Welcome to the ultimate indulgence, where the worlds of chocolate chip cookies and brownies collide in a spectacular fashion. Today, I’m excited to share with you a recipe that’s not just a treat; it’s an experience. Behold, the Chocolate Chip Cookie Dough Brownie Bombs—a confectionery masterpiece that promises to take your taste buds on an unforgettable journey.
Prep Time: 1 hour 30 minutes
Cooking Time: 30 minutes
Total Time: 2 hours
Calories: 300 kcal per serving
Servings: 15-18
Ingredients:
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)
Directions:
- 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.
The Ultimate Dessert Experience
Crafting these Chocolate Chip Cookie Dough Brownie Bombs might seem like a bit of culinary wizardry, but the process is part of the fun. The result is a multi-layered delight, combining the gooey, soft texture of cookie dough, the rich taste of brownies, and the crisp shell of chocolate coating, all harmoniously balanced in one bite.
Perfect for special occasions, as a gift to chocolate lovers, or as a treat to yourself, these bombs are sure to impress. Imagine the surprise and delight of biting into what appears to be a simple chocolate ball, only to discover the layered wonders within.
So, why wait? Gather your ingredients, and let’s create some magic in the kitchen. This is more than just a recipe; it’s a journey into the heart of dessert decadence. Enjoy your culinary adventure with Chocolate Chip Cookie Dough Brownie Bombs!
Chocolate Chip Cookie Dough Brownie Bombs
Ingredients:
¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 Tbsp milk
1 tsp vanilla extract
2 cups all-purpose flour
Pinch salt
2 cups miniature chocolate chips, divided
1 pkg fudge brownie mix, baked and cooled
1 pkg Candiquik or chocolate almond bark
Directions:
Cream together butter and sugars in a stand mixer until smooth. Blend in milk and vanilla.
Gradually mix in flour and salt until a soft dough forms. Stir in 1 cup of mini chocolate chips.
Form scant tablespoon-sized balls of dough on a foil-lined baking sheet; freeze for 1 hour.
Cut brownies into 1″ squares. Flatten a square, place a dough ball in the center, and wrap the brownie around it. Repeat with remaining dough and freeze wrapped balls for 30 minutes.
Melt Candiquik or almond bark as directed. Dip each bomb into the chocolate, let excess drip off, and place on foil. Sprinkle with remaining chocolate chips.
Chill until set. Store in an airtight container in the fridge or freezer.
Prep Time: 1 hour 30 minutes | Cooking Time: 30 minutes | Total Time: 2 hours | Kcal: 300 kcal | Servings: 15-18