Brownie Cookie Sandwiches with Cookie Dough Buttercream

Indulge in the ultimate sweet treat with Brownie Cookie Sandwiches filled with a luscious Cookie Dough Buttercream. These fudgy, chewy brownie cookies are paired with a smooth, creamy frosting that tastes just like classic cookie dough—but it’s safe to eat! Perfect for parties, gifts, or satisfying your chocolate cravings, this recipe is a showstopper.

With rich chocolate flavor, soft cookie centers, and a buttery-sweet filling, these cookie sandwiches deliver a bakery-style dessert in the comfort of your home. Plus, they’re versatile enough to customize for any occasion, making them a favorite for chocolate lovers and dessert enthusiasts alike.

Ingredients

For the Brownie Cookies

• 8 tablespoons (113 g) unsalted butter
• 9 ounces bittersweet chocolate chips (or chopped chocolate)
• ¾ cup + 2 tablespoons (175 g) granulated sugar
• ½ 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
• ¾ cup (95 g) bread flour, spooned and leveled (substitute with all-purpose if needed)
• ¼ cup (25 g) Dutch-process cocoa powder, sifted
• 1 tsp baking powder
• ¾ tsp salt
• 1 tsp baking soda

For the Cookie Dough Buttercream

• 12 tablespoons (170 g) unsalted butter, room temperature
• ½ cup (100 g) brown sugar
• 2½ cups (300 g) confectioners sugar, sifted
• ½ cup (65 g) all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp salt
• 3–4 tablespoons heavy cream

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Instructions

Heat Treat the Flour

1. Spread the flour for the buttercream onto a clean baking sheet. Use ½ cup more than the recipe calls for to ensure you have enough.
2. Bake at 300°F for 5–8 minutes, stirring every 2 minutes and checking with a thermometer. Once the flour reaches 165°F, remove it and allow it to cool completely.

Make the Brownie Cookies

1. Place chocolate and butter in a heatproof bowl over a double boiler on medium heat. Stir often until melted, then remove from heat and stir until smooth. Let cool slightly.
2. In a separate bowl, whisk together all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, granulated sugar, and brown sugar to the melted chocolate mixture and mix on medium-low speed until combined. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.
5. Cover the bowl with plastic wrap and chill for 30 minutes.
6. Preheat the oven to 350°F and line two baking sheets with parchment paper.
7. Scoop dough using a small cookie scoop, or weigh each ball to 0.7–0.8 ounces for consistency. Place balls 2 inches apart on the baking sheets.
8. Bake for 8–10 minutes, until edges are set and centers puff slightly. Do not overbake.
9. While warm, use a fork or round cookie cutter to shape cookies into uniform rounds. Cool completely before assembling.

Make the Cookie Dough Buttercream

1. In the bowl of a stand mixer, cream together butter and brown sugar until light and fluffy.
2. In a separate bowl, whisk together confectioners sugar and heat-treated flour. Gradually add to the butter mixture, beating on low speed. Increase to medium speed and beat for 1 minute.
3. Add vanilla and salt, mixing to combine.
4. Add heavy cream one tablespoon at a time until the frosting reaches a smooth, pipeable consistency.

Assemble the Cookie Sandwiches

1. Pipe a swirl of cookie dough buttercream onto the flat side of a cookie. Top with another cookie and gently press together.
2. Optional: Sprinkle flaky sea salt on top for extra flavor.
3. Refrigerate sandwiches to set if needed. Serve chilled or at room temperature.

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Why You’ll Love This Recipe

• Combines two iconic desserts: brownies and cookie dough.
• The perfect balance of fudgy, chewy, and creamy textures.
• Ideal for sharing, gifting, or indulging solo.

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Tips

• Use a kitchen scale for consistent cookie sizes.
• Chill the dough to prevent overspreading.
• Heat-treat the flour for safety in the buttercream.

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Variations and Substitutions

• Swap bittersweet chocolate with semi-sweet for a milder flavor.
• Add mini chocolate chips to the buttercream for extra texture.
• Use gluten-free flour to make the cookies gluten-free.

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FAQs

Can I freeze the cookies?
Yes! Freeze the unassembled cookies or fully assembled sandwiches for up to 3 months.

Why heat-treat the flour?
To ensure safety when consuming raw flour in the buttercream.

Can I make this without a stand mixer?
Absolutely! A hand mixer works just as well.

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Serving and Suggestions

• Serve chilled for a firmer texture or at room temperature for a softer bite.
• Pair with a cold glass of milk or a scoop of vanilla ice cream.
• Perfect for parties, potlucks, or cozy nights in.

These Brownie Cookie Sandwiches with Cookie Dough Buttercream are a chocolate lover’s dream come true!