Chocolate Chip Cookie Dough Brownie Bombs

Chocolate Chip Cookie Dough Brownie Bombs

Ingredients:

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup white sugar
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (toasted if desired for safety)
• ¼ teaspoon salt
• 2 cups mini chocolate chips, divided
• 1 batch fudge brownies, baked, cooled, and cut into 1-inch squares
• 16 oz Candiquik or chocolate almond bark, melted

Directions:

Prepare the Cookie Dough Base

In a large mixing bowl, cream the softened butter with the brown sugar and white sugar until light and fluffy. This should take about 2 to 3 minutes using a hand mixer or stand mixer.

Add Wet Ingredients

Mix in the whole milk and vanilla extract until fully incorporated and smooth.

Add Dry Ingredients

Gradually add the all-purpose flour and salt to the mixture. Mix until a soft, smooth cookie dough forms.

Add Chocolate Chips

Stir in 1 cup of the mini chocolate chips until evenly distributed throughout the dough.

Form the Cookie Dough Balls

Scoop the dough into tablespoon-sized portions and roll into balls.

Place the dough balls on a foil-lined or parchment-lined baking sheet.

Freeze the Dough

Transfer the baking sheet to the freezer and freeze the dough balls for at least 1 hour, or until very firm. This step is essential for easy wrapping later.

Prepare the Brownies

Using cooled fudge brownies, cut them into approximately 1-inch squares.

Flatten each brownie square gently in your hand.

Wrap the Cookie Dough

Place one frozen cookie dough ball in the center of a flattened brownie square.

Carefully wrap the brownie around the dough, pressing gently to fully seal the cookie dough inside.

Freeze Again

Place the wrapped brownie bombs back onto the baking sheet.

Freeze for an additional 30 minutes until firm.

Melt the Chocolate Coating

Melt the Candiquik or chocolate almond bark according to package instructions, using either a microwave or double boiler method. Stir until smooth.

Dip the Brownie Bombs

Remove the frozen brownie bombs from the freezer.

Dip each one into the melted chocolate, ensuring it is fully coated.

Allow excess chocolate to drip off before placing onto wax paper or parchment paper.

Add Toppings

Immediately sprinkle the tops with the remaining 1 cup of mini chocolate chips before the chocolate coating sets.

Set the Chocolate

Refrigerate the coated brownie bombs until the chocolate shell is completely firm.

Serve or Store

Serve chilled or at room temperature. Do not reheat.

• Prep Time: 20 minutes
• Cooking Time: 30 minutes (brownie baking time)
• Total Time: 2 hours (including chilling time)
• Kcal: Approximately 290–320 per brownie bomb
• Servings: 24 brownie bombs