Name: Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 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 the eggs and vanilla extract; 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 still look soft. Let cool on the baking sheets for 5 minutes, then transfer 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 the vanilla extract and milk, mixing until smooth.

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

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

Tips & Variations

For extra fudgy centers, slightly underbake the cookies by a minute or two.

Swap mini chocolate chips in the buttercream for chopped nuts for added crunch.

If you prefer a stronger chocolate flavor, add a teaspoon of espresso powder to the brownie batter.

Use a piping bag to fill the sandwiches neatly and evenly for a polished look.

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, bringing them to room temperature before serving for the best texture. You can also freeze the sandwiches for up to 2 months; thaw overnight in the refrigerator.

FAQs

Can I use regular chocolate chips instead of mini chips in the buttercream?

Yes, you can use regular chocolate chips, but the mini chips distribute more evenly and provide better texture in the buttercream.

Do these brownie cookie sandwiches need to be refrigerated?

They can be kept at room temperature for a few days, but refrigeration helps the buttercream stay firm and extends freshness. Just let them come to room temperature before enjoying for the best flavor.