Dessert

Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

ByOlivia Monroe February 10, 2026February 10, 2026

Introduction

Brownie Cookie Sandwiches with Cookie Dough Buttercream combine the fudgy richness of brownies with the soft chewiness of cookies and a luscious, sweet filling. These treats are perfect for satisfying chocolate cravings with a fun and decadent twist.

A stack of three chocolate sandwich cookies with creamy white filling is shown on a white marbled surface. The cookies have a rich, dark brown color with a cracked texture on the top cookie, which is broken in half to reveal a soft, moist interior. The cream layer is thick and slightly spilling out between each cookie layer. Small chocolate chunks are scattered around the base of the stack. In the background, other similar cookies are blurred, adding depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Brownie Cookies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
For the Cookie Dough Buttercream:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/4 cup mini chocolate chips

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 melted butter and granulated sugar until smooth.
Step 3: Add eggs and vanilla extract, mixing until fully combined.
Step 4: Stir in the cocoa powder, flour, salt, and baking soda until a thick batter forms.
Step 5: Fold in the semi-sweet chocolate chips.
Step 6: Scoop tablespoon-sized portions of the dough onto the baking sheets, spacing them 2 inches apart. Slightly flatten each dough ball.
Step 7: Bake for 10-12 minutes, until the edges are set but centers remain soft.
Step 8: Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: For the buttercream, beat softened butter, brown sugar, and powdered sugar together until light and fluffy.
Step 10: Mix in vanilla extract and milk until creamy.
Step 11: Fold in the mini chocolate chips.
Step 12: Once cookies are cool, spread buttercream on the flat side of one cookie, then sandwich with another. Repeat with remaining cookies.

Tips & Variations

Add a tablespoon of peanut butter to the buttercream for a delicious nutty twist.
Make sure the cookies are completely cool before assembling to prevent the buttercream from melting.
Use parchment paper or silicone mats to avoid sticking and make cleanup easier.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Bring to room temperature before serving for the best texture. You can also freeze the assembled sandwiches for up to 3 months; thaw in the fridge overnight before enjoying.

How to Serve

A close-up stack of three chocolate sandwich cookies with thick white cream filling between each two dark brown cookie layers, the top cookie has a bite revealing the soft, moist texture inside, with more similar cookies blurred in the white marbled background and a few chocolate chunks scattered at the bottom on the white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips in the buttercream?

Yes, regular chocolate chips can be used, but mini chocolate chips distribute more evenly and are easier to spread with the buttercream.

How do I prevent the buttercream from becoming too soft?

Make sure to use softened, not melted, butter and chill the assembled sandwiches briefly if your kitchen is warm. This helps the buttercream hold its shape better.