Fudgy Brownie Cookie Sandwiches with Cookie Dough Buttercream
Delightful fudgy brownie cookies filled with a sweet and creamy cookie dough buttercream, perfect for any chocolate and cookie lover. This recipe yields 18 delectable cookie sandwiches.
Equipment
- Baking Sheets
- Parchment Paper
- Wire Rack
- Heatproof Bowl
- Saucepan (for double boiler)
- Stand Mixer
- Whisk
- Sifter
- Cookie Scoop
- Piping bag (optional)
Ingredients
Brownie Cookies
- 8 tablespoons unsalted butter
- 9 ounces bittersweet chocolate chips
- 0.875 cup granulated sugar
- 0.5 cup light brown sugar packed
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.75 cup bread flour or more all-purpose flour
- 0.25 cup Dutch process cocoa powder sifted
- 1 teaspoon baking powder
- 0.75 teaspoon salt
- 1 teaspoon baking soda
Cookie Dough Buttercream
- 12 tablespoons unsalted butter softened
- 0.5 cup brown sugar
- 2.5 cups confectioners' sugar sifted
- 0.5 cup all-purpose flour heat-treated (see instructions)
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 3-4 tablespoons heavy cream
Instructions
- 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.
Notes
Nutritional Information (per sandwich, approximate):
- Calories: 300 kcal
- Total Carbs: 40g
- Net Carbs: 35g
- Fats: 20g
- Protein: 4g
