Description
These Brownie Cookie Sandwiches with Cookie Dough Buttercream combine rich, fudgy brownie cookies with a creamy, safe-to-eat cookie dough buttercream filling, creating a decadent and unique dessert perfect for any occasion.
Ingredients
Units
Scale
For Brownie Cookies
- 8 tablespoons unsalted butter
- 9 ounces bittersweet chocolate chips (or chopped chocolate)
- 3/4 cup plus 2 tablespoons granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and leveled
- 3/4 cup bread flour, spooned and leveled (substitute with more all-purpose flour if needed)
- 1/4 cup Dutch process cocoa powder, sifted
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
For Cookie Dough Buttercream
- 12 tablespoons unsalted butter, room temperature
- 1/2 cup brown sugar
- 2 1/2 cups confectioners sugar, sifted
- 1/2 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3-4 tablespoons heavy cream
Instructions
- Heat Treat Flour: Spread the flour for the buttercream onto a clean, dry baking sheet using 1/2 cup more than the recipe calls to ensure enough. Bake at 300°F for 5-8 minutes, stirring and rotating the pan every 2 minutes until the flour reaches 165°F. Remove and let cool completely.
- Prepare Chocolate Mixture: Place butter and bittersweet chocolate in a double boiler over medium heat and stir until melted and smooth. Remove from heat and let cool slightly.
- Mix Dry Ingredients: Whisk together all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl, then set aside.
- Combine Wet Ingredients: In the stand mixer bowl with the whisk attachment, add eggs, brown sugar, and granulated sugar to the cooled chocolate mixture and mix on medium-low speed until combined. Add vanilla and mix briefly.
- Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix until the flour is fully incorporated. Avoid overmixing to keep the texture tender.
- Chill Dough: Cover the bowl with plastic wrap and chill the cookie dough for 30 minutes in the refrigerator.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Scoop Cookies: Using a small cookie scoop or kitchen scale, portion dough balls weighing about 0.08 ounces each. Place them on the baking sheets about 2 inches apart.
- Bake Cookies: Bake for 10 minutes or until edges are set and centers puff and crack slightly. Avoid overbaking to keep them fudgy.
- Shape Cookies: Remove warm cookies and gently press the edges inward using the inside arch of a fork or swirl a round cookie cutter to create uniform rounds. Let cool on the sheet for 8-10 minutes, then transfer to a wire rack to cool completely.
- Make Cookie Dough Buttercream: In a stand mixer with paddle attachment, cream butter and brown sugar until light and fluffy. Gradually add sifted confectioners sugar and heat-treated flour, 1/2 cup at a time, mixing on low speed. Increase speed to medium and beat for 1 minute.
- Flavor and Adjust Consistency: Add vanilla and salt, mix well, then add heavy cream one tablespoon at a time until buttercream is smooth, fluffy, and pipeable but firm enough to hold shape.
- Assemble Sandwiches: Pipe a swirl of buttercream onto the flat side of one cookie, then top with another cookie’s flat side, gently pressing together. Optionally sprinkle with flaky sea salt.
- Chill and Serve: Refrigerate the assembled sandwiches if needed to set the buttercream. Serve chilled or at room temperature.
Notes
- Heat treating the flour is essential to ensure safety when consuming raw flour in the buttercream.
- Store cookies in an airtight container in a cool, dry place for up to 3 days.
- Cookies can be frozen by layering them on a baking sheet and freezing uncovered until firm, then wrapping as sandwiches in plastic wrap and placing in a freezer bag for up to 2 months.
- The bread flour in the brownie cookies can be fully substituted with all-purpose flour if unavailable.
- Use a kitchen scale for consistent cookie sizes and better even baking.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg
