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The Ultimate Chocolate Chip Cookie Bombe: A Surprise-Inside Masterpiece

A perfect slice of the Chocolate Chip Cookie Bombe showing the surprise peanut butter cup core.

A showstopper dessert featuring a giant chocolate chip cookie baked into the shape of a large bowl. This edible cookie bowl is coated on the inside with a hardening chocolate shell, then filled with a tower of peanut butter cups, layers of vanilla ice cream, and chopped candy bars like Kit Kat, Twix, and Snickers. The entire bombe is frozen solid, then inverted and decorated with whipped cream and sprinkles before being sliced and served.

Ingredients

Scale
  • 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing
  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 3/4 cup packed light brown sugar
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 6 ounces semisweet mini chocolate chips
  • 2 ounces hardening chocolate ice cream topping (e.g., Magic Shell)
  • 5 peanut butter-filled chocolate cups (e.g., Reese’s)
  • 8 cups (4 pints) vanilla ice cream, softened
  • 2 cups chopped chocolate candy bars (e.g., Kit Kat, Twix, Snickers)
  • Whipped cream, for decorating
  • Sprinkles, for decorating

Instructions

  1. Prepare the Bowls and Dough:
  2. Preheat the oven to 350 degrees F. Thoroughly butter and flour the inside of a 4-quart heat-safe bowl. Create an ‘X’ with two 16-by-6-inch strips of parchment paper inside the bowl to act as handles later. Butter and flour the bottom of a 2.5-quart heat-safe bowl.
  3. In a large bowl, whisk together the flour, baking soda, and salt.
  4. In another large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 4 minutes.
  5. Beat in the eggs one at a time, followed by the vanilla extract.
  6. Reduce the mixer speed to low and gradually add the flour mixture until just incorporated. Stir in the mini chocolate chips.
  7. Bake the Cookie Bowl:
  8. Transfer the dough to the prepared 4-quart bowl. With generously floured hands, press the dough evenly across the bottom and up the side of the bowl.
  9. Place the smaller (2.5-quart) bowl inside the larger one, so its buttered and floured bottom sits directly on the cookie dough, acting as a weight.
  10. Bake until the cookie is deep golden brown, 50 to 55 minutes.
  11. Let the cookie cool completely in the bowl, about 2 hours, before carefully removing the inner bowl.
  12. Fill the Bombe:
  13. Brush the hardening chocolate ice cream topping evenly over the inside surface of the cookie bowl.
  14. Stack the peanut butter cups in a tower in the center of the cookie bowl.
  15. Place in the freezer for about 15 minutes to let the chocolate shell and tower harden.
  16. Spread half of the softened vanilla ice cream in the bowl around the chocolate cup tower.
  17. Create a layer with 1 1/2 cups of the chopped candy bars.
  18. Spread the remaining ice cream on top and sprinkle with the remaining chopped candy bars.
  19. Cover with plastic wrap and freeze until solid, for at least 6 hours or overnight.
  20. Serve the Bombe:
  21. Remove the bombe from the freezer 15 minutes before serving.
  22. Invert the cookie bombe onto a serving platter and use the parchment strips to help lift off the bowl. Peel away the parchment.
  23. Decorate the base and top with whipped cream and sprinkles.
  24. Slice with a very hot, sharp knife to serve.

Notes

  • Cook’s Note on Measuring Flour: Spoon flour into a dry measuring cup and level off the excess. Do not scoop directly from the bag, as this compacts the flour and can result in dry baked goods.
  • This recipe requires one 4-quart and one 2.5-quart heat-safe (oven-proof) bowl.
  • Use a very hot, sharp knife for slicing, as you would with a cheesecake.

Nutrition

Find it online: https://cookupjoy.com/chocolate-chip-cookie-bombe/