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Brownie Batter Cookie Sandwiches

These Brownie Batter Cookie Sandwiches combine fudgy brownie flavor and chewy cookie texture, sandwiched with luscious frosting for an irresistible treat.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Servings: 12 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup frosting of your choice

Instructions

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
  • In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3-4 minutes.
  • Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.
  • Gently fold in the chocolate chips to distribute them evenly throughout the dough.
  • Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, until the edges are set but the centers still look soft.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, spread about a tablespoon of your favorite frosting on the flat side of one cookie, then top with another cookie to form a sandwich. Press gently to adhere.
  • Serve and enjoy fresh, or store for later indulgence.

Equipment

  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Spoon or cookie scoop
  • Spatula or butter knife

Notes

  • Do not overbake the cookies; remove them while the centers are still soft for the perfect chewy texture.
  • Chilling the dough for 30 minutes before baking helps prevent spreading and yields thicker cookies.
  • Try different frostings like cream cheese, peanut butter, or salted caramel for unique flavor twists.
  • Store assembled sandwiches in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week.
  • Freeze unassembled cookies and frosting separately for up to 3 months; thaw and assemble before serving.