Chocolate Chip Cookie Dough Brownie Bombs

Ingredients

For the Cookie Dough:

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 tbsp milk
1 tsp vanilla extract
1 1/4 cups all-purpose flour (heat-treated to kill bacteria)
1/2 tsp salt
1/2 cup mini chocolate chips

For the Brownies:

1 box brownie mix (or your favorite homemade recipe), baked and cooled

For the Coating:

2 cups semi-sweet or milk chocolate chips
2 tbsp coconut oil or shortening (optional, for smoother coating)

Instructions
1. Prepare the Cookie Dough:

In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the milk and vanilla extract.
Gradually add the heat-treated flour and salt. Mix until combined.
Fold in the mini chocolate chips.
Chill the dough in the refrigerator for about 20–30 minutes to make it easier to handle.

2. Prepare the Brownies:

Bake the brownies according to the package or recipe instructions. Let them cool completely.
Crumble the brownies into small pieces in a bowl.

3. Assemble the Bombs:

Take a small scoop of cookie dough (about 1–2 tbsp) and roll it into a ball.
Flatten a piece of brownie in your hand and wrap it around the cookie dough ball, pressing gently to seal. Roll into a smooth ball.
Place the balls on a parchment-lined baking sheet and freeze for 30 minutes.

4. Coat the Bombs:

Melt the chocolate chips and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Using a fork or skewer, dip each brownie bomb into the melted chocolate, ensuring it's fully coated. Let the excess drip off.
Place the coated bombs back on the parchment-lined baking sheet.

5. Chill and Serve:

Chill the coated brownie bombs in the refrigerator for 15–20 minutes, or until the chocolate is set.
Serve and enjoy!