These bite-sized treats are bursting with layers of fudgy brownie, chocolate chip cookie dough, and sweet cherry filling—all enrobed in smooth melted chocolate. A summer showstopper dessert!

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🧾 Ingredients

For the Brownie Base:

• 1 (18 oz) box brownie mix (plus required eggs, oil, and water per package directions)

Bake according to package in a 9x13" pan and cool completely

For the Cookie Dough Filling:

• ½ cup unsalted butter, softened

• ¼ cup granulated sugar

• ½ cup brown sugar

• 2 tablespoons milk

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour (heat-treated for safety)

• ½ cup mini chocolate chips

For the Cherry Center:

• 1 (21 oz) can cherry pie filling

• Maraschino cherries, patted dry (stems removed)

For Coating:

• 2 cups semi-sweet chocolate chips or chocolate candy melts

• 1 tablespoon coconut oil (optional, for smoother coating)

• Extra melted chocolate for drizzle (optional)

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👩‍🍳 Instructions

1. Bake the Brownies

Prepare the brownie mix according to box directions in a 9x13-inch baking pan. Allow it to cool completely.
Once cooled, crumble the brownies using clean hands or a food processor until fine and sticky enough to mold.

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2. Make the Cookie Dough Filling

In a medium bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Mix in milk and vanilla extract.
Gradually add heat-treated flour and mix until combined. Fold in the mini chocolate chips.
Cover and chill for 10–15 minutes to firm slightly.

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3. Assemble the Bombs

Take about 1 tablespoon of cookie dough, flatten it in your palm, and place 1 maraschino cherry or a small spoonful of cherry pie filling in the center.
Gently wrap the dough around the cherry to form a sealed ball.
Then, take a portion of the crumbled brownie and press it around the cookie dough ball to fully cover it, shaping into a smooth, round “bomb.”
Place on a tray and freeze for 20–30 minutes until firm.

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4. Coat in Chocolate

Melt the chocolate chips with coconut oil (if using) in a microwave-safe bowl in 30-second bursts, stirring until smooth.
Using a fork or dipping tool, coat each frozen bomb in the melted chocolate, allowing the excess to drip off.
Place coated bombs onto a parchment-lined baking sheet.

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5. Decorate

While the chocolate is still wet, top each bomb with a maraschino cherry.
Drizzle extra melted chocolate over the top for a bakery-worthy finish.

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6. Chill and Serve

Refrigerate the bombs for at least 15–20 minutes, or until the chocolate is set.
Store in an airtight container in the fridge for up to 5 days.
Serve chilled or at room temperature for an irresistible burst of brownie, cookie, and cherry goodness in every bite!

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📏 Yield & Time

• Servings: About 18–24 bombs

• Prep Time: 40 minutes

• Chill Time: 30–40 minutes

• Total Time: ~1 hour 15 minutes