Description
These Brownie Cookie Sandwiches with Cookie Dough Buttercream combine rich, fudgy brownie cookies with a luscious, safe-to-eat cookie dough-flavored buttercream filling. Perfectly chewy on the outside and soft inside, these treats are excellent for dessert or special occasions.
Ingredients
Units
Scale
For Brownie Cookies
- 8 tablespoons unsalted butter
- 9 ounces bittersweet chocolate chips (or chopped chocolate)
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup all purpose flour, spooned and leveled
- 3/4 cup bread flour, spooned and leveled (substitute with more all-purpose if unavailable)
- 1/4 cup Dutch process cocoa powder, sifted
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
For Cookie Dough Buttercream
- 12 tablespoons unsalted butter, room temperature
- 1/2 cup brown sugar
- 2 1/2 cups confectioners sugar, sifted
- 1/2 cup all-purpose flour (heat-treated and cooled)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3-4 tablespoons heavy cream
Instructions
- Heat Treat Flour: Spread 1/2 cup more flour than needed onto a baking sheet. Bake at 300°F for 5-8 minutes, stirring and rotating every 2 minutes until the temperature reaches 165°F. Remove and cool completely before using.
- Melt Chocolate and Butter: Combine chocolate and butter in a double boiler over medium heat. Stir frequently until fully melted and smooth. Remove from heat and cool slightly.
- Mix Dry Ingredients for Cookies: In a bowl, whisk together the 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 mixture, add eggs, brown sugar, and granulated sugar. Mix on medium-low until combined. Add vanilla and mix.
- Add Dry Ingredients: Gradually add the dry ingredients into the wet chocolate mixture and mix until just incorporated. Avoid over-mixing.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes.
- 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 scale, portion dough balls about 0.08 ounces each. Place balls 2 inches apart on baking sheets.
- Bake Cookies: Bake for 10 minutes or until edges are set and centers slightly puff and crack. Do not overbake.
- Shape Cookies: While cookies are warm, use the inside arch of a fork or a round cookie cutter to gently shape edges into uniform rounds. Cool on the baking sheets for 8-10 minutes, then transfer to a wire rack to cool completely.
- Make Cookie Dough Buttercream: In a stand mixer bowl, beat softened butter and brown sugar until light and fluffy. Gradually add sifted confectioners sugar and heat-treated flour in 1/2 cup increments on low speed. Once incorporated, beat on medium for 1 minute. Add vanilla and salt and mix. Add heavy cream 1 tablespoon at a time until smooth, fluffy, and pipeable.
- Assemble Sandwiches: Pipe a swirl of cookie dough buttercream onto the flat side of one cookie. Top with the flat side of another cookie and gently press. Optionally sprinkle with flaky sea salt.
- Chill or Serve: Refrigerate sandwiches to set if desired. Serve chilled or at room temperature.
Notes
- Always heat treat the flour used in the buttercream to ensure it is safe for consumption and fully cooled before mixing.
- Store the cookie sandwiches tightly covered in a cool, dry place for up to 3 days for best freshness.
- For longer storage, freeze the cookies uncovered on a baking sheet for 1 hour until firm, then wrap sandwiches tightly in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
- If bread flour is unavailable, substitute the same amount with all-purpose flour for the cookies.
- Use a kitchen scale for precise dough portions to ensure even baking and uniform cookies.
Nutrition
- Serving Size: 1 sandwich (2 cookies with buttercream)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
