Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe
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.
- 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
