Description
Indulge in decadent Brownie Cookie Sandwiches filled with a creamy cookie dough buttercream. These rich, fudgy brownie cookies combined with a smooth and sweet homemade buttercream make the perfect treat for any occasion. The recipe includes a heat treatment step for flour to ensure safety in the no-bake buttercream filling, resulting in a safe and scrumptious dessert sandwich.
Ingredients
Units
Scale
Brownie Cookies
- 8 tablespoons unsalted butter (113 g)
- 9 ounces bittersweet chocolate chips or chopped chocolate
- 3/4 cup plus 2 tablespoons granulated sugar (175 g)
- 1/2 cup light brown sugar, packed (100 g)
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour, spooned and leveled (125 g)
- 3/4 cup bread flour, spooned and leveled (95 g) (substitute with more all-purpose if unavailable)
- 1/4 cup Dutch process cocoa powder, sifted (25 g)
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
Cookie Dough Buttercream
- 12 tablespoons unsalted butter, room temperature (170 g)
- 1/2 cup brown sugar (100 g)
- 2 1/2 cups confectioners sugar, sifted (300 g)
- 1/2 cup all-purpose flour (65 g) (heat treated)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3-4 tablespoons heavy cream
Instructions
- Heat Treat Flour: Spread 1/2 cup more flour than needed for the buttercream onto a clean, dry baking sheet. Bake at 300°F for 5-8 minutes, stirring and rotating every 2 minutes until the flour reaches 165°F. Remove and cool completely before use to ensure safety.
- Melt Chocolate and Butter: Place chocolate and butter in a bowl over a double boiler on medium heat. Stir frequently until fully melted and smooth. Remove from heat and let cool slightly.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In the stand mixer bowl with melted chocolate mixture, add eggs, brown sugar, and granulated sugar. Mix on medium-low speed until well combined, then add vanilla and mix again.
- Add Dry Ingredients: Add the dry ingredients to the wet mixture and mix just until flour is fully incorporated. Avoid overmixing to maintain texture.
- Chill Dough: Cover the bowl tightly with plastic wrap and chill the dough for 30 minutes to firm up.
- Prepare Oven and Baking Sheets: Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Portion Dough: Use a small cookie scoop or kitchen scale to portion dough balls weighing 0.07-0.08 ounces each. Place on baking sheets spaced about 2 inches apart.
- Bake Cookies: Bake for 10 minutes or until edges are set and centers puff and crack slightly. Avoid overbaking.
- Shape Cookies: While still warm, use the inside arch of a fork or a round cookie cutter to gently nudge or swirl the edges inward for uniform rounds. Cool on baking sheet for 8-10 minutes, then transfer to wire rack to cool completely.
- Make Cookie Dough Buttercream: In a stand mixer fitted with paddle attachment, cream room temperature butter and brown sugar until light and fluffy. Gradually add sifted confectioners sugar and heat-treated flour, about 1/2 cup at a time on low speed. Increase speed to medium and beat for 1 minute.
- Finish Buttercream: Add vanilla and salt, mixing to combine. Add heavy cream 1 tablespoon at a time until creamy, fluffy, and piping consistency is achieved.
- Assemble Sandwiches: Pipe a swirl of cookie dough buttercream onto the flat side of one cookie. Top with another cookie’s flat side and gently press together. Optionally sprinkle flaky sea salt on top.
- Set and Serve: Refrigerate sandwiches to set if desired. Serve chilled or at room temperature for best flavor and texture.
Notes
- Heat treating the flour is essential for safety when used raw in buttercream.
- Store cookies in an airtight container at room temperature for up to 3 days.
- To freeze, first chill cookies uncovered on a baking sheet until firm (about 1 hour). Wrap assembled sandwiches tightly in plastic and place in freezer bags. Freeze up to 2 months.
- Bread flour can be substituted with all-purpose flour if unavailable.
- Use a kitchen scale for precise cookie dough portioning to ensure even baking.
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 55 mg
