Introduction

These Brownie Cookie Sandwiches with Cookie Dough Buttercream combine the rich, fudgy texture of brownies with the sweet creaminess of cookie dough-flavored frosting. Perfect for a special treat or sharing with friends, they offer a delicious twist on classic desserts.

Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe - Recipe Image

Ingredients

1/2 cup unsalted butter, melted
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup semi-sweet chocolate chips
1/2 cup unsalted butter, softened (for buttercream)
1/4 cup brown sugar (for buttercream)
1/2 cup powdered sugar (for buttercream)
1 teaspoon vanilla extract (for buttercream)
1 tablespoon milk (for buttercream)
1/2 cup mini chocolate chips (for buttercream)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add eggs and vanilla extract, then whisk until fully combined.
Step 3: Stir in the cocoa powder, flour, salt, and baking soda until a thick batter forms. Gently fold in the semi-sweet chocolate chips.
Step 4: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with your fingers.
Step 5: Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 6: To make the cookie dough buttercream, beat the softened butter, brown sugar, and powdered sugar in a large bowl until light and fluffy. Add vanilla extract and milk, mixing until combined.
Step 7: Fold in the mini chocolate chips evenly throughout the frosting.
Step 8: Once the cookies are completely cool, spread a generous amount of buttercream onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with the remaining cookies.

Tips & Variations

For an extra fudgy texture, try adding a tablespoon of instant espresso powder to the brownie batter to enhance the chocolate flavor.
Swap semi-sweet chocolate chips for dark or milk chocolate chips depending on your sweetness preference.
If you prefer a dairy-free version, use vegan butter and a plant-based milk of your choice for the buttercream.
Allow the sandwich cookies to chill for 30 minutes before serving to help the buttercream set and prevent oozing.

Storage

Store the brownie cookie sandwiches in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days or freeze for up to 1 month. If refrigerated or frozen, let them come to room temperature before serving for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular buttercream instead of cookie dough buttercream?

Yes, you can use a classic vanilla buttercream or any frosting you like, but the cookie dough buttercream adds a unique texture and flavor that pairs well with the brownie cookies.

How do I prevent the cookies from spreading too much while baking?

Make sure your butter is properly melted but not too hot, and chill the dough for 15-20 minutes before scooping if you find the cookies spreading too much. Spacing them adequately on the baking sheet also helps maintain their shape.

Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

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★★★★★

4.4 from 121 reviews

Delight in these Brownie Cookie Sandwiches made from fudgy cocoa-infused brownie cookies and layered with a rich, creamy cookie dough buttercream filled with mini chocolate chips. Perfectly balanced with a soft, chewy texture and a sweet, buttery frosting, these sandwich cookies make an irresistible treat for chocolate lovers.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Yield: About 12 sandwich cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Cookies

1/2 cup unsalted butter, melted
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup semi-sweet chocolate chips

Cookie Dough Buttercream

1/2 cup unsalted butter, softened
1/4 cup brown sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/2 cup mini chocolate chips

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter and granulated sugar until smooth and creamy. Add the eggs and vanilla extract, whisking until the mixture is fully combined and glossy.
Combine Dry Ingredients and Batter: Stir in the unsweetened cocoa powder, all-purpose flour, salt, and baking soda gradually, mixing until a thick brownie batter forms. Gently fold in the semi-sweet chocolate chips for bursts of melty chocolate.
Shape and Bake: Using a tablespoon, scoop portions of the batter onto the prepared baking sheets, spacing each about 2 inches apart. Slightly flatten each ball to promote even baking. Bake in the preheated oven for 10-12 minutes until the edges are set but the centers remain soft and gooey.
Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them carefully to a wire rack to cool completely, which helps the buttercream stick perfectly.
Prepare the Buttercream: In a clean large bowl, beat the softened unsalted butter with brown sugar and powdered sugar until the mixture is light, fluffy, and smooth. Add vanilla extract and milk, mixing thoroughly to create a creamy texture.
Add Mini Chocolate Chips: Fold mini chocolate chips into the buttercream evenly, adding delightful chunks of chocolate in every bite.
Assemble the Sandwiches: Once the brownie cookies are completely cool, spread a generous amount of the cookie dough buttercream on the flat side of one cookie. Top it with another cookie to form a sandwich. Repeat this process with all remaining cookies to create your brownie cookie sandwiches.

Notes

Make sure cookies are completely cool before adding buttercream to avoid melting the frosting.
You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
For extra flavor, add a pinch of espresso powder to the batter to enhance the chocolate taste.
Store sandwich cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Bring refrigerated sandwiches to room temperature before serving for best taste and texture.

Keywords: brownie cookie sandwiches, cookie dough buttercream, chocolate cookies, sandwich cookies, chocolate chip cookies, homemade desserts, chocolate treats, fudgy brownies