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Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

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★★★★

3.9 from 200 reviews

Indulge in these Brownie Cookie Sandwiches with Cookie Dough Buttercream, combining rich brownie-like cookies with a luscious, creamy cookie dough buttercream filling. These delightful sandwich cookies feature a fudgy texture with a slight crunch around the edges and are perfect for parties or as a decadent treat.

Ingredients

Scale

For the Brownie Cookies

  • 8 tablespoons (113 g) unsalted butter
  • 9 ounces bittersweet chocolate chips (or chopped chocolate)
  • 3/4 cup plus 2 tablespoons (175 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 3/4 cup (95 g) bread flour, spooned and leveled (substitute with more all-purpose flour if needed)
  • 1/4 cup (25 g) Dutch process cocoa powder, sifted
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 tsp baking soda

For the Cookie Dough Buttercream

  • 12 tablespoons (170 g) unsalted butter, room temperature
  • 1/2 cup (100 g) brown sugar
  • 2 1/2 cups (300 g) confectioners sugar, sifted
  • 1/2 cup (65 g) all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3–4 tablespoons heavy cream

Instructions

  1. Heat Treat the Flour: To ensure safety for cookie dough in the buttercream, heat treat the flour by baking it as preferred or ensure it is safe to use raw.
  2. Melt Chocolate and Butter: Place bittersweet chocolate chips and unsalted butter in a bowl over a double boiler on medium heat. Stir often until fully melted and smooth. Remove from heat and let cool slightly.
  3. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, bread flour, Dutch process cocoa powder, baking powder, baking soda, and salt. Set aside.
  4. Combine Wet Ingredients: Add eggs, brown sugar, and granulated sugar to the slightly cooled chocolate mixture. Mix on medium-low speed until well combined. Stir in vanilla extract.
  5. Add Dry Ingredients to Wet: Gradually add the dry ingredient mix to the wet chocolate mixture and mix just until fully incorporated. Avoid over mixing to maintain texture.
  6. Chill Dough: Cover the cookie dough with plastic wrap and chill in the refrigerator for 30 minutes to firm up.
  7. Prepare for Baking: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Portion Cookies: Use a small cookie scoop or kitchen scale to form cookie dough balls weighing approximately 0.07-0.08 ounces each. Place dough balls on prepared baking sheets about 2 inches apart.
  9. Bake Cookies: Bake for 8-10 minutes until edges are set and centers puff and crack slightly. Do not over bake to maintain fudgy texture.
  10. Shape Cookies: While cookies are warm, gently press edges inward using the inside arch of a fork or swirl a round cookie cutter around each cookie to form uniform rounds. Cool on baking sheets for 8-10 minutes, then transfer to wire racks to cool completely.
  11. Make Cookie Dough Buttercream: In a stand mixer fitted with the paddle attachment, cream softened butter and brown sugar until light and fluffy. Whisk together confectioners sugar and flour in a separate bowl, then gradually add to the butter mixture while mixing on low. Increase speed to medium and beat for 1 minute.
  12. Flavor and Adjust Consistency: Add vanilla extract and salt to the buttercream and mix well. Add heavy cream one tablespoon at a time until the buttercream is smooth, fluffy, and firm enough to pipe.
  13. 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 together. Optionally, sprinkle flaky sea salt on top for contrast.
  14. Set and Serve: Refrigerate assembled sandwich cookies to set if needed. Serve chilled or at room temperature for best texture and flavor.

Notes

  • Use room temperature eggs to ensure even mixing in the batter.
  • If bread flour is unavailable, substitute with all-purpose flour.
  • Do not over bake the cookies; they should remain soft and fudgy in the center.
  • Chilling the dough before baking helps maintain cookie shape and texture.
  • Heat treat the flour used in the buttercream to eliminate any risk from consuming raw flour.
  • Use a kitchen scale for consistent cookie sizes and even baking.
  • For best flavor contrast, sprinkle flaky sea salt on the assembled sandwiches just before serving.

Keywords: Brownie Cookie Sandwiches, Cookie Dough Buttercream, Chocolate Cookies, Dessert, Sandwich Cookies, Fudgy Cookies

Find it online: https://epicrecipebox.com/brownie-cookie-sandwiches-with-cookie-dough-buttercream-recipe/