Buffalo chicken bombs give you a melting, cheesy flavor explosion with every bite. They’re perfect for dinner or as an after-school snack for everyone in the family. Crispy on the outside, warm and delicious on the inside: these cookie bombs will steal your heart.
Why we love Buffalo Chicken Bombs
- Only 5 ingredients.
You can do that with just five ingredients buy directly from the storethis recipe is incredibly simple. - Kids love it!
The flavors really pop in these buffalo chicken bombs and kids can’t help themselves. You see one clean dinner plate in no time! - 30 minute weekday recipe.
With minimal preparation required, these chicken balls are perfect for throwing together if you have little time.
Ingredient notes and substitutions
- Chicken: Pre-cooked and shredded chicken breast meat is best for this chicken and biscuits recipe.
- Cream cheese: You can use cream cheese with it some fat content because it is mixed with the chicken.
- Buffalo sauce: It is up to you how spicy you want your cookie bombs to be. You can choose mild, medium or hot.
- Cheddar cheese: Pre-grated cheese works fine here, but you can also buy a block and shred it yourself.
- Cookie dough: We use canned cookie doughbut you can make your own dough at home with just a few ingredients.
Try these easy cookie recipes to make the dough at home: sour cream cookies, simple 3-ingredient cookies, or jalapeno cheddar cookies.
Recipe Tips for Buffalo Chicken Bombs
- Make sure you bring the cream cheese to room temperature first.
When combining the ingredients it is important to use soft cream cheese so it can coat the chicken well instead of forming cold, hard lumps.
To do this, set the cream cheese on the counter for about an hour before you start cooking.
- Roll out the dough into large circles.
The cookie dough covers about 60 grams of chicken and cream cheese, so that’s what you need cut and roll pieces large enough to cover it completely.
You can use a rolling pin or your fingers for this.
- Close the dough tightly around the chicken mixture.
It is important that the dough is well closed so that the chicken and cream cheese do not spill out of the opening during baking.
- Bake until center reaches 165°F.
After placing the balls on a baking tray and when you put them in the oven you want to leave them there until the top is golden brown and the center reaches a point safe temperature of 165°F.
You can check this using an instant read thermometer.
Frequently Asked Questions
Make sure you Seal the cookie dough tightly around the shredded chicken so it doesn’t fall apart when you pick it up.
Another reason could be that they were overcooked and became too dry and crumbly.
You can use any sauce you like to dip.
Some options include marinara, ketchup, barbecue sauce, salsa, or honey mustard.
Because we use cream cheese and shredded cheddar cheese in these balls, they are not dairy-free. However, you can leave out the cream cheese or add one dairy-free cream cheese and grated cheese substitute instead of. Or feel free to leave them out altogether.
Store and reheat
Store leftovers in an airtight container in the refrigerator for up to five days.
You can also freeze the balls in a plastic bag or container for up to three months.
To reheat them, thaw them in the refrigerator overnight. Than, warm up in the oven at 375°F for approximately 12 minutes or until center reaches 165°F using a digital device thermometer.
Buffalo chicken bombs
Buffalo Chicken Bombs are the perfect 30-minute meal with five ingredients. Try these cookie bombs for a weeknight dinner or an after-school snack.
Ingredients
- 1 ½ cups cooked shredded chicken
- 4 us cream cheese softened
- ¼ cup buffalo wing sauce
- ⅓ cup grated cheddar cheese
- 1 lb cookie dough or 15.7 ounces of canned dough
- 2 tablespoons melted butter
For serving
- ¼ cup chopped flat-leaf parsley or 2 spring onions thin sliced
- ranch or blue cheese dressing
- blue cheese crumbles
Instructions
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Preheat oven to 350°F. Spray a baking sheet with nonstick cooking spray; put aside.
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In a medium mixing bowlAdd shredded chicken, cream cheese, hot sauce and cheddar. Use a large mixture spoon Unpleasant stir ingredients until well combined; put aside.
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If using homemade cookie dough, cut the dough into 8 equal pieces of 60 grams each with a bench cutter or a sharp knife. If using canned dough, separate the pieces. Use your fingers or a rolling pin to flatten each piece into a circle about 4 inches wide.
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Use a medium sized one spoonAdd a portion of chicken mixture to the center of each piece of cookie dough. Pull the sides up and over the filling, then press the edges firmly together to enclose the filling.
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Arrange the chicken bombs on the prepared pieces baking tray, seam down. Use a basting brushadd melted butter to the bombs.
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Bake in the preheated oven for 20-25 minutes, until golden brown. Remove from oven; If desired, brush each chicken bomb with more melted butter, sprinkle with fresh parsley and drizzle with ranch dressing.
Power supply
Portion: 1portion | Calories: 323kcal | Carbohydrates: 28G | Egg white: 7G | Fat: 20G | Saturated fat: 7G | Polyunsaturated fat: 4G | Monounsaturated fat: 7G | Trans fat: 0.1G | Cholesterol: 35mg | Sodium: 869mg | Potassium: 169mg | Fiber: 1G | Sugar: 3G | Vitamin A: 340IU | Vitamin C: 0.2mg | Calcium: 77mg | Iron: 2mg
Reference By: thefeatherednester.com
