Name: Chocolate Chip Cookie Dough Brownie Bombs
Ingredients: For the Cookie Dough: ¾ cup butter, softened; ¾ cup brown sugar; ¼ cup white sugar; 2 Tbsp milk; 1 tsp vanilla extract; 2 cups all-purpose flour; A pinch of salt; 1 cup miniature chocolate chips (for the dough); For the Brownie Layer: 1 package of fudge brownie mix, baked and cooled according to the package instructions; For the Chocolate Coating: 1 package Candiquik or chocolate almond bark; 1 cup miniature chocolate chips (for sprinkling)

Description

Indulge in the ultimate treat with Chocolate Chip Cookie Dough Brownie Bombs, where the irresistible pull of cookie dough meets the decadent embrace of brownies. Each bite is a journey into a world of rich, chocolaty delight, a true confectionary celebration.

Ingredients

Scale

For this adventure, you’ll need the following items:

For the Cookie Dough:
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- A pinch of salt
- 1 cup miniature chocolate chips (for the dough)
For the Brownie Layer:
- 1 package of fudge brownie mix, baked and cooled according to the package instructions
For the Chocolate Coating:
- 1 package Candiquik or chocolate almond bark
- 1 cup miniature chocolate chips (for sprinkling)

Instructions

Start with the Cookie Dough: In a stand mixer, cream together the butter, brown sugar, and white sugar until smooth. Blend in the milk and vanilla extract. Gradually mix in the flour and salt until a soft dough forms. Stir in 1 cup of miniature chocolate chips.
Form the Dough Balls: On a foil-lined baking sheet, form scant tablespoon-sized balls of dough. Freeze these for 1 hour to firm up.
Prepare the Brownie Layer: Cut your cooled brownies into 1-inch squares. Flatten a square gently, place a chilled dough ball in the center, and carefully wrap the brownie around it, ensuring the dough is fully encased. Repeat with the remaining dough and brownies. Freeze the wrapped bombs for an additional 30 minutes.
Coat in Chocolate: Melt the Candiquik or chocolate almond bark as directed on the package. Dip each brownie bomb into the melted chocolate, letting the excess drip off, then place them back on the foil. Immediately sprinkle the remaining chocolate chips over the wet chocolate coating.
Final Chill: Allow the chocolate to set completely by chilling the bombs. Once set, store your chocolate chip cookie dough brownie bombs in an airtight container in the fridge or freezer, ready to satisfy your cravings at a moment’s notice.