Name: Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
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; 1/4 cup brown sugar; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon milk; 1/2 cup mini chocolate chips

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 your 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 the eggs and vanilla extract and whisk until fully combined.

Step 3: Stir in the cocoa powder, flour, salt, and baking soda until a thick batter forms. Fold in the semi-sweet chocolate chips gently.

Step 4: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each dough ball with your fingers or the back of a spoon.

Step 5: Bake for 10-12 minutes, until the edges are set but the centers remain soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: To make the cookie dough buttercream, beat the softened butter, brown sugar, and powdered sugar in a large bowl until light and fluffy. Add vanilla extract and milk, mixing to combine thoroughly.

Step 7: Fold in the mini chocolate chips evenly throughout the buttercream.

Step 8: Once the 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 the remaining cookies.

Tips & Variations

For a richer flavor, use dark cocoa powder instead of unsweetened cocoa powder.

Chilling the cookie dough for 30 minutes before baking can help prevent spreading and keep the cookies thick.

Substitute mini chocolate chips in the buttercream with crushed nuts or rainbow sprinkles for a different texture and appearance.

If you prefer a firmer filling, chill the assembled sandwiches for 20 minutes before serving.

Storage

Store the brownie cookie sandwiches in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature for about 15 minutes before serving for the best flavor and texture. You can also freeze the sandwiches for up to 2 months; just thaw in the refrigerator overnight.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips for the buttercream?

Yes, you can use regular chocolate chips, but chopping them into smaller pieces will help distribute the chocolate more evenly and make it easier to spread the buttercream.

Is it necessary to bake the brownie cookies, or can they be made no-bake?

Baking the brownie cookies is important to achieve their fudgy yet firm texture. No-bake versions won’t have the same consistency and might be too soft to hold as sandwiches.