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Brownie Cookie Dough Sandwich Cookies Recipe

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4.1 from 54 reviews

Delight in these Brownie Cookie Dough Sandwich Cookies, featuring homemade fudgy brownie cookies filled with a decadent, no-bake chocolate chip cookie dough frosting. Perfectly balanced in texture and flavor, these sandwich cookies combine the rich chocolate taste of brownies with the sweet, creamy goodness of cookie dough frosting for an irresistible dessert treat.

  • Total Time: 1 hour 42 minutes
  • Yield: 14 Sandwich Cookies

Ingredients

Brownie Cookie:

  • 1/2 cup (113 grams) unsalted butter
  • 8 ounces (227 grams) semisweet chocolate chips or chopped
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1/4 cup (25 grams) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (100 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Chocolate Chip Cookie Dough Frosting:

  • 1 cup (125 grams) all-purpose flour
  • 1 cup (227 grams) unsalted butter, softened at room temperature
  • 3/4 cup (150 grams) light brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups (190 grams) powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup (60 milliliters) heavy cream
  • 1 cup (180 grams) mini chocolate chips plus more for garnish

Instructions

  1. Make the brownie cookies: Place butter and chocolate in a heat-proof bowl set over a simmering pot of water without letting the bowl touch the water. Stir constantly until melted and smooth, then let cool slightly. In a separate medium bowl, whisk flour, cocoa powder, baking powder, baking soda, and salt together. In a large bowl, beat light brown sugar, granulated sugar, and eggs until fluffy, then mix in vanilla. Fold the flour mixture and melted chocolate-butter alternately into the wet ingredients until combined. Cover the dough and refrigerate for 1 hour to chill.
  2. Bake the brownie cookies: Preheat the oven to 325˚F (160˚C) and prepare baking sheets with parchment or grease lightly. Grease your hands with butter, scoop heaping tablespoons of dough, roll into balls, and place 2 inches apart on sheets. Flatten slightly. Bake for about 12 minutes until set with crinkled tops. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
  3. Prepare the cookie dough frosting: Preheat oven to 350˚F (180˚C). Spread flour evenly on a rimmed baking sheet and bake for 10 minutes until heated through to sterilize. Cool to room temperature. In a large bowl, beat softened butter, light brown sugar, and salt until fluffy. Sift in the baked flour and mix well, then add vanilla. Beat in powdered sugar, then gradually beat in heavy cream until the frosting is light and pipeable. Fold in mini chocolate chips.
  4. Assemble the sandwich cookies: Pair cooled brownie cookies by size. Pipe or spread a generous layer of chocolate chip cookie dough frosting on the inside of one cookie, then sandwich it with the second cookie, gently twisting to adhere. Repeat with all cookies. Refrigerate assembled cookies and serve within three days for best freshness.

Notes

  • Heating the flour for the frosting eliminates any risk of consuming raw flour safely.
  • Ensure brownie dough is well chilled before baking to prevent spreading.
  • Use mini chocolate chips for best texture in the frosting; larger chips may disrupt spreading.
  • Store cookies in an airtight container in the refrigerator to maintain freshness and texture.
  • Allow cookies to come to room temperature before serving for best flavor and softness.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/brownie-cookie-dough-sandwich-cookies-recipe/