Homemade Garlic Butter Cheese Bombs

Ingredients 

Here’s everything you’ll need to bring these to life:

Dough and Filling

• 1 can refrigerated biscuit dough (or homemade dough)
• 1½ cups cheese cubes or shredded cheese (mozzarella or a mild cheese blend works best)

Garlic Butter

• 4 tbsp butter, melted
• 2 cloves garlic, minced
• ½ tsp garlic powder
• 1 tbsp chopped parsley (optional)
• ¼ cup grated parmesan (optional)

Optional for Serving

• Marinara-style dipping sauce

Necessary Tools for Preparation

You don’t need anything fancy:

• Baking sheet
• Parchment paper
• Small mixing bowl
• Pastry brush
• Knife or dough cutter

Ingredient Additions and Substitutions

One of the best things about this recipe is how flexible it is:

• Swap mozzarella for cheddar, pepper jack, or provolone
• Add a pinch of Italian seasoning to the garlic butter
• Use vegan butter and dairy-free cheese for a plant-based version
• Sprinkle red pepper flakes for a spicy kick

Step-by-Step Instructions for Homemade Garlic Butter Cheese Bombs

Step-by-Step Instructions for Homemade Garlic Butter Cheese Bombs

Prepare the Dough

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so nothing sticks.
Cut each biscuit into halves or quarters, depending on how big you want your cheese bombs.

Fill with Cheese

Flatten each piece of dough slightly with your fingers. Place a cube or spoonful of cheese in the center. Carefully wrap the dough around the cheese and pinch tightly to seal—this part is important so the cheese doesn’t escape. Roll gently into a ball.

Bake

Place each ball seam-side down on the baking sheet. Bake for 12–15 minutes, or until puffed, golden, and irresistible.

Make the Garlic Butter

While the cheese bombs are baking, mix melted butter, minced garlic, garlic powder, parsley, and parmesan in a small bowl. The aroma alone is enough to make your mouth water.

Finish and Serve

As soon as the cheese bombs come out of the oven, brush them generously with garlic butter. Don’t be shy—this is where the magic happens. Serve warm with marinara sauce if desired.

 

Tips for Making the Best Cheese Bombs

• Seal the dough tightly to prevent cheese leaks
• Use low-moisture mozzarella for best melting results
• Brush with garlic butter while hot so it soaks in
• Serve immediately for maximum gooeyness

Storage Instructions

If you somehow have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to bring back that crispy exterior. Avoid the microwave if possible—it softens the dough too much.