Cookie Bombs with Chocolate (Print-Friendly Version)

# What You'll Need:

→ Brownies

01 - 1 box (around 18 ounces) brownie mix, plus suggested add-ins (water, eggs, oil).

→ Cookie Dough Filling

02 - 1 cup (175g) mini chocolate chips
03 - 1 1/4 cups (160g) all-purpose flour
04 - 1 teaspoon vanilla extract
05 - 1/2 teaspoon salt
06 - 2 tablespoons milk
07 - 1/2 cup (110g) light brown sugar, packed
08 - 1/2 cup (100g) granulated sugar
09 - 1/2 cup (113g) unsalted butter, softened

→ Chocolate Coating

10 - 1 tablespoon vegetable oil (optional)
11 - 12 ounces (340g) semisweet chocolate chips or melting wafers

# Step-by-Step Directions:

01 - Follow the directions on the box to make the brownie batter. Line a 9×13-inch pan with parchment, pour in the batter, and bake as instructed. Let them cool completely before moving on.
02 - Use a big mixing bowl to beat softened butter together with granulated and brown sugars until fluffy. Stir in milk and vanilla, then add flour and salt gradually, creating a soft dough. Mix in mini chocolate chips. Scoop the dough into tablespoon-sized balls, roll them, and place on parchment. Chill them for at least 30 minutes.
03 - Turn the brownies into squares slightly bigger than the chilled cookie dough balls. Flatten each square, place a cookie dough ball on it, and pull the brownie over the top to cover it completely. Smooth out any seams and roll. Repeat until everything’s used up. Pop the assembled balls into the freezer for 15 minutes to set up.
04 - Melt chocolate chips (add oil if you want) in the microwave in 30-second bursts, stirring until smooth. Dunk each brownie bomb into the melted chocolate, letting extra drip off. Lay them on parchment paper, and for fun, sprinkle mini chips or decorations while the chocolate’s still wet. Leave them alone until the coating’s hard.

# Helpful Notes:

01 - Keep them in a sealed container in the fridge for up to a week. Let them warm to room temp before eating—better texture that way.
02 - To make raw flour safe, bake it at 350°F (175°C) for 5 minutes, then cool before use.
03 - Try different flavors by adding espresso powder to brownies or covering them in white chocolate.

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