What is it about the chewy bite of a brownie, and the yummy, creamy richness of chocolate chip cookie dough? Put it together and you have these fabulous and the oh-so-portable Brownie Sandwich Cookies with Cookie Dough Frosting!! Oh my! I’m drooling, are you?
FROSTING SHOT RECIPE>>>Jump to Recipe
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 and mix well.
Cool in the refrigerator for 30-45 minutes (not overnight like I did!)
Preheat your oven to 325 degrees.
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 ahead of time, place in ziplock or plastic 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…(omit or use gluten free all-purpose flour if making gluten free)
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.
TIP | See below for how to make incredible Frosting Shooters great for gluten free folks, just omit the flour or replace with all-purpose GF flour. Make sure your chocolate chips are also GF.
Now if your cookies are cooled, make sure they are cooled, if not your frosting will just melt right out of the sandwiches! Using a medium 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!
This recipe was inspired by Just Putzing Around the Kitchen.
HOW TO MAKE FROSTING SHOTS
Want a quick, amazing, bite-sized desserts? Use this frosting and make up a bunch of crowd-pleasing Cookie Dough Frosting Shots. Simply scoop the cookie dough frosting into a with a and gently squeeze into small candy or treat cups. If desired, sprinkle with some sprinkles to match your event (I took these to a baby shower) and garnish with additional mini chocolate chips and maybe a white chocolate disc.
Enjoy this recipe? Give these other sweet treats a try:
If you try this recipe, please comment below!Print
Brownie Sandwich Cookies with Cookie Dough Frosting
Creamy, rich chocolate chip cookie dough frosting sandwiched between the chewy goodness of a brownie cookie. Or try just the frosting and make Cookie Dough Frosting Shots, easily adapted to be gluten free.
- Prep Time: 1 hour
- Cook Time: 12 mins
- Total Time: 1 hour 12 mins
- Yield: 24 sandwich cookies 1x
- Category: Dessert
- Method: Stovetop & Oven
- Cuisine: American Cookie
- 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.
Copyright 2017 | This recipe for Brownie Sandwich Cookies with Cookie Dough Frosting was featured first on The Fresh Cooky
Keywords: Brownie Sandwich Cookie, Cookie Dough Frosting, Chocolate Chip Cookie Dough Frosting, Cookie, Cookie Exchange, Holiday Cookie
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