If you love raw cookie dough, which I do, 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.
All aside, these would be easy, tasty treats for parties or holidays. Feel free to yell "BANZAI!" like my friends do just before popping them in your mouth!
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. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn’t be so big. 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. Fudgy brownies will flatten easily and retain their moisture, which is why it’s important to make sure you use a fudgy brownie mix rather than a cakey one.
Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. Never mind if the brownie cracks; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. 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.
Makes about 20 "bombs".
Store in the fridge or freezer, in an airtight container.
*Candiquik Coating is just like almond bark and can be found in the baking aisle and some party stores. It usually comes in a microwaveable tray and is used for many home candy-making recipes.
This is a great recipe to play with! The first time I tried it, I was very ambitious and used peanut butter brownie mix (not recommended! The peanut butter chips made folding the brownie over the cookies more difficult). The second time, I used oatmeal cookie dough instead of chocolate chip cookie dough. Perfect! Make this your own with your family's favorite cookie dough!
However---a warning. These are very sweet and delicious. These “bombs” will satisfy your sweet tooth and after just one, you may not be able to eat any other sweets for at least a day. And (I'm beginning to feel like the old Chinese man in Gremlins) Whatever you do--do NOT feed more than one to a child before bedtime!
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 18 Servings|
|Calories from Fat: 137 (42%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 26.2mg||8 %|
|Sodium 265mg||9 %|
|Potassium 139.2mg||4 %|
|Total Carbohydrate 45.1g||13 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 43.8g|
|Protein 3.4g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 329
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