Name: Brownie Cookie Sandwiches with Cookie Dough Buttercream
Prep time: 25 min
Cook time: 12 min
Total time: 37 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 (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)

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Why You’ll Love Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

Combines the best of both worlds: brownies and cookies.
The buttercream filling tastes just like cookie dough—no raw eggs involved.
Simple ingredients with big flavor payoffs.
Makes a stunning and delicious dessert for any occasion.
Easy to make ahead and store for later.
Fun to assemble and even more fun to eat.
Kid-approved and adult-loved.
Great for gifting or party platters.
Can be customized with your favorite mix-ins.
Rich, creamy, chewy, and sweet—everything you want in a dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownie Cookies:

unsalted butter, melted
granulated sugar
large eggs
vanilla extract
unsweetened cocoa powder
all-purpose flour
salt
baking soda
semi-sweet chocolate chips

For the Cookie Dough Buttercream:

unsalted butter, softened
brown sugar
powdered sugar
vanilla extract
milk
mini chocolate chips

Directions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large bowl, whisk together melted butter and granulated sugar until smooth.
Add eggs and vanilla extract, mixing until fully combined.
Stir in the cocoa powder, flour, salt, and baking soda until a thick batter forms.
Fold in the semi-sweet chocolate chips.
Scoop tablespoon-sized portions of the dough onto baking sheets, spacing them 2 inches apart. Slightly flatten each dough ball.
Bake for 10-12 minutes, until the edges are set but centers remain soft.
Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
For the buttercream, beat softened butter, brown sugar, and powdered sugar together until light and fluffy.
Mix in vanilla extract and milk until creamy.
Fold in the mini chocolate chips.
Once cookies are cool, spread buttercream on the flat side of one cookie, then sandwich with another. Repeat with remaining cookies.

Servings and timing

Servings: 10 sandwich cookies
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Calories: 380 kcal per sandwich

Variations

Peanut Butter Twist: Add a tablespoon of peanut butter to the buttercream for a nutty spin.
Espresso Kick: Add 1 teaspoon of instant espresso powder to the brownie batter for enhanced chocolate flavor.
Salted Caramel Drizzle: Drizzle finished sandwiches with warm salted caramel sauce.
Gluten-Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
Double Chocolate: Mix white chocolate chips into the buttercream for extra richness.
Nutty Crunch: Add chopped walnuts or pecans to the brownie batter.
Festive Touch: Roll sandwich edges in sprinkles for birthdays or holidays.
Mini Version: Use a smaller scoop to create bite-sized cookie sandwiches.
Mint Chocolate: Add a few drops of peppermint extract to the buttercream.
Vegan Option: Use plant-based butter, egg substitutes, and dairy-free chocolate chips.

Storage/Reheating

Storage: Store sandwiches in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze assembled sandwiches in a single layer, then transfer to a zip-top bag for up to 2 months.
Thawing: Let sit at room temperature for 15-20 minutes before serving.
Reheating: Not recommended, as the filling may melt. Enjoy chilled or at room temperature.

FAQs

How do I keep the brownie cookies soft?

Let them cool on the baking sheet for just 5 minutes before transferring. Don’t overbake—take them out when the centers are still soft.

Can I make the buttercream ahead of time?

Yes, you can make it up to 3 days in advance. Store it in the refrigerator and let it soften before using.

Is it safe to eat the cookie dough buttercream?

Yes! There are no raw eggs or raw flour in this buttercream, making it completely safe to eat.

Can I use store-bought brownie mix?

You can experiment with brownie mix, but the texture may differ. The homemade version gives a more cookie-like consistency.

How do I make uniform-sized cookies?

Use a cookie scoop to portion out the dough evenly for matching cookie sandwiches.

Can I double the recipe?

Absolutely! This recipe doubles well if you’re making treats for a crowd.

How long do these stay fresh?

They’ll stay fresh in the fridge for up to 5 days or in the freezer for 2 months.

What can I substitute for milk in the buttercream?

You can use cream, almond milk, or any milk alternative in equal amounts.

Can I add nuts to the brownie cookies?

Yes, chopped nuts like pecans or walnuts are a great addition for texture and flavor.

Why did my cookies turn out flat?

This could be from overmixing or using butter that was too hot. Let the butter cool slightly before mixing.

Conclusion

Brownie Cookie Sandwiches with Cookie Dough Buttercream are the ultimate dessert for anyone who loves rich chocolate and sweet cookie dough. Whether you’re making them for a special occasion or just to treat yourself, they deliver on flavor, texture, and fun. With plenty of ways to customize and make ahead, these sweet sandwiches are bound to become a go-to favorite.