Brownie Cookie Sandwiches

These Brownie Cookie Sandwiches with Cookie Dough Buttercream are the ultimate indulgence! Rich, fudgy brownie cookies are sandwiched together with light, fluffy cookie dough buttercream. A decadent treat that combines the best of both worlds, making it impossible to have just one!

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) light brown sugar, packed
  
  

• 3 large eggs, room temperature
  
  

• 1 tsp 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 tsp baking powder
  
  

• 3/4 tsp salt
  
  

• 1 tsp 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
  
  

Directions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
   
   

2. Heat butter and chocolate over a double boiler until melted. Stir until smooth and set aside to cool slightly.
   
   

3. In a separate bowl, whisk together the all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
   
   

4. Add granulated sugar, brown sugar, eggs, and vanilla to the melted chocolate mixture. Mix until combined.
   
   

5. Slowly fold in the dry ingredients until just combined. Do not overmix.
   
   

6. Chill the dough for 30 minutes.
   
   

7. Scoop dough onto the prepared baking sheets, using a small cookie scoop. Bake for 8-10 minutes, until the edges are set but the center is slightly gooey.
   
   

8. Let cookies cool on the baking sheet for 8-10 minutes, then transfer to a wire rack to cool completely.
   
   

9. For the buttercream, beat butter and brown sugar until light and fluffy.
   
   

10. Gradually add confectioners' sugar and flour, alternating with heavy cream. Beat until smooth.
    
    

11. Pipe a swirl of cookie dough buttercream onto the flat side of one cookie and top with another cookie.
    
    

12. Store in the refrigerator to set before serving.
    
    

Nutritional Value (per sandwich)

• Calories: 450 kcal
  
  

• Carbohydrates: 55g
  
  

• Protein: 5g
  
  

• Fat: 25g
  
  

• Saturated Fat: 12g
  
  

• Polyunsaturated Fat: 1g
  
  

• Monounsaturated Fat: 9g
  
  

• Trans Fat: 1g
  
  

• Cholesterol: 50mg
  
  

• Sodium: 200mg
  
  

• Potassium: 200mg
  
  

• Fiber: 2g
  
  

• Sugar: 35g
  
  

• Vitamin A: 320 IU
  
  

• Vitamin C: 1mg
  
  

• Calcium: 40mg
  
  

• Iron: 2mg