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.
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.