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This brownie cookie sandwich recipe transforms classic brownie cookies into decadent sandwich treats with a cookie dough buttercream filling that tastes just like raw cookie dough without the risks. The contrast between the rich, fudgy chocolate cookies and light, sweet buttercream creates an irresistible dessert perfect for special occasions or whenever chocolate cravings strike.
I first made these for my daughter's birthday party when I needed something that would wow her chocolate-loving friends. Three years later, these cookie sandwiches have become our signature family dessert for celebrations big and small.
Ingredients
For Brownie Cookies
- Unsalted butter: Provides richness and helps create that fudgy brownie texture
- Bittersweet chocolate chips: Deliver deep chocolate flavor; use high quality for best results
- Granulated sugar and light brown sugar: Combine for the perfect sweetness and moisture
- Large eggs: At room temperature for proper binding and structure
- Vanilla extract: Enhances the chocolate flavor
- All-purpose flour and bread flour: Create the perfect chewy texture
- Dutch process cocoa powder: For intense chocolate flavor and color
- Baking powder and baking soda: Provide the perfect rise
- Salt: Balances the sweetness and enhances flavors
For Cookie Dough Buttercream
- Room temperature unsalted butter: Ensures a smooth creamy base
- Brown sugar: Gives that authentic cookie dough flavor
- Confectioners' sugar: Provides structure and sweetness
- Heat-treated flour: For safe eating but authentic cookie dough taste
- Vanilla extract: For warmth and classic flavor
- Salt: Balances the sweetness
- Heavy cream: Creates the perfect pipeable consistency
How To Make Brownie Cookie Sandwiches
Heat Treat The Flour
Spread flour on a baking sheet ensuring even distribution. Bake at 300°F checking every 2 minutes with a digital thermometer and stirring each time. Continue until flour reaches 165°F to eliminate any harmful bacteria. Cool completely before using in buttercream.
Prepare The Chocolate Base
Melt chocolate and butter together in a double boiler stirring frequently until completely smooth. Transfer to a stand mixer bowl and allow to cool slightly so it won't cook the eggs when added. This melted mixture creates the fudgy foundation for your cookies.
Mix The Wet Ingredients
Add eggs and both sugars to the slightly cooled chocolate mixture. Beat on medium low speed until well combined. Add vanilla and mix briefly. The mixture should look glossy and smooth at this point.
Incorporate Dry Ingredients
Add whisked flour mixture to chocolate mixture and mix just until flour disappears. Stop mixing immediately when combined to avoid tough cookies. The dough will be quite soft at this point.
Chill The Dough
Cover bowl with plastic wrap and refrigerate for 30 minutes. This step is crucial as it firms up the dough making it easier to scoop and preventing excessive spreading during baking.
Scoop And Bake
Use a small cookie scoop to portion dough onto parchment lined baking sheets. For perfectly uniform sandwiches weigh each portion to approximately 0.07 ounces. Bake at 350°F for 8–10 minutes until edges are set but centers remain slightly soft.
Shape While Warm
Immediately after removing from oven gently shape cookies into perfect circles using a fork arch or round cookie cutter. This ensures your sandwiches will look professional and fit together properly.
Make Buttercream Filling
Cream butter and brown sugar until fluffy and light. Gradually add confectioners' sugar and heat-treated flour. Mix in vanilla, salt, and enough heavy cream to create a pipeable consistency. The filling should hold its shape when piped.
Assemble Sandwiches
Pipe buttercream onto the flat side of one cooled cookie. Top with another cookie flat side down and gently press. Sprinkle with sea salt if desired to enhance flavors and add visual appeal.
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My favorite part of this recipe is watching people take their first bite. The surprise of discovering the cookie dough filling inside what looks like a simple chocolate cookie always brings smiles. My husband who claims to dislike sweets has been caught sneaking these from the freezer more than once.
Storage Tips
These brownie cookie sandwiches keep beautifully when stored properly. For room temperature storage place them in an airtight container separating layers with parchment paper and consume within 3 days. The cookies will soften slightly over time which many people actually prefer. For longer storage freeze the assembled sandwiches on a baking sheet until firm then wrap individually in plastic wrap before placing in a freezer bag. They maintain quality for up to 2 months frozen and thaw quickly at room temperature.
Ingredient Substitutions
If you need to make adjustments to this recipe there are several options that work well. For a dairy-free version substitute plant-based butter in both the cookies and filling just be sure to use sticks not tub varieties for proper structure. The heavy cream can be replaced with coconut cream for a dairy-free buttercream. For a gluten-free version replace both flours with a 1 to 1 gluten-free baking blend but be sure to still heat treat the flour for the filling. Dark chocolate can replace bittersweet for an even richer cookie.
Serving Suggestions
These cookie sandwiches make a stunning presentation when served on a tiered dessert stand for special occasions. For an elevated dessert plate each sandwich with a small scoop of vanilla ice cream and a drizzle of hot fudge sauce. They pair wonderfully with coffee especially espresso which cuts through the sweetness. For parties consider making mini versions using a smaller scoop for bite sized treats that are easier for guests to enjoy while mingling.
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The History Behind These Treats
These brownie cookie sandwiches represent the perfect marriage of two beloved American desserts the brownie and the chocolate chip cookie. Brownies first appeared in American cookbooks in the early 1900s becoming wildly popular for their rich chocolate flavor and dense texture. Cookie sandwiches gained popularity in the commercial market with products like Oreos but homemade versions offer superior taste and texture. The addition of cookie dough buttercream is a modern twist inspired by the universal love of sampling raw cookie dough a practice made safe here through heat-treating the flour.
Frequently Asked Questions
- → How do I ensure a fudgy texture for the cookies?
For the best fudgy texture, be careful not to overbake the cookies. Remove them from the oven when the edges are set but the centers are still slightly puffed and cracked.
- → Can I substitute all-purpose flour for bread flour?
Yes, you can substitute the bread flour with an equal amount of all-purpose flour. This will result in a slightly softer texture.
- → Why do I need to heat-treat the flour for the buttercream?
Heat-treating the flour eliminates any bacteria that may be present, making it safe to use in the no-bake cookie dough buttercream.
- → Can I make the cookie sandwiches ahead of time?
Yes, you can make them ahead of time and store them in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
- → How do I achieve uniform cookie shapes?
While the cookies are still warm, use the inside edge of a fork to nudge the edges inward, or swirl a round cookie cutter around each cookie to create perfectly rounded shapes.