Double Chocolate Cookie Bombs made with DOVE® Chocolate Baking Chips

Makes: 12 bombs
Segment: QSR/FSR/C&U/B&I/ISB


This recipe is the bomb! These rich double chocolate cookie bombs are a unique grab-and-go delicacy. Filled with chocolate ganache and topped with chocolate buttercream, this recipe by Kristen Tomlan of is sure to ignite some buzz.


Chocolate Cookie Dough

  • 2 cups DOVE® Chocolate Baking Chips, divided
  • 1 cup + 2 tablespoons heat-treated, all-purpose flour
  • 3 tablespoons cocoa powder
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (8 tablespoons) unsalted butter at room temperature
  • ¼ cup sugar
  • ¾ cup + 1 tablespoon brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract

Chocolate Ganache

  • ¾ cup DOVE® Chocolate Baking Chips
  • 1 ½ teaspoons butter
  • ⅓ cup heavy cream
  • ½ teaspoon vanilla extract

Chocolate Buttercream

  • 2 sticks butter
  • 1 teaspoon vanilla extract
  • ¼ cup cocoa powder
  • 3 cups powdered sugar


Chocolate Cookie Dough

  1. In a medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda and salt. Set aside.
  2. In a microwave-safe bowl, melt 1 cup of DOVE® Chocolate Baking Chips and butter in the microwave.
  3. In the bowl of a stand mixer fixed with a paddle attachment, whip the butter and melted chocolate on medium speed until smooth and creamy. Use a rubber spatula to scrape the bowl.
  4. Add the sugar and brown sugar and beat on medium until light and fluffy, around 3-4 minutes. Scrape the sides of the bowl with a rubber spatula as often as needed.
  5. Add the egg and vanilla and beat on medium for 30 seconds or until fully incorporated. Scrape the bowl with a rubber spatula. Slowly add the flour mixture, a little bit at a time. Mix until well incorporated.
  6. Remove the bowl from the stand mixer. Use a rubber spatula to carefully fold in the remaining cup of DOVE® Chocolate Baking Chips.
  7. Portion dough into 12 equal ball-shaped portions and freeze for 15 minutes.
  8. While dough chills, make the ganache.

Chocolate Ganache

  1. Place the DOVE® Chocolate Baking Chips in a large bowl with the butter.
  2. In a glass measuring cup, heat the heavy cream until just boiling in the microwave.
  3. Pour the hot liquid over the chocolate and butter. Let sit for 5 minutes.
  4. Using a whisk, start in the middle of the bowl and use a small circular motion to stir the mixture. Once it is smooth and chocolaty in the center, increase the size of the circle you are making with the whisk.
  5. Mix until the circle is as big as the bowl and the mixture is very smooth and creamy.
  6. Add in the vanilla and continue mixing until incorporated.
  7. Let cool for 20 minutes and place into a piping bag.
  8. Remove dough from the freezer and push a finger into each dough ball, about ¾ of the way through the ball. Pipe about 1 tablespoon of ganache into the hole.
  9. Pinch excess dough around the hole to close it., creating a seam The ganache will be completely surrounded by dough.
  10. Place balls into a cupcake pan fitted with cupcake liners, seam side down.
  11. Bake 15 minutes or until bombs look risen and set. Let bombs cool in the pan for 5 minutes and then carefully transfer to a wire rack to cool completely.

Chocolate Buttercream

  1. While baking and cooling, make the buttercream by whipping the butter and vanilla in the stand mixer until light and fluffy.
  2. Add the cocoa powder and mix well.
  3. Last, slowly add the powdered sugar until the mixture is a smooth frosting consistency.


  1. Once the cookie is cool, pipe the buttercream to top each bomb.
  2. Enjoy your treats, they’re the bomb!