Brownie Cookies with Cookie Dough Buttercream Recipe

If you’re a chocoholic who loves the chewy goodness of brownies but also craves the fun of a cookie, then you are going to absolutely adore this Brownie Cookies with Cookie Dough Buttercream Recipe. It’s like the best of both worlds smushed into one treat that feels fancy yet homey—and best of all, it’s ridiculously tasty. I can’t wait to walk you through every step so you can nail these at home and impress anyone lucky enough to get a bite.

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Ingredients & Why They Work

Each ingredient here has a job to make your Brownie Cookies with Cookie Dough Buttercream Recipe sing. From the chocolate melting to buttery cookies to the heat-treated flour in the buttercream that makes safety a priority, I want you to feel confident grabbing what you need.

• Unsalted Butter: Butter’s richness is the heart of both the cookie and the buttercream; I always recommend using real butter for that luscious flavor.
• Bittersweet Chocolate Chips: Choose quality bittersweet chips or chopped chocolate for balanced chocolate intensity without being too sweet.
• Granulated Sugar & Brown Sugar: Brown sugar adds moisture and chew, while granulated sugar helps give those slightly crisp edges I adore.
• Eggs: Room temperature eggs bind everything and add richness.
• Vanilla Extract: Because vanilla deepens flavor and makes everything taste just a little more magical.
• All-Purpose & Bread Flour: The mix is crucial here — bread flour’s higher protein gives chewiness, replicating brownie texture in a cookie.
• Dutch Process Cocoa Powder: Adds deep, smooth chocolate flavor without acidity; always sift it for smooth batter.
• Baking Powder & Baking Soda: These leavening agents keep the cookies from becoming too flat, helping with fluff and rise.
• Salt: A pinch works wonders to balance the sweetness and amplify chocolate notes.
• Confectioners Sugar: Essential for that silky, scoopable buttercream.
• Flour for Buttercream: Heat treated beforehand for safety but provides that cookie dough texture everyone loves.
• Heavy Cream: Added gradually to buttercream for that perfect smooth, pipeable consistency.
• Brown Sugar in Buttercream: Gives the frosting real cookie dough authenticity and a subtle caramel hint.

Make It Your Way

One of the best things about this Brownie Cookies with Cookie Dough Buttercream Recipe is how adaptable it is. I’ve played with variations, and every time it turns out amazing—but more importantly, it’s fun to tweak it just how you like.

• Chocolate Chunk Upgrade: Instead of chips, I sometimes use chunks from a good quality bar. It melts differently and gives occasional gooey chocolate pockets that are divine.
• Nutty Twist: Toasted walnuts or pecans? Yes please! I toss them in the cookie dough occasionally to add a satisfying crunch contrast.
• Vegan Swap: You can try coconut oil in place of butter and flax eggs to make this vegan, though the texture shifts slightly—still delicious but chewy in a different way.
• Spicy Kick: Add a pinch of cinnamon or cayenne if you want to bring a surprising warmth that pairs beautifully with chocolate.

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

Step 1: Heat Treat the Flour

I can’t stress enough how important heat treating the flour for the buttercream is—it’s a food safety step that I learned the hard way! Spread a bit more than the recipe calls for on a baking sheet and bake at 300°F, stirring and rotating every couple minutes until it hits 165°F. Then cool it completely before using. This small step lets you enjoy that cookie dough flavor safely.

Step 2: Melt Butter and Chocolate

Set up a double boiler by simmering water in a saucepan and placing a heatproof bowl over it (just don’t let the bottom touch the water). Add butter and bittersweet chocolate chips and stir gently as they melt together. This luscious mixture is what makes these cookies feel so rich—let it cool to just above room temp before mixing in eggs so they don’t scramble.

Step 3: Mix Dry Ingredients

While the chocolate mixture cools, whisk the all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl. Sifting the cocoa helps avoid lumps and ensures even mixing later.

Step 4: Combine Wet Ingredients

Into your chocolate-butter combo, whisk the eggs, brown sugar, and granulated sugar by whisking or using the mixer’s whisk attachment at medium-low speed. That mix gets velvety and shiny pretty quickly—add in the vanilla for that extra flavor punch.

Step 5: Add Dry Ingredients & Chill

Slowly add the dry mixture into the wet, mixing just until combined. Overmixing can toughen these beauties, so keep an eye—once you don’t see streaks of flour you’re done. Cover and chill this dough for 30 minutes; it makes it much easier to scoop.

Step 6: Scoop and Bake

Preheat the oven to 350°F and line two sheets with parchment paper. Use a small cookie scoop or a kitchen scale if you like precision—I aim for about 0.07 to 0.08 ounces per cookie. Space them 2 inches apart to allow for spreading. Bake for 8–10 minutes, watching for edges to set and centers to puff with tiny cracks.

Step 7: Shape the Warm Cookies

Here’s where I like to get fancy: while still warm, gently nudge the cookie edges inward with the curved side of a fork or swirl a round cutter to get perfect cookie rounds. It’s a little trick I picked up that makes cookie sandwiches look like a million bucks. Let them cool on the baking sheet for 8–10 minutes and then transfer to a wire rack.

Step 8: Make the Cookie Dough Buttercream

Cream softened butter with brown sugar until fluffy. In a separate bowl, whisk together the sifted confectioners sugar and your pretreated flour, and add it slowly. Beat at medium speed for a full minute once combined for extra smoothness. Then stir in vanilla, salt, and heavy cream one tablespoon at a time until you get a fluffy but pipeable consistency.

Step 9: Assemble the Sandwiches

Pipe a generous swirl of cookie dough buttercream on the flat side of one cooled brownie cookie. Top with another flat side and gently press together. I like to sprinkle a little flaky sea salt on top at this stage for an irresistible sweet-salty bite. Pop the whole tray into the fridge if you want the buttercream to firm up a bit before serving.

How to Serve Brownie Cookies with Cookie Dough Buttercream Recipe

Garnishes

I personally love a light dusting of flaky sea salt on top of the assembled sandwich—it makes the chocolate and buttercream come alive. Sometimes I add tiny chocolate curls or a sprinkling of mini chocolate chips for extra texture and eye appeal. Fresh berries on the side add a bright, fresh contrast.

Side Dishes

This dessert pairs perfectly with a cold glass of milk (obviously), but I’ve also served it alongside a scoop of vanilla ice cream for an indulgent treat. If you’re making this for brunch, try some fresh fruit salad or espresso for contrast.

Creative Ways to Present

For parties, I arrange the cookie sandwiches on a wooden board layered with parchment and add colorful edible flowers or mint leaves. I’ve also packaged them in cellophane bags tied with ribbon for cute edible gifts. A drizzle of melted white chocolate zigzagged on top makes them look extra fancy without much effort.

Make Ahead and Storage

Storing Leftovers

After assembling, I store my brownie cookie sandwiches in an airtight container in the fridge for up to 3 days. This keeps the buttercream firm but the cookies soft and chewy—ready to enjoy anytime you want a sweet pick-me-up.

Freezing

If you want to make these ahead of time, freeze the baked cookies first on a baking sheet until firm. Then assemble your sandwiches, wrap each tightly in plastic wrap, and store in a freezer bag for up to two months. When you want a treat, just thaw overnight in the fridge.

Reheating

To gently revive your cookies after chilling or freezing, I like to let them sit at room temperature for 15–20 minutes. If you want a warm cookie effect, pop them in the microwave for about 10 seconds—but don’t melt the buttercream! This keeps the sandwich soft but still intact.

FAQs

Final Thoughts

This Brownie Cookies with Cookie Dough Buttercream Recipe is one of those rare finds where every single bite feels cozy, indulgent, and just a bit special. I’ve made these for casual get-togethers and fancy celebrations, and no one ever leaves without praising them. You are going to love how fun they are to make and how impressive they look and taste. Give it a shot, and I promise these cookies will earn a permanent spot in your go-to dessert list!

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