Chocolate Chip Cookie Dough Bombs Recipe 425 Recipes

CHOCOLATE CHIP COOKIE BOMBE

Steps:

• Position a rack in the bottom half of the oven and preheat to 350 degrees F. Cut two 16-by-6-inch pieces of parchment. Butter and flour the inside of a 4-quart heat-safe bowl, press a piece of parchment paper against the bottom and up the side of the bowl. Press the remaining parchment on top of the first, turning it slightly so that the 2 pieces form an "X"; set aside. Butter and flour the bottom of a 2.5-quart heat-safe bowl; set aside.
• Preheat the oven to 350 degrees F. Whisk together the flour, baking soda and salt in a large bowl. Beat together the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating to incorporate after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the flour mixture, beating just until incorporated. Add the chocolate chips and mix until combined.
• Put the dough into the larger prepared bowl. With generously floured hands, press the dough evenly up the side and across the bottom of the bowl (re-flour your hands as needed). Place the smaller bowl inside the larger bowl so that the buttered and floured bottom-side sits directly on top of the cookie dough. Bake until the cookie is a deep golden brown, 50 to 55 minutes. Let the cookie cool completely before removing the inner bowl, about 2 hours.
• To fill: Brush ice cream topping evenly over the inside of the cookie. Stack the peanut butter-filled chocolate cups in a tower in the middle of the cookie bowl. Let harden completely in the freezer, about 15 minutes.
• Spread half the ice cream in the bowl, working around the chocolate cup tower. Layer with 1 1/2 cups chopped candy bars then spread the remaining ice cream on top. Sprinkle with the remaining candy bars and cover with plastic wrap. Freeze until solid, 6 hours or up to overnight.
• Remove from the freezer 15 minutes before serving. Flip the cookie bombe upside down on a serving platter and lift off the bowl and parchment strips. Decorate with whipped cream and sprinkles around the base and top of the bombe. Slice with a very hot, sharp knife as you would a cheesecake.

KETO CHOCOLATE CHIP COOKIE DOUGH FAT BOMBS

Steps:

• With an electric mixer, beat together cream cheese and butter until combined, about 2 minutes.
• Add the sweetener and continue beating until fluffy, about 5 minutes.
• Beat in the vanilla, chocolate chips, and almond flour just until combined.
• Prepare a baking sheet with waxed paper or butter
• Using a small scoop, portion the fat bombs into approximately 1 tablespoon mounds and place on waxed paper.
• Freeze the fat bombs for at least 1 hour. Then package the fat bombs in an airtight container between sheets of waxed paper. Store in the freezer for up to 3 months.

CHOCOLATE CHIP COOKIE DOUGH BOMBS RECIPE - (4.2/5)

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?**

CHOCOLATE CHIP COOKIE DOUGH

Steps:

• Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note).
• Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands.
• Refrigerate in an airtight container for up to 5 days.