Chocolate Brownie Cookie Dough Bombs

• 1 batch fudge brownies, cooled and cut into 1-inch squares

Chocolate Coating

• 16 oz Candiquik or chocolate almond bark, melted

Instructions

Make the cookie dough

In a large bowl, cream the softened butter with the brown sugar and white sugar until light, fluffy, and pale in color. This step creates a smooth, creamy base for the dough.

Add the milk and vanilla extract, mixing until fully incorporated.

Gradually add the flour and salt, mixing just until a soft dough forms. The dough should be smooth and pliable, not sticky.

Stir in 1 cup of the mini chocolate chips, distributing them evenly throughout the dough.

Shape and freeze the dough

Scoop tablespoon-sized portions of cookie dough and roll into smooth balls. Place them on a foil-lined baking sheet, spacing slightly apart.

Freeze the dough balls for at least 1 hour, or until firm. This step is essential for easy wrapping later.

Wrap with brownies

Cut the cooled brownies into roughly 1-inch squares. Working one at a time, gently flatten a brownie square in your hand.

Place a frozen cookie dough ball in the center and carefully wrap the brownie around it, sealing completely so no dough is exposed. Press gently to form a smooth ball.

Repeat with all remaining dough balls. Place the wrapped brownie bombs back onto the baking sheet and freeze for another 30 minutes to firm up.