Chocolate Cookie Dough Brownie Bombs (Ready-to-Print Version)

Soft cookie dough wrapped in brownie, dipped in chocolate for ultimate indulgence and texture in every bite.

# What You’ll Need:

→ Brownie Layer

01 - 1 box brownie mix, prepared with eggs, oil, and water as directed on package (about 18 ounces)

→ Cookie Dough Center

02 - 1/2 cup (1 stick) unsalted butter, softened
03 - 1/3 cup packed light brown sugar
04 - 1/4 cup granulated sugar
05 - 2 tablespoons whole milk
06 - 1 teaspoon pure vanilla extract
07 - 3/4 cup all-purpose flour
08 - 1/2 cup mini semisweet chocolate chips

→ Outer Chocolate Shell

09 - 2 cups chocolate candy melts or semisweet chocolate chips
10 - 1 tablespoon coconut oil or shortening (optional, for thinning chocolate)

→ Decorations

11 - Sprinkles, chopped nuts, sea salt or shredded coconut (optional)

# Step-by-Step Guide:

01 - Prepare brownie mix according to package directions using eggs, oil, and water. Bake in a parchment-lined 9x9-inch pan until just set, being careful not to overbake. Allow to cool completely before proceeding.
02 - In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Mix in milk and vanilla extract until smooth.
03 - Gradually blend in all-purpose flour, stirring until a soft dough forms. Fold in mini chocolate chips until evenly distributed. If dough is sticky, refrigerate 15 minutes.
04 - Scoop out tablespoon-sized portions of cookie dough and roll into compact balls. Arrange onto a parchment-lined tray.
05 - Cut cooled brownie into squares. Gently flatten each square in your palm. Place a cookie dough ball in the center and carefully wrap brownie around, pinching to seal and rolling to achieve a smooth ball.
06 - Refrigerate assembled brownie bombs for 15 minutes to firm for easier coating.
07 - Melt chocolate candy melts or chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Using a fork, dip each brownie bomb into melted chocolate, allowing excess to drip off. Transfer to a parchment-lined sheet.
08 - While the chocolate is wet, immediately sprinkle with decorations. Place brownie bombs in the refrigerator for 30 minutes until chocolate sets completely.

# Handy Tips:

01 - Use mini chocolate chips in the cookie dough for easier rolling and a smooth bite.
02 - Assembled treats can be refrigerated in an airtight container for up to 5 days or frozen for up to 3 months.
03 - Let brownies cool fully before assembly to prevent the cookie dough from melting.
04 - If melted chocolate becomes too thick, stir in a little coconut oil to thin it for easier dipping.

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