• Prep Time: 1 hour
  • Cooking Time: 0 mins
  • Serves: 18

S'mores Cookie Dough Brownie Bombs

  • Recipe Submitted by on

 Ingredients List

  • ¾ cup butter, softened
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 tsp vanilla extract
  • 2 Tbsp milk
  • About 2 cups flour
  • About ¾ cup miniature chocolate chips
  • About 1 &1/2 cups miniature marshmallow bits
  • 9×13″ pan brownies, baked and cooled
  • 1 pkg chocolate Candiquik
  • Graham cracker crumbs


Make your dough: in the bowl of a stand mixer, beat together the butter and sugars until creamy. Beat in the vanilla and milk to incorporate.
Beat in the flour to combine, and lastly, add in the miniature chocolate chips and marshmallow bits, stirring to blend. Roll the dough into Tablespoon-sized balls and place on a foil-rimmed cookie sheet. Freeze until solid, a couple hours, or overnight.
Cut the cooled brownies into approx. 1″ sized squares. Take a square in the palm of your hand and gently press down to flatten. Wrap the brownie around the frozen cookie dough ball to cover; press the brownie around to help blanket the cookie dough completely. If it doesn’t totally cover it, that’s okay. Return the brownie-covered balls to the baking sheet and freeze for about 20 minutes to set.
Microwave the Candiquik according to package directions, until smooth. Dip the bombs into the chocolate, coating completely, before returning to the cookie sheet. Immediately sprinkle with remaining mini marshmallow bits and graham cracker crumbs.
Store leftovers in the fridge or freezer. Makes approx. 15-18 truffles, depending on the size of the cookie dough and cut brownies.

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