Milk Chocolate Cookie Bombs

Milk Chocolate Stuffed Cookie Bombs bring together buttery cookie dough and a gooey milk chocolate center for the ultimate indulgent treat that looks as impressive as it tastes. Perfect for impressing friends at gatherings or when you just want to spoil yourself with a bakery-worthy dessert at home

I first baked these for a birthday surprise and everyone was shocked by the gooey center Nobody could resist reaching for seconds

Ingredients

• All-purpose flour: Adds structure so look for unbleached flour for best results
• Baking soda: Helps cookies rise and spread evenly
• Salt: Enhances all the flavors a fine sea salt works best
• Unsalted butter: Softened for easier creaming high quality butter gives the richest flavor
• Light brown sugar: Brings moisture and a caramel note always pack it firmly
• Granulated sugar: Contributes crispness and balances the sweetness of brown sugar
• Large egg: Binds everything together choose fresh eggs for better rise
• Vanilla extract: Lends warmth and depth pure extract gives the best flavor
• Milk chocolate squares: Create the gooey chocolate core choose a smooth melting bar chocolate
• Milk chocolate chips: Optional but gives more chocolate in every bite use real chocolate instead of morsels for best melting

Step-by-Step Instructions

Preheat Oven:

Heat your oven to 350 degrees Fahrenheit Set out two baking sheets lined with parchment paper to keep cookies from sticking

Mix Dry Ingredients:

In a medium mixing bowl thoroughly whisk together flour baking soda and salt to ensure each cookie rises evenly

Cream Butter and Sugars:

In a large bowl beat the softened unsalted butter with both brown and granulated sugars for about two minutes until the mix is pale and fluffy This step creates an airy dough

Add Egg and Vanilla:

Crack in the egg add vanilla extract and blend until the mixture is smooth and consistent throughout

Combine Dry and Wet:

Slowly add the dry ingredients into the wet mixture Mix gently and only until you no longer see streaks of flour to avoid tough cookies

Add Chocolate Chips:

Fold in milk chocolate chips if you want extra chocolate in every bite This is optional but highly recommended

Form Cookie Bombs:

Scoop out about two tablespoons of dough per cookie ball Flatten each portion in your hand and set a milk chocolate square in the center Carefully bring the dough up and around the chocolate sealing it inside Roll the bundle gently so it is smooth

Arrange on Baking Sheet:

Space the dough balls about two inches apart on the prepared baking sheets so they have room to spread as they bake

Bake:

Place in the oven and bake for 10 to 12 minutes The cookies should look set at the edges but the middle should appear slightly unbaked for maximum gooeyness

Cool and Serve:

Allow cookies to cool on the baking sheet for five minutes so they set up a bit before moving them to a wire rack Serving them warm gives that dramatic chocolate flow inside

Reveal the Core:

For the best reaction split one open while still warm and show off the molten chocolate center It never fails to impress

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Watching the faces light up when someone cracks open their first cookie bomb is always a highlight My favorite part has to be using premium milk chocolate which melts into a silky pool that feels pure indulgence on every bite

Storage Tips

Allow cookies to completely cool before storing in an airtight container at room temperature for up to three days You can freeze unbaked dough balls for two months Keep them tightly wrapped and bake directly from the freezer just add a minute or two to bake time to achieve the perfect melty center Microwaving leftover baked cookies for about ten seconds makes the center gooey again so they taste freshly baked

Ingredient Substitutions

Swap milk chocolate for dark or white chocolate squares if you prefer a different flavor profile Feel free to toss in chopped hazelnuts or pecans with the dough for a nutty twist Plant based butter and dairy free chocolate create a great vegan option if you switch out the egg with your favorite flaxseed or egg replacer

Serving Suggestions

Pile these on a pretty platter sprinkled with a touch of flaky sea salt for a stunning dessert table centerpiece Pair with a scoop of vanilla ice cream and a few berries for an unforgettable dessert night Also makes a sweet edible gift just wrap in parchment and tie with ribbon

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Cultural and Historical Context

Stuffed cookies borrow from classic American chocolate chip cookies but take inspiration from molten chocolate cakes which were made popular in the 1980s The cookie bomb trend is a modern twist that became viral for its wow factor and drama when split open

Recipe FAQs

→ How do I keep the cookie bombs gooey inside?

Bake just until the edges are golden and the centers are slightly soft, then let them cool for 5 minutes. Serve warm for the best gooey center.

→ Can I use different types of chocolate?

Yes, try swapping milk chocolate for dark or white chocolate squares to customize the filling to your taste.

→ How do I store leftover cookie bombs?

Keep them in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave for a gooey center again.

→ Is it possible to freeze these cookies?

Absolutely. Freeze unbaked cookie bombs for up to 2 months. Bake from frozen, adding 1–2 minutes to the baking time.

→ Are there any tips for perfect texture?

Do not overmix the dough, and always use softened butter. Chilling the dough before baking can create a thicker, chewier cookie bomb.