Craving cookie dough? Take that craving up a notch with these Brownie Chocolate Chip Cookie Dough Sandwich Cookies. Chewy, brownie-like cookies are sandwiched together with a fluffy and creamy chocolate chip cookie dough frosting. I made these to give to Evan’s teachers at the end of the school year as an extra special treat. They are definitely rich and indulgent, but oh so good. Plus, you don’t have to worry about the raw egg (unless you are like me and can’t resist trying some of the brownie dough before it goes in the oven).
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.
If desired, reserve a tablespoon or so of the mini chocolate chips to stick around the sides of the sandwich cookies after assembly for a better presentation.
Brownie Chocolate Chip Cookie Dough Sandwich Cookies
Adapted from Cooking Classy
~18 sandwich cookies
1/2 cup unsalted butter
12 ounces semi-sweet chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 teaspoon vanilla extract
Chocolate Chip Cookie Dough Frosting:
15 tablespoons unsalted butter, room temperature
3/4 teaspoon salt
3/4 cup packed dark brown sugar
2 cups powdered sugar
3/4 cup all-purpose flour
1 1/2 teaspoons vanilla extract
4 tablespoons heavy cream, divided
1 cup mini semi-sweet chocolate chips
To make the brownie cookies: In a medium saucepan, melt the butter and chocolate chips over medium heat, stirring often, until melted and smooth. Remove from heat and allow to cool for 10 minutes.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and baking soda.
In a large bowl, beat together the light brown sugar, granulated sugar, eggs, and vanilla extract until light and fluffy. Fold in 1/3 of the flour mixture, then 1/2 of the melted chocolate, 1/3 of the flour, remaining chocolate, then remaining flour. Cover the bowl and refrigerate until chilled, 45 minutes.
Preheat oven to 325 degrees F 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 apart.
Bake in preheated oven until set and crinkled on the top, 12-13 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 to frost later.
To make the cookie dough frosting: In a large bowl, beat together the butter, salt, and dark brown sugar until light and fluffy, 3-4 minutes. Beat in the flour, then vanilla and half of the heavy cream. Mix in the powdered sugar. If needed, add the remaining heavy cream to make a pipeable or spreadable texture. Fold in the mini chocolate chips.
Arrange the 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.