tbsp creamy peanut butter
• 1/4 pkg vanilla CandiQuik
• 1 cup additional miniature M&M's roughly chopped

Instructions

• First, make your cookie dough balls. In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar together until creamy, about 1 minute. Beat in the milk and vanilla, followed by the peanut butter, then the flour until dough comes together and is sticky. Beat in the old-fashioned oats, followed by the mini chocolate chips and mini M&M's.
• Using a cookie dough scoop, scoop rounded cookie dough balls and place on a parchment-lined baking sheet. You should get about 30 balls of dough. Freeze until firm, about 30 minutes.
• Once dough balls are firm, make your bombs. Take a square of fudge brownie and gently flatten it in the palm of your hand. Place a cookie dough ball in the center of the flattened brownie, and use your fingers and hands to pinch the brownie around the dough ball to seal it completely, rolling the brownie bomb in your hand if needed. Return to the baking sheet, noting that you may now need 2 baking sheets as the brownie bombs are larger than the cookie dough truffles.
• After the brownie bombs are made, melt the chocolate CandiQuik according to package instructions. Once melted and smooth, stir in 2 Tbsp of creamy peanut butter until blended. Dunk each brownie bomb into the chocolate-peanut butter mixture using a fork and coating all sides. Allow excess to drip off, then return to the baking sheet and repeat with remaining bombs. NOTE: You MAY need TWO (2) packages of CandiQuik to coat all the bombs, hence why the ingredients says 1-2 pkgs and 2-4 Tbsp creamy peanut butter.
• Melt the vanilla CandiQuik according to package instructions and drizzle over the chocolate bombs. Immediately garnish with chopped mini M&M's. Serve!
• NOTE: If you do not want to use raw all-purpose flour, you may heat treat your flour by baking it at 350 degrees F for about 10 minutes, or use different flour substitutes, such as almond flour, oat flour, coconut flour, or oat flour.

Gooey, fudgy, chocolaty goodness! Everyone will go crazy for these brownie bombs!

Have a super sweet day!

Want more brownie bomb goodness?

Mint Oreo Truffle Brownie Bombs

Salted Caramel Mocha Brownie Bombs

Pecan Pie Brownie Bombs

xo, Hayley

The post Monster Candy Cookie Dough Brownie Bombs first appeared on The Domestic Rebel.

So yesterday, yours truly was on the Hallmark Channel’s show, Home & Family… did you catch it?

I wore a bomb pop-printed dress and made a cobbler pie from my latest cookbook, Two in One Desserts, and I got to meet Dean Cain, Donna Mills, and Fabio Viviani (as well as Mark and Debbie, the gracious and so-sweet hosts of H&F).

I had flown down to Los Angeles last Thursday and went on the Universal Studios backlot on Friday to film. It was so amazing being on the backlot where they film TV shows and movies. The Home and Family set is sandwiched between an old, abandoned western movie set with ramshackle saloons and buildings. And once I met my producer, she took me to my own private trailer. 

WHAT!?!

It even had a private bathroom! And a mini-fridge stocked with Diet Coke! And air conditioning! And I didn’t have to share it with Dean Cain or Donna Mills or Fabio or anyone else! Is this what celebrity is like? If so, I’m enjoying the celeb life so far.

Anyway, when I was a kid I used to dream about writing novels… but I also dreamed about being on TV and how cool it would be. And you guys, it’s pretty freakin’ cool! Live TV seems scary but I think I have it down by now, and I love knowing that my readers are watching at home and cheering me on – that makes it a lot less scary And now I’m going to be on a local TV show today, and I’m up to my eyeballs in treats but thankful for the opportunity to spread The Domestic Rebel word!

And today, I’m spreading the word about this Slutty Brownie Cookie Dough Cake. You’ve heard of slutty brownies, right? Now before you come wagging your finger at me and scold me about slut-shaming chocolate desserts, I did not come up with the name. Slutty Brownies are basically brownies, chocolate chip cookies, and Oreos mixed together into one outrageous bar, but I took it one step further, natch.

This cake consists of two fudge brownie “cake” layers sandwiched around chocolate chip and Oreo cookie dough, covered in chocolate ganache and topped sky-high with chopped brownies, chocolate chip cookies, and Oreo cookies. And I know out there in the Internet land someone will come on this page, comment “too sweet” and I will roll my eyes so fast and so hard that they will fall out of my head and run away somewhere tropical where they don’t have to read people’s inane comments about things being “too sweet” on a dessert blog.

ANYWAY. I digress.

This cake is insanity, and if you have a high chocolate threshold, I highly recommend it! But if you find even chewing gum to be too saccharine, you may want to, uh, go find a saltine cracker or a Band-Aid to chew on instead and leave this cake to the pros.

WHO’S READY?

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Slutty Brownie Cookie Dough Cake

This Slutty Brownie Cookie Dough Cake combines a Pinterest favorite - slutty brownies - into a unique and unexpected layer cake!

Course Cake, Dessert

Cuisine American, Dessert

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR THE "CAKE" LAYERS:
• 2 boxes fudge brownie mix plus ingredients on back of boxes
• FOR THE COOKIE DOUGH FILLING:
• 3/4 cup salted butter softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1/2 cup heavy whipping cream or milk
• 2 cups all-purpose flour if you're worried about using raw flour, heat-treat the flour or use a flour substitution, such as almond flour, oat flour, or coconut flour
• 1½ cups miniature chocolate chips
• 12 Oreo cookies roughly chopped
• FOR THE GANACHE:
• 2 cups semi-sweet chocolate chips
• 2/3 cup heavy whipping cream
• FOR THE TOPPING:
• Additional baked fudge brownies I used brownie bites from the grocery store, chocolate chip cookies, and Oreo cookies, all roughly chopped

Instructions

• Preheat oven to 350 degrees F. Liberally grease two 9" springform pans with cooking spray and place a parchment round in the bottom of each pan. Spray the parchment lightly with cooking spray; set aside.
• In two large bowls, prepare the brownie batter according to package directions. Pour the brownie batters into the prepared pans. Bake for approximately 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely, then gently release from the pans. Place one brownie layer upside down on a cake platter.
• To make the cookie dough filling: In the bowl of a stand mixer, cream together butter, brown sugar, and granulated sugar together on medium speed for about 1 minute or until creamy. Beat in the vanilla and heavy whipping cream/milk, followed by the flour or flour substitute, until a soft dough has formed. Stir in the miniature chocolate chips and Oreo cookie pieces.
• Spread the cookie dough on top of the brownie layer in an even layer. Filling layer will be thick. Top with the remaining brownie layer and press down gently to adhere.
• For the ganache, microwave the heavy whipping cream for 30-35 seconds or until hot. Pour over the semi-sweet chocolate chips in a medium bowl and microwave that mixture for 10-20 seconds. Leave in the microwave for about 1 minute to allow chocolate chips to melt. Stir the mixture until smooth and glossy, then pour the ganache evenly over the top of the top brownie layer and down the sides of the cake.
• Immediately put handfuls of chopped brownies, chocolate chip cookies and Oreo cookies all over the ganache's surface. Serve immediately, or keep in the fridge up to 2 days.

Utter insanity… but utterly delicious.

Have a super sweet day!

xo, Hayley

The post Slutty Brownie Cookie Dough Cake first appeared on The Domestic Rebel.

…And then I had to go and stuff Rolos inside of cookie dough stuffed inside brownies stuffed inside chocolate. PHEW! Bomb inception. Brownieception. Whatever you want to call it, y’all need to run to your kitchen to make these bad boys!

So it’s no surprise that everything’s been tumbleweed-y and desolate in my dating life. I’d even go as far to say as I’ve moved backwards in my search for Mr. Right. And by ‘search’, I mean not searching at all and just hoping that I bump into a guy serendipitiously at the grocery store and we both marvel over our shared love of bread and 2006 era emo music.

But my friends – the few I can count on one finger – say that I should dress up every time I run my errands so that in case I meet Mr. Right while at Target, I’ll look prepared.

But to that I say: I’m lazy. And also, have you done a full-face of makeup before? It is not for the faint of heart. There’s the whole blending of the foundation situation, which is already hard enough for me since my perfect match was matched with the PRIMER color. Then I have to get my cat eye on symmetrically and make sure I don’t have any knots in my hair since I have a strange aversion to brushing my hair. It’s just this whole big thing and I am so not about that.

And then there’s the whole thing where I sometimes abruptly leave my house to grab some additional ingredients at the store, unknowingly covered in flour and chocolate stains. So clearly, I am rocking this whole attractiveness thing.

But to this I say: wouldn’t my Mr. Right want to see the real me? Me, with a rogue sprinkle in my hair and powdered sugar smudges on my clothes? Makeup-less and rockin’ a half-bun? Wouldn’t he want to fall in love with me when I’m looking like an underground goblin and then be surprised in a good way when I clean up nicely? That’s just what I’d think, anyway. And maybe that’s also why I’m single. WHATEVER.

Anyway, let’s get to these bombs, ‘kay? They really are the definition of a bomb. A calorie bomb, yes. But worth it? Yes yes. In fact, these may be my favorite brownie bombs to date. That’s saying something!

These bad boys are Salted Caramel Mocha flavor and OH MAH GOSH are they good. The fudgy brownies are packed with espresso flavor which really ramps up that mocha aspect. Then the egg-free cookie dough surrounds a Rolo candy which brings that caramel flavor into play.

The whole thing is over-the-top, totally sweet and outrageously rich… so don’t say I didn’t warn you. This recipe is NOT for people who don’t have sweet teeth, and this is not for the faint of heart. You gotta be a committed sugar lover to enjoy these, so keep that in mind!

Now, let’s get to eating, shall we?

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Salted Caramel Mocha Cookie Dough Brownie Bombs

These Salted Caramel Mocha Cookie Dough Brownie Bombs are INSANE. Super rich, outrageously decadent and fabulous in flavor and texture. A must make for any brownie bomb lover!

Course Brownie Bombs, Dessert

Cuisine American, Dessert

Prep Time 2 hours hours

Cook Time 22 minutes minutes

Total Time 2 hours hours 22 minutes minutes

Servings 18

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR BROWNIES:
• 1 box fudge brownie mix
• 2/3 cup oil
• 1/4 cup water
• 2 eggs
• 1 Tbsp instant espresso powder
• FOR COOKIE DOUGH & CARAMEL FILLING:
• 1/2 cup butter softened
• 3/4 cup brown sugar
• 1/4 cup sugar
• 2 tsp vanilla extract
• 3-4 Tbsp heavy cream or milk
• 1/4 tsp salt
• 1½ cups all-purpose flour if you're worried about using AP flour because of contamination, use organic flour, GF flour, oat flour, almond flour, coconut flour, or another flour substitute
• 1 cup miniature chocolate chips
• 18 Rolo candies unwrapped
• 1 pkg chocolate candy coating I like CandiQuik
• Sea salt for sprinkling on top

Instructions

• Preheat oven to 350 degrees F. Liberally grease a rectangular 13x9" baking pan. Set aside.
• In a large bowl, prepare the brownies, adding in the instant espresso powder. Pour the batter into the pan and bake for approx. 20-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Do not over bake! It is imperative that the brownies are fudgy! Cool completely.
• In the bowl of a stand mixer, cream together the butter, brown sugar and sugar until creamy, about 1 minute. Add in the vanilla and heavy cream, mixing well. Lastly, add in the salt and flour until combined. Fold in the chocolate chips.
• Using a Tablespoon-sized cookie dough scoop, scoop a ball of cookie dough and make an indentation in the middle with your thumb. Add in a Rolo and roll the dough around the Rolo candy until fully enclosed. Place on a foil-lined baking sheet. Freeze until firm, about 30 minutes.
• Trim the edges off of the brownies, and cut the brownies in 18 equal pieces (5 rows by 3). Take a piece of a brownie and flatten it slightly with the heel of your hand. Wrap the brownie around the cookie dough ball, rolling it in your palms to completely enclose the cookie dough ball. If needed, dampen your hands to help mold the brownie around the cookie dough. Repeat with remaining bombs and freeze until firm, about 40 minutes.
• Melt the chocolate candy coating until smooth, according to package directions. Drop each bomb into the candy coating, coating completely and gently remove with a fork and place onto the baking sheet. Sprinkle with sea salt.
• Store leftover bombs airtight in the fridge or freezer, but if you freeze them, PLEASE bring them to room temperature before serving as the caramel candy will be solid and I don't want you to break your tooth!

Richly decadent, super sinful and utterly delicious, these brownie bombs are one for the books and my new favorite!

Craving more brownie bombs? You’ve come to the right place!

Reese’s Egg Brownie Bombs – don’t have eggs? Use regular miniature Reese’s cups!

Peeps Brownie Bombs

Pecan Pie Brownie Bombs

Have a super sweet day!

xo, Hayley

The post Salted Caramel Mocha Cookie Dough Brownie Bombs first appeared on The Domestic Rebel.

It’s Wednesday! But not just any Wednesday.

It’s the Wednesday after my book’s official release! (That was yesterday, August 2, 2016!)

I feel like a new mom who has to capture and document every single “first” with my book. First time I held my book, first time I read my book, first time I baked from my book, first time my book made TV, first time my book made print, first time it was on shelves…

All with pictures of me looking totally deranged and goofy, but purely happy and oblivious to anyone around me who may be questioning why is that tattooed girl holding a cookbook and smiling like a maniac in this Barnes & Noble?

Anyway, the book should have shipped from anywhere and everywhere, so if you pre-ordered it, I hope you get it ASAP! And if you happened upon it in stores and purchased it, I hope you’re enjoying every second of it! I truly put my heart and soul into every recipe, story, picture, everything. And it means the world to me that you purchased it!

So yeah, I’m eagerly awaiting the book’s arrival on everyone’s doorsteps. LET ME KNOW HOW YOU LIKE IT!

But in a way I’m also kind of scared. Like, will I feel how celebrities feel when I read my reviews on Amazon? Will it be likened to paparazzi saying “she gained 10 pounds!” or whatever, except with people saying, “I hate this book; I gained 10 pounds!”? Or worse: this book is gross? I mean, I edited the recipes including cricket flour down to less than five, and there are minimal hot dog desserts in the book so I think we should be good with avoiding the whole ‘gross’ factor

Either way, I’m going to be stuffing my face senseless with these No Bake Cookie Dough Brownies while the comments roll in.

No Bake Brownies are my new favorite thing to make. For one, they’re SO easy, and for two, it still blows my mind that they’re super fudgy and rich but entirely no-bake. And of course, this version has an egg-free cookie dough topping that’s just to-die for. And chocolate ganache. Because any time you eat your feelings, there has to be ganache involved.

So yeah. Write a nice review and I’ll make you a brownie?

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No Bake Cookie Dough Brownies

These No Bake Cookie Dough Brownies are a miracle! Super fudgy, ultra rich and SO EASY!

Course Bars, Dessert, No Bake Desserts

Cuisine American, Dessert

Prep Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 9

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR BROWNIES:
• 1/2 cup evaporated milk
• 1 cup semi-sweet chocolate chips
• 1 (7 oz jar) marshmallow fluff
• 1 (15 oz pkg) Oreo cookies ground into a fine powder (filling and all)
• 1 cup powdered sugar
• FOR COOKIE DOUGH:
• 1/2 cup (1 stick) butter softened
• 3/4 cup brown sugar
• 2 tsp vanilla extract
• 2 Tbsp heavy cream or milk
• 1/4 tsp salt
• 1¼ cups all-purpose flour cook it if you're worried about eating raw flour, or use almond meal or another flour substitute
• 1 cup miniature chocolate chips
• FOR GANACHE:
• 1 cup semi-sweet chocolate chips
• 1/3 cup heavy cream

Instructions

• Line an 8x8" or 9x9" square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray lightly with cooking spray; set aside.
• In a large saucepan, whisk together the evaporated milk, chocolate chips and marshmallow fluff until smooth. While it melts down, in a large bowl, combine the powdered sugar and Oreo crumbs. Pour the chocolate/mallow mixture over the Oreo crumb mixture and stir to combine. Mixture will be thick and sticky.
• Press the mixture into the prepared pan in an even layer, using an offset spatula if needed. Refrigerate while preparing the cookie dough topping.
• In the bowl of a stand mixer, cream together the butter and brown sugar, about 1 minute. Add in the vanilla and heavy cream, beating well. Lastly, add in the salt and flour, until combined and a soft dough forms. Fold in the mini chocolate chips.
• Spread the cookie dough mixture evenly over the brownie base, gently smoothing it out into an even layer. Refrigerate while you make the ganache.
• In a medium bowl, combine the chocolate chips and heavy cream. Microwave on HIGH power for about 20-25 seconds. Stir, then microwave for another 10-15 seconds or until smooth and melted. Pour over the cookie dough layer and smooth out the top. Top with additional mini chips, if desired. Refrigerate for at least 2 hours to firm up.

Thick, chewy, rich and gooey, these cookie dough brownies are everything & more!

Have a super sweet day!

xo, Hayley

The post No Bake Cookie Dough Brownies first appeared on The Domestic Rebel.

So this cake is kinda sorta ridiculous in the best way possible. Two brownie layers sandwiched around chocolate chip cookie dough, and covered in chocolate ganache and chocolate chips. Heaven help us all.

I feel kind of silly talking about ridiculous cakes after everything that’s happened in the last couple of days. Outrageously gooey cakes just seem so trivial, you know?

There is so much I want to say and even more that I want to do, but my hands are tied. But what I will say – without making a political mess out of all of this – is that we need more love and compassion in this world. Desperately. Between our next-door neighbors and our far-away neighbors. Between humans and animals. Between us and the climate. Sometimes I feel like we as humans just like to destroy everything in our paths, but that’s clearly not successful for us. If we all just stopped, took a deep breath and refocused our hateful energies into positive ones, the world would be a happier, safer place.

But because we’re human, this won’t happen. And so for that reason, I want to say I’m sorry to the people of Orlando who experienced such horror and tragedy recently. I’m sorry that you couldn’t feel safe in your own community. I’m sorry that you were let down. I’m sorry that a great deal of you lost your lives, your friends, your sons & daughters, boyfriends & girlfriends, brothers & sisters, and beloved members of your tight-knit community. I’m sorry, and I’m sending every sugary, positive thought your way.

On a lighter note, I feel like anyone & everyone will enjoy this cake. What’s not to love? It’s fabulous in the best way possible, and it’s surprisingly simple to make, too!

So to begin this mishegas, you’ll want to whip up two boxes of your favorite brownie mix. Whatever brand you’re loyal to, or whatever’s on sale – doesn’t matter. You could even use your own homemade recipe, as long as it produces really fudgy – not cakey – brownies. Whip up those batters and distribute ’em among two well-greased and parchment-lined springform pans.

NOW. I am gonna go ahead and say it, but the springform pans are kinda essential to this recipe. You could absolutely try lining and greasing a regular 9″ round cake pan, but I found that brownies are tackier and have more of a crusty edge to them than cakes, which makes them SO much easier to remove from a springform pan than a regular one. If I were you, I’d experiment with one box of brownie mix in a 9″ round cake pan and see if it works. If so, proceed! If not, ask your neighbor if she has a springform pan (or 2!) you can borrow.

Bake up those brownies and let them cool. Then release them from the springform pans and place one of the brownie cakes onto a cake stand or plate. Top it with egg-free chocolate chip cookie dough – good ol’ fashioned, straight-forward, no-funny-business cookie dough. Once that’s all spread on, top it with the other brownie cake half.

And then comes the truly outrageous part.

My Chocolate Chip Cookie Dough Brownie Bombs are coated in rich milk chocolate and sprinkled with mini chocolate chips, but this cake is topped with a gooey, silky smooth chocolate ganache which takes the cake from a little earthling to out of this world goodliness. And yeah, ‘goodliness’ is now a new word. Use it.

The only thing I recommend you do? Don’t blame me when you eat the whole thing.

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Chocolate Chip Cookie Dough Brownie Bomb Cake

This Chocolate Chip Cookie Dough Brownie Bomb CAKE is such a fun twist on my signature dessert!

Course Cakes/Cupcakes, Dessert

Cuisine American, Dessert

Prep Time 1 hour hour

Cook Time 35 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12

Author Hayley Parker, The Domestic Rebel

Ingredients

• FOR BROWNIES:
• 2 boxes fudge brownie mix plus ingredients on back of packages
• FOR COOKIE DOUGH:
• 1 cup (2 sticks) butter softened to room temperature
• 3/4 cup brown sugar
• 1/4 cup sugar
• 1/4 cup heavy cream or milk
• 1 Tbsp vanilla extract
• 1 tsp salt
• 2 cups all-purpose flour
• 1½ cups semi-sweet chocolate chips
• FOR GANACHE & TOPPING:
• 1 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 1 cup miniature chocolate chips

Instructions

• Preheat oven to 350 degrees F. Liberally grease two 9" springform pans with cooking spray. Place a parchment circle in the bottom of each pan, and spray that with more cooking spray. Seriously, you cannot use enough cooking spray here! Set aside.
• In two large bowls, prepare each box of brownie mix according to package directions. Pour each bowl of batter into each springform pan. Bake for approximately 30-35 minutes or until a toothpick inserted near the center comes out with clean or moist, not wet, crumbs. Cool completely before releasing the outer rim of the pan.
• Once brownie "cake" layers have cooled, make your cookie dough. In the bowl of a stand mixer, beat together the butter, brown sugar and sugar until combined, about 1 minute. Add in the heavy cream and vanilla, beating well. Lastly, add in the flour and beat until combined. Fold in the semi-sweet chocolate chips.
• Place one brownie "cake" layer upside down onto a cake stand or serving plate. Spread the cookie dough in a thick, even layer on the brownie layer. Top with the second brownie layer, right side up.
• In a medium microwaveable bowl, add in the 1 cup of semi-sweet chocolate chips and the heavy cream. Microwave on HIGH power for about 30 seconds. Stir until smooth and glossy. Pour the ganache over the top of the cake and let it drip down the sides. Sprinkle with the miniature chocolate chips. Store covered in the fridge for 3 days or at room temperature, covered, for about 1 day.

I promise that while the recipe is long, it’s actually quite simple! This cake is such a stand-out dessert that’s sure to make a great impression!

Have a super sweet day!

xo, Hayley

Love my Brownie Bombs? Be sure to check out some other bomb-diggity sweets!

Pecan Pie Brownie Bombs

No Bake Cookie Dough Brownie Bombs

Blackberry Pie Blondie Bombs

The post Chocolate Chip Cookie Dough Brownie Bomb Cake first appeared on The Domestic Rebel.