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Brownie Cookie Dough Sandwich Cookies

Brownie Cookie Dough Sandwich Cookies - featured image
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These Brownie Cookie Dough Sandwich Cookies combine soft, chewy brownie cookies with a thick layer of edible chocolate chip cookie dough for a decadent, crowd-pleasing dessert. Perfect for parties, bake sales, or whenever you crave an indulgent treat, they’re easy to make and sure to impress.

Ingredients

Scale
  • 1 cup (175g) semisweet chocolate chips, melted
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (125g) all-purpose flour (or gluten-free blend if needed)
  • 1/4 cup (20g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • For the Edible Cookie Dough Filling:
  • 1/2 cup (115g) unsalted butter, softened
  • 1/3 cup (65g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp milk (dairy or non-dairy)
  • 1 tsp pure vanilla extract
  • 1 cup (125g) all-purpose flour, heat-treated
  • 1/4 tsp salt
  • 1/2 cup (85g) mini chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Heat-treat 1 cup flour for the cookie dough by spreading it on a baking sheet and baking for 5-7 minutes; let cool.
  2. In a microwave-safe bowl, melt 1 cup semisweet chocolate chips in 30-second bursts, stirring in between, until smooth. Let cool slightly.
  3. In a large bowl, cream 1/2 cup butter, 3/4 cup granulated sugar, and 1/4 cup brown sugar until fluffy (2-3 minutes). Beat in eggs and 1 tsp vanilla extract until combined. Mix in melted chocolate (ensure it’s not too hot).
  4. In a separate bowl, whisk together 1 cup flour, 1/4 cup cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt. Gradually add to wet ingredients, mixing on low until just incorporated.
  5. Use a medium cookie scoop (about 1.5 tbsp) to drop dough onto prepared baking sheets, spacing apart. Bake for 9-11 minutes, until edges are set and centers are slightly soft. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  6. For the filling: In a clean bowl, beat 1/2 cup butter with 1/3 cup brown sugar and 1/4 cup granulated sugar until light and creamy (about 2 minutes). Add 2 tbsp milk and 1 tsp vanilla extract, mixing until smooth. Slowly add cooled, heat-treated flour and 1/4 tsp salt. Mix until just combined, then fold in 1/2 cup mini chocolate chips.
  7. Pair cookies of similar size. Spread about 1 heaping tablespoon of cookie dough filling onto the flat side of one cookie, then top with another cookie, pressing gently to sandwich. Repeat with remaining cookies.
  8. Optional: Chill assembled cookies in the fridge for 10-15 minutes for a firmer filling before serving.

Notes

For best results, don’t overbake the brownie cookies—slightly underdone centers yield the fudgiest texture. Always heat-treat flour for the edible cookie dough. For thicker cookies, chill the dough before baking. Cookies can be made gluten-free or dairy-free with appropriate substitutions. Store assembled cookies in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.

Nutrition

Keywords: brownie cookies, cookie dough, sandwich cookies, chocolate dessert, edible cookie dough, party dessert, bake sale, easy cookies, decadent dessert, American cookies

Find it online: https://atomicbite.com/brownie-cookie-dough-sandwich-cookies-easy-decadent-dessert-recipe/