1. Cream together butter and sugars in a stand mixer until smooth. Blend in milk and vanilla.
2. Gradually mix in flour and salt until a soft dough forms. Stir in 1 cup of mini chocolate chips.
3. Form scant tablespoon-sized balls of dough on a foil-lined baking sheet; freeze for 1 hour.
4. Cut brownies into 1″ squares. Flatten a square, place a dough ball in the center, and wrap the brownie around it. Repeat with remaining dough and freeze wrapped balls for 30 minutes.
5. Melt Candiquik or almond bark as directed. Dip each bomb into the chocolate, let excess drip off, and place on foil. Sprinkle with remaining chocolate chips.
6. Chill until set. Store in an airtight container in the fridge or freezer.
Prep Time: 1 hour 30 minutes | Cooking Time: 30 minutes | Total Time: 2 hours | Kcal: 300 kcal | Servings: 15-18
Chocolate Chip Cookie Dough Brownie Bombs
