Ultimate Brownie Cookie Dough Sandwich Cookies Recipe

The rich, fudgy decadence of a brownie meets the creamy, nostalgic sweetness of cookie dough in these Ultimate Brownie Cookie Dough Sandwich Cookies. Imagine biting into a soft brownie cookie, only to discover that irresistible layer of cookie dough goodness sandwiched between. If you’re a dessert lover like me, these cookies are about to steal your heart (and quite possibly your weekend baking plans).

I first stumbled upon the idea for these cookies when I couldn’t decide between making brownies or edible cookie dough for a movie night treat. A lightbulb went off—why not combine them? After a few test batches (okay, maybe more than a few), I landed on the perfect balance of chewy, fudgy brownie cookies and creamy, safe-to-eat cookie dough filling. Now, they’re my go-to indulgence for birthdays, celebrations, or just because.

Not only are these sandwich cookies ridiculously delicious, but they’re also surprisingly simple to make. With a little patience and a lot of chocolate, you’ll have a dessert that looks bakery-worthy but tastes even better because it’s homemade. Let’s dive in!

Why You’ll Love This Recipe

You’re not just making cookies here—you’re creating a dessert experience. These Ultimate Brownie Cookie Dough Sandwich Cookies are the kind of treat that makes everyone stop and say, “Wait, you made these?” Here’s why they deserve a spot in your baking rotation:

• Two Desserts in One: Enjoy the best of both worlds with fudgy brownie cookies and creamy cookie dough filling.
• Safe-to-Eat Cookie Dough: The filling is made without raw eggs or raw flour, so it’s totally safe and completely irresistible.
• Make-Ahead Friendly: Both the cookies and the filling can be prepped ahead, making these perfect for parties or gifting.
• Customizable: Add nuts, sprinkles, or even a drizzle of chocolate to make them uniquely yours.
• Perfect Texture Combo: The chewy cookie paired with the creamy filling creates an unforgettable bite every time.

These cookies are more than just a dessert—they’re a conversation starter, a crowd-pleaser, and the ultimate comfort food all rolled into one.

What Ingredients You Will Need

This recipe calls for simple ingredients you likely already have in your pantry. Each ingredient plays a key role in creating the perfect balance of flavor and texture. Here’s what you’ll need:

For the Brownie Cookies:

• 1 cup (175g) semisweet chocolate chips
• 1/4 cup (57g) unsalted butter
• 2/3 cup (133g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup (30g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 2 tbsp (15g) cocoa powder (unsweetened)

For the Cookie Dough Filling:

• 1/2 cup (113g) unsalted butter, softened
• 1/3 cup (67g) brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 tbsp (30ml) milk
• 1 tsp vanilla extract
• 1 cup (120g) heat-treated all-purpose flour
• 1/4 tsp salt
• 1/2 cup (88g) mini chocolate chips

Optional Add-Ons:

• Sprinkles for a festive touch
• A drizzle of melted chocolate for extra richness
• Chopped nuts for a little crunch

Pro Tip: Heat-treat your flour by spreading it on a baking sheet and baking at 350°F (175°C) for 5 minutes to ensure it’s safe for eating raw.

Equipment Needed

You don’t need fancy tools to make these cookies, but having the right equipment will make the process smoother:

• Mixing Bowls: One large and one medium for the different components.
• Hand or Stand Mixer: For creaming butter and sugar effortlessly.
• Baking Sheets: Line them with parchment paper or silicone mats for easy cleanup.
• Cookie Scoop: Ensures uniform cookie sizes.
• Wire Rack: For cooling the cookies evenly.

If you don’t have a cookie scoop, you can use a tablespoon measure. Just roll the dough into balls with your hands for a similar result.

Preparation Method

1. Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
2. Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips and butter in 20-second intervals, stirring until smooth. Allow to cool slightly.
3. Mix Wet Ingredients: In a large bowl, whisk together the sugar, eggs, and vanilla extract until well combined. Stir in the melted chocolate mixture.
4. Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder. Gradually stir this into the wet mixture until a thick batter forms.
5. Scoop & Bake: Using a cookie scoop, drop tablespoon-sized dollops of batter onto the prepared baking sheets. Bake for 8-10 minutes, or until the edges are set but the centers remain soft. Cool completely on a wire rack.
6. Make the Cookie Dough Filling: Beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add the milk and vanilla extract, then gradually mix in the heat-treated flour and salt. Fold in the mini chocolate chips.
7. Assemble the Sandwiches: Spread or pipe a generous layer of cookie dough filling onto the flat side of a brownie cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies.

Now your sandwich cookies are ready to enjoy!

Cooking Tips & Techniques

• Don’t Overbake: Brownie cookies should be soft and fudgy, so take them out as soon as the edges are set.
• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for smoother mixing and better texture.
• Chill the Filling: If your cookie dough filling is too soft to spread, pop it in the fridge for 10-15 minutes to firm up slightly.
• Use a Piping Bag: For a cleaner assembly, transfer the filling to a piping bag and pipe it onto the cookies.
• Heat-Treat Flour: Don’t skip this step for the filling—it’s a quick and easy way to make raw flour safe to eat.

Variations & Adaptations

Want to switch things up? Here are a few fun variations to try:

• Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
• Peanut Butter Twist: Add 2 tablespoons of peanut butter to the cookie dough filling for a nutty flavor.
• Holiday Version: Add red and green sprinkles or crushed candy canes to the filling for a festive touch.
• Dairy-Free: Use a plant-based butter and milk alternative to make these cookies dairy-free.

Let your creativity shine and make these cookies your own!

Serving & Storage Suggestions

These cookies are best enjoyed slightly chilled or at room temperature. Here’s how to serve and store them:

• Serving: Serve as-is or with a glass of cold milk or a scoop of vanilla ice cream for extra indulgence.
• Storage: Store assembled cookies in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze the cookies and filling separately for up to 3 months. Assemble just before serving for the freshest taste.

The flavors actually deepen after a day or two, so don’t feel like you have to eat them all at once (but no judgment if you do!).

Nutritional Information & Benefits

While these cookies are definitely a treat, here’s a rough estimate of what you’re getting in one sandwich cookie:

• Calories: ~250
• Fat: 14g
• Carbs: 30g
• Protein: 3g

These cookies are all about indulgence, so enjoy them as part of a balanced lifestyle. The high-quality chocolate and butter add richness, while the homemade aspect gives you control over the ingredients.

Conclusion

If you’re looking for a dessert that delivers on flavor, texture, and pure joy, these Ultimate Brownie Cookie Dough Sandwich Cookies are it. They’re fun to make, even more fun to eat, and guaranteed to impress anyone lucky enough to snag one.

What I love most about these cookies is how they bring people together. Whether you’re making them for a party, a gift, or just to treat yourself, they’re bound to spark smiles and satisfied sighs all around.

If you give this recipe a try, I’d love to hear how it went! Leave a comment below, share your photos on social media, or let me know any creative twists you added. Happy baking!

FAQs

Can I use store-bought cookie dough for the filling?

You can, but make sure it’s labeled as safe-to-eat raw. Homemade filling is fresher and customizable, though!

How do I heat-treat flour?

Spread your flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, then let it cool completely before using.

Can I make these cookies ahead of time?

Yes! The cookies and filling can be made up to 2 days in advance. Assemble them the day you plan to serve for the best texture.

What if my cookie dough filling is too soft?

Chill it in the refrigerator for 10-15 minutes until it firms up enough to spread or pipe.

Can I freeze these cookies?

Absolutely! Freeze the cookies and filling separately for up to 3 months. Assemble after thawing for the best results.

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