Perfect for Halloween, these Monster Candy Cookie Dough Brownie Bombs are a super sweet treat! Egg-free “monster” cookie dough truffles filled with peanut butter, chocolate chips, oats and M&M’s are surrounded by fudgy baked brownies and coated in chocolate!
You know me and brownie bombs – I just had to revamp this old archived recipe and bring it back!
So you know I taste everything I make but don’t eat everything I make, right? Meaning: I obviously taste-test everything to make sure the flavor and texture is right, but there are few things I actually end up eating. But brownie bombs are a weakness, so I try to get them out of the house faster than you can say “bomb diggity.”
After I made these, I waltzed up to the front office of my apartment complex and dropped them off with the property managers. They go crazy for my treats and I am happy to continue fattening them up 🙂
But I also wanted to give some brownie bombs to my mail-lady because I HAVE THE WORST TIMING WITH HER.
Like, every time I sit and think, “she’s probably gone by now”, I’ll walk over there and she’s in the middle of it. I don’t live far from the mailboxes, per se – but it’s annoying to walk all the way over there and turn around and walk back home and then repeat in a half hour.
So I usually try to see if she’s finished with my mailbox at least so I can GTFO and leave her alone. And she’s always done, but this happened like for a week straight and I felt like she thought I was stalking her or something.
Anyway, I gave her a brownie bomb and I think that made up for the fact that she probably thinks I’m a psychopath who stalks her and/or my mail… which I am the latter. I grew up with so many penpals, so I find joy in getting mail. I’m weird, I know.
So not only are these Monster Cookie Dough Brownie Bombs approved by yours truly, they are also postman (and postwoman) approved.
These would be perfect for Halloween or Halloween parties because they use up M&M’s, which I always seem to have leftover from handing out candy, or when I was a kid and came back with my stash. Toss ’em into the egg-free peanut butter/chocolate chip/oatmeal cookie dough – AKA, “Monster” cookie dough – roll them into balls, then coat them with a fudgy baked brownie.
Once it’s perfectly spherical and delicious, make it even more indulgent by dunking that sucker in chocolate and sprinkling it with more M&M’s. You know, for a little extra pizzazz. Life needs more pizzazz, don’t you think?
No tricks here! Just happy Treating all around 🙂
- FOR THE COOKIE DOUGH:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 Tbsp milk
- 1 tsp vanilla extract
- ½ cup creamy peanut butter
- 1 & ½ cups all-purpose flour (see Note)
- 1 & ¼ cups old-fashioned oats
- ½ cup miniature chocolate chips
- 1 cup miniature M&M's candies
- FOR THE BROWNIES:
- Two (9x13") pans of baked fudge brownies, cooled, edges trimmed and cut into 15 pieces per pan
- FOR THE COATING:
- 1-2 pkg chocolate CandiQuik
- 2-4 Tbsp creamy peanut butter
- ¼ pkg vanilla CandiQuik
- 1 cup additional miniature M&M's, roughly chopped
- First, make your cookie dough balls. In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar together until creamy, about 1 minute. Beat in the milk and vanilla, followed by the peanut butter, then the flour until dough comes together and is sticky. Beat in the old-fashioned oats, followed by the mini chocolate chips and mini M&M's.
- Using a cookie dough scoop, scoop rounded cookie dough balls and place on a parchment-lined baking sheet. You should get about 30 balls of dough. Freeze until firm, about 30 minutes.
- Once dough balls are firm, make your bombs. Take a square of fudge brownie and gently flatten it in the palm of your hand. Place a cookie dough ball in the center of the flattened brownie, and use your fingers and hands to pinch the brownie around the dough ball to seal it completely, rolling the brownie bomb in your hand if needed. Return to the baking sheet, noting that you may now need 2 baking sheets as the brownie bombs are larger than the cookie dough truffles.
- After the brownie bombs are made, melt the chocolate CandiQuik according to package instructions. Once melted and smooth, stir in 2 Tbsp of creamy peanut butter until blended. Dunk each brownie bomb into the chocolate-peanut butter mixture using a fork and coating all sides. Allow excess to drip off, then return to the baking sheet and repeat with remaining bombs. NOTE: You MAY need TWO (2) packages of CandiQuik to coat all the bombs, hence why the ingredients says 1-2 pkgs and 2-4 Tbsp creamy peanut butter.
- Melt the vanilla CandiQuik according to package instructions and drizzle over the chocolate bombs. Immediately garnish with chopped mini M&M's. Serve!
- NOTE: If you do not want to use raw all-purpose flour, you may heat treat your flour by baking it at 350 degrees F for about 10 minutes, or use different flour substitutes, such as almond flour, oat flour, coconut flour, or oat flour.
Gooey, fudgy, chocolaty goodness! Everyone will go crazy for these brownie bombs!
Have a super sweet day!
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