Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe
Introduction
These Brownie Cookie Sandwiches with Cookie Dough Buttercream combine the rich fudginess of brownies with the soft chew of cookies, all layered with a creamy, sweet buttercream studded with mini chocolate chips. Perfect for sharing or indulging, they offer a delightful treat that’s easy to make at home.
Ingredients
- For the Brownie Cookies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup semi-sweet chocolate chips
- For the Cookie Dough Buttercream:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1/4 cup mini chocolate chips
Instructions
- Step 1: Preheat your 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.
- Step 3: Add the eggs and vanilla extract, mixing until fully combined.
- Step 4: Stir in the cocoa powder, flour, salt, and baking soda until a thick batter forms.
- Step 5: Fold in the semi-sweet chocolate chips.
- Step 6: Scoop tablespoon-sized portions of the dough onto the baking sheets, spacing them about 2 inches apart. Slightly flatten each dough ball.
- Step 7: Bake for 10-12 minutes, until the edges are set but the centers remain soft.
- Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Step 9: For the buttercream, beat the softened butter, brown sugar, and powdered sugar together until light and fluffy.
- Step 10: Mix in the vanilla extract and milk until creamy.
- Step 11: Fold in the mini chocolate chips.
- Step 12: Once the cookies are cool, spread buttercream on the flat side of one cookie, then sandwich with another. Repeat with the remaining cookies.
Tips & Variations
- Add a tablespoon of peanut butter to the buttercream for a nutty twist and extra richness.
- For even softer cookie centers, bake on the shorter end of the time range.
- Use a cookie scoop to get evenly sized cookies for perfect sandwiches.
Storage
Store the brownie cookie sandwiches in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate for up to a week, but bring to room temperature before serving for the best texture. Reheat gently in a microwave for 5-10 seconds if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of chocolate chips?
Yes, feel free to use milk chocolate, dark chocolate, or even white chocolate chips according to your preference. Each will give a slightly different flavor profile.
Can I make the cookie dough and buttercream ahead of time?
Yes, you can prepare the cookie dough a day in advance and keep it refrigerated. The buttercream can also be made ahead and stored in the fridge; just let it soften before assembling the sandwiches.
PrintBrownie Cookie Sandwiches with Cookie Dough Buttercream Recipe
Delight in the rich, fudgy Brownie Cookie Sandwiches filled with creamy cookie dough buttercream. These treats combine the deep chocolate flavor of brownie cookies with a sweet, soft buttercream studded with mini chocolate chips, perfect for parties or a special dessert.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 10 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Brownie Cookies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup semi-sweet chocolate chips
For the Cookie Dough Buttercream:
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk
- 1/4 cup mini chocolate chips
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth and combined.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract, mixing well until fully blended to create a uniform base for your batter.
- Add Dry Ingredients: Stir in the unsweetened cocoa powder, all-purpose flour, salt, and baking soda until a thick, cohesive batter forms.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the batter to distribute them evenly throughout.
- Shape and Bake Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each dough ball to encourage even baking. Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely, ensuring they are firm enough for sandwiching.
- Prepare Buttercream: In a mixing bowl, beat the softened butter, brown sugar, and powdered sugar together until the mixture is light and fluffy.
- Add Vanilla and Milk: Mix in vanilla extract and 1 to 2 tablespoons of milk, beating until the buttercream is smooth and creamy.
- Fold in Mini Chocolate Chips: Gently fold the mini chocolate chips into the buttercream to add texture and chocolate bursts.
- Assemble Sandwiches: Once the cookies are completely cool, spread a generous amount of cookie dough buttercream on the flat side of one cookie, then sandwich with another cookie on top. Repeat with the remaining cookies.
Notes
- You can make the buttercream ahead and refrigerate it; just bring it back to room temperature and re-whip before assembling.
- For a nutty variation, add a tablespoon of peanut butter to the buttercream mixture.
- Store assembled sandwiches in an airtight container in the refrigerator for up to 3 days for best freshness.
- Allow cookies to cool completely before adding buttercream to prevent melting.
Keywords: brownie cookies, cookie sandwiches, buttercream, chocolate chip cookie dough, dessert recipe, chocolate dessert
