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Rich and totally over-the-top, these Brownie Cookie Dough Sandwich Cookies bring together fudgy brownie cookies and classic edible cookie dough in one epic stacked treat you will crave every time a chocolate craving hits. You get soft chewy cookies hugging creamy vanilla cookie dough filling—each bite is pure nostalgia and comfort.
Ingredients
- Unsweetened cocoa powder: brings deep chocolate flavor and rich color in the cookies choose a high quality Dutch process for best results
- All purpose flour: gives both the brownie cookies and the dough filling their soft yet sturdy texture sift before measuring for perfect results
- Granulated sugar: sweetens and helps with the delicate crisp edge on the brownie cookies
- Baking powder: lifts the cookies so they do not flatten out while baking
- Salt: balances sweetness and lets the chocolate flavor pop use a fine sea salt for even seasoning
- Unsalted butter: creates that tender crumb and creamy filling pick real butter for best flavor and always soften before using in the filling
- Large eggs: bind and enrich the brownie cookie dough choose farm fresh if possible
- Vanilla extract: infuses warmth and a bakery aroma go for real extract not imitation
- Chocolate chips: add extra richness in the cookies and pockets of melty texture pick semisweet or milk chocolate as you prefer
- Brown sugar: makes the dough filling soft chewy and a little caramelized in flavor look for golden or light brown for the right result
Step-by-Step Instructions
- Preheat and Prepare Pans:
- Set your oven to three hundred fifty degrees Fahrenheit and line your baking pans with parchment this keeps cookies from sticking and ensures easy cleanup
- Make the Brownie Cookie Batter:
- Combine cocoa powder flour baking powder and salt in a large mixing bowl Whisk until no lumps remain In a separate bowl blend melted butter eggs vanilla extract and granulated sugar Stir until glossy
- Combine Everything for Cookie Dough:
- Slowly add the dry mixture into the wet mixture Stir with a spatula until just mixed Add chocolate chips now if you want them Do not overmix for soft chewy cookies
- Scoop and Shape Cookies:
- Use a cookie scoop or tablespoon to make small mounds of batter on your trays Space them well apart so they have room to spread each bake Leave about two inches between dough balls
- Bake the Cookies:
- Put trays in your hot oven Bake for fifteen to twenty minutes The edges should look set and the center a little soft Let them rest on the trays for ten minutes before using a spatula to move to racks for complete cooling
- Make the Cookie Dough Filling:
- In a new bowl mix softened butter and both sugars until fluffy Stir in vanilla extract Gradually add flour and salt Blend until smooth Finally fold in chocolate chips with a spatula
- Assemble the Sandwich Cookies:
- Take one cooled brownie cookie Spread a thick layer of cookie dough filling on its flat side Place another cookie on top Press gently to form a sandwich
- Repeat and Finish:
- Keep pairing cookies and filling until everything is used up
- Chill for a Neater Cookie:
- If you want a firmer less sticky filling arrange finished cookies in a single layer and refrigerate for thirty minutes to set
- Ready to Serve:
- Plate them up and watch everyone’s eyes light up Pure dessert magic
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My favorite part is the silky cookie dough filling because it instantly takes me back to sneaking spoonfuls from my grandmother’s mixing bowl The first time I made these as a double batch my whole family crowded into the kitchen for warm taste tests and sticky fingers
Storage Tips
Keep the cookies in an airtight container at room temperature for up to two days or refrigerate for up to five days For the longest freshness layer with parchment between cookies to prevent sticking You can also freeze the finished sandwiches individually wrapped in plastic and then foil When ready to eat simply thaw in the fridge overnight
Ingredient Substitutions
Swap out semi sweet chips for white chocolate milk chocolate or even peanut butter chips in both the cookies and filling If you have gluten concerns try a one to one gluten free flour mix in both the dough and cookies For a dairy free option use plant based butter and make sure your chocolate is dairy free
Serving Suggestions
Serve these as part of a dessert board with other cookies and fresh fruit or put them out with a scoop of vanilla ice cream for the ultimate sundae moment To make them extra pretty drizzle the tops with melted chocolate or roll the edges in mini chips or decorative sprinkles
Cultural Context
Layered dessert sandwiches like these are an evolution of classic sandwich cookies and bake sale favorites They blend classic American brownie and edible cookie dough vibes creating a nostalgic treat that suits celebrations and casual evenings alike This mashup reminds many of childhood—licking the bowl and always wanting just a little more cookie dough
Frequently Asked Questions About Recipes
- → How do I make the brownie cookies soft and chewy?
Avoid overbaking. Remove them from the oven when edges are set and centers are slightly soft for best texture.
- → Can I make the cookie dough filling ahead of time?
Yes, prepare the filling in advance and store it in the refrigerator. Let it soften before spreading.
- → Are the chocolate chips in the brownie cookies optional?
Yes, you can include or omit chocolate chips based on your preference for extra chocolatey flavor.
- → What’s the best way to assemble the sandwiches?
Spread a generous layer of cookie dough onto a cooled brownie cookie and top with another, pressing gently.
- → How do I store these sandwich cookies?
Store in an airtight container at room temperature for up to two days, or refrigerate for a firmer filling.
- → Can these be made gluten-free?
Substitute a 1:1 gluten-free flour blend for the all-purpose flour in both brownie and filling components.