I’m drooling, are you? What is it about the chewy bite of a brownie, and the yummy, creaminess of chocolate chip cookie dough? Put it together and you have these fabulous and the oh-so-portable sandwich cookies! Oh my! My high schooler snatched one as he got home from school and as he was walking upstairs, yelled, “OH MY GOSH, this is the BEST THING…EVER!” Be still my heart.
These are fantastic to make ahead, freeze individually and pop in a lunch box!
Let’s get started, pull out a stick of butter and put in a microwave safe bowl along with your chocolate chips.
Microwave just 30-45 seconds, stir well, don’t overheat, if additional melting needs to be done, do it in 30 second increments, this only took the first 45, keep stirring for a bit as it will keep melting.
Set aside for 10-15 minutes to cool.
While cooling, in the bowl of a mixer; toss in your flour, sugars, cocoa, baking powder, baking soda, salt and mix together.
Gently mix in the cooled chocolate mixture.
Once mixed, add eggs one at a time, mixing on medium for about 1 minute per egg, it should get nice and thick and doughy.
Lastly, add your vanilla mix well.
Cool in the refrigerator for 30-45 minutes (not overnight like I did!)
Preheat your oven to 325 degrees.
Once cooled and dough has firmed up enough to hold it’s shape, scoop into 1 inch balls (using a 1 tablespoon scoop, or roll into walnut sized balls) press down slightly and place 2 inches apart on a greased or parchment lined cookie sheet.
Or if you are like me and you kept them in the fridge too long, allow to sit at room temperature, then chip away at the dough and roll into walnut sized balls, follow the rest of the steps above.
Bake for 10-12 minutes at 325 degrees. Allow to cool on baking sheet 4-5 minutes before transferring to wire rack for complete cooling.
While your cookies are baking and cooling, get started on your frosting.
TIP: You can always make the cookie bases ahead of time, place in ziplock or tupperware container until ready to use (may be frozen if desired).
For the frosting, place your softened 15 tablespoons (that’s 2 sticks, minus 1 tablespoon) of butter (salted is fine, if using unsalted, just add a pinch of salt at the end) into the bowl of a mixer. Add your brown sugar and whip well until the butter and sugar mixture is pale and fluffy, about 4 minutes.
Next add your flour…
Add your vanilla and 2 tablespoons of cream and mix until well combined. May use whipping cream, half and half or milk, I split the difference.
Add powdered sugar and whip until smooth, light and fluffy. If needed add a bit more cream.
Next, stir in your chocolate chips. You may use mini’s (as I did here) or regular sized, it doesn’t matter.
Now if your cookies are cooled, make sure they are cooled, if not your frosting will just melt right out of the sandwiches! Using the same 1 tablespoon scoop you used for the dough, plop a generous scoop on the bottom of a cookie, then gently press on a matching top.
In my dreams, I can eat these all day long and not gain an ounce!
If you’d like to save these for later or use in a lunch box, individually wrap the sandwich cookies with plastic or wax paper and throw in the freezer. On a diet? Trying to watch your sugar intake? Pop these in the freezer, you won’t be as tempted and at least if you are, you won’t be greeted with instant gratification if you decide to consume one, tuck them away in your freezer where you cannot see them every time you open your freezer door.
This recipe was inspired by Just Putzing Around the Kitchen.
- ½ cup butter, salted or unsalted
- 2 cups semi-sweet chocolate chips
- 1 ½ cups all-purpose flour
- ¼ cup dutch processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tsp salt
- ½ cup packed light brown sugar
- ½ cup granulated sugar (I like natural unbleached cane sugar)
- 3 large eggs
- 1 Tablespoon vanilla
- 15 Tablespoons butter (salted), softened
- ¾ cup packed light brown sugar
- ½ cup all purpose flour
- 1 cup powdered sugar
- 1 ½ teaspoon vanilla extract
- 2-3 Tablespoons cream (½ and ½, whipping cream or whole milk may be used)
- 1 cup mini or regular chocolate chips
- In a small microwave safe bowl, combine butter and 2 cups of chocolate chips.
- Microwave 30-45 seconds, stirring well. Chocolate will continue to melt, keep stirring. If more melting is needed, heat at 15-30 second intervals, stirring well in between. Mine only took the initial 45 seconds. Stir until mixture is smooth..
- Cool for 10-15 minutes.
- In the bowl of a mixer, whisk together flour, both sugars, cocoa powder, baking powder, soda and salt.
- Once chocolate mixture has cooled, pour into flour mixture and stir (mixer on low) to combine.
- Add eggs, one at a time, mixing 30-60 seconds per egg.
- Mix well until the dough is thick and smooth.
- Stir in vanilla.
- Chill dough 30-45 minutes in fridge until it holds it's shape. If it gets too firm, allow to set at room temperature for 30 minutes, then scoop.
- Preheat oven to 325 degrees.
- Using a small cookie scoop, about 1 tablespoon, scoop out dough and shape into balls (about the size of a walnut). Press down slightly on the tops.
- Bake 10-12 minutes until they look slightly dry on the top, the chewier the cookie the less time you should bake them.
- Allow to cool on the baking sheet for 4-5 minutes, then remove to a wire rack to cool completely.
- Make the Frosting
- In the bowl of a mixer, whip together your butter and brown sugar. Whipping well until the mixture is play and fluffy, about 4 minutes.
- Next, mix in your flour, mix well.
- Add your vanilla and 2 tablespoons of cream, blending until light and fluffy.
- Add powdered sugar, whip until smooth, if needed add additional 1 tablespoon cream if thinner frosting is desired.
- Stir in chocolate chips.
- Using the same scoop used for the cookies, scoop a generous dollop of cookie dough frosting onto half of your cookies.
- Top with the other half, gently pressing down.
- If not serving immediately, wrap sandwich cookies in plastic wrap or wax paper, freeze until ready to use.
- Great to pop into a lunch box.