Brownie Cookie Sandwiches with Cookie Dough Buttercream

These brownie cookie sandwiches are rich and fudgy and stuffed with swirls of light and fluffy cookie dough buttercream. Betcha can’t have just one!

Happy Friday friends! It’s BEEN. A. WEEK. Here’s hoping you’ve got a full forty eight hours of rest and relaxation ahead of you. I fully intended on showing up here today with a new recipe for a light, refreshing dessert chock full of blueberries or lemons or something or other brimming with spring like flavor. This is not that. There’s plenty of time for strawberry sorbets and lemon liners, but right now I can’t stop thinking about these brownie cookie sandwiches stuffed with cookie dough buttercream. Thank goodness chocolate knows no season because I don’t think there will ever be time that I won’t welcome another delicious chocolate dessert into my repertoire of recipes. Chocolate is here to stay my friends and I cannot wait to tell you all about these brownie cookie sandwiches. If you’re that person that can’t ever decide between a cookie and a brownie, you’re definitely going to want to keep reading. 

It’s no secret that I love a cookie. Second only to a good chocolate chip cookie is a decadent, fudgy brownie. Both are solid choices when you’re in need of a sure thing. Today’s recipe is a heavenly mash up of my two favorite things. Two rich, ultra fudgy brownie cookies are married together with a swirl of light and fluffy cookie dough buttercream.  This cookie confection has zero shame. It’s the kind of super extra dessert that might feel a little too over-the-top to some, but for me, it’s everything that’s good in this world. I have a feeling you’re going to love these dark and delicious stuffed cookie sandwiches just as much as I do and I can’t wait to tell you how to make them.

Ingredients you need for brownie cookie sandwiches

These decadent brownie cookie sandwiches have weekend baking project written all over them! They’re dangerously delicious and so easy to make with just a few pantry staples. Here’s what you’ll need to whip up both the cookies and a seriously swoon worthy cookie dough buttercream:

• Chocolate
• Butter
• Flour
• Cocoa powder
• Sugar
• Eggs
• Baking powder
• Heavy cream
• Vanilla

How to heat treat flour

If you’ve never heat treated flour before, don’t worry, it’s really easy to do at home and just takes a few extra minutes. Usually flour is baked into a recipe and not eaten raw but raw flour can carry harmful bacteria if it is not heat treated first. To treat the flour used in the cookie dough buttercream, simply spread the flour out onto a large baking sheet and bake at 300°F for 5-8 minutes. Use 1/2 cup more than the recipe calls for to be sure you have enough. Give it a stir every two minutes or so and continue checking until the flour reaches 165° F. You can use a digital kitchen thermometer to check the temperature. Measure out the amount of flour you need for the recipe and set aside to cool completely before mixing it into the cookie dough buttercream. If you’re in a hurry (and who isn’t??), you can pop the flour in the fridge to speed up the chilling process. I keep a container of heat treated flour in my pantry so it’s always handy when I want to mix up a flour based frosting or a batch of edible cookie dough.

How to make perfect brownie cookie sandwiches

If you’re looking for a fun day in the kitchen, look no further than these dark and decadent cookie sandwiches. Sure, this recipe will require a few extra dishes that need washing but I think you’ll find the result is totally worth it. Cookie sandwiches are one of my favorite things to bake  – and eat! Follow the helpful tips and tricks below for perfectly stuffed cookies.

1. Use high quality chocolate. I LOVE a good brownie cookie because they taste just like your favorite fudgy brownie but in cookie form. These cookies are made with just a handful of ingredients so for the very best flavor be sure to use high quality chocolate and cocoa powder. I love using Ghirardelli 60% Bittersweet Chocolate Chips and Rodelle Organic Baking Cocoa. Don’t forget to sift the cocoa powder!
2. Weigh the dough for uniform cookies. Not gonna lie. I’m pretty type A about my cookie sandwiches. It’s a bit like a puzzle finding two perfect halves to make a whole and I could get lost in that task for hours. Pro-tip: If you love perfectly uniform cookie sandwiches as much as I do, weigh the cookie dough scoops before baking. That way the tops and bottoms will bake up the same size for the perfect match!
3. Under bake the cookies slightly. You’d have to be living under a rock to not know that brownies are best when ever so slightly under baked. Those rich, chocolatey, fudgy centers and chewy exteriors are everything. These brownie cookie are no different. Bake them just until the edges are set and the tops are puffed up but still slightly gooey. No two ovens are the same so if you aren’t sure about the baking time, try baking off just 2 or 3 cookies to get the timing right before you bake the whole batch.
4. Go heavy on the buttercream. These brownie cookie sandwiches are crazy delicious but it’s the cookie dough buttercream that takes them to the next level. It tastes just like actual cookie dough and honestly, I could eat the whole bowl straight from a spoon. I’m warning you…it’s dangerous! If you aren’t in the mood for cookies, this buttercream would be amazing on your favorite chocolate sheet cake or swirled on top of cupcakes.

How to store cookie sandwiches

These brownie cookie sandwiches stay soft and moist for days which makes them just as delicious as the day you made them. Store them tightly wrapped at room temperature or be like me and eat them straight from the fridge for a cold treat. These cookies freeze beautifully too. Just store them in a covered container or wrapped in plastic wrap for up to three months. Defrost at room temperature and tah-dah! Dessert is served!!

Here’s to the weekend! I sincerely hope you find time to whip up a batch of these cookie sandwiches. I just know you’re going to love them and I can’t wait to hear what you think!

Happy baking!

If you love cookies (and brownies!), try these delicious recipes next:

• Peppermint Brownie Cookies
• M&M’s Brownies
• Peppermint Mocha Cookie Sandwiches
• Dark Chocolate Raspberry Cookie Sandwiches
• Wanna-Be Brownie Cookies
• Brownie Mint Chip Ice Cream Sandwiches

Brownie Cookie Sandwiches with Cookie Dough Buttercream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews

• Author: Heather | Browned Butter Blondie
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 18-20 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American

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Description

These brownie cookie sandwiches are rich and fudgy and stuffed with swirls of light and fluffy cookie dough buttercream. Betcha can’t have just one!

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Ingredients

Units USM Scale 1x2x3x

For Brownie Cookies

• 8 tablespoons (113 g) unsalted butter
• 9 ounces bittersweet chocolate chips (or chopped chocolate)
• 3/4 cup plus 2 tablespoons (175 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 3 large eggs, room temperature
• 1 tsp vanilla
• 1 cup (125 g) all purpose flour, spooned and leveled
• 3/4 cup (95 g) bread flour, spooned and leveled (substitute with more all-purpose if you do not have bread flour)
• 1/4 cup (25 g) Dutch process cocoa powder, sifted
• 1 tsp baking powder
• 3/4 tsp salt
• 1 tsp baking soda

For Cookie Dough Buttercream

• 12 tablespoons (170 g) unsalted butter, room temperature
• 1/2 cup (100 g) brown sugar
• 2 1/2 cups (300 g) confectioners sugar, sifted
• 1/2 cup (65 g) all-purpose flour
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 3–4 tablespoons heavy cream

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Instructions

To Heat Treat Flour

Before baking the cookies, heat treat the flour to be used in the buttercream. Spread the flour onto a clean, dry baking sheet. Use 1/2 cup more than the recipe calls for so to be sure you have plenty. Bake at 300°F for 5-8 minutes, checking every 2 minutes with a digital thermometer. Stir the flour each time you check the temperature and rotate the pan in the oven. Bake until the temperature reaches 165°F and then remove from the oven and cool completely.

For Cookies

1. Place chocolate and butter in a bowl and heat over a double boiler on medium heat. Stir often as the chocolate and butter melt. Once melted, remove from heat and stir until smooth. Pour the melted chocolate and butter mixture into the bowl of a stand mixer fitted with the whisk attachment and allow to cool slightly.
2. In a separate bowl, whisk together flours, cocoa powder, baking powder, baking soda and salt. Set aside.
3. Once the chocolate mixture has cooled slightly, add the eggs, brown sugar and granulated sugar. Mix on medium low speed until well combined. Add the vanilla and stir to combine.
4. Add the dry ingredients to the chocolate mixture and mix the flour is fully incorporated. Do not over mix.
5. Cover the bowl with plastic wrap and chill for 30 minutes.
6. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
7. Use a small cookie scoop to measure out cookie dough. For best results, use a kitchen scale to weigh each cookie dough ball. The cookies shown here are .07-.08 ounces each. Place the cookie dough balls on the prepared cookie sheets, about 2 inches apart.
8. Bake for 8-10 minutes or until edges are set and the center of the cookies begin to puff and crack slightly. Do not over bake.
9. Remove the cookies from the oven and and while the cookies are warm, use the inside arch of a fork to nudge the edges of the cookie in toward the center or swirl a round cookie cutter around the outside if the cookies to form the cookies into uniform rounds. Cool on the baking sheet for 8-10 minutes before transferring to a wire rack to cool completely before assembling the sandwiches.
10. To make the 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. Top with a sprinkle of flakey sea salt if desired.
11. Place cookie sandwiches in the refrigerator to set if needed. Serve chilled or room temperature.

For Cookie Dough Buttercream

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar. Beat until light and fluffy.
2. In a small bowl, whisk together the confectioners sugar and flour. Add to the butter mixture, 1/2 cup at a time while mixing on low speed. Once all of the flour and sugar has been added, increase the speed to medium and beat for one minute.
3. Add the vanilla and salt. Mix to combine well.
4. Add the heavy cream, one tablespoon at a time until the desired consistency is reached. The buttercream should be smooth and fluffy, but firm enough to hold it’s shape when piped.

 

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Notes

For safety, heat treat the flour ahead of time and allow to cool completely before mixing into the buttercream.

Store cookies tightly covered in a cool, dry place for up to 3 days.

May be frozen. Freeze cookies for one hour (or until firm) uncovered on a baking sheet. Wrap cookie sandwiches in a layer of plastic wrap and place in a large plastic freezer bag. Freeze for up to 2 months.