Gluten Free Cookie Dough Brownie Bombs with Salted Caramel - These Cookie Dough Brownie Bombs with Salted Caramel are indulgence on top of decadence! Eggless chocolate chip cookie dough is dipped in salted caramel, then enclosed in chocolate salted caramel brownies, and dipped in chocolate. They're gluten free, so easy to make and absolutely to die for!

Cookie Dough Brownie Bombs with Salted Caramel {Gluten Free}




Yield 18

Edible cookle dough is dipped in salted caramel and then covered in brownies. They are then dipped in milk chocolate. These cookie dough brownie bombs are pure delicious decadence!


For the brownies:

For the cookie dough balls:

For the salted caramel:

For the coating:



  1. Preheat the oven to 180C/350F and line a 9 x 13" brownie pan with parchment paper.
  2. Melt the butter, 100g of the chocolate and sugar together in the microwave in 30 second intervals, stir in between. Once melted and smooth, leave to cool slightly.
  3. In a large bowl, add the brown sugar, eggs, vanilla and melted chocolate mix and beat together with a wooden spoon.
  4. Sift in the cocoa powder, and add the baking powder, salt and flour and beat to combine.
  5. Break the remaining 50g chocolate into small pieces and fold into the batter.
  6. Spread the batter into your prepared pan and smooth to an even layer. It will be quite a thin layer of batter.
  7. Bake for 25-30 minutes, until a skewer comes out with moist crumbs. Leave to cool on a wire rack.
  8. While the brownies are baking you can make the cookie dough balls and salted caramel.

Cookie dough balls:

  1. Put the butter and sugar in a bowl and beat until creamed.
  2. Add the milk and vanilla, and beat to combine.
  3. Stir in the flour and salt until it forms a soft dough. Fold in the chocolate chips.
  4. Roll into 18 balls, about 1 tbsp per ball. Place on a baking sheet lined with parchment paper and place in the fridge to chill.

Salted caramel:

  1. Put the sugar in a medium sized heavy bottom saucepan. Put on a medium heat and cook sugar until it's melted and a deep amber, do not stir while it melts.
  2. Once the sugar has melted, add the butter and stir in until butter is melted. Be careful, as it may bubble and splutter.
  3. Slowly pour in the cream and stir in, be careful as again it may bubble and splutter.
  4. Add the syrup and stir. Leave to bubble for 60 seconds.
  5. Remove from the heat and stir in the salt
  6. Carefully pour into a heat proof bowl and leave to cool for at least 20 minutes.

To assemble.

  1. When the salted caramel is cool enough to handle, take the cookie dough balls out of the fridge.
  2. Dip each ball into the salted caramel and cover it completely. Replace onto the baking sheet and stick in the freezer while you prepare the brownie layer (keep them in the freezer for about 10-15 minutes). You will have salted caramel left, approximately half of the batch - don't worry if its a bit more or less. You'll be using this for the brownie layer.
  3. Break up the brownies and put in a large bowl. Use your hands to turn them into crumbs. Pour in the remaining salted caramel and stir to combine.
  4. Line another baking sheet with parchment paper.
  5. Take the dough balls out of the freezer and here comes the really messy part. Take about 1.5 tbsp of the brownie mixture and flatten in your palm so you have a large, dense disc of brownie. Place a caramel coated cookie dough ball in the centre and wrap the brownie around the ball, and roll around in your palm gently to help it all get coated and keep a ball shape. Place on the new prepared baking sheet. Repeat until all cookie dough balls are covered.
  6. Place bake in the freezer for 10-15 minutes.
  7. Put the 500g milk chocolate in a heat proof bowl and microwave in 30 second intervals to melt, stirring in between each interval, until melted and smooth.
  8. Put a long sheet of parchment paper on your work top and place a wire cooling rack of the top.
  9. Take your cookie dough brownie bombs out of the freezer. Dip the bottom into the chocolate and place on the wire rack, then spoon chocolate over the top and use the spoon to smooth it around the sides of the ball, until all covered in chocolate. Repeat with all balls. Sprinkle chocolate chips or sprinkles over the top.
  10. Transfer back to the baking sheet and place in the fridge or freezer until chocolate is set.
  11. Enjoy!


*gluten free flour blend can be subbed with regular plain/all purpose flour, using the same measurements. Please note that the cups measurements have not been tested for this recipe, these are standard conversions. Weighing is always more accurate. If using cups, please click here for my measurement conversion page for more info on how to measure correctly using cups

Recipe by A Tipsy Giraffe at