Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe
Introduction
Brownie Cookie Sandwiches with Cookie Dough Buttercream offer a decadent twist on classic treats. Combining rich, fudgy brownie cookies with a creamy, chocolate chip-studded buttercream makes these sandwiches irresistible for any dessert lover.
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
- Step 1: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 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.
- Step 3: Stir in the cocoa powder, flour, salt, and baking soda until a thick batter forms. Fold in the semi-sweet chocolate chips.
- Step 4: Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart. Slightly flatten each ball.
- 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.
- 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.
- Step 7: Fold in the mini chocolate chips until evenly distributed.
- 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
- Use room temperature butter for a smoother buttercream texture.
- For a nutty twist, add chopped walnuts or pecans to the brownie cookie dough.
- If you prefer a less sweet buttercream, reduce the powdered sugar slightly.
- Try using dark chocolate chips for a richer flavor contrast.
Storage
Store the brownie cookie sandwiches in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If chilled, allow them to come to room temperature before serving for the best texture. You can also freeze the sandwiches for up to 2 months; thaw overnight in the refrigerator.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate chips instead of mini chips in the buttercream?
Yes, regular-sized chocolate chips can be used, but mini chips distribute more evenly and provide a better texture in the buttercream.
How do I prevent the cookies from spreading too much during baking?
Make sure to slightly flatten the cookie dough balls before baking and use parchment paper to help maintain their shape. Also, chilling the dough for 15-30 minutes before baking can help reduce spreading.
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Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe
- Total Time: 27 minutes
- Yield: 12 sandwich cookies 1x
Description
Indulge in these decadent Brownie Cookie Sandwiches filled with creamy Cookie Dough Buttercream. Rich, fudgy brownie cookies are baked to perfection and sandwiched with a luscious, chocolate-studded buttercream, creating a perfect treat for any chocolate lover.
Ingredients
Brownie Cookies
- 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
Cookie Dough Buttercream
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- 1/2 cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until the mixture is fully combined and glossy.
- Combine Dry Ingredients: Stir in the cocoa powder, all-purpose flour, salt, and baking soda until a thick batter forms. Be careful not to overmix. Then, fold in the semi-sweet chocolate chips evenly throughout the batter.
- Shape Cookies: Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Slightly flatten each dough ball with your fingers or the back of a spoon.
- Bake Brownie Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers remain soft and fudgy. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make Cookie Dough Buttercream: While the cookies cool, beat the softened butter, brown sugar, and powdered sugar together in a large bowl using a mixer until light and fluffy. Add vanilla extract and milk, mixing until the buttercream is smooth and creamy.
- Fold in Mini Chocolate Chips: Gently fold the mini chocolate chips into the buttercream until they are evenly distributed without melting.
- Assemble Sandwiches: Once the cookies are completely cooled, spread a generous dollop of the cookie dough buttercream onto the flat side of one cookie. Top it with another cookie to create a sandwich. Repeat this process with the remaining cookies.
Notes
- For best results, use room temperature eggs and butter to ensure smooth mixing.
- Do not overbake the brownie cookies; they should be soft in the center for a fudgy texture.
- Store sandwiches in an airtight container in the refrigerator for up to 3 days.
- You can freeze the assembled sandwiches for up to 1 month; thaw in the refrigerator before serving.
- Feel free to substitute mini chocolate chips in the buttercream with chopped nuts or toffee bits for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie cookies, cookie dough buttercream, cookie sandwich, chocolate dessert, fudgy brownies, chocolate chip cookies
