Description
This Brownie Cookie Dough Sandwich recipe combines rich, fudgy brownie cookies with a luscious, edible cookie dough filling, creating the ultimate indulgent dessert. Perfect for chocolate lovers, these sandwiches offer the classic chewy brownie texture paired with creamy, sweet cookie dough studded with mini chocolate chips. These treats are ideal for sharing or satisfying sweet cravings with a fun twist.
Ingredients
Scale
Brownie Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
Cookie Dough Filling
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour, heat-treated
- ¼ teaspoon salt
- 2-4 tablespoons milk (or more, as needed)
- ½ cup mini chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C).
- Heat-treat flour: Spread 1 ½ cups of all-purpose flour evenly on a baking sheet. Bake for 5-7 minutes, stirring halfway through, until the flour reaches an internal temperature of 165°F (74°C). If no thermometer is available, bake for the full 7 minutes, stirring frequently. Let the flour cool completely before using it in the cookie dough filling.
- Make brownie cookie dough: Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the unsweetened cocoa powder and vanilla extract until well combined. Add eggs one at a time, beating well after each addition. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Stir in chocolate chips if desired. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Bake brownie cookies: Line baking sheets with parchment paper or silicone mats. Scoop rounded tablespoons of dough onto the sheets, leaving about 2 inches between each. Bake for 9-11 minutes, or until the edges are set but centers remain slightly soft. Avoid overbaking. Let cookies cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Prepare cookie dough filling: Cream together softened butter, light brown sugar, and granulated sugar until light and fluffy (3-5 minutes). Beat in vanilla extract. Gradually add the cooled, heat-treated flour to the butter mixture on low speed until just combined. Stir in salt. Add milk one tablespoon at a time until the mixture reaches a smooth, spreadable consistency. Gently fold in mini chocolate chips evenly.
- Assemble sandwiches: Pair up cookies of similar size and shape. Spread a generous amount of cookie dough filling on the flat side of one brownie cookie. Top with the flat side of another cookie and gently press to form a sandwich.
- Chill and serve: Refrigerate the assembled sandwiches for about 30 minutes before serving to allow the filling to set. Serve immediately and enjoy the ultimate brownie cookie dough sandwich experience.
Notes
- Heat-treating the flour is essential to make it safe for edible cookie dough consumption by eliminating potential bacteria.
- Do not overbake the brownie cookies to maintain a soft, chewy texture that complements the creamy filling.
- If you prefer, use milk alternatives like almond or oat milk in the filling for a dairy-free option, but the texture may vary slightly.
- Chocolate chips in the brownie cookie dough are optional but add extra richness and texture.
- Store leftover sandwiches in an airtight container in the refrigerator for up to 3 days for best freshness.
