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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!
Prep Time2 hrs
Total Time2 hrs
Course: Brownie Bombs, Dessert
Cuisine: American, Dessert
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
  • cups all-purpose flour see Note
  • 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.