There are few things in life as indulgent and satisfying as the combination of rich brownies and creamy cookie dough. The first time I baked these Brownie Cookie Dough Sandwich Cookies, my kitchen smelled like pure chocolate heaven. I remember pulling the brownie cookies out of the oven—soft, fudgy, and slightly crisp around the edges—and thinking they were already perfect on their own. But when I added a thick layer of smooth, edible cookie dough between them, something magical happened. The contrasting textures—the chewy brownie and the creamy filling—created an irresistible treat that felt both nostalgic and luxurious.
You will absolutely love this recipe because it brings together two classic desserts in one bite. It’s like having your favorite brownie and your favorite cookie all at once, without choosing between the two. These sandwich cookies are perfect for anyone who adores rich, chocolatey desserts with a touch of playful indulgence. They’re comforting yet elegant, and they never fail to impress friends, family, or guests. Every bite melts in your mouth, offering a perfect balance of sweetness and texture.
Another reason to love this recipe is its versatility. You can make the sandwich cookies large for a dessert centerpiece or smaller for an afternoon treat with coffee or milk. You can also add your favorite extras—like chopped nuts, a drizzle of chocolate ganache, or a sprinkle of sea salt on top—to make them even more special. They can be easily adapted to suit different occasions, from casual family gatherings to festive holiday tables.
These cookies are also surprisingly affordable to make. Most of the ingredients are pantry staples—flour, cocoa powder, sugar, butter, and chocolate chips—so you don’t need to spend much to create something that looks and tastes like a bakery delight. With a little time and love, you can make a batch that feels like a luxurious treat without the expensive price tag.
Ingredients for the recipe:
– 1 cup unsalted butter, softened
– 1 cup brown sugar
– ½ cup granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup all-purpose flour
– ½ cup cocoa powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup chocolate chips
For the cookie dough filling:
– 1 cup unsalted butter, softened
– 1 cup brown sugar
– 1 teaspoon vanilla extract
– 2 cups all-purpose flour (heat-treated)
– ½ teaspoon salt
– 2 tablespoons milk
– 1 cup mini chocolate chips
How to Prepare This Recipe
Making Brownie Cookie Dough Sandwich Cookies is a rewarding experience from start to finish. The process combines the art of baking with the fun of layering two beloved textures—chewy brownie cookies and creamy edible cookie dough. The steps are simple, and with a little patience, you’ll have bakery-style cookies that look and taste incredible.
How to Prepare the Brownie Cookies
Step 1: Prepare your ingredients and preheat the oven
Begin by preheating your oven to 175°C (350°F). Line two baking trays with parchment paper to prevent sticking. Measure out all your ingredients in advance. This step keeps your process organized and ensures your cookies bake evenly.
Step 2: Cream the butter and sugars
In a large mixing bowl, use an electric mixer to beat the softened butter with brown sugar and granulated sugar until the mixture becomes light and fluffy. This step usually takes two to three minutes. The air incorporated during this process helps create a soft, tender cookie texture.
Step 3: Add the eggs and vanilla
Crack in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The batter should look glossy and smooth at this stage. Vanilla enhances the overall flavor, deepening the chocolate richness that will soon come from the cocoa.
Step 4: Combine the dry ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain a tender crumb.
Step 5: Fold in the chocolate chips
Add the chocolate chips and fold them in gently with a spatula. The extra chocolate pieces give every bite a burst of melty sweetness, making each cookie even more indulgent.
Step 6: Scoop and bake
Using a medium cookie scoop, drop spoonfuls of dough onto the prepared trays, leaving space between each cookie for spreading. Bake for 9 to 11 minutes, or until the edges are set but the centers remain slightly soft. Once baked, allow the cookies to cool on the tray for five minutes before transferring them to a wire rack to cool completely.
How to Make the Edible Cookie Dough Filling
Step 7: Heat-treat the flour
Spread the flour on a baking tray and bake it at 160°C (325°F) for about 7 minutes to eliminate any bacteria. Let it cool completely before using it in your dough.
Step 8: Cream the butter and sugar
In a clean mixing bowl, beat the softened butter and brown sugar until light and creamy. This mixture forms the base of your cookie dough filling.
Step 9: Add vanilla, milk, and salt
Mix in the vanilla extract, salt, and milk until smooth. The milk helps create a soft, spreadable consistency for the filling.
Step 10: Add the flour and chocolate chips
Gradually add the cooled, heat-treated flour to the mixture and beat until fully incorporated. Then fold in the mini chocolate chips. The dough should be thick, creamy, and easy to spread.
Assembling the Sandwich Cookies
Step 11: Match the cookies
Lay out all the cooled brownie cookies and pair them according to size. This ensures that each sandwich has even sides and looks professional.
Step 12: Add the filling
Using a piping bag or a spoon, place a generous dollop of cookie dough filling on the flat side of one cookie. Spread it evenly, leaving a small border around the edge. Press the second cookie gently on top to create a sandwich.
Step 13: Chill for structure (optional)
If you prefer a firmer texture, refrigerate the sandwiches for about 30 minutes before serving. Chilling allows the filling to set slightly, creating clean layers when bitten into.
Tips for Success
This recipe is quick and easy to prepare, especially if you plan ahead. The brownie cookie dough can be made the day before and stored in the refrigerator. You can also freeze the unbaked cookies for up to two months, baking them straight from the freezer when needed.
It’s also highly customizable. You can experiment with white chocolate chips, peanut butter chips, or even a swirl of caramel in the filling. For a festive touch, roll the edges of the sandwich cookies in crushed nuts, colorful sprinkles, or mini chocolate pieces.
These Brownie Cookie Dough Sandwich Cookies are popular with many people because they bring together two beloved flavors and textures in one delightful treat. They’re perfect for bake sales, dessert platters, or homemade gift boxes. Every bite delivers a balance of rich chocolate and creamy sweetness that appeals to both kids and adults alike.
Their chewy, gooey texture makes them impossible to resist, and once you make them, they’ll quickly become a family favorite. They also store beautifully—just keep them in an airtight container at room temperature for up to three days, or refrigerate for up to a week. When you serve them, watch how quickly they disappear.
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Brownie Sundae Cookies Recipe – Fudgy Chocolate Cookies Topped With Ice Cream & Cherries
These Brownie Cookie Dough Sandwich Cookies combine the rich, fudgy texture of brownie cookies with a creamy, edible cookie dough filling. They are a show-stopping treat perfect for dessert platters, parties, or anytime you crave something indulgent.
- Total Time: 40 minutes
- Yield: 16 1x
Ingredients
For the brownie cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
For the cookie dough filling:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (heat-treated)
- ½ teaspoon salt
- 2 tablespoons milk
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 175°C (350°F) and line baking trays with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract until smooth and glossy.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt, then gradually add to the wet ingredients.
- Fold in chocolate chips carefully to distribute evenly throughout the dough.
- Scoop dough onto prepared trays, leaving space between cookies, and bake for 9–11 minutes. Allow cookies to cool 5 minutes on the tray, then transfer to a wire rack.
- Heat-treat flour for the cookie dough filling at 160°C (325°F) for 7 minutes; let it cool completely.
- Beat butter and brown sugar for the filling until creamy, then mix in vanilla, salt, and milk. Gradually add cooled flour and fold in mini chocolate chips.
- Pair cooled brownie cookies by size, spread a generous amount of cookie dough filling on one cookie, then press the second cookie on top.
- Chill sandwiches for 30 minutes if desired for firmer texture, then serve or store in an airtight container.
Notes
Heat-treating the flour ensures the cookie dough is safe to eat raw.
Customize by adding peanut butter, caramel, or sprinkles.
Cookies can be baked in advance; assemble just before serving for best freshness.
- Prep Time: 30
- Cook Time: 10
FAQs
Q: Can I use regular flour for the cookie dough filling?
A: Yes, use all-purpose flour, but make sure to heat-treat it by baking at 160°C (325°F) for about 7 minutes to make it safe for raw consumption.
Q: Can I make these cookies ahead of time?
A: Absolutely. You can bake the brownie cookies a day in advance and prepare the cookie dough filling separately. Assemble the sandwiches right before serving for the freshest texture.
Q: Can I freeze the sandwich cookies?
A: Yes, they freeze very well. Wrap each sandwich individually in plastic wrap and store in an airtight container for up to two months. Thaw at room temperature before serving.
Q: Can I make smaller or larger cookies?
A: Yes, adjust the baking time accordingly. Smaller cookies may need 7–9 minutes, while larger ones may require 12–14 minutes.
Q: Can I customize the filling?
A: Definitely. You can add peanut butter, white chocolate chips, or caramel to the filling. You can also roll the edges in sprinkles or crushed nuts for added texture.
Q: What’s the best way to store these cookies?
A: Store them in an airtight container at room temperature for up to three days. For longer storage, refrigerate up to one week or freeze up to two months.