Ingredients:
¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 tablespoons milk
1 teaspoon vanilla extract
2 cups all-purpose flour
Pinch of salt
2 cups miniature chocolate chips, divided
1 package fudge brownie mix, baked and cooled
1 package chocolate almond bark
Directions:
Cream Butter and Sugars: In a stand mixer, beat together softened butter, brown sugar, and white sugar until smooth. Mix in milk and vanilla extract until well blended.
Gradually add all-purpose flour and salt to the mixture, mixing until a soft dough forms. Stir in 1 cup of miniature chocolate chips until evenly distributed.
On a foil-lined baking sheet, shape scant tablespoon-sized balls of cookie dough. Freeze the dough balls for 1 hour.
Cut the cooled brownies into 1-inch squares. Flatten each square and place a frozen dough ball in the center. Wrap the brownie around the dough, forming a ball. Freeze the wrapped balls for an additional 30 minutes.
Melt the chocolate almond bark according to package instructions. Dip each brownie bomb into the melted chocolate, allowing any excess to drip off. Place the dipped bombs on foil and sprinkle with the remaining miniature chocolate chips.
Chill the Chocolate Chip Cookie Dough Brownie Bombs until the chocolate coating is set. Store the bombs in an airtight container in the fridge or freezer until ready to enjoy.
Prep Time: 2 hours | Cooking Time: 10 minutes | Total Time: 2 hours 10 minutes | Kcal: 220 kcal per serving | Servings: 24 bombs
