These Brownie Cookie Dough Sandwich Cookies are the perfect mashup of two beloved treats—rich, fudgy brownie cookies wrapped around a creamy, safe-to-eat cookie dough filling studded with mini chocolate chips. Bite into fudgy brownie sandwich cookies bursting with creamy cookie dough – a playful twist on two classics! Whether you’re craving a decadent snack or an impressive dessert to share with friends, this recipe hits all the right notes. With a slightly cracked top and a chewy interior, these chocolate sandwich cookies offer an irresistible balance of texture and flavor that will have everyone reaching for seconds.
I love how the brownie cookies maintain that deep chocolate intensity while the cookie dough center adds a buttery, nostalgic edge. It’s like getting the best of both worlds in one bite! These treats are an Intermediate-level dessert, but don’t let that intimidate you—each step is straightforward, and you’ll be guiding your taste buds to pure bliss in just 25 minutes of prep, 10 minutes of baking, and a 20-minute rest. At around 240 calories per sandwich, they’re a perfectly portioned indulgence for parties, after-dinner treats, or just a cozy night in with Netflix. Keep reading, and I’ll walk you through every ingredient, tip, and trick to make these show-stopping cookies right in your kitchen.
KEY INGREDIENTS IN BROWNIE COOKIE DOUGH SANDWICH COOKIES
Before diving into the step-by-step instructions, let’s chat about the magic makers in this recipe. Each ingredient plays a vital role in creating that fudgy texture, glossy cracked tops, and silky, speckled filling you’ll love. Here are the stars:
- Semisweet Chocolate Chips: These melt into a glossy, rich chocolate foundation for the brownie cookies, balancing sweetness with deep cocoa notes.
- Unsalted Butter: Provides a creamy mouthfeel and helps achieve that tender, chewy structure in both the cookie and the filling without overwhelming with extra salt.
- Eggs: Whisked with sugar, they trap air and set the brownies’ lift, ensuring a slightly cakey, crackled top.
- Granulated Sugar: Works with eggs for that pale, fluffy batter and helps the cookies hold their shape while developing a tender crumb.
- Light Brown Sugar: Packed into the filling, it adds moisture, caramel undertones, and helps create a safe-to-eat cookie dough that stays creamy.
- Vanilla Extract: Just a splash enhances all the chocolate notes and elevates the buttery filling with warm, aromatic depth.
- All-Purpose Flour: Builds the structure of both components—just enough for chewiness in the brownies and stability in the dough.
- Baking Powder: Gives the brownie cookies lift so they rise, crack, and settle into those fudgy centers we crave.
- Salt: A pinch in each mixture heightens sweetness, balances flavors, and prevents the dough from tasting flat.
- Milk: Lightens the filling’s consistency, making it silky and easy to pipe or spread between cookie rounds.
- Mini Chocolate Chips: Sprinkled through the filling, they add bursts of chocolate in every bite and a delightful contrast in texture.
HOW TO MAKE BROWNIE COOKIE DOUGH SANDWICH COOKIES
Let’s walk through these steps together—each one crafted to get you fudgy, slightly cracked brownie cookies with a dreamy cookie dough filling. Don’t rush; follow these details, and you’ll be slicing into chocolatey bliss in no time.
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This ensures even baking and easy cleanup.
2. In a microwave-safe bowl, combine the chocolate chips and butter. Melt in 30-second intervals, stirring thoroughly after each burst until the mixture is completely smooth. Allow it to cool slightly so the eggs stay intact when incorporated.
3. In a separate mixing bowl, beat the eggs, granulated sugar, and vanilla extract on medium speed until the mixture turns thick and pale, about 2–3 minutes. This aerates the batter for a light crackly surface.
4. Gradually stir the cooled chocolate mixture into the egg base, folding gently until no streaks remain. This slow approach prevents deflating your mixture.
5. In another bowl, whisk together the flour, baking powder, and salt. Fold this dry mixture into the chocolate batter in two additions, stirring just until combined—avoid overmixing to keep the cookies fudgy.
6. Using a spoon or cookie scoop, drop rounded spoonfuls of batter onto the prepared sheets, spacing them about 2 inches apart to allow for slight spreading.
7. Bake for 8–10 minutes, or until the tops are set and showcase those signature, slightly cracked lines. Remove from the oven and let the cookies rest on the sheet for a few minutes before transferring them to a wire rack to cool completely.
8. While the cookies cool, prepare the filling: in a bowl, cream the softened butter, light brown sugar, and granulated sugar until smooth and fluffy.
9. Add the milk and vanilla extract, continuing to mix until the texture is silky and well combined.
10. Gradually add the flour and a pinch of salt, stirring until just incorporated. Gently fold in the mini chocolate chips for little pockets of melty goodness.
11. Fit a piping bag with a round tip or grab a small spatula. Spread or pipe about 1 tablespoon of cookie dough onto the flat side of one cooled brownie cookie.
12. Top with another brownie cookie, flat side down, and press gently to sandwich them together. Repeat until all your cookies are filled.
SERVING SUGGESTIONS FOR BROWNIE COOKIE DOUGH SANDWICH COOKIES
Once these little delights are assembled, you’ll want to present them so they shine. Here are some fun ways to serve and enjoy these fudgy cookie dough sandwich treats:
- Chilled for a cool contrast: Place the cookies in the refrigerator for 10–15 minutes before serving. The filling firms up for a delightfully crisp bite against the soft brownie edges.
- Decked with a dusting of powdered sugar: Lightly sift powdered sugar over a platter of cookies for a snowy, festive look—perfect for holiday gatherings or afternoon tea.
- Paired with cold milk or coffee: Serve each sandwich alongside a tall glass of milk or a steaming cup of coffee. The hot-and-cold combo elevates the chocolate flavor and makes every bite even more comforting.
- As a build-your-own dessert bar: Lay out extra mini chips, sprinkles, or chopped nuts and let guests roll the sides of each sandwich in their favorite toppings. It’s an interactive twist that’s perfect for parties.
HOW TO STORE BROWNIE COOKIE DOUGH SANDWICH COOKIES
These sandwich cookies are best enjoyed fresh, but life happens—and sometimes you need to stash them for later snacking. Here’s how to keep them tasting just as fabulous:
- Room-Temperature Airtight Container: Place the cookies in a single layer or separated with parchment paper in an airtight container. Store at room temperature for up to 3 days to maintain that fudgy softness.
- Refrigeration for Firm Filling: If you prefer a firmer center, refrigerate the assembled cookies in an airtight container for up to a week. Let them sit at room temperature for 5 minutes before serving.
- Freezing Assembled Sandwiches: Wrap each cookie in plastic wrap, then freeze in a labeled freezer bag for up to 2 months. Thaw in the refrigerator overnight before enjoying.
- Freezing Components Separately: Freeze cooled brownie cookies and leftover filling in separate bags or containers. When you’re ready, thaw both, reassemble, and serve fresh for the best texture.
CONCLUSION
Wow, you made it to the end of this decadent journey! We’ve covered everything from combining glossy melted chocolate and eggs for that fudgy brownie cookie base to whipping up a dreamy, safe-to-eat cookie dough filling. Whether you’re gearing up for a special celebration or just need a midweek pick-me-up, these Brownie Cookie Dough Sandwich Cookies deliver big on flavor and fun. You can easily print this article or save it in your digital recipe box so you’re always ready to bake up a batch of these chewy, crunchy, creamy delights. Don’t forget that a helpful FAQ section is waiting just below for any questions you might have about ingredients, substitutions, or techniques—so you’ll never be left guessing in the kitchen.
If you decide to give this recipe a whirl, I’d love to hear how it turns out for you. Drop a comment with your results, any tweaks you made, or questions you have along the way. Maybe you added a sprinkle twist or swapped in white chocolate chips—share your creativity! Your feedback not only helps me cook up even better recipes in the future, but also inspires other home bakers to dive in with confidence. Happy baking and enjoy every bite of these playful, fudgy, and utterly addictive brownie cookie dough sandwiches!
Brownie Cookie Dough Sandwich Cookies
Description
Experience fudgy, slightly cracked brownie cookies sandwiching a safe-to-eat, buttery cookie dough speckled with mini chocolate chips. Each bite is rich, chewy, and irresistibly playful.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a microwave-safe bowl, melt the chocolate chips and butter together in 30-second intervals, stirring after each, until smooth. Let it cool slightly.
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In a separate bowl, beat the eggs, sugar, and vanilla extract together until thick and pale.
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Gradually stir the melted chocolate into the egg mixture until well combined.
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In another bowl, combine the flour, baking powder, and salt. Gradually fold this dry mixture into the chocolate mixture until just combined.
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Drop spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 8-10 minutes or until the tops are set and slightly cracked. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
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For the cookie dough filling, mix the butter, brown sugar, and granulated sugar together until creamy.
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Add milk and vanilla extract, mixing until smooth.
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Gradually add flour and salt, and mix until just combined. Stir in mini chocolate chips.
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To assemble, spread or pipe about 1 tablespoon of cookie dough onto the flat side of one cookie and top with another cookie, flat side down, pressing gently to sandwich them together.
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Repeat with remaining cookies and filling.
Note
- Ensure the melted chocolate is cooled slightly before mixing with the egg mixture to prevent curdling.
- For a firmer filling, refrigerate the cookie dough for about 20 minutes before using.
- Experiment with different types of chocolate chips or add nuts for variation.
- The cookie dough filling in this recipe is safe to eat raw as it contains no eggs and uses heat-treated flour.
