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
Scale
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
