Before we dive into this luscious, chocolate-drenched creation, let me start by saying—thank you. Whether you’re here for the sweet tooth satisfaction or because you’re on a gluten-free journey, I’m so glad you stopped by. This recipe for gluten free cookie dough brownie bombs with salted caramel is pure dessert bliss. Every bite is a celebration of textures and flavors: soft and chewy edible cookie dough, swirled in silky salted caramel, wrapped in rich gluten-free brownie, and sealed in a shell of creamy milk chocolate.
It’s one of those treats that sounds almost too indulgent to be true, especially if you’re used to missing out on desserts due to dietary restrictions. But I promise you—these bombs deliver big on decadence without a trace of gluten in sight. I’ve been dreaming about these since I made them, and now I can’t wait to share every step with you!
Ingredients
For the Brownies:
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115g (1 stick) unsalted butter
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150g (5.5 oz) dark chocolate, divided (100g + 50g)
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50g (1/4 cup) white sugar
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125g (1/2 cup packed + 2 tbsp) brown sugar
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2 large eggs
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1/2 tsp vanilla extract
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50g (1/2 cup) cocoa powder
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1/4 tsp salt
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1/2 tsp baking powder
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115g (3/4 cup + 2 tbsp) gluten-free plain flour blend
For the Cookie Dough Balls:
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115g (1 stick) unsalted butter, room temperature
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110g (1/2 cup packed + 1 tbsp) brown sugar
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2 tbsp milk
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1 tsp vanilla extract
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140g (1 cup + 1 tbsp) gluten-free plain flour blend
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1/4 tsp salt
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100g (2/3 cup) mini chocolate chips
For the Salted Caramel:
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225g (1 cup) white sugar
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90g (6 tbsp) salted butter
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125ml (1/2 cup) double (heavy) cream
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1 tbsp golden syrup (or corn syrup)
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1 tsp sea salt
For the Coating:
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500g (18 oz) milk chocolate
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Optional: sprinkles or chocolate chips for decoration
How to Make Gluten Free Cookie Dough Brownie Bombs
Step 1: Make the Brownies
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Preheat your oven to 180°C/350°F. Line a 9×13” pan with parchment paper.
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Microwave the butter, 100g of dark chocolate, and both sugars, stirring every 30 seconds until the mixture is completely melted and silky. Let cool slightly.
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In a bowl, mix brown sugar, eggs, vanilla, and the melted chocolate blend.
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Gently sift in the cocoa powder, baking powder, salt, and gluten-free flour.
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. Mix well.
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Fold in the remaining 50g of chocolate (broken into chunks).
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Spread into your pan and bake for 25–30 minutes. Let cool.
Step 2: Make the Cookie Dough Balls
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Cream butter and sugar.
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Add milk and vanilla.
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Add the flour and salt to the mixture, then gently fold in the mini chocolate chips.
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Roll into 18 small balls and chill on a parchment-lined tray.
Step 3: Make the Salted Caramel
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Heat sugar in a saucepan until it melts into a deep amber caramel—don’t stir!
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Add butter carefully (it’ll bubble!), then stir in cream slowly.
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Add syrup and salt, let bubble for 60 seconds. Cool for 20+ minutes.
Step 4: Assemble the Bombs
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Coat the chilled cookie dough balls in salted caramel, then place them in the freezer for 15 minutes to firm up.
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Crumble the cooled brownies, mix in leftover caramel.
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Take about 1.5 tablespoons of the brownie mixture, flatten it in your palm, wrap it around a dough ball, and roll it into a smooth ball. Repeat and freeze again.
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Melt the milk chocolate in the microwave in 30-second bursts, stirring between each interval until smooth.
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Dip each bomb in chocolate—bottom first, then spoon over the top. Decorate and chill until set.
Helpful Tips
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When melting sugar for caramel, patience is key—don’t stir, and keep the heat medium-low.
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Freezing between layers keeps everything easy to handle and helps the bombs hold their shape.
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Using gloves for the brownie-wrapping step makes cleanup way easier!
Substitutions & Variations
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Dairy-Free? Swap butter and cream for plant-based alternatives.
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Nutty twist? Add crushed hazelnuts to the brownie or chocolate coating.
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Dark chocolate lover? Use dark chocolate for coating instead of milk!
Frequently Asked Questions About Cookie Dough Brownie Bombs
Can I make these ahead of time?
Absolutely! You can prepare these treats up to three days ahead of time and keep them fresh in the fridge.
Can I freeze them?
Yes—once fully assembled and set, freeze them in an airtight container for up to 2 months.
Is the cookie dough safe to eat?
Yes! No eggs, and the flour is heat-treated by baking the dough balls. Totally edible.
Storage Instructions
Keep stored in an airtight container in the refrigerator for up to five days for best results. For longer storage, freeze with parchment between layers and defrost in the fridge overnight.
More Recipes You’ll Love
And there you have it—gluten free cookie dough brownie bombs that are as indulgent as they are irresistible! Whether you’re making them for a special occasion or just treating yourself (because you absolutely deserve it!), these little bites of joy are sure to impress. I hope they bring as much delight to your kitchen as they did to mine. Happy baking!
Print
Gluten Free Cookie Dough Brownie Bombs
- Total Time: 1 hour 30 mins
- Yield: 18 bombs 1x
- Diet: Gluten Free
Description
These Gluten Free Cookie Dough Brownie Bombs with Salted Caramel are layered with edible cookie dough, rich brownies, and creamy milk chocolate. A decadent gluten-free dessert perfect for sharing—each bite is soft, chewy, chocolatey, and totally over-the-top in the best way. Make a batch and wow your crowd!
Ingredients
For the Brownies:
115g (1 stick) unsalted butter
150g (5.5 oz) dark chocolate, divided (100g + 50g)
50g (1/4 cup) white sugar
125g (1/2 cup packed + 2 tbsp) brown sugar
2 large eggs
1/2 tsp vanilla extract
50g (1/2 cup) cocoa powder
1/4 tsp salt
1/2 tsp baking powder
115g (3/4 cup + 2 tbsp) gluten-free plain flour blend
For the Cookie Dough Balls:
115g (1 stick) unsalted butter, room temperature
110g (1/2 cup packed + 1 tbsp) brown sugar
2 tbsp milk
1 tsp vanilla extract
140g (1 cup + 1 tbsp) gluten-free plain flour blend
1/4 tsp salt
100g (2/3 cup) mini chocolate chips
For the Salted Caramel:
225g (1 cup) white sugar
90g (6 tbsp) salted butter
125ml (1/2 cup) double (heavy) cream
1 tbsp golden syrup (or corn syrup)
1 tsp sea salt
For the Coating:
500g (18 oz) milk chocolate
Optional: chocolate chips or sprinkles for topping
Instructions
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Make the brownies: Preheat oven to 180°C/350°F. Line a 9×13″ pan with parchment. Microwave butter, 100g chocolate, and both sugars, stirring every 30 seconds until melted. Cool slightly. Mix in eggs, vanilla, and melted chocolate. Sift in cocoa powder, baking powder, salt, and flour. Stir well, then fold in remaining 50g chocolate chunks. Spread into pan and bake 25–30 minutes. Let cool.
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Prepare cookie dough: Cream butter and brown sugar. Add milk and vanilla. Stir in flour and salt, then fold in mini chocolate chips. Roll into 18 balls and chill.
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Make salted caramel: Heat sugar in a saucepan over medium heat until melted and amber. Stir in butter carefully, then slowly add cream. Add syrup and sea salt. Let bubble for 60 seconds. Cool 20 minutes.
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Assemble bombs: Dip chilled cookie dough balls in caramel. Freeze 15 minutes. Crumble brownies, mix with leftover caramel. Flatten 1.5 tbsp brownie mix in your hand, wrap around a dough ball, and roll into a sphere. Freeze again.
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Coat with chocolate: Melt milk chocolate in 30-second intervals, stirring between each. Dip bombs—bottom first, then spoon over top. Decorate and chill to set.
Notes
Gluten-free flour blends work best when they include xanthan gum.
Caramel can be stored in the fridge for up to 2 weeks—use leftovers for drizzling!
Gloves help with less messy rolling and shaping.
- Prep Time: 30 minutes (Chill Time: 30 minutes)
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie bomb
- Calories: 290
- Sugar: 25g
- Protein: 3g
- Cholesterol: 40mg