These brownie cookie sandwiches are decadently rich and fudgy, filled with swirls of light, fluffy cookie dough buttercream. Bet you can’t resist!
INGREDIENTS
For Brownie Cookies
- 8 tablespoons (113 g) unsalted butter
- 9 ounces bittersweet chocolate chips (or chopped chocolate)
- 3/4 cup plus 2 tablespoons (175 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 3/4 cup (95 g) bread flour, spooned and leveled (substitute with more all-purpose if needed)
- 1/4 cup (25 g) Dutch-process cocoa powder, sifted
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon baking soda
For Cookie Dough Buttercream
- 12 tablespoons (170 g) unsalted butter, room temperature
- 1/2 cup (100 g) brown sugar
- 2 1/2 cups (300 g) confectioners’ sugar, sifted
- 1/2 cup (65 g) all-purpose flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3–4 tablespoons heavy cream
INSTRUCTIONS
To Heat-Treat Flour: Before baking, heat treat the flour for the buttercream. Spread it evenly on a clean, dry baking sheet, using 1/2 cup more than required to ensure you have enough. Bake at 300°F for 5-8 minutes, checking the temperature every 2 minutes with a digital thermometer. Stir the flour each time and rotate the pan in the oven. Continue baking until the temperature reaches 165°F, then remove from the oven and let it cool completely.
For Brownie Cookies: Place the chocolate and butter in a bowl and melt over a double boiler on medium heat, stirring often. Once melted, remove from heat and stir until smooth. Allow the mixture to cool slightly before transferring to a stand mixer fitted with the whisk attachment.
- In a separate bowl, whisk together the all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Once the chocolate mixture has cooled slightly, add the eggs, brown sugar, and granulated sugar. Mix on medium-low speed until fully combined. Add the vanilla and stir to incorporate.
- Gradually add the dry ingredients to the chocolate mixture, mixing until the flour is fully incorporated. Avoid overmixing.
- Cover the bowl with plastic wrap and chill the dough for 30 minutes.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Using a small cookie scoop or a kitchen scale, measure out cookie dough balls. For consistency, each dough ball should weigh approximately 0.07-0.08 ounces. Space the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and the center of the cookies slightly puffs and cracks. Avoid overbaking.
- Remove the cookies from the oven and, while they are still warm, gently nudge the edges inward using the inside arch of a fork or swirl a round cookie cutter around the edges to form uniform rounds. Allow the cookies to cool on the baking sheets for 8-10 minutes before transferring them to a wire rack to cool completely.
For Cookie Dough Buttercream
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until light and fluffy.
- In a small bowl, whisk together the confectioners’ sugar and flour. Add this mixture to the butter mixture in increments of 1/2 cup while mixing on low speed. Once all of the sugar and flour have been incorporated, increase the speed to medium and beat for one minute.
- Add the vanilla and salt, mixing until combined.
- Gradually add heavy cream, one tablespoon at a time, until the buttercream reaches your desired consistency. It should be smooth and fluffy, but firm enough to hold its shape when piped.
Assembling the Sandwiches
- Pipe a swirl of cookie dough buttercream onto the flat side of one cookie.
- Place another cookie, flat side down, on top and gently press together.
- Optionally, sprinkle with flaky sea salt.
- If needed, refrigerate the cookie sandwiches to set.
- Serve chilled or at room temperature.
NOTES
- Ensure the flour is heat-treated and cooled completely before using it in the buttercream.
- Store the cookies tightly covered in a cool, dry place for up to 3 days.
- To freeze, place cookies on a baking sheet and freeze for 1 hour (or until firm). Then wrap the cookie sandwiches in plastic wrap and store in a large freezer bag for up to 2 months.
