Have you ever dreamed of a dessert that combines the fudgy richness of brownies with the creamy indulgence of cookie dough? Let me introduce you to Brownie Cookie Dough Sandwich Cookies, a treat that’s decadent, fun, and honestly, pretty irresistible. Picture this: chewy brownie cookies hugging a fluffy layer of edible cookie dough. It’s like the perfect marriage of two of the best desserts ever invented!
This recipe is worth making because not only is it a feast for your taste buds, but it’s also a showstopper for parties, bake sales, or any occasion where you want to impress. Trust me, these sandwich cookies will have everyone asking for the recipe—and sneaking seconds!
Fun fact: Did you know edible cookie dough became a trend because people couldn’t resist sneaking bites from the mixing bowl? This recipe makes it safe and even more delicious by pairing it with soft brownie cookies. Let’s dive into how you can make these delightful treats at home!
The Story Behind Brownie Cookie Dough Sandwich Cookies
The concept of edible cookie dough has taken the world by storm over the last decade, but pairing it with brownies takes this trend to a whole new level. Brownie cookies themselves are a modern twist on traditional brownies, offering the chewy goodness of a cookie with the deep chocolate flavor of a brownie.
For me, this recipe is a nostalgic trip down memory lane. Growing up, I’d always steal spoonfuls of cookie dough before it hit the oven. And brownies? Well, they were a staple at every family gathering. Combining these two childhood favorites was like creating a dessert fusion that satisfies every craving imaginable.
These sandwich cookies are perfect for any season. They’re rich enough for winter holidays, yet fun and portable enough for summer picnics. Whether you’re serving them to friends or indulging solo, they’re guaranteed to spark joy!
Let’s Talk Ingredients
To make these Brownie Cookie Dough Sandwich Cookies, you’ll need two sets of ingredients: one for the brownie cookies and another for the edible cookie dough filling. Let’s break it down:
Brownie Cookie Ingredients:
- 1 cup (125g) all-purpose flour
- 1/4 cup (25g) cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (90g) semi-sweet chocolate chips
Edible Cookie Dough Filling Ingredients:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) brown sugar
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
- 1 1/4 cups (150g) heat-treated all-purpose flour
- 1/4 tsp salt
- 1/2 cup (90g) mini chocolate chips
Ingredient Tips:
For the brownie cookies, use high-quality cocoa powder and chocolate chips for a deep chocolate flavor. You can substitute gluten-free flour for the all-purpose flour if needed. For the cookie dough, make sure to heat-treat the flour to make it safe for eating raw. Need a dairy-free option? Swap the butter for plant-based alternatives and use almond milk instead of regular milk.
Equipment Needed
You don’t need fancy gadgets to whip up these sandwich cookies, but here’s what you’ll find useful:
- Mixing bowls (at least two)
- An electric hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Whisk and spatula
- Cooling rack
If you don’t have a cookie scoop, a regular spoon works fine for portioning the dough. And trust me, parchment paper is a lifesaver for easy cleanup and even baking!
How to Make Brownie Cookie Dough Sandwich Cookies
- Prep the brownie cookie dough: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In another bowl, melt the butter and mix it with the sugar until combined. Stir in the eggs and vanilla extract. Gradually add the dry ingredients to the wet mixture, then fold in the chocolate chips.
- Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes. This helps the dough firm up and prevents spreading during baking.
- Bake the cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop out tablespoons of dough and roll them into balls. Place them on the sheet, leaving space between each. Bake for 8-10 minutes, then let them cool completely on a wire rack.
- Make the edible cookie dough: Cream the softened butter and brown sugar with a mixer until fluffy. Add the milk and vanilla extract, then slowly incorporate the heat-treated flour and salt. Fold in the mini chocolate chips.
- Assemble the sandwiches: Scoop a generous amount of cookie dough onto the bottom of one brownie cookie, then sandwich it with another cookie on top. Repeat until all cookies are paired.
Pro Tip: If your cookie dough feels too soft, chill it for 15 minutes before assembling the sandwiches. It’ll make handling easier!
Cooking Tips & Techniques
When baking the brownie cookies, don’t overbake them—they should be slightly underdone for that signature fudgy texture. If you’re new to heat-treating flour, spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes, stirring halfway through.
To make the cookie dough extra creamy, whip the butter and sugar for at least 3 minutes. Trust me, it makes a difference in texture! And if you’re multitasking, prepare the cookie dough while the brownie cookies are cooling.
One rookie mistake I made was stacking the sandwiches too soon. Let the cookies cool completely, or the filling will melt and slide out. Patience is key!
Variations & Adaptations
- Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking mix.
- Vegan: Use plant-based butter, almond milk, and egg substitutes like flaxseed for the cookies.
- Seasonal twist: Add peppermint extract to the cookie dough filling for a holiday vibe or mix in crushed pretzels for a salty-sweet combo.
I once added a peanut butter swirl to the brownie cookie dough, and wow—it was a game changer! Feel free to play around with flavors and textures to make this recipe your own.
Serving & Storage Suggestions
Serve these sandwich cookies slightly chilled or at room temperature. They pair beautifully with a glass of cold milk or a hot cup of coffee. For a fancy presentation, dust the tops with powdered sugar or drizzle with melted chocolate.
Store the cookies in an airtight container in the refrigerator for up to a week. They’re best enjoyed within 3-4 days for maximum freshness. You can also freeze them for up to a month—just thaw them in the fridge before serving. Pro tip: the cookie dough filling tastes even better after sitting overnight!
Nutritional Information & Benefits
Here’s a rough breakdown per sandwich cookie:
- Calories: 320
- Protein: 3g
- Fat: 16g
- Carbohydrates: 38g
- Sugar: 25g
While these cookies are definitely an indulgence, they contain antioxidants from the cocoa powder. Plus, they’re a great way to satisfy cravings in moderation. If you’re watching your sugar intake, you can use a sugar substitute in the cookie dough filling.
Conclusion
If you’re looking for a dessert that’s part brownie, part cookie dough, and all-around amazing, these Brownie Cookie Dough Sandwich Cookies are a must-try. They’re fun to make, even more fun to eat, and perfect for sharing (or not—no judgment here!).
I love this recipe because it’s like baking happiness into every bite. Give it a try and let me know what you think! Did you add your own twist or stick to the original? Leave a comment below, share this recipe with your friends, or tag me in your creations on social media. Happy baking!
FAQs
Can I use store-bought cookie dough for the filling?
Yes, you can! Just make sure it’s labeled as edible cookie dough.
Do I have to chill the brownie cookie dough?
Chilling is essential to prevent the cookies from spreading too much during baking.
How do I heat-treat flour for the cookie dough?
Spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, stirring halfway through.
Can I freeze the assembled sandwich cookies?
Absolutely! Store them in an airtight container and freeze for up to a month.
What’s the best way to transport these cookies?
Pack them in a sturdy container with parchment paper between layers to prevent sticking.