Rocky Road Cookies

These Brownie Cookie Sandwiches are the ultimate treat for dessert lovers! Rich and fudgy brownie cookies are paired with creamy, cookie dough buttercream to create the perfect sandwich. This decadent dessert is a blend of your favorite brownie and cookie flavors, guaranteed to satisfy your sweet tooth.

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 extract
  
  

• 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 extract
  
  

• 1/4 teaspoon salt
  
  

• 3–4 tablespoons heavy cream
  
  

Directions

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

2. In a bowl, melt butter and chocolate over a double boiler until smooth. Let it cool slightly.
   
   

3. In another bowl, whisk together all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt.
   
   

4. Once the melted chocolate has cooled, add eggs, granulated sugar, and brown sugar to it. Mix until combined. Stir in vanilla extract.
   
   

5. Gradually add the dry ingredients to the wet ingredients and mix until combined. Chill the dough for 30 minutes.
   
   

6. Use a small scoop to portion the dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 8-10 minutes or until the edges are set and the center puffs up.
   
   

7. Let the cookies cool for 8-10 minutes before transferring them to a wire rack to cool completely.
   
   

8. For the buttercream, beat the butter and brown sugar until fluffy. Gradually add the confectioners' sugar, flour, vanilla, salt, and heavy cream, beating until smooth.
   
   

9. Pipe the cookie dough buttercream onto the flat side of one cookie and top with another cookie. Gently press them together.
   
   

10. Optionally, sprinkle with flakey sea salt and refrigerate the sandwiches until 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