Ingredients
Scale
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