Description
Indulge in the best of both worlds with this Brownie Cookie Dough Sandwich recipe — featuring rich, fudgy brownie cookies filled with a luscious, heat-treated edible cookie dough. Perfect for dessert lovers craving a decadent yet safe-to-eat treat, this recipe combines baking and no-bake techniques for a show-stopping sweet sandwich treat.
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
- Heat-Treat the Flour: Preheat oven to 350°F (175°C). 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). Let the flour cool completely before using it in the cookie dough filling.
- Make the Brownie Cookie Dough: Cream together 1 cup softened butter and 1 ½ cups granulated sugar until light and fluffy (3-5 minutes). Beat in cocoa powder and vanilla extract until well combined. Add eggs one at a time, beating well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, baking powder, and salt. Gradually add to the wet ingredients on low speed, mixing until just combined. Fold in chocolate chips if using.
- Chill the Dough: Cover the bowl with plastic wrap and chill for at least 30 minutes.
- Bake the Brownie Cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Scoop rounded tablespoons of dough 2 inches apart on the sheet. Bake for 9-11 minutes until edges are set but centers remain soft. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.
- Make the Cookie Dough Filling: Cream ½ cup softened butter with brown sugar and granulated sugar until light and fluffy (3-5 minutes). Beat in vanilla extract. Gradually mix in the cooled, heat-treated flour on low speed just until combined. Add salt and milk 1 tablespoon at a time until the mixture is smooth and spreadable. Stir in mini chocolate chips.
- Assemble the Sandwiches: Pair cookies of similar size and shape. Spread a generous amount of cookie dough filling on the flat side of one cookie. Top with the flat side of another cookie and gently press to sandwich together.
- Chill and Serve: Refrigerate sandwiches for about 30 minutes before serving for best texture. Enjoy immediately after chilling.
Notes
- Heat-treating flour is essential for safe edible cookie dough in the filling.
- Do not overmix the brownie cookie dough to maintain tender texture.
- Watch baking times closely to keep the cookies soft-centered.
- Adjust milk in filling for preferred consistency.
- Cookies can be stored in an airtight container in the fridge for up to 3 days.
