Description
Delight in decadent Brownie Cookie Sandwiches filled with a smooth and creamy Cookie Dough Buttercream. These rich, chocolatey cookies are soft and fudgy with a perfect crackly topping, sandwiched with a safe-to-eat, flour-heat-treated buttercream that mimics cookie dough. Perfect for dessert lovers craving a unique twist on classic brownie and cookie flavors combined.
Ingredients
Units
Scale
For Brownie Cookies
- 8 tablespoons unsalted butter (113 g)
- 9 ounces bittersweet chocolate chips or chopped chocolate
- 3/4 cup plus 2 tablespoons granulated sugar (175 g)
- 1/2 cup light brown sugar, packed (100 g)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and leveled (125 g)
- 3/4 cup bread flour, spooned and leveled (95 g)
- 1/4 cup Dutch process cocoa powder, sifted (25 g)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
For Cookie Dough Buttercream
- 12 tablespoons unsalted butter, room temperature (170 g)
- 1/2 cup brown sugar (100 g)
- 2 1/2 cups confectioners sugar, sifted (300 g)
- 1/2 cup all-purpose flour (65 g), heat treated and cooled
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3-4 tablespoons heavy cream
Instructions
- Heat Treat Flour: Spread 1/2 cup more flour than needed on a clean baking sheet. Bake at 300°F for 5-8 minutes, stirring and rotating every 2 minutes, until the flour temperature reaches 165°F. Remove and cool completely before using.
- Melt Chocolate and Butter: Combine chocolate and butter in a bowl over a double boiler on medium heat. Stir frequently until melted and smooth. Remove from heat and let cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In the stand mixer bowl with melted chocolate, add eggs, brown sugar, and granulated sugar. Mix on medium-low until fully combined. Add vanilla and mix briefly.
- Add Dry Ingredients to Wet: Gradually mix in the dry ingredient mixture with the wet mixture until just incorporated. Avoid overmixing.
- Chill Dough: Cover bowl with plastic wrap and refrigerate dough for 30 minutes to firm up.
- Preheat Oven and Prepare Sheets: Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Portion Dough: Using a small cookie scoop or kitchen scale, portion dough balls weighing about 0.08 ounces each. Place on baking sheets 2 inches apart.
- Bake Cookies: Bake for 10 minutes or until edges are set and centers crack slightly but remain soft. Do not overbake.
- Shape Cookies: Remove cookies while warm. Use the inside arch of a fork or a round cookie cutter to nudge edges inward or swirl for uniform rounds. Cool on sheets for 8-10 minutes, then transfer to wire racks to cool completely.
- Make Buttercream: In a stand mixer with paddle attachment, cream butter and brown sugar until light and fluffy. Gradually add confectioners sugar and heat-treated flour mixture, 1/2 cup at a time, mixing on low. Increase speed to medium and beat for 1 minute.
- Finish Buttercream: Add vanilla and salt, mixing to combine. Add heavy cream 1 tablespoon at a time until buttercream is smooth, fluffy, and holds shape when piped.
- Assemble Sandwiches: Pipe a swirl of cookie dough buttercream on the flat side of one cookie. Top with another cookie’s flat side and gently press together. Optionally sprinkle flaky sea salt on top.
- Set and Serve: Refrigerate sandwiches to set if needed. Serve chilled or at room temperature.
Notes
- Heat treating flour ensures the cookie dough buttercream is safe to eat raw.
- Store cookies tightly covered in a cool, dry place for up to 3 days to maintain freshness.
- Freeze cookie sandwiches by firming cookies on a baking sheet for one hour uncovered, then wrap in plastic and freeze up to 2 months.
- Substitute bread flour with more all-purpose flour if unavailable.
- Use a kitchen scale for consistent cookie sizes and even baking.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
