Description
Indulge in the rich and decadent delight of Brownie Cookie Dough Sandwich Cookies, combining the fudgy goodness of brownie-flavored cookies with a luscious chocolate chip cookie dough filling. Perfect for satisfying any chocolate lover’s craving, these cookies feature a perfectly balanced texture and flavor, making them an irresistible treat for any occasion.
Ingredients
Scale
Brownie Cookies
- 1 cup Unsweetened Cocoa Powder (Provides deep chocolate flavor and vibrant color; no substitutions recommended.)
- 1 cup All-Purpose Flour (Delivers structure and stability; can be swapped with a gluten-free flour blend for a delicious alternative.)
- 1 cup Granulated Sugar (Sweetens the cookies beautifully; substituting with coconut sugar will give a lower glycemic index.)
- 1 teaspoon Baking Powder (Acts as a leavening agent; ensure it’s fresh for the best cookie rise.)
- 1/2 teaspoon Salt (Balances sweetness and enhances flavors; ocean or sea salt can work wonderfully here.)
- 1/2 cup Unsalted Butter (Adds richness and moisture to your cookies; replace with coconut oil for a dairy-free option.)
- 2 Large Eggs (Binds the mixture and adds moisture; try flax eggs for an egg-free alternative.)
- 1 teaspoon Vanilla Extract (Infuses aromatic flavor; high-quality pure vanilla makes all the difference.)
- 1 cup Chocolate Chips (optional)
Cookie Dough Filling
- 1/2 cup Unsalted Butter (Should be softened for creaminess; same dairy-free substitute options apply as before.)
- 1/2 cup Brown Sugar (Imparts a lovely molasses-like sweetness; you can substitute with white sugar, but the flavor varies.)
- 1/4 cup Granulated Sugar (Adds that extra pinch of sweetness; feel free to adjust according to your taste preference.)
- 1 teaspoon Vanilla Extract (Elevates the flavor profile; always use the best quality for an indulgent filling.)
- 1 cup All-Purpose Flour (Gives the dough its body; swap for a gluten-free flour blend if necessary.)
- 1/4 teaspoon Salt (Important for balancing sweetness and enhancing flavor; don’t skip this step!)
- 1 cup Chocolate Chips (A must for added indulgence; mix and match depending on your mood for a fun twist.)
Instructions
- Prepare the Brownie Cookie Dough: In a large mixing bowl, combine 1 cup unsweetened cocoa powder, 1 cup all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt. Cut in 1/2 cup unsalted butter until mixture is crumbly. Add 2 large eggs and 1 teaspoon vanilla extract, mixing thoroughly until a smooth dough forms. Optionally stir in 1 cup chocolate chips for extra chocolate bursts.
- Shape and Bake Cookies: Preheat oven to 350°F (175°C). Scoop dough into 12 equal portions and place them on a parchment-lined baking sheet, spacing evenly. Gently flatten each portion into cookie shapes. Bake in the oven for approximately 12-15 minutes or until edges are set but centers are still soft. Remove and allow to cool completely on a wire rack.
- Prepare Cookie Dough Filling: In a medium bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy. Mix in 1 teaspoon vanilla extract. Gradually blend in 1 cup all-purpose flour and 1/4 teaspoon salt, mixing until smooth. Fold in 1 cup chocolate chips evenly throughout the dough.
- Assemble Sandwich Cookies: Once the brownie cookies are completely cooled, spread or pipe a generous amount of cookie dough filling onto the flat side of one cookie. Top with a second cookie, gently pressing to form a sandwich. Repeat until all cookies are assembled.
- Chill and Serve: Place the assembled sandwich cookies in the refrigerator for at least 30 minutes to firm up the filling before serving. This enhances the flavor melding and provides a better texture for indulgent enjoyment.
Notes
- For a gluten-free option, substitute all-purpose flour with a certified gluten-free flour blend.
- To make dairy-free, replace butter with coconut oil in both the cookies and filling.
- If avoiding eggs, use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) as a substitute.
- Storing cookies in an airtight container keeps them fresh for up to 5 days; refrigeration is best due to the soft cookie dough filling.
- Feel free to use different types of chocolate chips such as dark, milk, or white chocolate to vary the flavor.
- Ensure baking powder is fresh to allow proper leavening and a tender crumb.
