Very few desserts can claim to be as indulgent and satisfying as these brownie cookie sandwiches. Imagine two rich, fudgy brownie cookies hugging a generous layer of creamy, edible cookie dough buttercream. It’s the kind of treat that makes you forget all about your diet and dive right in.
Why This Recipe Works
- The combination of brownie cookies and cookie dough buttercream offers the perfect balance of textures and flavors.
- Using melted chocolate in the brownie cookies ensures they’re moist and fudgy, not dry and cakey.
- The edible cookie dough buttercream is safe to eat and packed with flavor, thanks to heat-treated flour and no eggs.
- This recipe is customizable, allowing you to add nuts, chocolate chips, or even a sprinkle of sea salt on top for an extra flavor boost.
- It’s a crowd-pleaser that’s perfect for parties, potlucks, or just a cozy night in.
Ingredients
- 1 cup all-purpose flour (for the brownie cookies)
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces semisweet chocolate, melted
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, heat-treated (for the buttercream)
- 1/2 cup unsalted butter, softened (for the buttercream)
- 1/2 cup brown sugar, packed (for the buttercream)
- 1/4 cup granulated sugar (for the buttercream)
- 2 tablespoons milk (for the buttercream)
- 1 teaspoon vanilla extract (for the buttercream)
- 1/2 cup mini chocolate chips (for the buttercream)
Equipment Needed
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheets
- Parchment paper
- Measuring cups and spoons
- Spatula
- Cookie scoop
Instructions
Step 1: Prepare the Brownie Cookie Dough
Start by whisking together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then the vanilla extract, mixing well after each addition. Gradually mix in the melted chocolate until fully incorporated. Finally, fold in the dry ingredients until just combined. Tip: Don’t overmix the dough to keep the cookies tender.
Step 2: Bake the Brownie Cookies
Preheat your oven to 350°F and line your baking sheets with parchment paper. Use a cookie scoop to portion the dough into 1.5-inch balls, placing them 2 inches apart on the baking sheets. Bake for 10-12 minutes, until the edges are set but the centers are still soft. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Tip: For perfectly round cookies, use a round cookie cutter to shape them while they’re still warm.
Step 3: Make the Cookie Dough Buttercream
In a medium bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add the milk and vanilla extract, mixing until smooth. Gradually add the heat-treated flour, mixing until well combined. Fold in the mini chocolate chips. Tip: If the buttercream is too thick, add a little more milk, one tablespoon at a time, until desired consistency is reached.
Step 4: Assemble the Sandwiches
Once the cookies are completely cool, spread or pipe a generous amount of cookie dough buttercream onto the flat side of half the cookies. Top with the remaining cookies, flat side down, pressing gently to form sandwiches. For the best texture, let the sandwiches sit for about an hour before serving to allow the flavors to meld.
Tips and Tricks
For those looking to elevate their brownie cookie sandwiches even further, consider toasting the flour for the buttercream to enhance its nutty flavor. Always use room temperature ingredients for the buttercream to ensure a smooth, lump-free texture. If you’re short on time, you can use store-bought cookie dough for the buttercream, but make sure it’s egg-free. For a decorative touch, roll the edges of the sandwiches in mini chocolate chips or sprinkles. And remember, these sandwiches freeze beautifully, so don’t hesitate to make a double batch!
Recipe Variations
- Add a teaspoon of espresso powder to the brownie cookie dough for a mocha twist.
- Swap the mini chocolate chips in the buttercream for peanut butter chips or white chocolate chips for a different flavor profile.
- Incorporate a tablespoon of bourbon or rum into the buttercream for an adult version of this dessert.
- For a crunchy texture, mix in chopped nuts like walnuts or pecans into the brownie cookie dough.
- Drizzle the assembled sandwiches with melted chocolate or caramel sauce for an extra indulgent finish.
Frequently Asked Questions
Can I make the cookies ahead of time?
Absolutely! The brownie cookies can be baked up to 3 days in advance and stored in an airtight container at room temperature. Just wait to assemble the sandwiches until you’re ready to serve to keep the cookies from getting soggy.
How do I heat-treat flour?
To heat-treat flour, spread it on a baking sheet and bake at 350°F for about 5 minutes, stirring occasionally, until it reaches 160°F. This kills any potential bacteria, making it safe to eat raw in the buttercream.
Can I freeze the assembled sandwiches?
Yes, these sandwiches freeze well. Place them in a single layer on a baking sheet to freeze initially, then transfer to an airtight container or freezer bag. They’ll keep for up to 3 months. Thaw at room temperature before serving.
Summary
These brownie cookie sandwiches with cookie dough buttercream are the ultimate treat for chocolate lovers. With their rich, fudgy cookies and creamy, flavorful buttercream, they’re sure to be a hit at any gathering. Plus, with so many ways to customize them, you can make them your own. Don’t forget to share your creations!