Description
Delightful Brownie Cookie Dough Sandwich Cookies combine rich, fudgy brownies with a creamy cookie dough filling studded with mini chocolate chips. This no-bake filling paired with warm, freshly baked brownies creates an irresistible layered treat perfect for dessert lovers seeking a decadent and unique twist on classic sweets.
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 Oven: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy brownie removal.
- Melt Chocolate and Butter: In a heatproof bowl, melt the butter and semi-sweet chocolate together over simmering water or in the microwave, stirring until smooth.
- Add Sugars: Remove from heat, add granulated sugar and brown sugar, mixing until fully combined.
- Incorporate Eggs and Vanilla: Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Sift Dry Ingredients: Sift together flour, cocoa powder, baking powder, and salt; fold gently into the mixture until just combined.
- Prepare Batter: Pour batter into the prepared pan and smooth the surface evenly with a spatula.
- Bake Brownies: Bake for 20-25 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Cool Brownies: Allow brownies to cool completely in the pan on a wire rack before handling.
- Make Cookie Dough Filling: Beat softened butter, brown sugar, and granulated sugar in a mixing bowl until light and fluffy.
- Add Liquids: Mix in milk and vanilla extract until well combined.
- Mix Dry Ingredients & Chips: Gradually add flour and salt, mixing until just incorporated, then fold in mini chocolate chips.
- Assemble Sandwich: Using parchment overhang, lift brownies from pan and cut into two equal halves.
- Spread Filling: Evenly spread cookie dough filling over one half of the brownie layer.
- Complete Sandwich: Place the other half of the brownie on top and press gently to adhere.
- Chill & Serve: Refrigerate for 30-45 minutes to set before slicing into squares or rectangles to serve.
Notes
- Ensure brownies are completely cooled before adding the cookie dough filling to prevent melting or softening the dough.
- The cookie dough filling is edible raw flour; for safety, use heat-treated flour to avoid any health risks.
- Use parchment paper with overhang for easy removal of brownies from the pan.
- For a richer brownie, use high-quality semi-sweet chocolate.
- Store assembled sandwich cookies refrigerated and consume within 3-4 days for best freshness.
