Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

Introduction

Brownie cookie sandwiches with cookie dough buttercream combine the fudgy richness of brownies with the soft chewiness of cookies, all tucked around a luscious buttercream filling studded with mini chocolate chips. This irresistible treat is perfect for satisfying any chocolate lover’s cravings with a fun twist.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
3. Step 3: Stir in the cocoa powder, all-purpose flour, salt, and baking soda until a thick batter forms. Fold in the semi-sweet chocolate chips gently.
4. Step 4: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each dough ball with your hand or a spoon.
5. Step 5: Bake for 10-12 minutes, 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.
6. Step 6: To prepare the cookie dough buttercream, beat the softened butter, brown sugar, and powdered sugar in a large bowl until light and fluffy. Add the vanilla extract and milk and mix until combined.
7. Step 7: Fold in the mini chocolate chips evenly throughout the buttercream.
8. 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 make a sandwich. Repeat with all remaining cookies.

Tips & Variations

• For extra fudginess, slightly underbake the cookies and let them finish setting as they cool.
• Use dark chocolate or white chocolate chips for a different flavor twist in the cookies or buttercream.
• Chill the buttercream if it is too soft before assembling sandwiches to make spreading easier.
• Add a pinch of espresso powder to the brownie dough to enhance the chocolate flavor.

Storage

Store the brownie cookie sandwiches in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature for about 15 minutes before serving for the best texture. They can also be frozen for up to 2 months; thaw in the fridge overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownie cookies ahead of time?

Yes, you can bake the brownie cookies in advance and store them in an airtight container at room temperature for up to 2 days before assembling the sandwiches.

Is it safe to eat raw egg in the buttercream?

This recipe uses no raw eggs in the buttercream, only in the brownie cookie dough where they are fully baked. If you choose to use raw cookie dough in buttercream, consider using pasteurized eggs or egg-free cookie dough.

Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

Delight in these Brownie Cookie Sandwiches filled with rich, creamy cookie dough buttercream. The fudgy brownie cookies are loaded with chocolate chips and baked to perfection before being sandwiched with a luscious, sweet buttercream frosting dotted with mini chocolate chips. A decadent treat perfect for any chocolate lover’s dessert cravings.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 sandwich cookies (24 individual brownie cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Beat in the eggs and vanilla extract until fully combined, creating a rich, glossy mixture.
3. Add Dry Ingredients: Stir in the cocoa powder, all-purpose flour, salt, and baking soda until the batter thickens. Gently fold in the semi-sweet chocolate chips for bursts of chocolate.
4. Form Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Slightly flatten each dough ball to shape.
5. Bake: Bake the cookies for 10-12 minutes until the edges are set but the centers remain soft and fudgy. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
6. Make Cookie Dough Buttercream: In a large bowl, beat the softened butter with the brown sugar and powdered sugar until the mixture is light and fluffy. Add vanilla extract and milk, mixing until smooth and well combined.
7. Fold in Mini Chocolate Chips: Gently fold mini chocolate chips into the buttercream frosting to distribute them evenly throughout.
8. Assemble Sandwiches: Once the cookies are completely cool, spread a generous amount of cookie dough buttercream onto the flat side of one brownie cookie. Top with another cookie to form a sandwich and repeat with the remaining cookies.

Notes

• Ensure cookies are fully cooled before adding buttercream to prevent melting.
• Use room temperature butter for the buttercream to achieve a smooth texture.
• Adjust baking time slightly if making smaller or larger cookies.
• Store assembled sandwiches in an airtight container in the refrigerator for up to 3 days for best freshness.
• Allow refrigerated sandwiches to come to room temperature before serving for optimal texture.

Keywords: brownie cookie sandwiches, cookie dough buttercream, chocolate cookies, chocolate chip cookie sandwiches, fudgy brownies, dessert sandwich, chocolate buttercream