Prepare the brownies according to the package instructions. Allow them to cool completely to room temperature. Once fully cooled, cut the brownies into small squares large enough to wrap around the cookie dough filling.

In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the milk and vanilla extract, mixing until smooth. Gradually stir in the all-purpose flour until the dough comes together. Fold in the mini chocolate chips until evenly distributed.

Portion the cookie dough mixture into small balls, using about 1 tablespoon of dough for each ball. Roll them into smooth rounds and set aside.

Take one brownie square and gently flatten it in your hand. Place a cookie dough ball in the center, then carefully wrap the brownie around the dough, pressing the edges together to fully enclose the cookie dough inside the brownie. Repeat with the remaining brownie squares and cookie dough balls.

Melt the chocolate candy melts according to the package instructions until smooth and fluid. Using a fork or dipping tool, dip each brownie bomb into the melted chocolate, ensuring it is fully coated. Place the dipped bombs onto a parchment-lined baking sheet.

While the chocolate is still wet, sprinkle with your choice of sprinkles if desired. Refrigerate the brownie bombs until the chocolate coating is fully set and firm.