Brownie Cookie Sandwiches with Cookie Dough Buttercream

Brownie Cookie Sandwiches with Cookie Dough Buttercream: The Ultimate Indulgence

If you’re a fan of both brownies and cookies, this recipe is for you. These Brownie Cookie Sandwiches with Cookie Dough Buttercream combine the best of both worlds into one decadent treat. Rich, fudgy brownie cookies are paired with a luscious cookie dough buttercream filling to create a dessert that’s as delightful to eat as it is to make. Perfect for a special occasion or a weekend treat, these cookie sandwiches are sure to impress.

Ingredients

For the Brownie Cookies:

• 8 tablespoons (113 g) unsalted butter
• 9 ounces bittersweet chocolate chips (or chopped chocolate)
• 3/4 cup plus 2 tablespoons (175 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup (125 g) all-purpose flour, spooned and leveled
• 3/4 cup (95 g) bread flour, spooned and leveled (substitute with more all-purpose if needed)
• 1/4 cup (25 g) Dutch process cocoa powder, sifted
• 1 tsp baking powder
• 3/4 tsp salt
• 1 tsp baking soda

For the Cookie Dough Buttercream:

• 12 tablespoons (170 g) unsalted butter, room temperature
• 1/2 cup (100 g) brown sugar
• 2 1/2 cups (300 g) confectioners’ sugar, sifted
• 1/2 cup (65 g) all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3–4 tablespoons heavy cream

Instructions

Heat Treat the Flour:

1. Before making the buttercream, heat treat the flour to ensure it’s safe to eat. Spread the 1/2 cup of flour onto a clean, dry baking sheet.
2. Bake at 300°F (150°C) for 5-8 minutes, stirring every 2 minutes and rotating the pan in the oven. Use a digital thermometer to check the temperature.
3. Bake until the flour reaches 165°F (74°C), then remove from the oven and allow it to cool completely.

For the Brownie Cookies:

1. Melt the Chocolate and Butter:
   Place the chocolate and butter in a heatproof bowl and set it over a double boiler on medium heat. Stir frequently until the chocolate and butter are melted and smooth. Remove from heat and let cool slightly.
2. Prepare the Dry Ingredients:
   In a separate bowl, whisk together the all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Mix the Wet Ingredients:
   In the bowl of a stand mixer fitted with the whisk attachment, combine the slightly cooled chocolate mixture with the eggs, brown sugar, and granulated sugar. Mix on medium-low speed until well combined. Add the vanilla extract and mix until incorporated.
4. Combine Dry and Wet Ingredients:
   Gradually add the dry ingredients to the chocolate mixture, mixing until just combined. Be careful not to overmix. Cover the bowl with plastic wrap and chill the dough for 30 minutes.
5. Shape and Bake the Cookies:
   Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.
   Using a small cookie scoop, measure out dough balls (approximately .07-.08 ounces each). Place them on the prepared baking sheets, spacing them about 2 inches apart.
   Bake for 8-10 minutes, until the edges are set and the centers begin to puff and crack slightly. Do not overbake.
   Remove the cookies from the oven. While they are still warm, use the inside arch of a fork to gently nudge the edges toward the center, or swirl a round cookie cutter around the outside to form uniform rounds.
   Cool the cookies on the baking sheets for 8-10 minutes before transferring them to a wire rack to cool completely.

For the Cookie Dough Buttercream:

1. Cream the Butter and Sugar:
   In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar on medium-high speed until light and fluffy.
2. Add Dry Ingredients:
   In a small bowl, whisk together the confectioners’ sugar and heat-treated flour. Gradually add this mixture to the butter and sugar, 1/2 cup at a time, mixing on low speed. Once all the dry ingredients have been added, increase the speed to medium and beat for one minute.
3. Finish the Buttercream:
   Add the vanilla extract and salt, mixing to combine.
   Gradually add the heavy cream, one tablespoon at a time, until the buttercream reaches the desired consistency. The buttercream should be smooth, fluffy, and firm enough to hold its shape when piped.

Assemble the Sandwiches:

1. Pipe the Filling:
   Once the cookies are completely cool, pipe a swirl of cookie dough buttercream onto the flat side of one cookie.
2. Form the Sandwiches:
   Top with another cookie, flat side down, and gently press together. Optionally, sprinkle with a bit of flaky sea salt.
   Refrigerate the cookie sandwiches to set if needed. Serve chilled or at room temperature.

Storage:

Store the brownie cookie sandwiches in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They can also be frozen for longer storage.

Conclusion

These Brownie Cookie Sandwiches with Cookie Dough Buttercream are the ultimate treat for anyone with a sweet tooth. The rich, fudgy brownie cookies paired with the creamy, dreamy buttercream filling make for a dessert that’s nothing short of indulgent. Whether you’re making these for a special occasion or just because, they’re sure to be a hit!

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 1 hour, 20 minutes
Calories: 450 kcal | Servings: 12 cookie sandwiches

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