Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe
Introduction
Brownie Cookie Sandwiches with Cookie Dough Buttercream combine the fudgy richness of brownies with the chewy texture of cookies, all filled with a luscious, edible cookie dough buttercream. This delightful treat is perfect for impressing guests or satisfying your sweet tooth.
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 eggs and vanilla extract, whisking until fully combined.
- Step 3: Stir in cocoa powder, flour, salt, and baking soda until a thick batter forms. Fold in the semi-sweet chocolate chips.
- Step 4: Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart. Slightly flatten each ball.
- Step 5: Bake for 10-12 minutes, or until edges are set but centers remain soft. 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 softened butter, brown sugar, and powdered sugar in a large bowl until light and fluffy. Add vanilla extract and milk; mix to combine.
- Step 7: Fold in the mini chocolate chips until evenly distributed.
- Step 8: Once 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 remaining cookies.
Tips & Variations
- For extra fudginess, slightly underbake the cookies, allowing the centers to stay soft.
- Substitute mini chocolate chips with white chocolate chips or nuts for different flavors.
- Chill the cookie dough before baking to help the cookies hold their shape better.
- If you prefer a less sweet buttercream, reduce the powdered sugar slightly.
Storage
Store the assembled brownie cookie sandwiches in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for about 15 minutes before serving to soften the buttercream. You can also freeze the sandwiches for up to one month; thaw in the refrigerator overnight before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought cookie dough for the buttercream?
It’s best to make the buttercream from scratch to ensure it’s safe to eat since store-bought cookie dough may contain raw eggs or unpasteurized ingredients. This buttercream recipe uses safe-to-eat ingredients.
Can I make the cookies ahead of time?
Yes, you can bake the cookies up to 2 days in advance. Store them in an airtight container at room temperature, then assemble the sandwiches just before serving to keep the buttercream fresh.
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Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe
- Total Time: 30 minutes
- Yield: 12 sandwich cookies 1x
Description
These Brownie Cookie Sandwiches with Cookie Dough Buttercream combine the rich fudgy texture of brownies with the chewy delight of cookies, filled with a luscious and creamy chocolate chip-studded buttercream. Perfect for chocolate lovers looking for an indulgent dessert that’s easy to make and sure to impress.
Ingredients
Brownie Cookie 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
Cookie Dough Buttercream
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until smooth and well combined. Add the eggs and vanilla extract, then whisk again until the mixture is fully blended.
- Combine Dry Ingredients: Stir in the cocoa powder, all-purpose flour, salt, and baking soda into the wet mixture until a thick batter forms. Be careful not to overmix. Then fold in the semi-sweet chocolate chips evenly.
- Portion and Shape: Using a tablespoon, scoop portions of the batter onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Slightly flatten each dough ball with the back of the spoon or your fingers.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are set while the centers remain soft. After baking, let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Buttercream: In a large bowl, beat the softened butter, brown sugar, and powdered sugar together until the mixture is light and fluffy. Add vanilla extract and milk, mixing until fully combined to create the buttercream frosting.
- Add Mini Chocolate Chips: Fold mini chocolate chips into the buttercream evenly to mimic cookie dough pieces throughout the frosting.
- Assemble Sandwiches: Once the cookies are completely cool, spread a generous amount of the cookie dough buttercream onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat this process with the remaining cookies to make all the sandwiches.
Notes
- For best results, ensure the cookies are completely cool before assembling with buttercream to prevent melting.
- You can substitute semi-sweet chocolate chips for dark or milk chocolate based on preference.
- Store the sandwiches in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated sandwiches to room temperature before serving for the best texture and flavor.
- If you prefer a firmer buttercream, refrigerate it for 30 minutes before assembly.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brownie cookies, cookie sandwiches, chocolate cookie sandwiches, cookie dough buttercream, chocolate chip cookies, dessert sandwiches
