Brownie Cookie Sandwiches Recipe

Brownie Cookie Sandwiches Recipe Ingredients: Rich cocoa powder, melted dark chocolate, creamy butter, vanilla extract, flour, eggs, and a drizzle of brown sugar Indulgent and comforting Brownie Cookie Sandwiches Recipe can be made in just about 45 minutes and can feed 8 people.

Brownie Cookie Sandwiches Ingredients

For the cookies:

• 1 cup (175g) dark chocolate, chopped
• ½ cup (115g) unsalted butter
• ¾ cup (150g) brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (60g) all-purpose flour
• ¼ cup (25g) unsweetened cocoa powder
• ¼ tsp baking powder
• ¼ tsp salt

For the filling:

• ½ cup (115g) unsalted butter, softened
• 1½ cups (190g) powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream or milk (adjust for creaminess)

Brownie Cookie Sandwiches Instructions

1. Melt the chocolate and butter Take it out of the microwave and slowly melt the dark chocolate and butter in a small saucepan (or microwave safe bowl). Stir until smooth, and then set aside to cool. It always smells good from here on out.
2. Mix the wet ingredients In a mixing bowl beat the brown sugar, eggs and vanilla extract until fluffy. Add in the mixture of chocolate/butter that has been tempered and stir to combine.
3. Combine the dry ingredients Sift the flour with cocoa powder, baking powder and salt into another bowl and gradually add it to the chocolate mixture stirring until the dough is thick and glossy.
4. Chill the dough Cover the bowl and refrigerate the dough for about 30 minutes – you only have 30 minutes to clean the bowl – or get a hot cup of tea.
5. Preheat and scoop Preheat the oven to 350°F (175°C). Spread 2 baking sheets with parchment paper. Scoop tablespoon size portions of the dough, roll them into balls and place them 2 inches apart on the sheets.
6. Bake Bake for 9-11 minutes or until the tops are shiny and crackled but the insides still soft (they should continue to rise on the sheet a few minutes before transferring to a wire rack).
7. Make the filling Beat the butter until creamy. Gradually add powdered sugar and beat until fluffy. Add vanilla extract, then slowly add cream 1 tablespoon at a time until it ‘s spreadable.
8. Assemble the sandwiches Once the cookies are totally cool put a generous spoonful of filling on the flat side of one cookie and sandwich with another cookie. Repeat for the rest of the cookies.

Recipe tips

• Use room temperature eggs and butter : Cold ingredients can make your batter seize or be lumpy. Let them sit out for 30 min before baking to help all the ingredients mix together better and give your cookies a better texture.
• Slightly underbake for that fudgy center : Put the cookies out when they are set on the edges, but are still a little soft in the middle. They ‘ll still cook all the way down on the tray and give you that chewy, brownie like bite we all love.
• Use a piping bag for the filling : It ‘s quicker, neater and helps get an even layer on each cookie. Plus little helpers like Luna love ” squeezing the cream “!

How To Store Brownie Cookie Sandwiches

Refrigerate: Put the Brownie Cookie Sandwiches in the fridge until they’re completely cool. Then, layer them in one layer in an airtight container — using parchment paper to separate layers — to keep them from sticking. Store them in the refrigerator for up to 4–5 days.

Freeze: For up to 2 months you can freeze them. Just let the cookies cool completely in the fridge then wrap each one individually in plastic wrap and put in a freezer safe bag or airtight container. They stay good for up to 2 months. When ready to eat just thaw in the refrigerator overnight before serving.

How To Reheat Leftover Brownie Cookie Sandwiches

In The Oven: Preheat the oven to 300°F (150°C). Lay out the brownie cookie sandwiches on a baking sheet lined with parchment paper. Lightly cover with foil (to keep them from drying out) and warm them for 5-7 minutes (just until the filling is soft and the cookies are gently warmed through).

In The Microwave: Put a sandwich on a microwave safe plate and cover the sandwich with a damp paper towel to cover loosely and heat on medium power for 10 – 15 seconds. Don’t overheat though or the filling could melt too much.

In The Air Fryer: Preheat the air fryer to 300°F (150°C) and put the sandwich in for 2 – 4 minutes (check it halfway through to make sure it doesn’t get too crispy or melt too much).

What to serve Brownie Cookie Sandwiches

Brownie Cookie Sandwiches Recipe tastes great with a cold glass of milk with a scoop of vanilla ice cream fresh strawberries and drizzle of warm chocolate sauce. It also is good with hot chocolate with whipped cream raspberry jam and chopped nuts for a better experience with the meal.

Frequently Asked Questions

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance. Just cover it in a fridge and when you’re ready to bake, just let it sit at room temperature for 10–15 minutes (in order to soften it a bit) before you finally scoop.

Why do my cookies spread too much / too little?

If your cookies spread so much you’re dough is too warm — try chilling it a little longer, if they don’t spread, you added too much flour. Always spoon and level your flour rather than scoop it out of the bag.

Can I use store-bought frosting for the filling?

Yes, you can use store bought frosting for some short cut on time. But I think making your own filling will give you a much better flavor/ texture. Clara’s is creamier and less sweet than almost all canned frostings.

More cookie recipes:

• Chocolate Chip Cookie Recipe Bread Flour
• Winter Fruit Oatmeal Cookies Recipe
• Chocolate Chip Cookie Marshmallow Recipe