Description
Delight in these decadent Brownie Cookie Dough Sandwich Cookies that combine rich, fudgy brownies with a creamy, chocolate chip-studded cookie dough filling. Perfectly baked and chilled for easy slicing, these sandwich cookies offer a delightful contrast of textures and flavors that satisfies any sweet tooth craving.
Ingredients
Scale
For the Brownies:
- 1/2 cup unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cookie Dough Filling:
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal of brownies.
- Melt butter and chocolate: In a heatproof bowl, melt the butter and semi-sweet chocolate together over a pot of simmering water or in a microwave. Stir until smooth.
- Add sugars: Remove from heat and add the granulated sugar and brown sugar. Mix until combined.
- Incorporate eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Sift dry ingredients and fold: Sift in the flour, cocoa powder, baking powder, and salt. Fold gently until the mixture is just combined.
- Prepare to bake: Pour the brownie batter into the prepared pan and smooth the top with a spatula.
- Bake the brownies: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the brownies: Allow the brownies to cool completely in the pan on a wire rack.
- Make cookie dough filling: Beat the softened butter, brown sugar, and granulated sugar together in a mixing bowl until light and fluffy.
- Add milk and vanilla: Add the milk and vanilla extract, mixing until combined.
- Incorporate flour and salt, fold in chips: Gradually add the flour and salt, mixing until just combined and then fold in the mini chocolate chips.
- Assemble the sandwich: Once the brownies are cooled, lift them out of the pan using the parchment paper overhang. Cut in half to create two equal pieces.
- Spread filling: Spread the cookie dough filling evenly over one half of the brownie.
- Top and press: Place the other half of the brownie on top, pressing gently to adhere.
- Chill and serve: Chill in the refrigerator for at least 30-45 minutes to set before cutting into squares or rectangles to serve.
Notes
- Ensure the brownies are completely cooled before assembling to prevent the cookie dough from melting.
- For easier handling, chill the cookie dough filling briefly if it seems too soft.
- You can substitute mini chocolate chips with other mix-ins like chopped nuts or white chocolate chips for variety.
- Store leftovers covered in the refrigerator for up to 5 days for best freshness.
