Description
Soft, fudgy brownie cookies filled with a dreamy cookie dough buttercream. These handheld treats are perfect for parties, gift boxes, or an indulgent snack anytime.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened (divided)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
- 2 ½ cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking soda, and salt.
- In another bowl, beat ½ cup of the butter with brown and granulated sugars until fluffy. Add eggs and vanilla. Beat again until combined.
- Mix dry ingredients into the wet just until combined. Fold in chocolate chips.
- Scoop dough onto prepared baking sheets, spacing about 2 inches apart. Bake for 9–11 minutes.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack.
- To make buttercream, beat remaining ½ cup butter until smooth. Gradually add powdered sugar, then vanilla and milk. Beat until fluffy.
- Once cookies are fully cooled, match by size and pipe or spread buttercream on one cookie. Top with a second cookie to create sandwiches.
Notes
- Use a cookie scoop for evenly sized cookies.
- Let cookies cool completely before assembling to prevent melting.
- Chill the assembled cookies for a firmer filling texture.
Nutrition
- Serving Size: 1 sandwich
- Calories: 370
- Sugar: 33g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: brownie cookies, cookie sandwich, buttercream filling, chocolate dessert, cookie dough frosting