Name: Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 1 1/4 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup unsweetened cocoa powder; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup semi-sweet chocolate chips; 1/2 cup unsalted butter, softened; 1/4 cup brown sugar; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon milk; 1/2 cup mini chocolate chips

Ingredients

1/2 cup unsalted butter, melted

1 1/4 cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup unsweetened cocoa powder

1 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup semi-sweet chocolate chips

1/2 cup unsalted butter, softened (for buttercream)

1/4 cup brown sugar (for buttercream)

1/2 cup powdered sugar (for buttercream)

1 teaspoon vanilla extract (for buttercream)

1 tablespoon milk (for buttercream)

1/2 cup mini chocolate chips (for buttercream)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: In a large bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract; whisk until fully combined.

Step 3: Stir in the cocoa powder, flour, salt, and baking soda until a thick batter forms. Fold in the semi-sweet chocolate chips.

Step 4: Scoop tablespoon-sized portions of dough onto the baking sheets, spacing them about 2 inches apart. Slightly flatten each ball.

Step 5: Bake for 10–12 minutes, or until edges are set but centers remain soft. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: To make the cookie dough buttercream, beat the softened butter, brown sugar, and powdered sugar in a large bowl until light and fluffy. Add vanilla extract and milk; mix to combine.

Step 7: Fold in the mini chocolate chips until evenly distributed.

Step 8: Once cookies are completely cool, spread a generous amount of buttercream onto the flat side of one cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies.

Tips & Variations

For a nutty twist, add chopped walnuts or pecans into the brownie batter or the buttercream.

If you prefer a stronger chocolate flavor, use dark cocoa powder instead of unsweetened cocoa powder.

To make the sandwiches ahead, store the cookies and buttercream separately and assemble just before serving for best texture.

Use dairy-free butter and milk alternatives to make a vegan-friendly version.

Storage

Store the assembled brownie cookie sandwiches in an airtight container in the refrigerator for up to 3 days. Before serving, let them sit at room temperature for 15–20 minutes to soften the buttercream. You can also freeze the sandwiches for up to 2 weeks; thaw in the refrigerator overnight then bring to room temperature before eating.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips in the buttercream?

Yes, you can substitute regular chocolate chips, but mini chips distribute more evenly without overpowering the buttercream texture.

How do I prevent the cookies from spreading too much while baking?

Make sure not to over-flatten the dough balls and chill the dough briefly before baking if your kitchen is warm. Using parchment paper also helps maintain cookie shape.