Black Forest Cookie Dough Brownie Bombs – The Ultimate Indulgent Treat

If you’re looking for a dessert that’s rich, playful, and completely over-the-top, these Black Forest Cookie Dough Brownie Bombs are your dream come true. Inspired by the classic Black Forest cake, this no-bake treat layers fudgy brownie, cherry-studded cookie dough, and a silky chocolate coating into one irresistible bite-sized bomb. It’s a dessert mashup that’s part truffle, part cookie dough ball, and 100% indulgent.

Perfect for parties, gifting, or satisfying your deepest chocolate cravings, these brownie bombs are as impressive as they are delicious. And the best part? They’re surprisingly easy to make.

Why You’ll Love This Recipe

No-bake cookie dough – Safe to eat and packed with flavor.
Rich and decadent – Layers of brownie, cherry, and chocolate in every bite.
Perfect for gifting – Beautifully coated and easy to package.
Make-ahead friendly – Store in the fridge or freezer for whenever the craving hits.
Customizable – Swap in different mix-ins or coatings to make them your own.

Ingredients

Let’s break down what you’ll need for each component of this dessert.

For the Brownies

1 box of your favorite brownie mix (or homemade recipe)
Choose a rich, fudgy brownie for best results.
Ingredients listed on the box (usually eggs, oil, and water)
Follow the package instructions or use your go-to homemade version.

Tip: Avoid cakey brownie mixes—fudgy brownies hold together better and taste richer.

For the Cherry Cookie Dough

½ cup unsalted butter, softened
The base of the dough—make sure it’s soft for easy mixing.
¾ cup brown sugar, packed
Adds sweetness and a chewy texture.
2 teaspoons vanilla extract
Enhances the flavor and balances the richness.
1½ cups all-purpose flour
Heat-treated if desired for food safety.
½ cup maraschino cherries, chopped
Adds that signature Black Forest flavor and a pop of color.
¼ cup mini chocolate chips
For extra chocolatey goodness.
2–3 tablespoons milk
Helps bring the dough together.
Pinch of salt
Balances the sweetness.

Optional: Add a splash of cherry juice from the maraschino jar for extra flavor.

For the Chocolate Coating

2 cups semisweet chocolate chips or chocolate melting wafers
Use high-quality chocolate for a smooth, glossy finish.
Sprinkles or extra chopped cherries (optional)
For a festive garnish.

Equipment You’ll Need

Mixing bowls
Hand or stand mixer
Baking dish
Parchment paper
Cookie scoop or tablespoon
Microwave-safe bowl
Baking sheet
Spatula
Freezer-safe tray

Step-by-Step Instructions

Step 1: Prepare the Brownies

Preheat your oven according to the brownie mix instructions.
Grease a baking dish and prepare the brownie batter as directed.
Bake until set, then let cool completely.
Once cooled, crumble the brownies into small pieces and set aside.

Tip: You want the brownies to be fully baked but still moist—avoid overbaking for best texture.

Step 2: Make the Cherry Cookie Dough

In a large bowl, cream together ½ cup softened butter and ¾ cup brown sugar until light and fluffy.
Mix in 2 teaspoons vanilla extract.
Gradually add 1½ cups flour and a pinch of salt, mixing until combined.
Add milk, one tablespoon at a time, until the dough is soft and pliable.
Fold in ½ cup chopped maraschino cherries and ¼ cup mini chocolate chips.
Chill the dough in the refrigerator for 20–30 minutes to firm up.

Tip: If you’re concerned about raw flour, you can heat-treat it by microwaving it in 30-second intervals until it reaches 165°F.

Step 3: Assemble the Brownie Bombs

Scoop a small amount of chilled cookie dough and roll into a ball (about 1 inch in diameter).
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 brownie pieces.
Place the assembled bombs on a parchment-lined baking sheet.
Freeze for 30 minutes to firm up before coating.

Tip: Work quickly to keep the dough from getting too soft. If needed, chill your hands or the dough between batches.

Step 4: Coat with Chocolate

In a microwave-safe bowl, melt 2 cups semisweet chocolate chips or melting wafers, stirring every 20–30 seconds until smooth.
Using a fork or dipping tool, dip each brownie bomb into the melted chocolate, ensuring it’s fully coated.
Place back on the parchment-lined baking sheet.
While the chocolate is still wet, garnish with sprinkles or extra chopped cherries, if desired.

Tip: Tap off excess chocolate before placing the bombs on the tray to avoid pooling.

Step 5: Chill and Serve

Refrigerate the brownie bombs until the chocolate coating is set—about 15–20 minutes.
Serve chilled or at room temperature.

Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months.

Time & Yield

Prep Time: 45 minutes
Chill Time: 1 hour
Total Time: ~1 hour 45 minutes
Yield: About 18–24 brownie bombs, depending on size

Tips for Success

Use a fudgy brownie base for best results—cakey brownies may crumble too easily.
Chill between steps to make assembly and dipping easier.
Use a cookie scoop for evenly sized bombs.
Customize the coating with white chocolate, dark chocolate, or drizzle for contrast.
Let the chocolate set fully before storing to avoid smudging.

Variations to Try

Black Forest Truffle Bombs: Add a cherry cordial in the center instead of cookie dough.
Nutty Twist: Add chopped almonds or hazelnuts to the cookie dough or sprinkle on top.
White Forest Version: Use white chocolate chips and a white chocolate coating.
Boozy Bombs: Add a splash of cherry liqueur to the cookie dough for an adult version.
Holiday Style: Use red and green sprinkles or crushed peppermint for a festive finish.

Final Thoughts

These Black Forest Cookie Dough Brownie Bombs are the kind of dessert that stops people in their tracks. With layers of flavor and texture—from fudgy brownie to chewy cherry cookie dough to a crisp chocolate shell—they’re a true celebration of indulgence. Whether you’re making them for a party, a gift box, or just a personal treat, they’re guaranteed to impress.