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This decadent brownie cookie sandwich recipe transforms two beloved treats into one irresistible dessert. The fudgy brownie cookies create the perfect vessel for a creamy cookie dough buttercream filling that tastes just like the real thing but is completely safe to eat.
I first created these for my daughter's birthday party and they disappeared faster than any other dessert on the table. Now they're requested for nearly every special occasion in our home.
Ingredients
For Brownie Cookies
- Bittersweet chocolate chips: provide the intense chocolate foundation
- Combination of granulated and brown sugar: creates perfect sweetness and moisture
- Mixture of all purpose and bread flour: gives the perfect chewy texture
- Dutch process cocoa powder: deepens the chocolate flavor beyond regular cocoa
For Cookie Dough Buttercream
- Room temperature butter: ensures a silky smooth texture
- Brown sugar: adds that authentic cookie dough flavor
- Heat treated flour: is essential for food safety while maintaining true cookie dough taste
- Heavy cream: lightens the texture for perfect piping consistency
How To Make Brownie Cookie Sandwiches
Heat Treat Flour
Spread flour on a baking sheet and bake at 300°F checking with a thermometer every 2 minutes. Stir between temperature checks and rotate the pan for even heating. Once flour reaches 165°F remove from oven and cool completely before using in the buttercream.
Prepare Brownie Cookies
Melt chocolate and butter over a double boiler stirring frequently until smooth. Transfer to a stand mixer bowl and allow to cool slightly before adding sugars and eggs. Mix in dry ingredients just until combined. Chill dough for 30 minutes to prevent spreading.
Bake The Cookies
Portion dough into equal balls using a small cookie scoop for consistent sizing. Bake at 350°F for 8-10 minutes until edges are set and centers begin to puff and crack. While still warm shape edges into perfect circles using a fork or cookie cutter. Cool completely before filling.
Create Cookie Dough Buttercream
Beat butter and brown sugar until fluffy. Gradually add confectioners sugar and heat treated flour. Mix in vanilla salt and just enough heavy cream for a smooth pipeable consistency that holds its shape.
Assemble Sandwich Cookies
Pipe buttercream onto the flat side of one cookie. Top with another cookie pressing gently to distribute filling evenly. Refrigerate briefly to set if needed. Add a tiny sprinkle of flaky sea salt on top if desired.
My secret ingredient is quality chocolate chips. I once tried to save money with bargain chocolate and immediately regretted it. The rich mellow notes of good chocolate transform these from good cookies into an unforgettable dessert experience.
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Storage Recommendations
These brownie cookie sandwiches maintain their best quality when stored in an airtight container at room temperature for up to 3 days. The texture remains perfect without refrigeration though you can chill them if you prefer a firmer buttercream filling. For longer storage freeze the assembled sandwiches first uncovered until firm then wrap individually in plastic wrap and place in a freezer bag. They will maintain quality for up to 2 months frozen.
Easy Substitutions
If you want to customize these cookie sandwiches there are several simple swaps. For a mint chocolate version add 1/4 teaspoon peppermint extract to the buttercream. No bread flour? Use entirely all purpose flour though the texture will be slightly less chewy. For a true chocolate chip cookie dough experience fold mini chocolate chips into the finished buttercream. Plant based bakers can substitute vegan butter in both components though the cookies may spread slightly more during baking.
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Serving Suggestions
These cookie sandwiches shine as the star of any dessert table but pair beautifully with complementary treats. Serve alongside glasses of cold milk for dipping or with coffee for a sophisticated dessert. For an elevated plated dessert add a scoop of vanilla ice cream a drizzle of warm chocolate sauce and a single cookie sandwich for a truly decadent experience. They also make beautiful gifts wrapped individually in parchment paper and tied with baker's twine.
Frequently Asked Questions
- → How do I ensure the cookies stay chewy?
Using a mix of all-purpose and bread flour creates a chewier texture. Avoid overbaking and ensure proper chilling of dough before baking.
- → Why is heat-treating flour necessary?
Heat-treating flour eliminates any potential bacteria, making it safe to use in the cookie dough buttercream.
- → Can I substitute bittersweet chocolate?
Yes, dark chocolate or semi-sweet chocolate can be used, although bittersweet chocolate gives the richest flavor.
- → How should I store these cookies?
Store tightly covered in a cool, dry place for up to 3 days. For longer storage, freeze tightly wrapped for up to 2 months.
- → What’s the best way to assemble the sandwiches?
Pipe a swirl of buttercream onto the flat side of one cookie, then gently press another cookie on top. Chill to set, if needed.
- → Can I make these cookies ahead of time?
Yes, you can bake and freeze the cookies in advance. Assemble the sandwiches with buttercream after defrosting.