Name: Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 1/4 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup unsweetened cocoa powder; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup semi-sweet chocolate chips; 1/2 cup unsalted butter, softened; 1/4 cup brown sugar; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon milk; 1/2 cup mini chocolate chips

Ingredients

1/2 cup unsalted butter, melted

1 1/4 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup unsweetened cocoa powder

1 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup semi-sweet chocolate chips

1/2 cup unsalted butter, softened (for buttercream)

1/4 cup brown sugar (for buttercream)

1/2 cup powdered sugar (for buttercream)

1 teaspoon vanilla extract (for buttercream)

1 tablespoon milk (for buttercream)

1/2 cup mini chocolate chips (for buttercream)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add eggs and vanilla extract, then whisk until fully combined.

Step 3: Stir in the cocoa powder, flour, salt, and baking soda until a thick batter forms. Fold in the semi-sweet chocolate chips gently.

Step 4: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each ball with your fingers or the back of a spoon.

Step 5: Bake for 10-12 minutes, or until the edges are set but the centers remain soft. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 6: To make the cookie dough buttercream, beat the softened butter, brown sugar, and powdered sugar in a large bowl until light and fluffy. Add vanilla extract and milk, then mix until combined.

Step 7: Fold in the mini chocolate chips evenly throughout the buttercream.

Step 8: Once cookies are completely cool, spread a generous amount of the buttercream onto the flat side of one cookie. Top with another to form a sandwich. Repeat with remaining cookies.

Tips & Variations

For a nutty twist, add chopped walnuts or pecans to the brownie batter before baking.

Use dark chocolate or white chocolate chips instead of semi-sweet for different flavor profiles.

If you prefer a firmer filling, chill the buttercream for 15 minutes before assembling the sandwiches.

To keep sandwiches from sticking, sandwich between parchment paper when storing.

Storage

Store the brownie cookie sandwiches in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week; bring to room temperature before serving. You can also freeze the assembled sandwiches for up to 1 month—thaw in the refrigerator overnight and enjoy.

FAQs

Can I make the brownie cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend, ensuring it contains xanthan gum for structure. Baking time may vary slightly.

How do I prevent the buttercream from melting?

Make sure your butter is softened but not too warm, and avoid adding too much milk. Keep the sandwiches refrigerated if your kitchen is warm, and serve them shortly after assembling for the best texture.