Easy Garlic Butter Cheese Bombs (Irresistibly Gooey!)

If you love warm, cheesy, pull-apart snacks, these Garlic Butter Cheese Bombs are about to steal your heart. They bake up golden on the outside, soft and fluffy inside, and explode with melty cheese in every bite. Honestly, they disappear faster than you can make them.

What I adore most about Garlic Butter Cheese Bombs is how easy they are. You don’t need fancy ingredients or special skills—just simple dough, gooey cheese, and a rich garlic butter coating that makes everything taste irresistible. They’re perfect for busy weeknights, last-minute guests, or when a cheesy craving hits hard.

Serve these Garlic Butter Cheese Bombs as a party appetizer, a cozy side dish, or a fun snack for movie night. One bite and everyone will ask for the recipe—I promise.

More Recipes To Try

• Easy Cheesy Pizza Pockets
• Melted Mozzarella & Ranch Chicken Bombs

INGREDIENTS

You only need a handful of simple ingredients to make these Garlic Butter Cheese Bombs, and chances are you already have most of them at home.

• Refrigerated biscuit dough – 1 can (16 oz / 450 g)
• Mozzarella cheese, cut into cubes – 8 oz (225 g)
• Unsalted butter, melted – 4 tbsp (60 g)
• Garlic, finely minced – 2 cloves (about 2 tsp / 6 g)
• Italian seasoning – 1 tsp (1 g)
• Garlic powder – ½ tsp (1 g)
• Salt – ¼ tsp (1.5 g), or to taste
• Fresh parsley, finely chopped – 1 tbsp (4 g)

Optional ingredients (but highly recommended):

• Grated Parmesan cheese – 2 tbsp (15 g)
• Red pepper flakes – ¼ tsp (optional, for a little heat)

INSTRUCTIONS

Follow these simple steps and you’ll have golden, cheesy Garlic Butter Cheese Bombs in no time.

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with butter.
2. Prepare the garlic butter.
   In a small bowl, mix the melted butter, minced garlic, Italian seasoning, garlic powder, salt, and chopped parsley. Set it aside so the flavors can bloom.
3. Cut the biscuit dough.
   Separate the biscuit dough and cut each biscuit into 4 equal pieces. You should have plenty of small dough squares to work with.
4. Stuff with cheese.
   Flatten one dough piece slightly, place a cube of mozzarella in the center, then carefully wrap the dough around the cheese. Pinch the seams tightly and roll gently into a smooth ball.
5. Coat in garlic butter.
   Dip each dough ball into the garlic butter mixture, making sure it’s fully coated. If you’re using Parmesan, sprinkle a little on top now.
6. Bake to perfection.
   Place the cheese bombs seam-side down on the baking sheet. Bake for 12–15 minutes, until they’re puffed, golden, and fragrant.
7. Finish and serve.
   Brush with any remaining garlic butter as soon as they come out of the oven. Let them cool for 2–3 minutes, then serve warm and enjoy that melty cheese pull.

💡 Tip: Don’t overbake—once they’re golden, pull them out so the cheese stays perfectly gooey inside.

TIPS & VARIATIONS

These little Garlic Butter Cheese Bombs are super flexible, so feel free to make them your own.

Cooking Tips

• Seal the dough well around the cheese to prevent leaks while baking.
• Use cold cheese straight from the fridge—it melts slower and stays inside the dough.
• Bake on the middle rack for even browning and fluffy centers.
• Brush with extra garlic butter right after baking for maximum flavor and shine.

Cheese Variations

• Swap mozzarella for cheddar, Colby Jack, or Monterey Jack for a different flavor.
• Use cream cheese cubes for a rich, creamy center.
• Mix two cheeses together for an extra gooey bite.

Flavor Twists

• Add herbs like rosemary or thyme to the butter for a bakery-style aroma.
• Sprinkle everything bagel seasoning on top before baking.
• Add a pinch of smoked paprika for a warm, savory depth.

Storage & Make-Ahead

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven at 325°F (165°C) for 5–7 minutes to keep them soft and melty.
• Assemble the cheese bombs ahead of time and refrigerate for up to 12 hours before baking.

SERVING IDEAS

These Garlic Butter Cheese Bombs are incredibly versatile and fit almost any occasion. Here are some delicious ways to serve them:

• As an appetizer:
  Serve warm with marinara sauce, ranch dressing, or garlic aioli for dipping. They’re always the first thing to disappear at parties.
• As a side dish:
  Pair Garlic Butter Cheese Bombs with pasta dishes, creamy soups, or a fresh green salad for a cozy, satisfying meal.
• For game day or parties:
  Arrange them on a platter with toothpicks and a trio of dips. They’re bite-sized, fun, and perfect for sharing.
• For family dinners:
  Serve alongside roasted chicken, baked meatballs, or a hearty casserole to make dinner feel extra special.
• For holidays or gatherings:
  Add a sprinkle of Parmesan and fresh herbs before serving to dress them up for festive tables.

💡 Tip: Keep them warm in a low oven at 200°F (95°C) if you’re serving them over a longer period.

FAQs

Recipe

Yield: 16 cheese bombs

Garlic Butter Cheese Bombs

Print

Soft, golden Garlic Butter Cheese Bombs stuffed with gooey melted cheese and coated in rich garlic butter. Easy, cheesy, and completely irresistible.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Ingredients

• Refrigerated biscuit dough – 1 can (16 oz / 450 g)
• Mozzarella cheese, cut into cubes – 8 oz (225 g)
• Unsalted butter, melted – 4 tbsp (60 g)
• Garlic, finely minced – 2 cloves (about 2 tsp / 6 g)
• Italian seasoning – 1 tsp (1 g)
• Garlic powder – ½ tsp (1 g)
• Salt – ¼ tsp (1.5 g), or to taste
• Fresh parsley, finely chopped – 1 tbsp (4 g)

Optional:

• Grated Parmesan cheese – 2 tbsp (15 g)
• Red pepper flakes – ¼ tsp (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
   
2. In a small bowl, mix melted butter, minced garlic, Italian seasoning, garlic powder, salt, and parsley.
   
3. Separate the biscuit dough and cut each biscuit into 4 equal pieces.
   
4. Flatten one piece of dough, place a mozzarella cube in the center, and wrap the dough tightly around it. Roll into a ball.
   
5. Dip each dough ball into the garlic butter mixture, coating well. Sprinkle with Parmesan if using.
   
6. Place seam-side down on the baking sheet.
   
7. Bake for 12–15 minutes, until puffed and golden.
   
8. Brush with remaining garlic butter and let cool for 2–3 minutes before serving.

Notes

Seal the dough tightly to prevent cheese from leaking.

Use cold cheese for the best gooey center.

Reheat leftovers at 325°F (165°C) for 5–7 minutes.

Nutrition Information:

Yield: 8 Serving Size: 2 cheese bombs
Amount Per Serving: Calories: 260Total Fat: 15gCarbohydrates: 24gProtein: 9g

Nutrition information is estimated and may vary based on ingredients used.