Brownie Cookie Dough Sandwich Cookies
Rich fudgy brownie cookies filled with safe edible cookie dough create the ultimate dessert combining two beloved treats in one irresistible sandwich cookie.
Ingredients
- For Brownie Cookies:
- 1 cup unsweetened cocoa powder Dutch-processed preferred
- 1 cup all-purpose flour spooned and leveled
- 2 cups granulated sugar
- 1/2 teaspoon baking powder fresh for best results
- 1/4 teaspoon salt fine sea salt
- 1/2 cup unsalted butter melted and cooled
- 3 large eggs room temperature
- 1 teaspoon vanilla extract pure extract preferred
- 1/2 cup chocolate chips optional, but recommended
- For Cookie Dough Filling:
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup brown sugar packed firmly
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract pure extract preferred
- 1 cup all-purpose flour heat-treated for safety
- 1/2 teaspoon salt fine sea salt
- 1/2 cup chocolate chips mini chips work great
Instructions
- Prepare Your Workspace: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Make the Brownie Cookie Dough: In a large bowl, whisk together cocoa powder, flour, baking powder, and salt. In a separate bowl, beat the melted butter, eggs, vanilla, and sugar until well combined. The mixture should be smooth and glossy.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet ingredients. Stir until just combined to avoid overmixing. Fold in chocolate chips if using.
- Shape and Bake: Using a cookie scoop or tablespoon, drop rounded spoonfuls of batter onto prepared baking sheets. Space them about 2 inches apart. Bake for 15-20 minutes until edges are set but centers remain slightly soft.
- Cool Completely: Allow cookies to cool on baking sheets for 10 minutes. Transfer to wire racks to cool completely.
- Prepare Cookie Dough Filling: In a separate bowl, cream softened butter with both sugars until light and fluffy. Mix in vanilla extract. Gradually add flour and salt, mixing until fully incorporated. Stir in chocolate chips.
- Assemble Sandwiches: Take one brownie cookie and spread a generous layer of cookie dough filling on the flat side. Top with another brownie cookie to create a sandwich. Press gently to secure.
- Final Chill (Optional): For firmer filling, refrigerate assembled cookies for 30 minutes before serving.
Notes
Temperature Matters: Ensure butter is properly softened for the filling - it should give slightly when pressed but not be melted.
Don't Overbake: The brownie cookies should look slightly underdone when removed. They'll continue cooking on the hot pan.
Quality Ingredients: Use high-quality cocoa powder and real vanilla extract for best flavor.
Even Sizing: Using a cookie scoop ensures uniform cookies that bake evenly.
Storage: Store in airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: Wrap individual cookies in plastic wrap, then place in freezer bags. Store for up to 3 months.
Gluten-Free Option: Use 1:1 gluten-free flour blend in place of all-purpose flour.
Safety Note: The cookie dough filling uses heat-treated flour and no raw eggs, making it completely safe to eat.
Don't Overbake: The brownie cookies should look slightly underdone when removed. They'll continue cooking on the hot pan.
Quality Ingredients: Use high-quality cocoa powder and real vanilla extract for best flavor.
Even Sizing: Using a cookie scoop ensures uniform cookies that bake evenly.
Storage: Store in airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: Wrap individual cookies in plastic wrap, then place in freezer bags. Store for up to 3 months.
Gluten-Free Option: Use 1:1 gluten-free flour blend in place of all-purpose flour.
Safety Note: The cookie dough filling uses heat-treated flour and no raw eggs, making it completely safe to eat.