Description
Delight in these decadent Brownie Cookie Sandwiches featuring rich, fudgy brownie cookies sandwiched with a creamy and flavorful cookie dough buttercream loaded with mini chocolate chips. Perfect for satisfying your chocolate cravings with a soft and chewy texture paired with a sweet, fluffy frosting.
Ingredients
Scale
For the Brownie Cookies:
- 6 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
For the Cookie Dough Buttercream:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/3 cup mini chocolate chips
Instructions
- Preheat 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.
- Mix Wet Ingredients: In a large bowl, whisk together the melted unsalted butter and granulated sugar until smooth and fully combined for a rich base.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract, mixing thoroughly until the mixture is uniform and glossy, ensuring proper texture in the brownie cookies.
- Combine Dry Ingredients: Stir in the unsweetened cocoa powder, all-purpose flour, salt, and baking soda until a thick, fudgy batter forms, being careful not to overmix.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter for bursts of melted chocolate.
- Scoop and Shape Cookies: Using a tablespoon, scoop portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each dough ball to promote even cooking.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, until the edges are set but the centers remain soft for a chewy texture.
- Cool Cookies: Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, preventing them from breaking.
- Prepare the Buttercream: Beat the softened unsalted butter, brown sugar, and powdered sugar together until the mixture is light and fluffy, creating a smooth frosting.
- Add Vanilla and Milk: Mix in vanilla extract and milk gradually until the buttercream reaches a creamy, spreadable consistency.
- Fold in Mini Chocolate Chips: Gently fold mini chocolate chips into the buttercream for added texture and chocolate flavor.
- Assemble Sandwiches: Once the cookies are completely cool, spread a generous amount of cookie dough buttercream on the flat side of one cookie and sandwich with another cookie. Repeat until all cookies are paired.
Notes
- For a nutty twist, add 1 tablespoon of peanut butter to the buttercream and mix well.
- Make sure cookies are completely cooled before assembling to prevent the buttercream from melting.
- Store sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze assembled sandwich cookies for up to 1 month; thaw before serving.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie cookies, cookie dough buttercream, chocolate cookie sandwich, dessert recipe, chocolate chips, fudge cookies
