Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

If you’re looking for a truly irresistible treat, you have to try this Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe. Imagine chewy, fudgy brownie-like cookies hugging a luscious, creamy cookie dough buttercream filling. It’s the kind of dessert that stops you mid-conversation because you just have to take one more bite. Trust me, once you make these, they’ll become your go-to showstopper for everything from casual weekends to special celebrations.

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Ingredients & Why They Work

Each ingredient here is chosen with care to give you that perfect chewy brownie cookie and fluffy, dreamy buttercream. My tip? Invest in good-quality bittersweet chocolate and always sift your cocoa and powdered sugar for a smooth, velvety batter and frosting.

• Unsalted Butter: Using unsalted helps you control the salt balance perfectly in both cookies and buttercream.
• Bittersweet Chocolate Chips: Gives deep chocolate flavor without too much sweetness, balancing the sugar in the dough and frosting.
• Granulated & Light Brown Sugar: Together they add sweetness with moisture, making your brownie cookies irresistibly chewy.
• Eggs: Bring structure and richness to the cookies while keeping them tender.
• Vanilla: This little flavor enhancer ties everything together beautifully.
• All-Purpose & Bread Flour: Bread flour’s higher protein gives a chewier texture, but you can swap with all-purpose if needed.
• Dutch Process Cocoa Powder: For a smooth chocolate taste without acidity, which suits this rich recipe perfectly.
• Baking Powder & Baking Soda: Create the right lift and texture without making these cake-like.
• Salt: Essential to balance all the sweet flavors.
• Confectioners’ Sugar: Sifted for smooth, lump-free cookie dough buttercream.
• Flour for Buttercream: Heat treated ahead for safety, giving real cookie dough flavor with no worries.
• Heavy Cream: Adjusts the buttercream’s consistency to perfectly pipeable and creamy.

Tweak to Your Taste

I love how versatile these Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe can be. You can easily tweak things depending on your mood or dietary needs, and it still turns out fantastic.

• Chocolate Chip Mix-Ins: I sometimes toss mini chocolate chips or chunks directly into the cookie dough before chilling for an extra melty surprise inside.
• Dairy-Free Variation: Swap butter for coconut oil and use a non-dairy milk to make the buttercream – it still tastes decadent!
• Salted Caramel Finish: Drizzle caramel sauce over the assembled sandwiches and sprinkle a bit of flaky sea salt for a stunning flavor boost.
• More Intense Chocolate: Add an extra tablespoon of cocoa powder if you want a richer, fudgier cookie base.

Step-by-Step: How I Make Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

Step 1: Heat Treating the Flour for Buttercream

This step is super important for safety—using raw flour in buttercream means you want to heat treat it first. I just spread about 1/2 cup extra flour on a baking sheet, pop it in the oven at 300°F, and check every couple of minutes with a thermometer until it reaches 165°F. Then I let it cool completely while I get the brownie cookie dough ready. It’s a little extra effort, but honestly, it gives you that cookie dough flavor without any risk, which makes me feel totally comfortable sharing these with friends and family.

Step 2: Melting the Chocolate and Butter

I use a double boiler setup for this—it’s the gentlest way to melt chocolate and butter without scorching. Stir often to get a smooth, glossy mix, then remove it from heat and let it cool just slightly. This cooling step is key because you don’t want the eggs scrambling when you add them next.

Step 3: Mixing the Brownie Cookie Dough

While the chocolate cools, whisk your dry ingredients together in a separate bowl—flours, cocoa, baking powder, baking soda, and salt. Then, pour your cooled chocolate mixture into your stand mixer and add the eggs and sugars, mixing until smooth. Finally, gently fold in those dry ingredients until just combined — don’t over mix here or the cookies can get tough.

Step 4: Chilling and Scooping the Dough

Pop the dough into the fridge covered for about 30 minutes. This step helps your cookie scoops hold their shape and bakes up beautifully fudgy. I use a small cookie scoop or a kitchen scale to measure out tiny portions—around 0.07 to 0.08 ounces each—for evenly sized cookies. Space them about 2 inches apart on parchment-lined sheets.

Step 5: Baking and Shaping Your Brownie Cookies

Bake at 350°F for about 8-10 minutes until the edges are set but centers still puff slightly and crack. When they come out warm, gently nudge the edges inward with the curved side of a fork or swirl a cookie cutter around the edges to get perfect round shapes. Let them cool on the sheet before moving to a wire rack so they keep their shape.

Step 6: Making the Cookie Dough Buttercream

In your mixer, cream the softened butter with brown sugar until fluffy, then slowly add sifted powdered sugar mixed with your heat-treated flour. Beat to combine, then add vanilla, salt, and heavy cream, a tablespoon at a time, until the buttercream feels smooth yet holds its shape nicely. This is the magic filling that makes these sandwiches so addictive!

Step 7: Assembling the Sandwiches

Pipe a generous swirl of the cookie dough buttercream onto the flat side of one brownie cookie, then sandwich with another cookie’s flat side. If you like, sprinkle a tiny pinch of flaky sea salt over the buttercream to balance the sweetness perfectly. Refrigerate the sandwiches to let them set a bit if needed, though I love them right at room temp, too.

How to Serve Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

Garnishes

I love topping mine with a light sprinkle of flaky sea salt—trust me, that tiny salty kick makes the sweet really pop. For extra fun, I sometimes add mini chocolate chips or even a dusting of cocoa powder for a gourmet look.

Side Dishes

These sandwiches are rich, so I like serving them with a simple scoop of vanilla bean ice cream or a fresh berry compote to brighten things up. If it’s a party, a cold glass of milk or coffee pairs perfectly.

Creative Ways to Present

For birthdays or special events, line these sandwiches up on a wooden board with edible flowers and sprigs of mint. You can also drizzle melted chocolate over the tops and add colorful sprinkles for a festive vibe—kids adore it!

Make Ahead and Storage

Storing Leftovers

Leftover brownies and buttercream sandwiches keep wonderfully in an airtight container in a cool place for up to 3 days—if they last that long! I usually keep mine in the fridge during warmer months to keep that buttercream firm.

Freezing

Freezing works great! I flash-freeze the cookies first on a baking sheet, then assemble the sandwiches and wrap each tightly in plastic wrap. Store them in a freezer bag for up to 2 months. When you want a treat, just thaw in the fridge overnight.

Reheating

If you want that fresh-baked warmth, briefly microwave a sandwich for about 10-15 seconds, just enough to soften the buttercream without melting it completely. It’s like biting into a cozy cloud of chocolate and sweetness.

FAQs

Final Thoughts

This Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe ranks as one of my absolute favorite indulgences to bake and share. What I love most is how it brings together the best parts of so many classic desserts into one bite—rich brownie, tender cookies, and that luscious cookie dough frosting—all safe and simple to make. So next time you want to wow someone (or just need a serious chocolate fix), I hope you give this a try and fall in love just like I did. Seriously, it’s worth every single minute in the kitchen.

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