CHOCOLATE CHIP COOKIE DOUGH BROWNIE BOMBS
My SIGNATURE recipe. Bomb your diet. Do it.
Provided by Hayley Parker, The Domestic Rebel
Categories Bombs
Time 2h
Yield 15-18
Number Of Ingredients 10
Steps:
- Let's make some dough! In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.
- On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn't be so big. Freeze the cookie dough balls for about an hour to firm up.
- Cut the brownies into small squares, about 1" in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it's important to make sure you use a fudgy brownie mix rather than a cake-y one.
- Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that's okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
- Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store these bad boys in the fridge or freezer, in an airtight container.
- **Note: You may have extra balls of cookie dough leftover. May I suggest making cinnamon rolls or stuffed Oreos? Or, uh, eat them? Why am I telling you what to do with cookie dough?**
OREO™-STUFFED CHOCOLATE CHIP COOKIE BOMBS
Classic chocolate chip cookie dough gets stuffed with mini OREO™ cookies and finished with chocolate frosting and a white chocolate drizzle for the ultimate chocolate chipper upgrade.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h45m
Yield 36
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, softened butter, flour and egg until soft dough forms. Shape into 36 (1 1/4-inch) balls; place in 36 ungreased mini muffin cups. Press 1 OREO™ mini in center of each cookie.
- Bake 10 to 12 minutes or until edges are golden brown. Cool in pan 10 minutes. Carefully run small knife around outside edge of cookie to loosen; remove to cooling rack. Cool completely, about 30 minutes. Place cooling rack of cookies over cookie sheet or waxed paper. Turn cookies over so bottom side is up and OREO™ mini side is down.
- In small microwavable bowl, microwave frosting uncovered on High 30 to 60 seconds or until thin enough to pour. Pour slightly less than 1 tablespoon warmed frosting over each cookie to completely cover, using spoon to help spread if needed. Rewarm frosting in microwave to maintain pouring consistency, if needed.
- In another small microwavable bowl, microwave white vanilla baking chips and shortening uncovered on High 30 to 60 seconds or until mixture can be stirred smooth. Drizzle melted white chips over cookies. Let stand about 4 hours or until frosting glaze is set. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Cookie Bomb, Sodium 125 mg, Sugar 15 g, TransFat 0 g
CHOCOLATE CHIP COOKIE DOUGH BOMBS RECIPE - (4.2/5)
Provided by á-11135
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips. On a foil-lined baking sheet, drop rounded, (scant) tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn't be so big. Freeze the cookie dough balls for about an hour to firm up. Cut the brownies into small squares, about 1" in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture which is why it's important to make sure you use a fudgy brownie mix rather than a cake-y one. Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. If the brownie cracks, that's okay; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so. Prepare chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-line sheet and sprinkle the tops with the remaining cup of mini chips, for garnish. Store these bad boys in the fridge or freezer, in an airtight container. **Note: You may have extra balls of cookie dough leftover. May I suggest making cinnamon rolls or stuffed Oreos? Or, uh, eat them? Why am I telling you what to do with cookie dough?**
COOKIE DOUGH BOMBS
Cookie Dough Bombs that will satisfy your sweet tooth while staying healthy! Make your weekends fun by making these decadent bombs with your kids. A healthy way to indulge in your favorite treat!
Provided by Nicko's Kitchen
Categories Gluten-Free Shellfish-Free Vegetarian No-Bake Dessert Quick & Easy Pescatarian Easy Quick Egg-Free Soy-Free Hand Mixer Fish-Free Fridge Peanut-Free Grain-Free Tomato-Free
Time 35m
Yield 10
Number Of Ingredients 6
Steps:
- In a large bowl, add Butter (8 tablespoon), Almond Flour (2 cup), and Stevia (1 teaspoon).
- Add in Pure Vanilla Extract (1/2 teaspoon), Salt (1/2 teaspoon), and Dark Chocolate Chips (2/3 cup).
- Mix everything together until combined, then shape into golf-size balls and place in refrigerator to firm up slightly for 30 minutes.
- Store in the refrigerator if planning to eat within the week, or in the freezer for up to 1 month. Enjoy!
Nutrition Facts : Calories 27 calories, Protein 0.6 g, Fat 2.3 g, Carbohydrate 1.3 g, Sugar 0.4 g, Sodium 13.4 mg, SaturatedFat 0.8 g, Cholesterol 2.6 mg, Fiber 0.3 g, TransFat 0 g, UnsaturatedFat 1.4 g
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