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These Chocolate Chip Cookie Dough Brownie Bombs are a chocoholic’s dream! Soft edible cookie dough wrapped in fudgy brownie and dipped in silky chocolate—perfect for parties, holidays, or just indulging.
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup white sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
Pinch of salt
2 cups miniature chocolate chips, divided
1 package fudge brownie mix, baked and cooled
1 package Candiquik or chocolate almond bark (or chocolate coating of choice)
Make the Cookie Dough:
In a large bowl, cream together butter, brown sugar, and white sugar until smooth. Mix in milk and vanilla extract. Gradually add flour and salt, mixing until dough forms. Fold in 1 cup of chocolate chips.
Form Dough Balls:
Roll cookie dough into walnut-sized balls and place on a baking sheet. Freeze for 1 hour.
Wrap with Brownie:
Cut cooled brownie into squares. Wrap each frozen dough ball in a brownie square, completely sealing it. Freeze again for 30 minutes to firm.
Melt Chocolate Coating:
Melt Candiquik or chocolate almond bark according to package instructions.
Dip and Decorate:
Dip each brownie bomb into melted chocolate, coating completely. Place on parchment or foil-lined tray. While the coating is still soft, sprinkle with remaining 1 cup mini chocolate chips.
Chill and Set:
Refrigerate until chocolate coating is firm. Serve chilled or at room temperature.
Ensure brownies are fully cooled before wrapping to prevent melting the dough.
If cookie dough is sticky, chill longer before shaping.
Brownie bombs can be stored in an airtight container in the fridge for up to 1 week.
Feel free to use milk, dark, or white chocolate coatings for different flavor profiles.
Find it online: https://elladishes.com/chocolate-chip-cookie-dough-brownie/