Description
Brownie Cookie Dough Sandwich Cookies combine fudgy brownie cookies with a creamy, chocolate chip-filled cookie dough center to create an irresistible seven-layer dessert delight. Perfect for parties or indulgent treats, these decadent sandwich cookies offer a rich chocolate experience with a soft, chewy texture and a luscious filling.
Ingredients
Units
Scale
For the Brownie Cookies:
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
For the Cookie Dough Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies bake evenly and do not stick.
- Prepare Brownie Batter: In a large bowl, whisk together the cocoa powder, flour, baking powder, and salt to combine the dry ingredients. In a separate bowl, beat the melted butter, eggs, vanilla extract, and granulated sugar until smooth and well combined, creating a rich and glossy liquid base.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until fully incorporated. Fold in chocolate chips if using to add bursts of extra chocolate in the brownies.
- Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded spoonfuls of the brownie batter onto the prepared baking sheets, spacing each about 2 inches apart to allow room for spreading.
- Bake: Place the baking sheets in the oven and bake for 15-20 minutes, or until the edges are set but the centers remain slightly soft, ensuring a chewy texture. Let the cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
- Make Cookie Dough Filling: In a mixing bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, then mix in vanilla extract. Gradually add the flour and salt, mixing thoroughly to create a safe-to-eat cookie dough texture. Stir in the chocolate chips to add crunch and chocolate flavor.
- Assemble Cookies: Once the brownie cookies are fully cooled, spread a generous layer of the cookie dough filling onto the flat side of one brownie cookie, then top with another brownie cookie to form a sandwich.
- Repeat: Continue this process until all brownie cookies are paired and filled with the cookie dough.
- Chill (optional): For a firmer filling and cleaner slicing, refrigerate the assembled sandwich cookies for about 30 minutes before serving.
- Serve and Enjoy: These decadent brownie cookie dough sandwich cookies are now ready to be enjoyed as a rich and indulgent dessert.
Notes
- Chocolate chips in the brownie batter are optional but add extra texture and chocolate flavor.
- Make sure the brownie cookies are completely cooled before assembling to prevent melting the cookie dough filling.
- Refrigerating the assembled cookies firms up the filling and makes them easier to handle and serve.
- This dessert can be stored in an airtight container in the refrigerator for up to 4 days.
- To make the flour safe to eat in the filling, you can heat-treat it by microwaving or baking it briefly before mixing.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
