Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

If you have a sweet spot for ultra-fudgy brownies and the nostalgic joy of cookie dough, then get ready to swoon over Brownie Cookie Sandwiches with Cookie Dough Buttercream. This decadent dessert brings together the chewiness of a brownie, the crisp edges of a cookie, and a dreamy filling that’s basically edible cookie dough frosting. Every bite is an adventure in contrasting textures and rich, chocolatey bliss. Grab your apron and some friends—it’s time for a treat that’s just as fun to make as it is to eat!

Ingredients You’ll Need

Every element in these Brownie Cookie Sandwiches with Cookie Dough Buttercream has a purpose, working together for that signature gooey-meets-fluffy feel. Don’t worry, nothing is hard to find—you probably have most of these on hand already. Let’s break down what each star player brings to the table:

• Unsalted butter: Supplies richness and helps both the brownie cookies and buttercream achieve that lush texture.
• Bittersweet chocolate chips (or chopped chocolate): Delivers bold chocolate flavor and gives the cookies a deep, brownie-like intensity.
• Granulated sugar: Provides sweetness and helps create that delightful crackly top on the cookies.
• Light brown sugar, packed: Adds a hint of caramel flavor and extra moisture to both the cookies and the buttercream filling.
• Large eggs (room temperature): Bind everything together and give the cookies their structure.
• Vanilla extract: Enhances all the other flavors for that classic, comforting aroma and taste.
• All-purpose flour: The base flour for both the cookies and the buttercream, creating the perfect crumb and body.
• Bread flour: Gives additional chew and structure to the cookies; you can substitute more all-purpose if needed.
• Dutch process cocoa powder, sifted: Boosts the chocolate flavor and gives the cookies a deep, dark color.
• Baking powder: Adds just the right amount of lift to prevent dense cookies.
• Salt: Balances the sweetness and intensifies the chocolate notes.
• Baking soda: Helps the cookies spread and develop those classic brownie-cookie cracks.
• Confectioners’ sugar, sifted: Ensures a smooth and silky buttercream filling (don’t skip the sifting step!).
• Heavy cream: Adds creaminess and lightness to your buttercream, making it a dream to pipe and eat.

How to Make Brownie Cookie Sandwiches with Cookie Dough Buttercream

Step 1: Heat Treat the Flour

For the safest (and tastiest) cookie dough buttercream, heat treat the all-purpose flour for the filling. Simply spread it on a baking sheet and bake at 350°F for about 5 minutes, stirring halfway through. This kills any bacteria and ensures you can enjoy that cookie dough flavor worry-free.

Step 2: Melt the Chocolate and Butter

Place your chocolate and butter in a heatproof bowl over a pot of simmering water (a makeshift double boiler) and stir until melted and glossy. This combo is the backbone of your brownie cookies, delivering that signature fudgy texture. Once melted, transfer it to your stand mixer’s bowl and let it cool for a few minutes.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt. This mix sets the stage for a perfectly chewy, chocolate-rich cookie with a slightly crisp edge. Make sure your cocoa is well sifted—it keeps the cookies lump-free and extra dark.

Step 4: Make the Cookie Dough

Now for the fun part! Add the eggs, brown sugar, and granulated sugar to your cooled melted chocolate mixture. Give it a good whisk or beat on medium-low speed until fully combined, then stir in the vanilla extract. Fold in your dry ingredients just until everything is mixed—don’t overdo it, or your cookies can get dense.

Step 5: Chill the Dough

Cover your bowl with plastic wrap and pop it in the fridge for 30 minutes. This quick chill firm ups the dough, making it easier to scoop and helping the cookies bake up thick with those beautiful brownie-like cracks.

Step 6: Scoop and Bake the Cookies

Preheat your oven to 350°F and line two baking sheets with parchment paper. Using a small cookie scoop or a kitchen scale (aim for cookies about 0.7-0.8 ounces each), place dough balls 2 inches apart. Bake for 8-10 minutes until edges set and centers puff and crack. Once out of the oven, use the inside arch of a fork or a round cookie cutter to gently nudge and swirl the edges for uniform, bakery-perfect rounds.

Step 7: Cool the Cookies

Let the cookies cool on the baking sheet for 8-10 minutes before transferring them to a wire rack. This ensures they set up just right—crispy on the outside, chewy in the middle, and sturdy enough for sandwiching.

Step 8: Make the Cookie Dough Buttercream

In your mixer fitted with the paddle attachment, whip the room-temp butter and brown sugar until it’s pale and fluffy. In a separate bowl, combine your sifted confectioners’ sugar and heat-treated flour. With your mixer speed on low, add the flour-sugar mixture to the butter in batches. Once all in, crank up to medium and beat for another minute—watch the magic happen! Mix in the vanilla and salt, then drizzle in heavy cream, a tablespoon at a time, until your buttercream is cloud-like yet sturdy enough to pipe.

Step 9: Assemble the Brownie Cookie Sandwiches with Cookie Dough Buttercream

Pair up the cookies by size and pipe a generous swirl of cookie dough buttercream onto the flat side of one. Gently press a second cookie on top to make a sandwich, then, if you’re feeling fancy, sprinkle some flaky sea salt on top. Chill them in the fridge to set everything up, then serve at room temp or slightly chilled for peak gooeyness.

How to Serve Brownie Cookie Sandwiches with Cookie Dough Buttercream

Garnishes

To really make your Brownie Cookie Sandwiches with Cookie Dough Buttercream pop, don’t skip the flaky sea salt. That tiny burst of salt contrasts the sweetness and wakes up all the chocolate notes. You can also add a drizzle of melted chocolate, a dusting of cocoa powder, or even some festive sprinkles for a special occasion.

Side Dishes

These sandwiches are rich, so pair them thoughtfully! They’re incredible with a scoop of vanilla bean ice cream, fresh berries, or even a cold glass of milk. For coffee lovers, an espresso or a strong cold brew makes a perfect bold pairing to cut through all that chocolaty decadence.

Creative Ways to Present

For parties, stack the sandwiches in a rustic tower, or serve them individually wrapped in parchment for a playful, bakery-style touch. You can also freeze them and serve as mini ice cream sandwiches—just pipe in a scoop of softened vanilla ice cream instead of buttercream for an over-the-top twist!

Make Ahead and Storage

Storing Leftovers

Store leftover Brownie Cookie Sandwiches with Cookie Dough Buttercream in an airtight container in the refrigerator. They’ll keep nicely for up to 4 days—the cold helps set the buttercream and keeps the cookies chewy. Bring them to room temp before serving so they’re perfectly soft and gooey.

Freezing

If you want a stash for later (trust us, you will), freeze the assembled sandwiches on a parchment-lined tray until firm, then transfer them to a zip-top bag or airtight container. They’ll keep for up to 2 months. Eat straight from the freezer for a frosty treat, or thaw in the fridge overnight.

Reheating

While these are typically served chilled or at room temp, if you love a gooey center, microwave an assembled sandwich for 5-7 seconds. The cookie goes a little soft and the buttercream just starts to melt—pure magic!

FAQs

Can I make these Brownie Cookie Sandwiches with Cookie Dough Buttercream ahead of time?

Absolutely! You can bake the cookies and prepare the buttercream up to 2 days ahead. Just assemble the sandwiches when you’re ready to serve, or make them all in advance and keep chilled for maximum freshness.

Is it really necessary to heat treat the flour for the buttercream?

Yes, it’s worth the extra step! Raw flour can harbor bacteria, so heat treating ensures your cookie dough buttercream is both safe and delicious to eat right from the bowl (or the mixer beater—no judgment).

Do I have to use bread flour?

Bread flour adds just a touch of extra chew to the cookies, making them hold up to the filling. If you don’t have any, just use more all-purpose flour—your sandwiches will still be irresistible.

Can I use milk or dark chocolate instead of bittersweet chocolate?

You can, but bittersweet chocolate truly balances the sweetness of the buttercream and enhances the overall flavor. If you love sweeter cookies, feel free to experiment, but bittersweet is my go-to for the perfect rich bite.

What’s the best way to transport Brownie Cookie Sandwiches with Cookie Dough Buttercream for a party?

Stack them in a single layer in a sturdy container, and separate layers with parchment paper to prevent sticking. Chilling them first helps the buttercream set up, so they travel well and look as pretty as when you first made them.

Final Thoughts

There’s nothing quite like the joy of biting into these Brownie Cookie Sandwiches with Cookie Dough Buttercream—every mouthful is sheer delight for chocolate and cookie dough lovers alike. I hope you give this playful, crowd-pleasing treat a try. Whip up a batch, share with good company, and don’t forget to savor each decadent bite!

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