Description
These Brownie Cookie Sandwiches feature rich, fudgy brownie cookies filled with a luscious cookie dough buttercream. The combination creates a decadent, chewy, and creamy dessert perfect for satisfying chocolate lovers with a twist of classic cookie dough flavor.
Ingredients
Units
Scale
Brownie Cookies
- 8 tablespoons unsalted butter
- 9 ounces bittersweet chocolate chips (or chopped chocolate)
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup all purpose flour, spooned and leveled
- 3/4 cup bread flour, spooned and leveled (or substitute with more all-purpose flour)
- 1/4 cup Dutch process cocoa powder, sifted
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
Cookie Dough Buttercream
- 12 tablespoons unsalted butter, room temperature
- 1/2 cup brown sugar
- 2 1/2 cups confectioners sugar, sifted
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3-4 tablespoons heavy cream
Instructions
- Heat Treat Flour: Spread 1/2 cup more flour than needed for the buttercream onto a clean baking sheet. Bake at 300°F for 5-8 minutes, stirring and rotating the pan every 2 minutes until the flour reaches 165°F. Remove and cool completely.
- Melt Chocolate and Butter: In a double boiler, melt butter and chocolate together over medium heat, stirring frequently until smooth. Remove from heat and let cool slightly.
- Mix Dry Ingredients: Whisk together flours, cocoa powder, baking powder, baking soda, and salt in a separate bowl. Set aside.
- Combine Wet Ingredients: In a stand mixer bowl fitted with the whisk attachment, add melted chocolate mixture. Add eggs, brown sugar, granulated sugar and mix on medium-low until well combined. Stir in vanilla.
- Add Dry Ingredients: Gradually add the dry ingredient mixture to the chocolate mixture and mix until fully incorporated. Avoid overmixing.
- Chill Dough: Cover the bowl with plastic wrap and chill the dough for 30 minutes.
- Preheat Oven and Prepare Sheets: Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Shape Cookies: Use a small cookie scoop or kitchen scale to portion .07-.08 ounces of dough per cookie. Place dough balls about 2 inches apart on baking sheets.
- Bake Cookies: Bake for 10 minutes or until edges are set and centers puff and crack slightly. Do not overbake.
- Shape Warm Cookies: While warm, use the inside arch of a fork or a round cookie cutter to gently shape the cookies into uniform rounds. Cool on baking sheets for 8-10 minutes, then transfer to a wire rack to cool completely.
- Make Cookie Dough Buttercream: In a stand mixer bowl with paddle attachment, cream softened butter and brown sugar until light and fluffy. Whisk confectioners sugar and heat-treated flour together. Add mixture to butter in 1/2 cup increments on low speed, then beat at medium speed for one minute after all added. Mix in vanilla and salt. Add heavy cream one tablespoon at a time until smooth, fluffy, and pipeable but firm enough to hold shape.
- Assemble Sandwiches: Pipe a swirl of cookie dough buttercream onto the flat side of one cookie. Top with the flat side of another cookie and gently press together. Optionally, sprinkle with flaky sea salt.
- Set and Serve: Refrigerate the assembled sandwiches to set if desired. Serve chilled or at room temperature.
Notes
- Heat treating the flour is essential for safety; cool it completely before mixing into buttercream.
- Store cookies tightly covered in a cool, dry place for up to 3 days to maintain freshness.
- For freezing, freeze cookies firm on a baking sheet uncovered for 1 hour, then wrap sandwiches in plastic and place in a freezer bag. Freeze up to 2 months.
- Substitute bread flour with all-purpose flour if unavailable, though texture may slightly differ.
- Use a kitchen scale for consistent cookie sizing and even baking results.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 60 mg
