Brownie Cookie Dough Sandwich Cookies

A recipe for Brownie Cookie Dough Sandwich Cookies! Homemade brownie cookies are filled with a decadent chocolate chip cookie dough frosting.

These Brownie Cookie Dough Sandwich Cookies are such a delicious way to enjoy the flavor of both brownies and chocolate chip cookies. Together, they create quite the fun presentation too.

Chewy, brownie-like cookies are sandwiched together with a fluffy and creamy chocolate chip cookie dough frosting.

A Few Tips

Allow the melted butter and chocolate to cool slightly before mixing into the egg mixture. If it is too hot, it will scramble the eggs.

Refrigerate the brownie cookie dough for about an hour before baking. This will make the dough easier to scoop and form into cookies.

If you are short on time, the cookies can be made a day before assembly. After they have cooled, store them in an airtight container at room temperature until you are ready to make the frosting.

Want more of a contrast between sweet and salty? Add a small sprinkling of flaky sea salt over the tops of the cookies before baking.

Make sure the butter for the frosting is softened at room temperature before blending. This will help create a smooth and creamy texture.

Heat the flour in a 350˚F (180˚C) oven for 10 minutes, then allow to cool completely to room temperature before adding to the frosting. Sift well to remove any clumps that form during baking.

Allow the brownie cookies to cool completely to room temperature before topping with the frosting. Otherwise, the cookie dough frosting will melt and soak into the cookies.

If desired, add a few more mini chocolate chips around the sides of the sandwich cookies.

These Brownie Cookie Dough Sandwich Cookies are best the day they are baked, but will keep in the refrigerator (or room temperature before adding the frosting) in an airtight container for up to 3 days.

Looking for more fun cookies?

Try my:

• Homemade Chocolate Sandwich Cookies
• Black and White Cookies
• Rocky Road Cookies

This recipe was originally posted in June 2016 and updated in October 2022.

Brownie Cookie Dough Sandwich Cookies Recipe

Adapted from Cooking Classy

Print Pin

Brownie Cookie Dough Sandwich Cookies

A recipe for Brownie Cookie Dough Sandwich Cookies! Homemade brownie cookies are filled with a decadent chocolate chip cookie dough frosting.

Course Dessert

Cuisine N/A

Keyword brownie, chocolate chip cookie dough, cookie, cookie dough, dessert, sandwich

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 42 minutes minutes

Servings 14 Sandwich Cookies

Ingredients

Brownie Cookie:

• 1/2 cup (113 grams) unsalted butter
• 8 ounces (227 grams) semisweet chocolate chips or chopped
• 1 1/2 cups (190 grams) all-purpose flour
• 1/4 cup (25 grams) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (100 grams) light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract

Chocolate Chip Cookie Dough Frosting:

• 1 cup (125 grams) all-purpose flour
• 1 cup (227 grams) unsalted butter softened at room temperature
• 3/4 cup (150 grams) light brown sugar
• 1/2 teaspoon salt
• 1 1/2 cups (190 grams) powdered sugar
• 2 teaspoons vanilla extract
• 1/4 cup (60 milliliters) heavy cream
• 1 cup (180 grams) mini chocolate chips plus more for garnish

Instructions

To make the brownie cookies:

• Place the butter and chocolate in a heat-proof bowl.
• Place the bowl over the top of a simmering pot of water, making sure the bottom isn't touching the water.
• Heat, stir constantly, until all of the chocolate and butter is melted.
• Remove from heat and allow it to cool slightly.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• In a large bowl, beat together the light brown sugar, granulated sugar and eggs until light and fluffy.
• Mix in the vanilla extract.
• Fold in 1/3 of the flour mixture, then 1/2 of the melted chocolate and butter, 1/3 of the flour, remaining chocolate and butter, then remaining flour.
• Cover the bowl and refrigerate until chilled, 1 hour.
• Preheat oven to 325˚F (160˚C) and line two baking sheets with parchment or lightly grease.
• Grease your hands with butter, scoop out a heaping tablespoon of dough, and roll it into a ball. Place on prepared baking sheet and lightly press to flatten slightly. Repeat with remaining dough, placing them 2 inches (5 centimeters) apart.
• Bake in preheated oven until set and crinkled on the top, about 12 minutes. Allow to cool on the baking sheet for 5 minutes before removing to wire rack.
• Allow to cool completely before filling with frosting or placing in an airtight container at room temperature.

To make the chocolate chip cookie dough frosting:

• Preheat oven to 350˚F (180˚C). Line a rimmed baking sheet with parchment.
• Sprinkle the flour over the prepared baking sheet in an even layer. Bake in the oven until heated through, about 10 minutes. Remove from heat and allow to cool to room temperature.
• In a large bowl, beat together the butter, light brown sugar, and salt until light and fluffy.
• Sift in the flour, combine, then add the vanilla.
• Beat in the powdered sugar.
• Slowly beat in the heavy cream until the texture is light enough to easily pipe or spread over the cookies.
• Fold in the mini chocolate chips.

To assemble:

• Arrange the cooled brownie cookies into pairs based on the closest matches in size.
• On the inside of one cookie, pipe or spread the filling. Cover with the inside of the other cookie, gently twisting to stick them together.
• Repeat with remaining cookies and frosting.
• Refrigerate the cookies and serve within three days.