Cookie Dough Stuffed Brownie Cookie Sandwiches
Brownie cookie sandwiches filled with a brown-sugar and chocolate-chip buttercream. The filling contains no raw flour or eggs.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 55 minutes
- Yield: About 12 sandwiches
- Category: Cookies
- Cuisine: American
Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 3 cups powdered sugar
- 2-3 tablespoons milk (or heavy cream)
- 1 teaspoon pure vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 teaspoon salt
Instructions
- Whisk the flour, cocoa powder, baking soda and salt together. In another bowl, whisk the melted butter with the granulated and brown sugars. Beat in the eggs one at a time, then the vanilla. Fold in the dry ingredients just until combined, followed by the chocolate chips.
- Cover and refrigerate the cookie dough for 30 minutes. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Portion the dough into 24 similarly sized cookies, using about 1½ tablespoons per portion. Leave 2 inches between the dough balls. Bake for 8–10 minutes, until the edges are set but the centers still look slightly soft.
- Cool on the baking sheets for about 5 minutes, then transfer to a rack and cool completely before filling.
- For the buttercream, beat the softened butter and brown sugar together for 2–3 minutes until light and fluffy. Beat in the powdered sugar gradually, then add 2 tablespoons milk, the vanilla and salt. Beat until fluffy, adding the remaining milk only if needed. Fold in the mini chocolate chips.
- Pair cookies of similar size. Spread or pipe the buttercream onto the flat side of one cookie and gently top with another. Repeat to make about 12 sandwiches.
Notes
Allow 30 minutes to chill the dough and about 30 minutes for the baked cookies to cool before filling. Preparation and cooling times are estimates. Refrigerate filled sandwiches in an airtight container and let them soften briefly before serving.