Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

Introduction

Brownie cookie sandwiches with cookie dough buttercream combine the rich, fudgy texture of brownies with the soft chewiness of cookies and a creamy, sweet filling. This delightful treat is perfect for satisfying any chocolate craving or impressing guests at your next gathering.

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 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 eggs and vanilla extract; whisk until fully combined.
3. Step 3: Stir in the cocoa powder, flour, salt, and baking soda until a thick batter forms. Fold in the semi-sweet chocolate chips.
4. Step 4: Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart. Slightly flatten each ball.
5. Step 5: Bake for 10-12 minutes, or until edges are set but centers remain soft. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
6. 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; mix to combine.
7. Step 7: Fold in the mini chocolate chips until evenly distributed.
8. Step 8: Once 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 remaining cookies.

Tips & Variations

• For extra gooey centers, slightly underbake the brownie cookies and allow residual heat to finish the cooking on the baking sheet.
• Substitute mini chocolate chips in the buttercream with chopped nuts for added crunch.
• Use a piping bag to apply the buttercream evenly and neatly between cookie layers.
• Chill the assembled sandwiches briefly before serving to help the buttercream set.

Storage

Store brownie cookie sandwiches in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Before serving, let chilled sandwiches sit at room temperature for 10-15 minutes to soften the buttercream slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough buttercream ahead of time?

Yes, you can prepare the buttercream a day in advance and keep it refrigerated. Bring it to room temperature and re-whip before assembling the sandwiches for the best texture.

What if I don’t have mini chocolate chips?

If mini chocolate chips aren’t available, you can use regular chocolate chips chopped into smaller pieces or omit them altogether for a smoother buttercream.