These delicious chocolate chip cookie dough brownie bombs (no-bake) are originally created by Hayley Parker, The Domestic Rebel. They are so nice and easy to prepare! Your kids will love them! Organize a lunch in the yard or pick nick for the weekend and surprise your family with these tiny chocolate treats! Here is the recipe:
Servings around 20-22
- 3 packages (around 42-count total) fudge brownie bites (you can find these in the bakery section of many stores)
- 1 ½ packages chocolate CandiQuik (alternatively, you can use chocolate chips)
- ¾ cup butter softened
- ¼ cup sugar
- ¾ cup brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons milk
- 2 cups flour
- A pinch of salt
- 1 ½ cups mini chocolate chips, divided
- In a mixer bowl, beat the white sugar, brown sugar, and the butter until creamy, around 2 minutes. Add in the vanilla and milk. Finally, add the flour and salt until a soft dough has formed. Add in 1 cup of the chocolate chips and combine with a spoon.
- Then, take a brownie bite and apply a rounded tablespoon of dough on the top of your brownie bite. Smoothly sandwich with one more brownie bite, making a sandwich. Apply on a foil-lined baking sheet. Repeat the procedure with the remaining dough and brownie bites. There should be around 20-22 total. Place in the freezer for around 30 minutes to 1 hour (or until firm).
- When set, melt the CandiQuik according to box directions until smooth (if you use chocolate chips melt them over a pan of hot water). Dip each brownie bomb into the melted CandiQuik, coating it entirely with the chocolate, and place it gently on the foil-lined baking sheet.
- You can top with some chocolate chips. Let chocolate to harden. Then, serve.
- Store the chocolate chip cookie dough brownie bombs in the refrigerator for around 3 days. Or you can place them in the freezer and keep them about 1 month.