Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

I’ve got a treat for you that’s basically the best of both worlds—a chewy, fudgy brownie base sandwiched with sweet, creamy cookie dough frosting. If you’re ready to take your dessert game up a notch, you have to try my Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe. Seriously, this combo is fan-freaking-tastic and perfect for when you want something special without too much fuss. Let me walk you through the magic.

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Ingredients & Why They Work

Each ingredient in this Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe is thoughtfully chosen to achieve that decadent texture and flavor balance we all love. Plus, the combination of flours and cocoa powder gives the brownie cookies their signature fudgy texture without being too cakey.

• Unsalted Butter: Key for richness and helps create a tender, chewy base in the brownie cookies and creamy buttercream.
• Bittersweet Chocolate Chips: Melts smoothly into the batter, providing deep chocolate flavor that’s not overly sweet.
• Granulated and Light Brown Sugar: Blond sugar moisture boosts chewiness while brown sugar adds caramel notes.
• Eggs: Adds structure and helps bind the dough together, giving that lovely fudgy crumb.
• Flours (All-Purpose & Bread Flour): The blend here balances tenderness and chew; bread flour adds extra protein for a nice bite.
• Dutch Process Cocoa Powder: Sifted into the dry mix to intensify chocolate flavor and provide that rich dark color.
• Baking Powder & Baking Soda: Leavening agents that help the cookies puff slightly without getting cakey.
• Brown Sugar & Confectioners Sugar in Buttercream: Give the frosting a sweet, creamy texture with just enough body to pipe perfectly.
• All-Purpose Flour (heat treated for buttercream): Adds the cookie dough “raw” flavor while ensuring it’s safe to eat.
• Vanilla Extract: Enhances all the chocolate and buttery flavors in both cookies and buttercream.
• Heavy Cream: Adjusts buttercream’s consistency to silky smooth, perfect for sandwiching.
• Salt: Balances sweetness and highlights all the rich flavors.

Tweak to Your Taste

I love making this recipe as is, but nothing beats making it your own! Whether you prefer a denser brownie cookie or want to sneak in some mix-ins, the recipe is flexible and forgiving. Don’t be shy to try your own spin—you’ll enjoy the process and the delicious results.

• Chocolate Chunk Upgrade: Whenever I’m feeling indulgent, I toss in chopped chocolate or mix bittersweet with milk chocolate for pockets of melty goo.
• Nutty Twist: Adding toasted pecans or walnuts inside the cookie dough adds crunch and depth, especially if you love a bit of texture contrast.
• Salted Caramel Drizzle: I sometimes drizzle caramel over the assembled sandwich and sprinkle flaky sea salt for a salty-sweet knockout.
• Dietary Modifications: You can swap the all-purpose flour in the buttercream for a gluten-free blend (but still heat treat it) or use brown sugar substitutes if needed.

Step-by-Step: How I Make Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

Step 1: Heat Treat the Flour for Safety and Taste

Before baking, I always heat treat the flour for the buttercream since it’s eaten raw. It just takes a few minutes at 300°F on a baking sheet, stirred and rotated until it hits 165°F internal. This step removes any bacteria and makes the buttercream safe while preserving that delicious cookie dough flavor.

Step 2: Melt the Chocolate and Butter Gently

Set up a double boiler and melt your bittersweet chocolate and butter together over medium heat, stirring often. The key is to watch carefully so the chocolate doesn’t scorch and to remove from heat as soon as it melts to a smooth glossy mix—this gives your cookies that shiny, fudgy finish.

Step 3: Mix Wet Ingredients and Sugars

After the chocolate mixture cools slightly, whisk in eggs, brown sugar, and granulated sugar on medium-low speed until everything is combined and smooth. Then add vanilla. It’s important to not add eggs to hot chocolate or you’ll scramble them—cooling first is a must.

Step 4: Combine Dry Ingredients and Chill Dough

Whisk flour, bread flour, cocoa powder, baking powder, baking soda, and salt. Add this mix to the wet ingredients and stir just until incorporated—overmixing will toughen the cookies. Refrigerate the dough for 30 minutes to make scooping easier and to help the cookies hold their shape while baking.

Step 5: Bake and Shape Your Cookies

Use a small cookie scoop or a kitchen scale to portion out uniform dough balls and place them on parchment-lined sheets. Bake at 350°F for 8-10 minutes. The edges should be set and the tops begin to crack and puff slightly. Immediately after baking, nudge the cookie edges inward with a fork or use a cookie cutter to create neat rounds while still warm—this step really elevates the presentation!

Step 6: Whip Up the Cookie Dough Buttercream

Beat together softened butter and brown sugar until fluffy, then gradually mix in sifted confectioners sugar and the heat-treated flour. Add vanilla, salt, and enough heavy cream to reach a creamy but firm consistency perfect for piping. This icing literally tastes like cookie dough without any raw egg worries.

Step 7: Assemble and Chill Your Sandwiches

Pipe a generous swirl of cookie dough buttercream on the flat side of one cooled brownie cookie, then sandwich it with another. Feel free to add a pinch of flaky sea salt on top for that perfect sweet-salty contrast. Pop these in the fridge if you want to firm up the filling before serving, or enjoy at room temp for gooier, melty bites.

How to Serve Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

Garnishes

My favorite touch is a sprinkle of flaky sea salt over the top—it cuts through the sweetness and brings out all the chocolate and buttery goodness. Sometimes I dust a tiny pinch of cocoa powder or even add mini chocolate chips around the edges for a fancier look.

Side Dishes

These sandwiches are rich, so I often serve them alongside a scoop of vanilla ice cream or fresh berries for a bit of brightness. They’re also fantastic with a cup of strong coffee or a glass of cold milk—perfect pairing, no matter what time of day.

Creative Ways to Present

For parties, I love arranging these sandwiches on a pretty platter with colorful edible flowers or chopped nuts around the edges. You can also stack them like mini cakes or wrap them individually in parchment paper tied with twine for gifting—people go crazy for that!

Make Ahead and Storage

Storing Leftovers

I store leftover brownie cookie sandwiches in an airtight container in the fridge to keep the buttercream firm and fresh. They stay amazing for up to 3 days—if they last that long!

Freezing

Freezing is a total lifesaver for this recipe. I flash freeze the cookies on a baking sheet for an hour, then assemble the sandwiches and wrap them tightly in plastic wrap, placing them into a freezer bag. They freeze beautifully for up to 2 months—just thaw in the fridge overnight before serving.

Reheating

If you want a warm, melty cookie experience, remove the sandwiches from the fridge and let them sit at room temperature for about 20 minutes. If you prefer warm, briefly microwave a single sandwich for 10-15 seconds—but watch carefully so the buttercream doesn’t melt too much and run.

FAQs

Final Thoughts

This Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe holds a special place in my heart because it’s one of those desserts that impresses every single time, whether for a casual family snack or a celebration dessert. It’s cozy, indulgent, and downright addictive—all the good things I want from a homemade treat. I hope you enjoy making (and eating!) these as much as I do. Trust me, once you’ve made them, you’ll find all sorts of reasons to whip up another batch.

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