If there is one recipe that guarantees empty plates and happy faces, it’s Baked Garlic Butter Cheese Bombs. These golden, pull-apart bites are soft on the inside, lightly crisp on the outside, and filled with gooey melted cheese that stretches with every bite. Brushed generously with garlic butter and baked until perfectly puffed, they are the kind of irresistible comfort food that disappears within minutes of hitting the table.
Perfect for parties, family movie nights, or as a warm side dish with soups and salads, cheese bombs are simple yet incredibly satisfying. They use basic ingredients and come together quickly, but the end result feels indulgent and special. The rich garlic butter soaks into the dough, while the melted cheese creates a surprise center that makes these bites truly unforgettable.
Ingredients (Makes 16 cheese bombs)
For the Dough
- 1 can (450 g / 16 oz) refrigerated biscuit dough
- 16 small cubes mozzarella cheese (about 10 g / ½ oz each)
For the Garlic Butter
- 80 g (⅓ cup) unsalted butter
- 3 cloves garlic, finely minced
- 1 tablespoon fresh parsley, finely chopped
- ½ teaspoon garlic powder
- ¼ teaspoon salt
For Topping
- 40 g (¼ cup) grated Parmesan cheese
Detailed Instructions
1. Prepare the Oven and Pan
Preheat your oven to 190°C (375°F). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Open the biscuit dough and separate each biscuit. If the biscuits are large, cut each one in half so you end up with 16 equal pieces.
2. Fill the Cheese Bombs
Flatten each piece of dough gently in the palm of your hand or on a clean surface. Place one cube of mozzarella cheese in the center of each piece.
Carefully wrap the dough around the cheese, pinching the edges tightly to seal. Roll gently between your palms to form a smooth ball, making sure the cheese is completely enclosed to prevent leaking.
Place the dough balls seam-side down on the prepared baking sheet, spacing them slightly apart.
3. Make the Garlic Butter
In a small saucepan, melt the butter over low heat. Add the minced garlic and cook gently for 30–40 seconds until fragrant—do not let it brown.
Remove from heat and stir in the chopped parsley, garlic powder, and salt.
4. Brush and Top
Using a pastry brush or spoon, generously brush the garlic butter over each dough ball, making sure the tops and sides are well coated.
Sprinkle grated Parmesan cheese evenly over the tops. This adds a savory crust and extra depth of flavor once baked.
5. Bake
Place the baking sheet in the preheated oven and bake for 15–18 minutes, or until the cheese bombs are puffed and golden brown on top.
Keep an eye on them during the last few minutes to avoid overbrowning.
6. Final Butter Brush and Serve
Once baked, remove the cheese bombs from the oven and immediately brush with any remaining garlic butter for maximum flavor.
Let them cool for 2–3 minutes before serving, as the cheese inside will be very hot.
Serving Suggestions
Baked Garlic Butter Cheese Bombs are best enjoyed warm and fresh from the oven. Serve them:
- As an appetizer with marinara sauce for dipping
- Alongside pasta dishes or creamy soups
- As a party snack or game-day treat
They’re perfect for sharing, though you may want to make a double batch—these disappear fast.
Tips and Variations
- Cheese swap: Use cheddar, provolone, or a mix of cheeses for different flavors.
- Extra herbs: Add dried oregano or Italian seasoning to the butter.
- Crispier finish: Bake for an additional 1–2 minutes if you prefer a deeper golden color.
- Make ahead: Assemble the cheese bombs and refrigerate for up to 8 hours before baking.
