Description
Discover the ultimate dessert with this Brownie Cookie Dough Sandwich recipe, combining rich, fudgy brownie cookies with a luscious, safe-to-eat cookie dough filling. Perfectly baked brownie cookies sandwiched with a creamy chocolate chip cookie dough make for an irresistible treat that’s perfect for parties or satisfying your sweet tooth at home.
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to get ready for baking both the flour and the brownie cookies.
- Heat-Treat the Flour: 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), or bake for the full 7 minutes stirring frequently if no thermometer is available. Allow the flour to cool completely before using it for the cookie dough filling to ensure food safety.
- Make Brownie Cookie Dough: Cream together 1 cup softened butter and 1 ½ cups granulated sugar until light and fluffy, about 3-5 minutes. Beat in the cocoa powder and vanilla extract. Add eggs one at a time, beating well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, baking powder, and ¼ teaspoon salt. Gradually add this mixture to the wet ingredients, mixing on low speed just until combined. Fold in chocolate chips if desired. Avoid overmixing.
- Chill Brownie Dough: Cover and chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.
- Prepare Baking Sheets: Line baking sheets with parchment paper or silicone mats for easy cleanup and to prevent sticking.
- Scoop and Bake Brownie Cookies: Scoop rounded tablespoons of dough onto prepared sheets, leaving about 2 inches space between each. Bake for 9-11 minutes until edges are set but centers remain slightly soft. Avoid overbaking for chewy texture.
- Cool Cookies: Let cookies cool on the baking sheets briefly, then transfer to wire racks to cool completely before assembling.
- Make Cookie Dough Filling: Cream ½ cup softened butter with brown sugar and granulated sugar until light and fluffy (3-5 minutes). Beat in vanilla. Gradually add the cooled, heat-treated flour and mix on low speed just until combined. Stir in salt.
- Add Milk and Chips: Add milk one tablespoon at a time until filling is smooth and spreadable. Gently fold in mini chocolate chips evenly.
- Assemble Sandwiches: Pair cookies of similar size and shape. Spread a generous amount of cookie dough filling on the flat side of one cookie, then top with the flat side of another cookie. Press gently to create a sandwich.
- Chill Sandwiches: Refrigerate the assembled sandwiches for about 30 minutes to set the filling.
- Serve: Enjoy immediately after chilling for the best flavor and texture.
Notes
- Heat-treating flour is necessary to kill any harmful bacteria since the filling uses raw flour and no eggs.
- Chilling the brownie dough makes it easier to scoop and helps maintain cookie shape while baking.
- Do not overbake the cookies to retain a soft and chewy texture.
- The filling consistency can be adjusted with milk for easier spreading or thicker filling.
- Optional chocolate chips in brownie cookies add extra chocolate flavor and texture.
- Store the sandwiches refrigerated and consume within 3 days for best freshness.
