Highlight
Get ready for pure chocolate satisfaction—these Brownie Cookie Dough Sandwiches mash up soft brownie cookies with nostalgic cookie dough centers. Expect gooey cookies stuffed with creamy vanilla dough that’s all about comfort food dreams. One bite and you’ll want these every time you’re after chocolate.
Droolworthy Ingredients
- Brown sugar: gives the filling that chewy soft bite and subtle caramel kick pick golden or light brown for best taste
- Chocolate chips: toss in semisweet or milk chips—they bring gooey pockets plus extra chocolate to every bite
- Vanilla extract: adds warm bakery notes skip fakes and use real vanilla for the full effect
- Large eggs: keeps the brownie cookies rich and helps the dough hold together fresher is better
- Unsalted butter: soft butter brings the creamy texture and flavor for both the cookies and filling go for the real stuff
- Salt: a pinch makes the sweet pop use sea salt so every bite is just right
- Baking powder: helps the cookies puff so they don’t turn flat in the oven
- Granulated sugar: sweetens things up and adds that slight crunch at the edge
- All purpose flour: makes the base for cookies and holds the filling together sift it first for smoother mixing
- Unsweetened cocoa powder: choose Dutch process if you can—makes the cookies deep, fudgy and rich in color
Simple-to-Follow Steps
- Ready the Oven and Baking Trays:
- Heat your oven to three fifty Fahrenheit and put parchment on your cookie sheets This helps your cookies lift off easy
- Start the Cookie Dough Filling:
- In a mixing bowl whip up softened butter with brown and white sugars till light and fluffy Drop in vanilla extract Then add flour and salt Mix till you’ve got a dough Stir in chocolate chips last
- Bake Your Cookies:
- Place cookies in the hot oven and bake about fifteen to twenty minutes You want firm edges but a slightly soft center Give them ten minutes on the tray then move to a rack so they cool all the way
- Scoop and Arrange Cookies:
- Scoop dough with a tablespoon or small scoop and drop onto your pans Space them out two inches apart—they’ll spread while baking
- Mix Brownie Cookie Batter:
- Combine flour, cocoa, baking powder, salt in a big bowl and whisk till blended Beat butter, eggs, vanilla, sugar in a separate bowl till glossy Pour dry mix into wet and stir with a spatula Mix just till it comes together and toss in chocolate chips if you want Don’t overdo it so you keep the cookies soft
- Make Cookie Sandwiches:
- Pop some dough filling on the flat side of a cooled cookie Stick a second one on top and press gently You made a sandwich
- Chill for Less Stickiness:
- Want an easy-to-eat treat? Lay finished cookies in a layer and stick in the fridge for thirty minutes so the filling sets up
- Repeat:
- Keep matching up cookies with filling till you run out of both
- Time to Serve:
- Arrange them on your favorite plate Watch friends and family dig in—it’s total fun!
Highlight
I can’t get enough of the dough center since it’s like sneaking licks from grandma’s mixing bowl. The first double batch I made didn’t even last—the whole family showed up and swiped them straight off the racks, messy fingers everywhere.
Keeping Everything Fresh
Stash these in a cookie tin or sealed tub on the counter for two days, or stick in the fridge up to five. For no sticking, layer cookies with parchment. Want to freeze? Wrap each in plastic, then in foil. Thaw overnight in the fridge before eating so they taste just like new.
Swaps and Options
Got extra chips? Use white, milk, or peanut butter chips in the cookies or dough. Need gluten free? Use a straight 1-to-1 gluten free flour blend. Dairy free is easy too—just grab a plant butter and make sure your chocolate’s dairy free as well.
Ways to Share
Want to go all out? Put them on a dessert board with fruit or serve alongside a big scoop of vanilla ice cream. Dress up with a chocolate drizzle or roll sides in mini chips or colorful sprinkles to make them extra cute.
Fun Background
Sandwich treats like these are a playful twist on old school cookies and bake sale classics. It’s all the best bits of American brownies and safe-to-eat dough in one bite. Most folks say it reminds them of stealing cookie dough as a kid and always wanting a little more!
Recipe FAQs
- → What’s the trick for getting brownie cookies nice and soft?
Don’t let them bake too long. The best time to pull them out is when the centers still look a little soft but the edges are set.
- → Is it okay to prep the cookie dough filling in advance?
Totally! Mix up the filling and stash it in the fridge. Remember to let it get a little soft before you start spreading it.
- → Do I have to add chocolate chips to the brownie cookies?
They’re totally optional. If you want extra chocolate, toss them in. If not, just skip them.
- → Got any tips for putting these sandwiches together?
Start with a cooled brownie cookie, slather on a big scoop of dough, then stick another cookie on top. Press them together gently so the filling spreads out.
- → How should I keep the sandwich cookies fresh?
Put them in a container with a lid and leave them on the counter for a couple days, or let them chill in the fridge to get the filling firmer.
- → Is it possible to make these gluten-free?
Yep! Just swap in gluten-free flour (use a 1-to-1 mix) instead of regular flour for both the cookies and the filling.