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Friday, November 29, 2013

Cookie Dough Brownie Bombs

The Cookie Capers have begun. One of my favorite things about Christmas is making several types of Christmas cookies and candies. This year will be no exception. Have had a little time on my hands so I am ahead of the game so far. The tree is up and decorated and today was spent, mixing, rolling, freezing, melting and dipping a few truffles and balls.
This is a new recipe that I wanted to try and I have tweaked to suit my needs. I mean who doesn't love cookie dough, brownies or chocolate?   

Cookie Dough Brownie Bombs
Ingredients¾ cup butter, softened
¾ cup brown sugar
¼ cup white sugar
2 Tbsp. milk
1 tsp. vanilla extract
2 cups all-purpose flour
Pinch salt
2 cups miniature chocolate chips, divided (1 cup for dough and one cup for decorating)
1 pkg. Fudge brownie mix, baked and cooled.
1 pkg. chocolate melts

Mix the brownies as directed on the box and bake and cool. 

Make the cookie dough in the 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 cup of the mini chips.

Line a cookie sheet with wax paper. Using the smallest cookie scoop you can find. Scoop dough out in even increments and set on wax paper lined cookie sheet. Once dough is all scooped, roll each dough into a ball. Freeze the dough balls for about an hour to firm up.
Cut the brownies leaving a ½ inch edge around the pan. Place center of brownies into a Ziploc bag and smoosh together to mix evenly. Freeze for 30 minutes. Scoop out balls of dough with smallest cookie scoop and place on cookie sheet. Roll all into balls and flatten.    

Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. Set back on waxed lined cookie sheet. Repeat until all cookie dough balls are covered, and then return to the freezer for 30 minutes.

Melt chocolate into a tall narrow mug, according to package directions. Using a toothpick, 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 chocolates in the fridge or freezer, in an airtight container.

You need to have moist brownies to do these. If the brownies you have are to dry. Put them in the food processor and pulse until they look like fine crumbs. Then trickle in Hershey’s syrup and run processer until a soft dough forms. You will be able to tell when this happens as the dough will pull away from the sides of the processer.

I usually make several kinds of truffles or balls at this time of year. Because they can be similar in size and often dipped in the same type of chocolate, I often choose something small to place on the top of each individual ball. In this case I used a small sugar snowflake, because I had already used the chocolate chips on the plain cookie dough balls. When I make Oreo truffles I top them with chocolate jimmies and I used crushed gingersnaps to top the gingersnap truffles.

Oreo Truffles

 Cookie Dough Balls

Gingersnap Truffles

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