These Brownie Cookie Dough Sandwich Cookies combine two of my favorite treats into one indulgent dessert. Fudgy brownie cookies are paired with a rich, creamy cookie dough filling for a sandwich cookie that’s as fun to make as it is to eat. Each bite is loaded with chocolatey goodness and a soft, chewy texture that I find impossible to resist.
Why You’ll Love This Recipe
I love this recipe because it offers the perfect balance between soft, chewy, and rich. The brownie cookies are deeply chocolatey, while the cookie dough filling adds sweetness and creaminess without being overly sugary. These sandwich cookies are an ideal treat for special occasions or whenever I want to impress guests with something both playful and decadent.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Brownie Cookies:
1 cup unsweetened cocoa powder
1 cup all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
For the Cookie Dough Filling:
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup chocolate chips
directions
I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper. In a large bowl, I whisk together the cocoa powder, flour, baking powder, and salt. In another bowl, I beat together the melted butter, eggs, vanilla, and sugar until smooth and well combined.
Then, I gradually add the dry ingredients into the wet mixture and stir until combined. If I want extra richness, I stir in chocolate chips at this stage.
Using a cookie scoop, I drop rounded spoonfuls of batter onto the baking sheets, spacing them about 2 inches apart. I bake them for 15 to 20 minutes, until the edges are set but the centers are still soft. After letting them cool on the sheets for 10 minutes, I transfer them to wire racks to cool completely.
To make the cookie dough filling, I cream the softened butter with the brown and granulated sugars until fluffy. Then I add the vanilla extract, followed by the flour and salt, mixing until smooth. Finally, I stir in the chocolate chips.
Once the cookies are fully cooled, I spread a generous amount of cookie dough filling on the flat side of one brownie cookie and top it with another to form a sandwich. I repeat until all the cookies are filled.
If I want a firmer filling, I refrigerate the sandwiches for about 30 minutes before serving.
Servings and timing
This recipe makes about 12 sandwich cookies. Preparation time is around 30 minutes, baking time is 15 to 20 minutes, and cooling and assembly take another 30 to 40 minutes, totaling approximately 1 hour and 30 minutes.
Variations
I like to change things up by mixing chopped nuts, like walnuts or pecans, into the brownie batter for a crunchy texture. For the filling, sometimes I use peanut butter or cream cheese instead of cookie dough. I also love to add a surprise element by spreading marshmallow fluff or caramel sauce inside before sealing the sandwiches.
storage/reheating
I store the sandwich cookies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the refrigerator, where they stay fresh for about a week. They can also be frozen for up to 2 months. I let them sit at room temperature for 15 minutes before serving to bring back their soft texture.
FAQs
Can I freeze the cookies?
Yes, I freeze them in an airtight container with parchment between layers. Thaw at room temperature before serving.
Can I eat the cookie dough filling raw?
Yes, since the flour isn’t baked, I sometimes heat-treat the flour in the oven at 350°F for 5 minutes to be extra safe.
Can I make the cookie dough filling ahead of time?
Absolutely. I prepare it a day in advance and store it in the fridge, then let it soften before using.
Do I have to use chocolate chips in the batter?
No, they’re optional. I leave them out when I want a smoother brownie texture.
How do I keep the cookies soft?
I store them in a sealed container with a slice of bread to help maintain their moisture.
Can I use a cookie mix or brownie mix?
I prefer homemade for better flavor, but boxed mixes work in a pinch.
What if my dough is too sticky?
I chill it for 15 minutes in the fridge before scooping.
Can I make these gluten-free?
Yes, I use a 1:1 gluten-free flour blend and make sure all other ingredients are gluten-free.
Are these cookies too sweet?
Not for me, but I balance the sweetness by using dark chocolate chips or reducing the sugar slightly.
Can I add espresso powder?
Yes, a pinch of espresso powder in the brownie batter enhances the chocolate flavor beautifully.
Conclusion
Brownie Cookie Dough Sandwich Cookies are a dreamy combination of two favorite desserts. I love making them for parties, gifts, or when I just need a chocolate fix. They’re rich, fun, and fully customizable to suit any craving. Once you try them, you’ll want to make them again and again.
Print
Brownie Cookie Dough Sandwich Cookies
- Total Time: 1 hour 30 minutes
- Yield: 12 sandwich cookies
Description
Decadent brownie cookies filled with creamy, edible cookie dough make these sandwich cookies the ultimate indulgent treat—perfect for parties, gifting, or a late-night chocolate fix.
Ingredients
For the Brownie Cookies:
1 cup unsweetened cocoa powder
1 cup all-purpose flour
2 cups granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/2 cup chocolate chips (optional)
For the Cookie Dough Filling:
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, whisk cocoa powder, flour, baking powder, and salt.
In another large bowl, beat melted butter, sugar, eggs, and vanilla until well combined.
Gradually stir dry ingredients into the wet ingredients until a thick batter forms. Fold in chocolate chips if desired.
Drop rounded spoonfuls of batter onto baking sheets, spacing them 2 inches apart.
Bake for 15–20 minutes, or until edges are set and centers are soft. Cool on sheets for 10 minutes, then transfer to wire racks to cool completely.
For the filling, beat butter with both sugars until creamy. Add vanilla, then gradually mix in flour and salt. Stir in chocolate chips.
Once cookies are cool, spread filling on the flat side of one cookie and top with another to make a sandwich.
Repeat with remaining cookies. Optional: Chill for 30 minutes for a firmer filling.
Serve and enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
