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Chocolate Chip Cookie Dough Brownie Bombs Recipe

  • Author: Emily
  • Prep Time: 1 hour 30 mins
  • Cook Time: 30 mins
  • Total Time: 2 hours
  • Yield: 15-18 1x
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in the ultimate dessert mash-up with Chocolate Chip Cookie Dough Brownie Bombs! These decadent treats feature creamy eggless chocolate chip cookie dough enveloped in fudgy brownie, all coated in a luscious chocolate shell. Perfect for parties or whenever you want to wow your friends and satisfy your sweet tooth.

Ingredients

Units Scale

For the Cookie Dough

  • 3/4 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 Tbsp milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • Pinch salt
  • 1 cup miniature chocolate chips

For the Brownie Layer

  • 1 package fudge brownie mix, baked and cooled

For the Chocolate Coating

  • 1 package Candiquik or chocolate almond bark
  • 1 cup miniature chocolate chips (for garnish)

Instructions

  1. Prepare the Cookie Dough: In the bowl of a stand mixer, beat together the softened butter, brown sugar, and white sugar until creamy and well combined. Add the milk and vanilla extract, beating until incorporated. Gradually add the all-purpose flour and pinch of salt, mixing until a soft dough forms. Stir in 1 cup of miniature chocolate chips.
  2. Shape and Freeze: Line a baking sheet with foil. Using a cookie dough scoop or tablespoon, scoop scant tablespoon-sized balls of the dough onto the sheet. Freeze the cookie dough balls for about 1 hour, or until firm.
  3. Prepare the Brownie Layer: Cut the cooled, baked brownies into small 1-inch squares. With your palm, gently flatten each brownie square so it’s large enough to wrap around a cookie dough ball.
  4. Wrap Cookie Dough with Brownie: Place one frozen cookie dough ball in the center of a flattened brownie square. Carefully wrap the brownie around the cookie dough, pinching and rolling gently until the dough ball is completely enclosed. Don’t worry if there are cracks; gently roll with your fingers to smooth them out. Repeat with all cookie dough balls. Freeze the wrapped balls for 30 minutes.
  5. Coat in Chocolate: Melt the Candiquik or chocolate almond bark as per the package instructions. Using a fork, dip each brownie bomb into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip off, then return each bomb to the foil-lined sheet.
  6. Garnish and Set: While the chocolate is still wet, sprinkle the tops with the remaining 1 cup of miniature chocolate chips. Let the chocolate set completely before serving. Store the bombs in an airtight container in the fridge or freezer.

Notes

  • You may have extra cookie dough balls leftover; use them in other recipes or enjoy as is.
  • Ensure the brownies are fudgy and not cake-like for easier wrapping.
  • Store in the refrigerator or freezer to keep the chocolate coating firm.
  • If the brownie cracks while wrapping, gently roll until smooth.

Nutrition

  • Serving Size: 1 bomb
  • Calories: 270
  • Sugar: 24g
  • Sodium: 120mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://emilyquickdinners.com/chocolate-chip-cookie-dough-brownie-bombs-recipe/