🍫 Chocolate Chip Cookie Dough Brownie Bombs 🍫
Ingredients
1 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 teaspoon pure vanilla extract
1 large egg
1/2 cup semi-sweet chocolate chips (plus extra for coating)
1/2 cup creamy peanut butter (or almond butter for a nut-free option)
1/4 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Grease a small baking pan (approximately 8x8 inches) and set aside.
In a medium bowl, whisk together the flour, salt, and baking powder. In a separate large bowl, mix the melted butter, granulated sugar, brown sugar, and vanilla extract until smooth. Add the egg and stir until fully combined.
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Fold in the chocolate chips. Spread the batter evenly into the prepared pan and bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Allow the brownies to cool completely in the pan.
While the brownies cool, prepare the edible cookie dough. In a mixing bowl, combine the peanut butter and powdered sugar until smooth. Stir in a handful of chocolate chips for added texture.
Once the brownies are cool, cut them into small squares (about 1-inch each). Flatten a square slightly in your palm, place a small ball of cookie dough in the center, and carefully wrap the brownie around the dough to form a ball. Repeat with the remaining brownie squares and cookie dough.
Melt the extra chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each brownie bomb into the melted chocolate, ensuring it’s fully coated. Place the coated bombs on a parchment-lined tray and allow the chocolate to set before serving.
Store the brownie bombs in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.