Description
Indulge in the ultimate dessert with this Brownie Cookie Dough Sandwich recipe, combining rich, fudgy brownie cookies with a creamy, chocolate chip-studded cookie dough filling. Perfectly baked brownie cookies are sandwiched with a smooth and sweet no-bake cookie dough, creating a decadent treat that’s great for any occasion.
Ingredients
Scale
Brownie Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
Cookie Dough Filling:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour, heat-treated
- ¼ teaspoon salt
- 2-4 tablespoons milk (or more, as needed)
- ½ cup mini chocolate chips
Instructions
- Heat treat the flour: Preheat oven to 350°F (175°C). Spread 1 ½ cups of all-purpose flour evenly on a baking sheet. Bake for 5-7 minutes, stirring halfway through, until the flour reaches an internal temperature of 165°F (74°C). Let the flour cool completely before using it in the cookie dough filling.
- Make the brownie cookie dough: Cream together softened butter and granulated sugar until light and fluffy (3-5 minutes). Beat in cocoa powder and vanilla extract until well combined. Add eggs one at a time, beating well after each addition.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt for the brownie cookies.
- Mix dry and wet ingredients: Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Stir in chocolate chips if using. Cover and chill dough for at least 30 minutes.
- Bake brownie cookies: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop rounded tablespoons of dough onto sheets, leaving 2 inches between each. Bake for 9-11 minutes until edges are set and centers slightly soft. Cool on sheets for a few minutes, then transfer to wire rack to cool completely.
- Prepare cookie dough filling: Cream softened butter, light brown sugar, and granulated sugar until light and fluffy (3-5 minutes). Beat in vanilla extract.
- Add heat-treated flour and seasonings: Gradually add cooled, heat-treated flour to the butter mixture, mixing on low speed until just combined. Stir in salt.
- Adjust consistency: Add milk one tablespoon at a time, stirring until smooth and spreadable. Gently fold in mini chocolate chips.
- Assemble the sandwich: Pair baked brownie cookies by size and shape. Spread a generous amount of cookie dough filling on the flat side of one cookie, then top with the flat side of another, pressing gently to sandwich.
- Chill and serve: Refrigerate assembled sandwiches for about 30 minutes before serving. Enjoy immediately or keep chilled for best texture.
Notes
- Heat-treating the flour is important to ensure the cookie dough filling is safe to eat since it is not baked.
- Do not overbake the brownie cookies; they should be soft in the center for best texture.
- Milk quantity in the dough filling can be adjusted to get the desired spreadable consistency.
- The recipe yields 16 sandwiches, so adjust ingredient amounts accordingly if making more or fewer.
- Optional chocolate chips in brownie cookies add extra richness but can be omitted for a simpler taste.
