Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

If you’re anything like me, a dessert that combines the fudgy goodness of brownies with the chewy charm of cookies AND a dreamy cookie dough buttercream sounds like a total win. That’s exactly why I adore this Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe — it’s a showstopper that’s surprisingly easy to make and absolutely irresistible. Trust me, once you try these sandwich cookies with their rich chocolatey cookie base and luscious, safe-to-eat cookie dough frosting, you’ll want to bake them again and again. Let me walk you through how to get these perfect every single time!

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Ingredients & Why They Work

Each ingredient in this Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe plays a crucial role in delivering flavor, texture, and that special cookie dough safety. Here’s a little rundown on why these work so well together, along with some tips on picking quality stuff when you shop.

• Unsalted butter: Using unsalted lets you control the salt perfectly; it adds richness and helps keep cookies tender.
• Bittersweet chocolate chips: The bittersweet option balances sweetness and gives that intense chocolate flavor, but if you prefer, chopped chocolate works great too.
• Granulated sugar: Provides structure and a bit of crispness to the cookie edges.
• Light brown sugar: Adds moisture and warmth, plus the subtle molasses flavor really brings the depth out.
• Eggs: They bind everything, add moisture, and contribute to the chew.
• Vanilla extract: A flavor booster that brightens all the chocolatey notes.
• All-purpose flour: The base flour, for structure and crumb.
• Bread flour: Raises the protein content, which means better chewiness; if you don’t have bread flour, just add a bit more all-purpose.
• Dutch process cocoa powder: Gives a smoother chocolate flavor and enhances color; sifted to remove lumps for smooth dough.
• Baking powder & baking soda: These leavening agents help the cookies puff slightly and create that perfect cracked surface.
• Salt: Essential for balancing the sweetness and giving the flavors more punch.
• Confectioners sugar: For silky smooth buttercream that pipes beautifully.
• All-purpose flour (for buttercream): Heat treated to make the buttercream safe to eat and give it that true cookie dough vibe.
• Brown sugar (for buttercream): Adds that deep, caramel-like flavor to the frosting.
• Heavy cream: Used to smooth out the buttercream and get it to perfect pipeable consistency.

Tweak to Your Taste

I love sharing this recipe but also encouraging you to make it your own. Playing around with mix-ins and flavors has led me to some of my favorite versions — trust me, don’t hesitate to customize!

• Variation: I sometimes add a handful of toasted pecans or walnuts into the cookie dough to give an extra crunch and nutty flavor — it’s an addictive combo that adds great texture.
• Dietary Modification: If you want a gluten-free version, try swapping the flours with a 1:1 gluten-free flour blend, but be prepared for slightly different texture.
• Seasonal Twist: For a holiday spin, sprinkle cinnamon or pumpkin pie spice into the cookie dough before baking. It adds a cozy touch that everyone loves.

Step-by-Step: How I Make Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

Step 1: Heat Treat the Flour for Safety

Before diving into cookie dough buttercream magic, start by heat treating your flour to make sure it’s safe to eat raw. Spread a bit extra flour on a baking sheet (about 1/2 cup more than you need). Bake it at 300°F, checking every couple of minutes and stirring/rotating to avoid hot spots. When the flour hits 165°F, it’s good to go. Let it cool completely before using in the frosting — I always do this the night before so I’m not rushing the next day.

Step 2: Melt Butter & Chocolate for the Cookie Base

Set up a double boiler (or a heatproof bowl over simmering water) and melt your butter with the bittersweet chocolate chips. Stir often until silky smooth, then remove from heat and let it cool slightly — don’t skip this step, because adding eggs to hot mixture can scramble them. I usually let it cool about 10 minutes while prepping the dry ingredients.

Step 3: Mix Dry Ingredients Separately

Whisk together the all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl. Having these combined beforehand means a smooth mix later and avoids clumps slipping into your cookie dough.

Step 4: Combine Chocolate, Sugars & Eggs

Using a stand mixer with the whisk attachment, add eggs, granulated sugar, and brown sugar to the cooled chocolate mixture and beat on medium-low until the batter is evenly combined and glossy. Then add vanilla and mix just to incorporate. Resist the urge to whisk too fast or you’ll risk too much air, which can change the cookie’s texture.

Step 5: Incorporate Dry Ingredients & Chill

Switch to a paddle attachment or stir by hand and add the dry mix in two additions, folding gently until just combined — overmixing is the enemy here. Cover the bowl with plastic wrap and chill the dough for 30 minutes; this step helps the cookies spread less and develop that chewy, dense “brownie” feel.

Step 6: Scoop & Bake Perfect Cookies

Preheat the oven to 350°F and line sheets with parchment. Use a small cookie scoop or kitchen scale to portion dough balls around 0.07-0.08 ounces each — this little detail really ensures even baking and uniform sandwiches. Space them two inches apart so they have room to puff and crack. Bake 8-10 minutes; look for set edges and a slightly puffed, cracked center — trust me, resist the urge to overbake or you’ll lose that perfect fudgy middle.

Step 7: Shape Cookies While Warm

This is my favorite little trick: right out of the oven, while the cookies are warm but not hot, gently push the edges inward with the inside curve of a fork or swirl a cookie cutter around the cookie to make perfect rounds. It’s such a satisfying step that turns homemade into bakery-level beautiful. Let them cool about 8-10 minutes on the pan before transferring to the wire rack to cool completely before sandwiching.

Step 8: Make the Cookie Dough Buttercream

In your stand mixer bowl with paddle attachment, cream softened butter and brown sugar until fluffy (this can take 3-4 minutes). Meanwhile, whisk together the confectioners sugar and your heat-treated flour. Add the sugar-flour mix gradually while mixing on low. Then crank the speed to medium and beat for one more minute to get a nicely aerated frosting. Add vanilla and salt, and slowly add heavy cream one tablespoon at a time until your buttercream is smooth, fluffy, but still pipeable.

Step 9: Assemble the Brownie Cookie Sandwiches

Use a piping bag fitted with a medium round or star tip to add a swirl of cookie dough buttercream onto the flat side of one cookie. Top with another cookie (flat side down) and press gently to sandwich. A delicate sprinkle of flaky sea salt on top adds that extra pop of flavor that really elevates the dessert. If your kitchen is warm, pop the sandwiches in the fridge to set the filling for 20 minutes. Serve chilled or room temp — both are glorious.

How to Serve Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

Garnishes

Personally, I love finishing these sandwiches with a tiny pinch of flaky sea salt. It balances the sweetness perfectly and adds a subtle crunch. Sometimes I dust a few crushed chocolate shards or sprinkle rainbow nonpareils for birthdays — it makes them festive and extra eye-catching. You could also try mini chocolate chips on top for texture or a light cocoa powder dust for a sophisticated touch.

Side Dishes

These Brownie Cookie Sandwiches shine as the star dessert, but I often serve them alongside a scoop of vanilla bean ice cream for a decadent treat. They also pair beautifully with a hot cup of coffee or cold milk — the perfect cozy combo. For celebrations, I sometimes lay them out with fresh berries and a drizzle of chocolate sauce for a wow factor.

Creative Ways to Present

For birthday parties, I like arranging these sandwich cookies on a tiered dessert stand, adding colored edible glitter or festive sprinkles to the buttercream before assembling. Another fun idea I’ve tried is wrapping individual sandwiches in parchment squares tied with twine — great for gifting or party favors! If you’re serving a crowd, mini-sized versions piped with small dollops of buttercream look adorable and make them easier to handle.

Make Ahead and Storage

Storing Leftovers

I usually store these brownie cookie sandwiches in an airtight container layered with parchment paper in between. They keep beautifully at room temperature for up to 3 days, but I prefer refrigerating if your kitchen is warm — it helps the buttercream stay firm and fresh.

Freezing

Freezing is my secret weapon for making these ahead! I freeze the cookies alone first, uncovered on a baking sheet until firm (about an hour), then sandwich and wrap them tightly in plastic wrap and seal in a freezer bag. They last up to 2 months this way. When ready, thaw in the fridge overnight for best texture.

Reheating

If you want that “just-baked” feeling, let the sandwiches come to room temperature or warm gently in the microwave for 8-10 seconds (trust me, any longer and the buttercream could melt). This tip works especially well if the sandwiches have been refrigerated or frozen.

FAQs

Final Thoughts

Every time I make these Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe, I’m reminded why they’re such a crowd favorite — the fudge-like cookies paired with safe-to-eat cookie dough frosting create a dessert experience that’s both nostalgic and next level. Whether you’re baking for a special occasion or an everyday sweet craving, these tasty sandwiches will brighten your day and impress your guests. I can’t wait for you to try them — you’re going to love nibbling on these just as much as I do!

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