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Irresistible Chocolate Chip Cookie Dough Brownie Bombs

Chocolate Chip Cookie Dough Brownie Bombs are bite-sized desserts with a soft cookie dough center, wrapped in fudgy brownie, then dipped in chocolate. Rich, chilled, and perfect for make-ahead treats or parties.
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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
  • 1 pinch salt
  • 1 cup miniature chocolate chips plus extra for garnish

For the Brownie Layer

  • 1 package fudge brownie mix prepared and cooled according to package directions

For the Chocolate Coating

  • 1 package Candiquik or chocolate almond bark

Instructions
 

  • Cream the softened butter, brown sugar, and white sugar in a stand mixer on medium speed for about 2 minutes, until light and smooth.
  • Add the milk and vanilla extract and mix until fully combined. Lower the speed and gradually add the flour and salt, mixing just until a soft dough forms. Fold in the mini chocolate chips by hand.
  • Line a baking sheet with foil. Roll the dough into small balls, about 1 tablespoon each, and place them evenly on the tray. Freeze for 1 hour, or until firm. This helps keep the dough neat when wrapping.
  • Prepare the brownie mix according to package directions. Bake at the listed temperature, usually 350°F, then let cool completely. Once cooled, cut the brownies into 1 inch squares. If they crumble easily, they may be overbaked. Slightly underbaked brownies wrap more smoothly.
  • Gently flatten one brownie square in your palm. Place a frozen cookie dough ball in the center and wrap the brownie around it, sealing all sides. Smooth out any cracks with your fingers. Return the wrapped bombs to the foil-lined sheet and freeze for 30 minutes until firm.
  • Melt the Candiquik or almond bark according to package instructions, microwaving in 30 second intervals and stirring between each until smooth.
  • Dip each brownie bomb into the melted chocolate using a fork. Tap gently to remove excess coating, then place back on the foil. Sprinkle with extra mini chocolate chips before the chocolate sets.
  • Refrigerate for 20 to 30 minutes, until the chocolate shell is fully set and glossy.