Chocolate Chip Cookie Dough Brownie Bombs
If you love raw cookie dough, and chocolate (who doesn't?), then this recipe is for you. These lil nuggets have a lot going on, but it all works well together and the flavors don't overpower each other. The cookie dough remains soft and gooey, while the chewy brownie provides the perfect blanket of rich chocolate.
If you love raw cookie dough, and chocolate (who doesn't?), then this recipe is for you. These lil nuggets have a lot going on, but it all works well together and the flavors don't overpower each other. The cookie dough remains soft and gooey, while the chewy brownie provides the perfect blanket of rich chocolate.
- Carbohydrate 45.052318370967 g
- Cholesterol 26.226527803689 mg
- Fat 15.2427275099468 g
- Fiber 1.22122225305868 g
- Protein 3.43381361299182 g
- Saturated Fat 9.51773667288465 g
- Serving Size 1 1 Serving (70g)
- Sodium 264.965000300712 mg
- Sugar 43.8310961179083 g
- Trans Fat 1.23224594518537 g
- Calories 329 calories
Step-by-step
- In the bowl of a stand mixer, beat together the butter and sugars until creamy.
- Add the milk and vanilla; beat to combine.
- Lastly, beat in the flour and pinch of salt until a soft dough forms.
- Stir in ONE (1) cup of the mini chips.
- On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough.
- Freeze the cookie dough balls for about an hour to firm up.
- Cut the brownies into small squares, about 1" in size.
- Pick up a square and gently flatten it with your palm.
- Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball.
- Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
- Prepare Candiquik or chocolate bark according to package directions.
- Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off.
- Return to the foil-lined sheet and sprinkle the tops with the remaining cup of mini chips, for garnish.
Melting Moments
