Brownie Sandwich Cookies with Cookie Dough Frosting
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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?
BROWNIE SANDWICH COOKIES WITH COOKIE DOUGH FROSTING
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!
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MAKING BROWNIE COOKIES
Pull out a stick of butter and put in a microwave safe bowl along with your chocolate chips.
Microwave 30-45 seconds, stir well, don’t overheat; if additional melting needs to be done, do it in 30 second increments, this only took 45 total, keep stirring for a bit as it will keep melting.
Set aside for 10-15 minutes to cool.
While the chocolate mixture cools; in the bowl of a stand mixer; toss in all-purpose flour, sugars, cocoa, baking powder, baking soda, sea salt and mix together using the lowest setting.
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, then preheat your oven to 325°F.
Once cooled and dough has firmed up enough to hold it’s shape, using a medium scoop, scoop into 1 inch 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°F, allowing to cool on baking sheet 4-5 minutes before transferring to rack to cool completely.
While your cookies are baking and cooling, start the frosting.
TIP | You can always make the cookies ahead of time, place in ziplock or plastic container until ready to use (may be frozen if desired).
HOW TO MAKE COOKIE DOUGH FROSTING
Place softened butter* 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. *Salted butter is fine, if using unsalted, just add a large pinch of sea salt at the end.
Next add flour…(omit or use gluten free all-purpose flour if making gluten free frosting)
Add vanilla and 2 tablespoons of cream and mix until combined. May use whipping (heavy) 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.
GLUTEN FREE FROSTING “SHOOTERS”
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.
Make sure you cookies are cooled, if not your frosting will melt right off the cookies! Using a medium scoop, plop a generous scoop on the bottom of a cookie, then gently press on a matching cookie on top.
Heavenly!
In my dreams, I can eat these all day long and not gain an ounce!
These freeze beautifully! Wrap individually in plastic wrap. 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!
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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 piping bag with a large round piping tip 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.
Try these other sweet treats:
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Equipment
Ingredients
BROWNIE COOKIES
- 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 all-natural cane
- 3 large eggs
- 1 Tablespoon vanilla
COOKIE DOUGH FROSTING
- 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
Instructions
- In a small microwave safe bowl, combine butter and 2 cups of chocolate chips. Microwave 30-45 seconds, stir well. Chocolate will continue to melt, keep stirring. If more melting is needed, heat at 15-30 second intervals, stirring well in between. Stir until mixture is smooth..
- Set aside, 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 after each egg addition.
- 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°F. Using a medium 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. Omit if keeping gluten free.
- Add 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.
- For frosting shooters, scoop frosting into piping bag fitted with large round piping tip. Pipe into small cups, decorate with sprinkles, a few mini chocolate chips and a white chocolate disc.
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About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
Hi! Is the cookie recipe all set for high altitude, or do modifications need to be made? Thanks!!
Hi Tracy, it is all set for high altitude, the crucial part is refrigerating the dough! They are kind of a sloppy cookie to begin with, but you should be good. If you overbake them, they are still yummy, just not quite as chewy, etc. Hope you love them!
Kathleen