Description
Delicious Brownie Cookie Sandwiches filled with a rich and creamy Cookie Dough Buttercream. These cookies combine the fudgy texture of brownies with the classic flavor of cookie dough frosting, making a perfect treat 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
- 1 cup all purpose flour, spooned and leveled
- 3/4 cup bread flour, spooned and leveled (substitute with more all-purpose if not available)
- 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 (heat treated)
- 1 teaspoon vanilla
- 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. Bake at 300°F for 5-8 minutes, stirring every 2 minutes and rotating the pan. Continue until the flour reaches 165°F. Remove and let cool completely.
- Melt Chocolate and Butter: Place chocolate and butter in a bowl over a double boiler on medium heat. Stir often until melted and smooth. Remove from heat and let cool slightly.
- Mix Dry Ingredients for Cookies: In a separate bowl, whisk together all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In the stand mixer bowl with whisk attachment, add the melted chocolate mixture. Add eggs, brown sugar, and granulated sugar; mix on medium-low speed until well combined. Stir in vanilla.
- Add Dry Ingredients: Gradually add the dry mixture into the wet mixture. Mix until fully incorporated, taking care not to overmix.
- Chill Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F. 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 2 inches apart on the prepared sheets.
- Bake Cookies: Bake for 10 minutes or until the edges are set and centers puff and crack slightly. Avoid overbaking.
- Shape Cookies: While warm, use the inside arch of a fork or a round cookie cutter to nudge cookie edges inward to form uniform rounds. Cool on the baking 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 softened butter and brown sugar until light and fluffy. In a small bowl, whisk confectioners sugar and heat-treated flour together. Add to butter mixture 1/2 cup at a time on low speed. After all is incorporated, increase speed to medium and beat for one minute.
- Add Flavor and Adjust Consistency: Mix in vanilla and salt. Add heavy cream one tablespoon at a time until buttercream is smooth, fluffy, and pipeable but firm.
- Assemble Sandwiches: Pipe a swirl of cookie dough buttercream onto the flat side of one cookie. Top with a second cookie, flat side down, and gently press together. Optionally, sprinkle with flaky sea salt.
- Set and Serve: Refrigerate sandwiches to set if needed. Serve chilled or at room temperature.
Notes
- Heat treat the flour ahead of time and allow it to cool completely to ensure safety from raw flour bacteria.
- Store cookies in a tightly covered container in a cool, dry place for up to 3 days to maintain freshness.
- Cookies may be frozen: freeze on a baking sheet uncovered until firm (about 1 hour), then wrap sandwiches in plastic wrap and place in a freezer bag. Freeze for up to 2 months.
- Use a kitchen scale for accurate cookie dough portioning to ensure uniform cookie sizes.
- If bread flour is unavailable, substitute with additional all-purpose flour at equal measure.
Nutrition
- Serving Size: 1 sandwich
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 65 mg
