Chocolate Chip Cookie Dough Brownie Bombs
These decadent Chocolate Chip Cookie Dough Brownie Bombs combine the rich flavors of cookie dough and brownies into a single irresistible treat. Each bite offers a delightful contrast of textures and tastes, making them perfect for any dessert lover.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Total Time: 120 minutes
- Yield: 24 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup brown sugar
- ¾ cup butter, softened
- ¼ cup white sugar
- 1 tsp vanilla extract
- 2 Tbsp milk
- Pinch salt
- 2 cups miniature chocolate chips, divided
- 1 pkg fudge brownie mix, baked and cooled
- 1 pkg Candiquik or chocolate almond bark
Instructions
- In a stand mixer, cream together the softened butter and both sugars until smooth and creamy. Blend in the vanilla extract and milk. Gradually add the flour and salt, mixing until a soft dough forms. Stir in 1 cup of miniature chocolate chips.
- Form tablespoon-sized balls of dough and place them on a foil-lined baking sheet. Freeze the dough balls for 1 hour.
- Cut the baked and cooled brownies into 1-inch squares. Flatten each brownie square and place a frozen cookie dough ball in the center. Wrap the brownie around the dough ball, ensuring it is fully covered. Repeat with the remaining dough balls. Freeze the wrapped balls for an additional 30 minutes.
- Melt the Candiquik or chocolate almond bark according to the package directions. Dip each brownie-wrapped cookie dough ball into the melted chocolate, allowing the excess to drip off. Place the dipped balls on a foil-lined sheet and sprinkle with the remaining chocolate chips.
- Chill the chocolate-coated brownie bombs until set. Store them in an airtight container in the fridge or freezer.
Nutrition
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg