Warm, pillowy, and packed with melted cheese and garlic flavor—these Cheesy Garlic Butter Bombs are the kind of comfort food I turn to when I need something satisfying and indulgent. Whether I’m making them as a cozy appetizer or a side for pasta night, they never disappoint. The combination of a soft homemade dough filled with a buttery, garlicky cheese mixture is exactly what makes these bombs irresistible.

Cheesy Garlic Butter Bombs

Why You’ll Love This Recipe

I can’t get enough of these little golden bombs, and here’s why:

I love how easy they are to prepare, even if I’m not a seasoned baker.
Each bite bursts with cheesy, garlicky, buttery flavor.
They’re my go-to comfort food—warm, filling, and nostalgic.
I like serving them at parties because they always disappear fast.
The filling is flexible, so I can swap cheeses or add herbs based on what I have on hand.
I can freeze them for later and just reheat when I need a quick snack.
My kitchen smells incredible while they’re baking—worth it for that alone.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough
1 cup warm milk
2 1/4 teaspoons active dry yeast
1/4 cup granulated sugar
1 teaspoon salt
1/4 cup unsalted butter, melted
1 large egg
3 cups all-purpose flour, plus more for dusting

For the Filling
1/2 cup unsalted butter, softened
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Directions

I start by activating the yeast: mixing warm milk, yeast, and sugar in a large bowl, then letting it sit for 5–10 minutes until foamy.
Once that’s ready, I stir in the melted butter, salt, and egg—making sure the butter isn’t too hot.
I gradually add flour, one cup at a time, and mix until a soft dough forms. Then I knead it for about 5–7 minutes until it’s smooth and elastic.
I place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm spot for about 1 to 1.5 hours, or until doubled in size.
While the dough rises, I prepare the filling by mixing softened butter, garlic, parsley, mozzarella, Parmesan, salt, and pepper in a bowl.
Once the dough is ready, I punch it down, turn it onto a floured surface, and divide it into 12 equal pieces.
I flatten each piece into a circle, add a spoonful of the cheese mixture in the center, and seal it tightly to form a ball.
I arrange the balls seam-side down on a parchment-lined baking sheet, cover with a towel, and let them rise again for about 30 minutes.
I bake them at 375°F (190°C) for 15–20 minutes, until golden brown.
I let them cool slightly before serving and sometimes brush them with a little extra melted butter and parsley.

Servings and Timing

Servings: 12 bombs
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours (including rising)
Difficulty: Medium

Variations

When I want to switch things up, here’s what I try:

I swap mozzarella with cheddar or provolone for different flavors.
I like to add a pinch of red pepper flakes for a spicy kick.
Fresh herbs like basil or oregano work great if I’m out of parsley.
I’ve made a vegan version by using plant-based butter and cheese—it works surprisingly well.

Storage/Reheating

To keep leftovers just as tasty, here’s what I do:

I store them in an airtight container at room temperature for up to 2 days or in the fridge for 4 days.
To reheat, I pop them in the oven at 350°F (175°C) for 5–10 minutes. The microwave also works if I’m in a hurry.
I freeze any extras in a sealed container for up to 2 months. I just thaw and reheat when I’m ready to enjoy them again.

FAQs

Can I make the dough ahead of time?

Yes, I often prepare the dough the night before and refrigerate it after the first rise. I let it come back to room temperature before assembling the bombs.

Can I use instant yeast instead of active dry yeast?

Definitely. I mix it directly with the dry ingredients and skip the blooming step. It usually rises a bit faster.

How can I keep the cheese from leaking out?

I make sure to seal each dough ball tightly and avoid overfilling them.

Can I add other ingredients to the filling?

Absolutely. I’ve added sun-dried tomatoes, olives, and even cooked spinach with great results.

Are these bombs gluten-free?

Not as written, but I’ve tried using a gluten-free flour blend. The texture is a little different, but still tasty.

Conclusion

Cheesy Garlic Butter Bombs are the kind of recipe I make when I want something warm, cheesy, and comforting. Whether I’m sharing them at a gathering or keeping them all to myself on a quiet night in, they always hit the spot. With a crispy golden crust, melty cheese inside, and the rich aroma of garlic and herbs, these little bombs of joy are totally worth every minute of baking.