Description
Indulge in decadent Brownie Cookie Sandwiches filled with rich Cookie Dough Buttercream. These treats feature fudgy brownie cookies paired with a silky, safe-to-eat buttercream made from heat-treated flour and brown sugar, perfect for dessert or a special snack.
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, or substitute with more all-purpose flour)
- 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 the required flour on a clean baking sheet and bake at 300°F for 5-8 minutes, stirring every 2 minutes and rotating the pan, until the flour reaches 165°F. Allow to cool completely before use in buttercream.
- Prepare Chocolate Mixture: Melt butter and chocolate over a double boiler, stirring often until smooth. Remove from heat and let cool slightly in a stand mixer bowl fitted with the whisk attachment.
- 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: To the cooled chocolate mixture, add eggs, brown sugar, and granulated sugar. Mix on medium-low speed until combined, then add vanilla and stir to combine.
- Add Dry to Wet: Gradually add dry ingredients to the wet chocolate mixture and mix just until fully incorporated. Avoid overmixing.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up.
- Preheat Oven and Prepare Baking Sheets: Heat oven to 350°F and line two baking sheets with parchment paper.
- Form Cookies: Using a small cookie scoop or kitchen scale, portion cookie dough balls weighing about 0.08 ounces each. Place 2 inches apart on prepared sheets.
- Bake Cookies: Bake for 10 minutes or until edges are set and centers begin to puff and crack. Do not overbake.
- Shape Cookies: While warm, use a fork or round cookie cutter to push edges inward or swirl around the cookie to create uniform rounds. Cool on baking sheets for 8-10 minutes before transferring to a wire rack to cool completely.
- Make Buttercream: In a stand mixer with paddle attachment, cream softened butter and brown sugar until light and fluffy. Whisk confectioners sugar and heat-treated flour together, add to butter mixture 1/2 cup at a time on low speed. Increase speed to medium and beat for one minute after all added. Mix in vanilla and salt.
- Add Cream: Add heavy cream one tablespoon at a time until buttercream is smooth, fluffy, and holds shape for piping.
- Assemble Sandwiches: Pipe a swirl of cookie dough buttercream on 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: Chill assembled sandwiches if needed for the buttercream to set. Serve chilled or at room temperature.
Notes
- Heat treat flour to eliminate any harmful bacteria before using it in uncooked buttercream.
- Store cookies in a tightly sealed container in a cool, dry place for up to 3 days.
- Cookies can be frozen: freeze individually on a baking sheet until firm, then wrap sandwiches tightly and store in freezer bags for up to 2 months.
- Use a kitchen scale for precise cookie portioning to ensure uniform size and bake time.
- Do not overbake cookies; remove as soon as edges are set and centers begin to crack.
Nutrition
- Serving Size: 1 sandwich (2 cookies with buttercream)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
