Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

If you’re craving something that combines the fudgy goodness of brownies with the chewy delight of cookies, look no further—this Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe is about to be your new obsession. Imagine biting into a soft, chocolatey cookie sandwich bursting with a luscious, safe-to-eat cookie dough buttercream. Trust me, once you make these, you’ll want to impress everyone with this fan-freaking-tastic treat. Let’s dive right in!

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Ingredients & Why They Work

These ingredients come together beautifully to create that luscious, fudgy cookie with a tender crumb and a dreamy, creamy buttercream that’s packed with the nostalgic flavor of cookie dough. A few tips when picking ingredients will help your brownies and buttercream turn out perfect every time.

• Unsalted Butter: Room temperature for buttercream and melted for cookies; unsalted gives you full control over seasoning.
• Bittersweet Chocolate Chips: Adds a deep, rich chocolate flavor without too much sweetness—feel free to chop a bar for a more rustic melt.
• Granulated & Brown Sugar: Brown sugar lends moisture and chewiness, while granulated sugar helps with structure and crisp edges.
• Eggs: Room temperature eggs emulsify better in your batter, leading to a smoother texture.
• Flours (All-Purpose & Bread): Bread flour’s higher protein content boosts chewiness, balancing out the softness from all-purpose flour.
• Dutch Process Cocoa Powder: Provides a mellow, rich chocolate flavor and deep color.
• Baking Powder & Soda: These leaveners give your cookies a gentle lift and control spreading.
• Vanilla Extract: Essential for warming up those chocolate notes and tying flavors together.
• Confectioners Sugar: Gives the buttercream a smooth texture without grittiness.
• Heavy Cream: Adjusts the buttercream to that perfect pipeable but still fluffy consistency.
• All-Purpose Flour for Buttercream: Heat treated to ensure safety, it’s the secret ingredient that gives the buttercream that delightful cookie dough texture.

Make It Your Way

One of the things I love about this Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe is that it’s so adaptable. You can tweak the chocolate intensity, swap nuts in, or flavor the buttercream differently to suit your mood or occasion.

• Chocolate Variation: I once added a handful of chopped toasted walnuts to the cookie dough for a lovely crunch contrast—it was a hit at the office. You could also use semi-sweet or milk chocolate chips if you want a sweeter bite.
• Dietary Modification: For a gluten-free twist, use a gluten-free all-purpose flour blend but skip the bread flour or find a gluten-free bread flour alternative; just watch the texture and add a bit more cocoa if you want richness.
• Seasonal Flair: Mix in a pinch of cinnamon or espresso powder into the batter for a warming twist around the holidays.
• Buttercream Flavors: Stir in a tablespoon of peanut butter or a hint of sea salt to brighten the cookie dough frosting differently.

Step-by-Step: How I Make Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

Step 1: Heat Treat the Flour for Safety First

When I first tackled this recipe, I was surprised at the importance of heat treating the flour for the buttercream. It’s a simple step that makes all the difference! Spread your flour in a thin layer on a baking sheet and bake at 300°F (150°C), stirring every couple of minutes until the temperature hits 165°F (74°C). This kills any bacteria, so your edible cookie dough is totally safe to eat. Cool the flour completely before mixing it in.

Step 2: Melt Butter and Chocolate, Then Cool

Set up a double boiler or a heat-safe bowl over simmering water, and gently melt your butter with bittersweet chocolate chips, stirring frequently. That buttery chocolate mixture is where the magic begins. Be patient—take it off heat once smooth and let it cool a bit before mixing with eggs; hot chocolate will cook the eggs otherwise.

Step 3: Mix Dry Ingredients Separately

While your chocolate cools, whisk together the flours, cocoa, baking powder, baking soda, and salt in a bowl. This helps distribute the leavening evenly and prevents clumps. Setting these aside makes the next step smooth sailing.

Step 4: Combine Sugars, Eggs, and Chocolate Mixture

Add your eggs, brown sugar, and granulated sugar to the cooled chocolate mixture. I use my stand mixer at medium-low speed here to blend everything smoothly without overworking the batter. Then a splash of vanilla and you’re almost there!

Step 5: Fold Dry Ingredients and Chill

Sprinkle the dry mix into the wet chocolate mixture and stir just until combined—overmixing can toughen your cookies, and that’s the last thing you want. Cover the bowl with plastic wrap and pop it in the fridge for about 30 minutes. Chilling helps the dough firm up, so your cookies spread less and keep their structure.

Step 6: Shape and Bake Your Brownie Cookies

I use a small cookie scoop weighed out to roughly .07-.08 ounces for uniform cookies—that’s my little secret for even baking. Place them on parchment-lined sheets, spaced at least 2 inches apart, and bake at 350°F (175°C) for 8-10 minutes. You want just-set edges and a center that puffs and cracks slightly. Resist the urge to overbake!

Step 7: Shape Warm Cookies for Tidy Rounds

Here’s a fun trick: when the cookies come out warm, gently press the edges inward using the inside arch of a fork or a round cookie cutter to get those beautiful, uniform circles perfect for sandwiches. Let them cool on the sheet for 8-10 minutes before transferring to a wire rack. It’s worth the wait!

Step 8: Whip Up the Cookie Dough Buttercream

Beat room-temp butter and brown sugar until light and fluffy. Then gradually add sifted confectioners sugar mixed with your heat-treated flour a half cup at a time. Once fully combined, whip in vanilla, salt, and heavy cream tablespoon by tablespoon until you get a smooth, fluffy buttercream ready to pipe but firm enough to hold shape.

Step 9: Assemble the Sandwiches

Take one cookie, pipe a generous swirl of cookie dough buttercream onto its flat side, then gently press with a second cookie. For a perfectly grown-up finish, scatter a tiny pinch of flaky sea salt on top—it’s an unexpected but delightful contrast. Refrigerate for a bit if you want the filling to set, or serve at room temp for immediate indulgence.

How to Serve Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

Garnishes

I love a light sprinkle of flaky sea salt on top—it cuts through all that sweetness and highlights the rich chocolate. Sometimes, I dust them lightly with cocoa powder for a fancy look when I’m serving guests. Chopped nuts or mini chocolate chips on the filling edges can add a lovely crunch too!

Side Dishes

When serving these Brownie Cookie Sandwiches with Cookie Dough Buttercream, I like pairing with a cold glass of milk or a rich cup of coffee for adult company. A simple scoop of vanilla ice cream on the side turns it into a decadent dessert plate that everyone loves.

Creative Ways to Present

For birthdays or special parties, I’ve arranged these sandwiches on pretty platters, adding edible flowers or colorful sprinkles on top of the buttercream before sandwiching. You can also stack them like mini cakes for a show-stopping dessert centerpiece that’s as fun to look at as it is to eat!

Make Ahead and Storage

Storing Leftovers

I keep leftover sandwiches in an airtight container in the fridge, where they stay fresh for up to 3 days. Bring them to room temperature before serving so the buttercream gets that melt-in-your-mouth texture again.

Freezing

Freezing these sandwiches works great! I freeze unassembled cookies first on a sheet until firm, then wrap assembled sandwiches tightly in plastic wrap and place them in a sealed freezer bag. They keep well for up to 2 months. Thaw overnight in the fridge for best results.

Reheating

If you want to warm them slightly, I recommend a few seconds in the microwave—like 10-15 seconds—to soften the buttercream a bit, but be careful not to melt it completely. It’s best enjoyed just chilled or room temp.

FAQs

Final Thoughts

This Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe holds a special place in my heart because it’s that perfect treat that feels indulgent and nostalgic all at once. It’s fun to make, impressive to serve, and a guaranteed crowd-pleaser whenever I bring it out. I hope you’ll give it a try and love every bite as much as I do. Baking these just might become your new favorite way to upgrade cookies with a brownie twist!

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