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Ultimate Brownie Cookie Sandwiches

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Fudgy brownie cookies sandwich a creamy, egg-free cookie dough filling for the ultimate indulgent dessert. Easy to make and perfect for sharing.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (90g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1 cup (125g) all-purpose flour, spooned and leveled
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ½ cup (100g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons milk (any kind)
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour, heat-treated
  • ¼ teaspoon salt
  • ½ cup (85g) mini chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large microwave-safe bowl, melt the butter in 30-second intervals until fully liquid. Let cool for about 2 minutes.
  3. Whisk the granulated sugar into the melted butter until combined (looks like wet sand).
  4. Add eggs one at a time, whisking vigorously after each addition until smooth and glossy. Stir in vanilla extract.
  5. In a separate small bowl, sift together cocoa powder, flour, baking powder, and salt.
  6. Gradually fold dry ingredients into wet mixture using a rubber spatula until just combined. Do not overmix.
  7. Fold in semi-sweet chocolate chips. Batter will be thick and slightly sticky.
  8. Using a 1.5-tablespoon cookie scoop, portion batter onto prepared baking sheets, spacing 2 inches apart. You should get 18-20 cookies.
  9. Bake for 10-12 minutes. Cookies will look slightly puffed with set edges but soft centers. Do not overbake.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  11. While cookies cool, make the filling: In a medium bowl, beat softened butter with both sugars using an electric mixer on medium speed until light and fluffy (2-3 minutes).
  12. Add milk and vanilla extract, beat until combined (mixture may look slightly separated).
  13. Gradually add heat-treated flour and salt, mixing on low speed until just combined. Fold in mini chocolate chips.
  14. If filling is too soft, refrigerate for 15 minutes to firm up.
  15. Pair up cooled cookies by size and shape. Spread 1-2 tablespoons of filling onto the flat side of one cookie, then gently press another cookie on top (flat side down) to create a sandwich.
  16. Refrigerate assembled sandwiches for at least 30 minutes before serving.

Notes

For the cookie dough filling, heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes, then cool completely. This ensures food safety since the filling is not baked. Do not overbake the brownie cookies; they should look slightly underdone in the center for a fudgy texture. Chilling the assembled sandwiches firms up the filling and makes them easier to handle.

Nutrition

Keywords: brownie cookie sandwiches, cookie dough filling, chocolate dessert, easy dessert, homemade cookies, brownie cookies

Find it online: https://emacrave.com/ultimate-brownie-cookie-sandwiches-easy-homemade-dessert/