Name: Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 1/4 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup unsweetened cocoa powder; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup semi-sweet chocolate chips; 1/2 cup unsalted butter, softened; 1/4 cup brown sugar; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon milk; 1/2 cup mini chocolate chips

Ingredients

1/2 cup unsalted butter, melted

1 1/4 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup unsweetened cocoa powder

1 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup semi-sweet chocolate chips

1/2 cup unsalted butter, softened (for buttercream)

1/4 cup brown sugar (for buttercream)

1/2 cup powdered sugar (for buttercream)

1 teaspoon vanilla extract (for buttercream)

1 tablespoon milk (for buttercream)

1/2 cup mini chocolate chips (for buttercream)

Instructions

Step 1: Preheat the 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. Add the eggs and vanilla extract, whisking until fully combined.

Step 3: Stir in the cocoa powder, flour, salt, and baking soda until a thick batter forms. Fold in the semi-sweet chocolate chips gently.

Step 4: Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with your hand or the back of a spoon.

Step 5: Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: To make the cookie dough buttercream, beat the softened butter, brown sugar, and powdered sugar in a large bowl until light and fluffy. Add the vanilla extract and milk, mixing to combine well.

Step 7: Fold in the mini chocolate chips evenly throughout the buttercream.

Step 8: Once the cookies are completely cool, spread a generous amount of buttercream onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with the remaining cookies.

Tips & Variations

Use room temperature butter for the buttercream to ensure it whips up smooth and creamy.

Try adding a pinch of espresso powder to the brownie batter to enhance the chocolate flavor.

For a nutty twist, fold chopped walnuts or pecans into the batter before baking.

Chill the assembled sandwiches briefly before serving to help the buttercream set.

Storage

Store the brownie cookie sandwiches in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Allow refrigerated sandwiches to come to room temperature before eating or warm gently for a few seconds in the microwave for a soft, melty treat.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter, but reduce or omit any additional salt in the recipe to avoid an overly salty taste.

Can I make these ahead of time?

Absolutely! The cookies and buttercream can be made in advance. Assemble the sandwiches right before serving for the best texture, or store assembled sandwiches in the fridge to keep the buttercream firm.