Fudgy Brownie Cookie Sandwiches & Dough Cream

Get ready to embark on a dessert journey that combines two of the most beloved treats into one spectacular creation! Imagine the deep, rich chewiness of a brownie, transformed into a perfectly baked cookie, then lovingly sandwiched around a cloud of dreamy, irresistible cookie dough buttercream. Yes, you read that right – we’re talking about **Fudgy Brownie Cookie Sandwiches with Cookie Dough Buttercream**. This isn’t just a dessert; it’s an experience, a symphony of textures and flavors that will have everyone reaching for seconds. Prepare to become a legend in your kitchen!

Why You’ll Love These Fudgy Brownie Cookie Sandwiches with Cookie Dough Buttercream

• A Double-Decker Dream: Why choose between a brownie and a cookie when you can have both? These sandwiches deliver the best of both worlds – a rich, fudgy brownie-like cookie on the outside, with a sweet, classic cookie dough flavor packed in the middle.
• Unforgettable Texture: From the perfectly chewy, slightly crisp edges and soft, gooey centers of the brownie cookies to the smooth, creamy, and slightly gritty (in the best way!) buttercream, every bite is a textural adventure that delights the palate.
• Showstopper Appeal: These aren’t just cookies; they’re an event! Their impressive appearance makes them ideal for parties, potlucks, or simply as a special treat to elevate any day. They look fancy but are surprisingly fun to make.
• Irresistibly Indulgent: Designed for serious chocolate lovers and anyone who secretly (or not so secretly) loves a spoonful of cookie dough, this recipe is pure indulgence. It’s the ultimate comfort dessert, perfect for satisfying even the most intense sweet cravings.

Ingredients for Your Fudgy Brownie Cookie Sandwiches with Cookie Dough Buttercream

Gather your baking essentials and get ready to create some magic!

For the Fudgy Brownie Cookies:

• 🍫 8 tablespoons unsalted butter
• 🍫 9 ounces bittersweet chocolate chips
• 🍚 3/4 cup plus 2 tablespoons granulated sugar
• 🤎 1/2 cup light brown sugar, packed
• 🥚 3 large eggs, room temperature
• 💧 1 teaspoon vanilla extract
• 🌾 1 cup all-purpose flour
• 🍞 3/4 cup bread flour (or more all-purpose flour)
• ☕ 1/4 cup Dutch process cocoa powder, sifted
• 🥄 1 teaspoon baking powder
• 🧂 3/4 teaspoon salt
• ✨ 1 teaspoon baking soda

For the Cookie Dough Buttercream:

• 🧈 12 tablespoons unsalted butter, softened
• 🤎 1/2 cup brown sugar
• Powdered 2 1/2 cups confectioners’ sugar, sifted
• 🌾 1/2 cup all-purpose flour, heat-treated (see instructions)
• 💧 1 teaspoon vanilla extract
• 🧂 1/4 teaspoon salt
• 🥛 3-4 tablespoons heavy cream

Detailed Directions: Crafting Your Fudgy Brownie Cookie Sandwiches

1. Prepare Heat-Treated Flour (for Buttercream): Spread 1/2 cup of all-purpose flour onto a baking sheet. Bake at 300°F (150°C) for 5-8 minutes, stirring every 2 minutes, until it reaches 165°F (74°C). Let it cool completely. This simple step makes your buttercream safe and delicious!
2. Melt Chocolate & Butter: In a heatproof bowl set over a simmering pot of water (double boiler), melt the chocolate chips and 8 tablespoons of butter, stirring until smooth. Remove from heat and let it cool slightly in your mixer bowl.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flours, cocoa powder, baking powder, baking soda, and salt. Set aside.
4. Mix Wet Ingredients: To the slightly cooled chocolate mixture, add the eggs, both sugars, and vanilla. Beat on medium-low speed until everything is well combined and smooth.
5. Add Dry to Wet: Gradually add your dry flour mixture to the chocolate mixture, mixing just until no streaks of flour remain. Be careful not to overmix!
6. Chill Dough: Cover the brownie cookie dough with plastic wrap and chill in the refrigerator for 30 minutes. This helps prevent spreading.
7. Prep for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
8. Scoop & Bake Cookies: Scoop dough balls (about 0.7-0.8 ounces each for uniform cookies) onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes. The edges should be set, but the centers still slightly soft and puffed.
9. Shape & Cool: As soon as the cookies are out of the oven, use a fork or a round cookie cutter to gently shape them into perfect circles. Let them cool on the baking sheet for 8-10 minutes before transferring to a wire rack to cool completely.
10. Make Buttercream: In a stand mixer, cream together the softened 12 tablespoons of butter and 1/2 cup brown sugar until light and fluffy.
11. Add Confectioners’ Sugar & Flour: Slowly mix in the sifted confectioners’ sugar and your cooled, heat-treated flour, about 1/2 cup at a time, on low speed. Once combined, increase speed to medium and beat for 1 minute.
12. Finish Buttercream: Stir in the vanilla and salt. Then, gradually add the heavy cream, one tablespoon at a time, until your buttercream is wonderfully smooth, fluffy, and firm enough to pipe.
13. Assemble Sandwiches: Once the cookies are completely cool, pipe a generous swirl of the cookie dough buttercream onto the flat side of one cookie. Gently top with another cookie, flat side down, to create your sandwich. If desired, sprinkle with a pinch of flaky sea salt for an extra touch!
14. Chill & Enjoy: You can serve these delightful sandwiches at room temperature or chill them slightly for a firmer treat. Store them in an airtight container for lasting freshness.

Presenting & Serving Your Fudgy Brownie Cookie Sandwiches

These magnificent **Fudgy Brownie Cookie Sandwiches with Cookie Dough Buttercream** are already stars on their own, but a little presentation can make them truly shine! Here are some ideas:

• Classic Platter Perfection: Arrange them artfully on a large white or wood serving platter. A sprinkle of cocoa powder or a few chocolate shavings can add a sophisticated touch.
• Individual Wraps: For gifting or party favors, wrap each sandwich individually in clear cellophane bags tied with a pretty ribbon. Guests will adore taking home their own indulgent treat.
• Dessert Bar Extravaganza: If you’re hosting, create a dessert bar! Place these sandwiches alongside a scoop of vanilla bean ice cream, a bowl of hot fudge, and maybe some extra mini chocolate chips for a build-your-own sundae experience.
• Coffee & Milk Pairing: Serve these decadent delights with a tall glass of cold milk or a freshly brewed cup of coffee or espresso. The richness of the cookies and buttercream pairs perfectly with these beverages.
• Seasonal Sprinkles: Add a festive touch by dipping the edges of the buttercream filling in colorful sprinkles to match any holiday or occasion.

Storage and Shelf Life for Your Delightful Treats

To keep your **Fudgy Brownie Cookie Sandwiches with Cookie Dough Buttercream** fresh and delicious, proper storage is key. The good news is, they store quite well, allowing you to enjoy them over several days!

• Room Temperature: If your environment is cool (below 70°F/21°C) and not too humid, you can store the assembled sandwiches in an airtight container at room temperature for up to 2-3 days. The buttercream will be softer and meltier, offering a wonderful texture.
• Refrigeration: For a firmer buttercream and extended freshness, store the sandwiches in an airtight container in the refrigerator for up to 5-7 days. Bring them to room temperature for about 15-20 minutes before serving for optimal texture, or enjoy them chilled for a denser, fudgier experience.
• Freezing for Later: These sandwiches freeze beautifully! Place them in a single layer on a baking sheet and freeze until firm (about 1-2 hours). Then transfer them to a freezer-safe airtight container or bag, separating layers with parchment paper. They can be frozen for up to 1-2 months. Thaw at room temperature or in the refrigerator overnight.

Always ensure they are in an airtight container to prevent them from drying out or absorbing other fridge odors.

FAQs About Fudgy Brownie Cookie Sandwiches with Cookie Dough Buttercream

1. Can I use only all-purpose flour for the cookies?
   Yes, if you don’t have bread flour, you can use 1 3/4 cups of all-purpose flour total. Bread flour adds a bit more chewiness, but all-purpose will still yield delicious cookies.
2. Why do I need to heat-treat the flour for the buttercream?
   Heat-treating flour at 165°F (74°C) kills any potential bacteria, making it safe to consume raw in the buttercream. It’s a crucial step for food safety when making “raw” cookie dough.
3. My chocolate mixture seized when melting. What went wrong?
   This often happens if water or steam gets into the chocolate. Ensure your bowl fits snugly over the pot of simmering water without touching the water, and avoid letting any steam escape into the chocolate.
4. Can I make the cookie dough ahead of time?
   Absolutely! The brownie cookie dough can be made up to 2 days in advance and stored, covered, in the refrigerator. Just let it sit at room temperature for 10-15 minutes before scooping if it’s too firm.
5. How do I prevent my cookies from spreading too much?
   Chilling the dough for at least 30 minutes (or longer) is key. Also, ensure your oven temperature is accurate and don’t grease your parchment paper, as this can contribute to spreading.
6. What if my buttercream is too thin or too thick?
   If it’s too thin, add more sifted confectioners’ sugar, a tablespoon at a time. If it’s too thick, add more heavy cream, a teaspoon at a time, until the desired consistency is reached.
7. Can I substitute milk chocolate for bittersweet chocolate?
   You can, but the cookies will be significantly sweeter and less intensely chocolatey. Bittersweet chocolate provides a deep, rich flavor that balances the sweetness of the buttercream.
8. Is Dutch process cocoa powder necessary?
   Dutch process cocoa powder creates a darker, less acidic, and more mellow chocolate flavor, which works beautifully here. Natural cocoa powder can be used, but the color and flavor will be slightly different.
9. Can I add mini chocolate chips to the buttercream?
   Yes, definitely! Fold in about 1/4 to 1/2 cup of mini chocolate chips into the finished buttercream for an extra “cookie dough” texture and look.
10. How many sandwiches does this recipe yield?
    The recipe yields 18 cookies, which means you’ll get 9 delightful **Fudgy Brownie Cookie Sandwiches with Cookie Dough Buttercream** once assembled.