Description
Indulge in the ultimate dessert with this Brownie Cookie Dough Sandwich recipe, featuring rich, fudgy brownie cookies filled with creamy, safe-to-eat cookie dough. Perfect for chocolate lovers, this dessert combines the best of both worlds in easy-to-make, delicious sandwiches.
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 prepare for baking both the flour and the brownie cookies.
- Heat-Treat Flour: Spread 1 ½ cups of all-purpose flour evenly on a baking sheet and bake for 5-7 minutes, stirring halfway through, until the flour reaches an internal temperature of 165°F (74°C). Allow the flour to cool completely before use to ensure it is safe for the cookie dough filling.
- Cream Butter and Sugar for Brownies: In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy, approximately 3-5 minutes.
- Add Cocoa and Vanilla: Beat in ¾ cup unsweetened cocoa powder and 1 teaspoon vanilla extract until well combined.
- Incorporate Eggs: Add 2 large eggs one at a time, beating well after each addition to ensure a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the brownies tender.
- Add Chocolate Chips: Stir in ½ cup chocolate chips if using, for extra chocolate goodness.
- Chill Brownie Dough: Cover the bowl with plastic wrap 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 to prevent sticking.
- Scoop Cookies: Using rounded tablespoons, scoop dough onto the prepared sheets, spacing about 2 inches apart.
- Bake Brownie Cookies: Bake in preheated oven for 9-11 minutes until edges are set and the centers are slightly soft. Remove from oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
- Cream Butter and Sugars for Filling: In a clean bowl, cream ½ cup (1 stick) softened butter, ¾ cup packed light brown sugar, and 2 tablespoons granulated sugar until light and fluffy, about 3-5 minutes.
- Add Vanilla to Filling: Beat in 1 teaspoon vanilla extract until fully incorporated.
- Mix in Heat-Treated Flour: Gradually add the completely cooled, heat-treated 1 ½ cups all-purpose flour to the butter mixture, mixing on low until just combined. Avoid overmixing.
- Add Salt and Milk: Stir in ¼ teaspoon salt, then add 2 to 4 tablespoons milk, one tablespoon at a time, to reach a smooth and spreadable consistency.
- Fold in Mini Chocolate Chips: Gently stir in ½ cup mini chocolate chips evenly throughout the filling.
- Assemble Sandwiches: Pair similar-sized brownie cookies. Spread a generous amount of cookie dough filling on the flat side of one cookie and top with the flat side of another, pressing gently to create a sandwich.
- Chill Sandwiches: Refrigerate the assembled sandwiches for about 30 minutes to set the filling.
- Serve and Enjoy: Serve immediately after chilling and enjoy this ultimate brownie cookie dough dessert treat.
Notes
- Heat-treating the flour for the cookie dough ensures it is safe to eat raw by eliminating potential bacteria.
- Use room temperature butter for easier creaming and smoother dough.
- You can omit chocolate chips if you prefer a simpler brownie cookie or cookie dough filling.
- If the filling is too thick, add more milk one teaspoon at a time to reach desired consistency.
- Store leftover sandwiches in an airtight container in the refrigerator for up to 3 days.
