After a long day, sometimes all you need is a comforting treat that feels like a warm hug. These brownie cookies with cookie dough buttercream come together quite effortlessly, making them a great choice for weeknights or weekend baking. Perfect for gatherings or quiet moments, they offer a balance of rich chocolate flavor and sweet creaminess. Their simplicity ensures that even beginner bakers can find joy in creating this delightful dessert. So, let’s dive into making these cookies.

Why You’ll Love This Brownie Cookies with Cookie Dough

This recipe offers ease and reliability, making it a go-to choice for any occasion. The brownie cookies deliver a comforting flavor that balances rich sweetness with a delightful texture. This dessert is perfect for any practical everyday situation, whether enjoyed as an afternoon snack or paired with coffee. The cookie dough buttercream adds a wonderful creaminess, enhancing the overall experience with every bite.

Kitchen Tools You’ll Need

• Baking sheets
• Mixing bowls
• Whisk
• Rubber spatula
• Piping bag (or resealable plastic bag)

Ingredients

• 8 tablespoons (113 g) unsalted butter (fat for richness)
• 9 ounces bittersweet chocolate chips (or chopped chocolate) (deep chocolate flavor)
• 3/4 cup plus 2 tablespoons (175 g) granulated sugar (sweetness and texture)
• 1/2 cup (100 g) light brown sugar, packed (moisture and flavor)
• 3 large eggs, room temperature (binding agent)
• 1 tsp vanilla (aroma and flavor)
• 1 cup (125 g) all-purpose flour, spooned and leveled (structure)
• 3/4 cup (95 g) bread flour, spooned and leveled (chewy texture)
• 1/4 cup (25 g) Dutch process cocoa powder, sifted (richer chocolate taste)
• 1 tsp baking powder (leavening agent)
• 3/4 tsp salt (enhances flavor)
• 1 tsp baking soda (leavening agent)
• 12 tablespoons (170 g) unsalted butter, room temperature (richness in buttercream)
• 1/2 cup (100 g) brown sugar (adds moisture and flavor)
• 2 1/2 cups (300 g) confectioners sugar, sifted (sweetness and smoothness)
• 1/2 cup (65 g) all-purpose flour (structure for buttercream)
• 1 teaspoon vanilla (flavor enhancement)
• 1/4 teaspoon salt (balances sweetness)
• 3-4 tablespoons heavy cream (for desired buttercream consistency)

How to Make Brownie Cookies with Cookie Dough

Step 1. Begin by heat-treating the all-purpose flour for the buttercream. Spread it evenly on a baking sheet and place it in a preheated oven set at 300°F. It should bake for about 5-8 minutes, or until its internal temperature reaches 165°F. Once done, let it cool completely before using.

Step 2. For the cookies, set up a double boiler and melt the unsalted butter with the bittersweet chocolate chips. Stir occasionally until everything is fully melted, then allow the mixture to cool slightly. Once cooled, combine it with both sugars and the eggs, mixing well. Stir in the vanilla, ensuring everything is nicely incorporated.

Step 3. In a separate bowl, whisk together the all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt. This step ensures that the dry ingredients are well mixed before combining with the wet ingredients.

Step 4. Gently combine the dry ingredients with the chocolate mixture. Be careful not to overmix; just stir until all the flour is incorporated. This results in a smoother texture for the cookies. Once mixed, cover the dough and chill in the refrigerator for 30 minutes.

Step 5. Preheat your oven to 350°F and prepare the baking sheets by lining them with parchment paper. Once the dough has chilled, use a cookie scoop to portion it onto the prepared baking sheets. The cookies will spread during baking, so make sure to leave sufficient space between each scoop.

Step 6. Bake the cookies for about 8-10 minutes. You want them to look set around the edges but still slightly soft in the center. After baking, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 7. While the cookies are cooling, prepare the buttercream. In a mixing bowl, beat the softened butter together with the brown sugar until it’s light and fluffy. Gradually add the heat-treated flour mixture, alternating with the heavy cream, until you reach your desired consistency. The buttercream should be smooth and easy to spread or pipe.

Step 8. To assemble the cookie sandwiches, use a piping bag or a resealable plastic bag with a corner snipped off to pipe the buttercream between two cookies. For an added touch, you might sprinkle a little flaky sea salt on top before you serve. If desired, chill the assembled cookies before enjoying them to allow the flavors to meld.

Serving Suggestions

These brownie cookies with cookie dough buttercream are versatile enough for various occasions. Enjoy them as a sweet breakfast treat alongside your morning coffee or serve them as a delightful snack throughout the day. They also make excellent additions to family meals or gatherings with friends. Don’t forget, leftovers can be stored easily, giving you something delicious to look forward to later on.

Pro Tips for Best Results

• Make sure to let the melted chocolate mixture cool slightly before adding the eggs to prevent curdling.
• Chill the dough properly; this helps the cookies maintain their shape and makes them easier to scoop.
• Use a kitchen scale for measuring flour; this ensures accuracy and prevents dry cookies.
• If piping the buttercream, keep the consistency thick enough to hold its shape but smooth enough to be easy to pipe.
• Allow cookies to cool completely before assembling to prevent the buttercream from melting.
• Use room temperature ingredients where specified for easier mixing and better texture.

Common Mistakes to Avoid

1. Not heat-treating the flour: Skipping this step can lead to food safety concerns. Make sure the flour reaches the appropriate temperature to eliminate any bacteria.
2. Overmixing the cookie dough: This can lead to dense cookies. Stir until just incorporated to retain a soft structure.
3. Baking at the wrong temperature: Ensuring your oven is at the correct temperature is essential for even baking. Use an oven thermometer if unsure.
4. Skipping the chilling step for the dough: If you don’t chill the dough, your cookies may spread too much while baking, leading to flat cookies.
5. Not allowing the cookies to cool sufficiently: Assembling while warm can cause the buttercream to melt. Wait until they are completely cool for best results.
6. Incorrect buttercream consistency: If it’s too thick, adding too little cream can make it hard to spread. Adjust gradually to find the right balance.

Variations & Substitutions

Consider adding chocolate chips or chopped nuts to the cookie dough for added texture. For a twist, you can use flavored extracts instead of vanilla in the buttercream. Adjust the sweetness by using less confectioners sugar if you prefer a less sweet filling.

Storage & Reheating

Store the assembled cookie sandwiches at room temperature in an airtight container for up to three days. For longer storage, you can keep them in the refrigerator for about a week. If you wish to freeze them, wrap each sandwich tightly in plastic wrap before placing them in a freezer-safe container. To enjoy them later, let them thaw at room temperature; this preserves their texture.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, you can prepare both the cookie dough and the buttercream ahead of time. Store the dough in the refrigerator and the buttercream in an airtight container until you’re ready to assemble.

How long does it last in the fridge?

Once assembled, these cookie sandwiches can last up to a week in the refrigerator. Be sure they are stored in an airtight container to prevent them from drying out.

Can I freeze this recipe?

Yes, you can freeze the assembled cookie sandwiches. Wrap them in plastic and place them in a freezer-safe container to maintain freshness.

What can I substitute for one ingredient?

If you don’t have brown sugar, you can use granulated sugar in a pinch. However, this may alter the moisture slightly, making the cookies less chewy.

Why didn’t my recipe turn out as expected?

This could be due to several factors, such as improper measurements or not following the steps closely. Always double-check your measurements and ensure you are following each instruction carefully.

Final Thoughts

Making brownie cookies with cookie dough buttercream is a rewarding experience that brings simple comfort to your routine. The process, from melting chocolate to assembling the sandwiches, is straightforward, and the end result is a delightful treat to share or enjoy by yourself. Remember, it’s all about the joy of creating something delicious, one step at a time. Happy baking!

Brownie Cookies with Cookie Dough Buttercream

These brownie cookies with cookie dough buttercream are a delightful dessert that balances rich chocolate flavor with creamy sweetness, easy to make for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 12 cookies

Calories 250 kcal

Ingredients

  

For the brownie cookies

• 8 tablespoons unsalted butter (fat for richness)
• 9 ounces bittersweet chocolate chips (or chopped chocolate for deep chocolate flavor)
• 3/4 cup plus 2 tablespoons granulated sugar (sweetness and texture)
• 1/2 cup light brown sugar, packed (moisture and flavor)
• 3 large eggs, room temperature (binding agent)
• 1 teaspoon vanilla (aroma and flavor)
• 1 cup all-purpose flour, spooned and leveled (structure)
• 3/4 cup bread flour, spooned and leveled (chewy texture)
• 1/4 cup Dutch process cocoa powder, sifted (richer chocolate taste)
• 1 teaspoon baking powder (leavening agent)
• 3/4 teaspoon salt (enhances flavor)
• 1 teaspoon baking soda (leavening agent)

For the cookie dough buttercream

• 12 tablespoons unsalted butter, room temperature (richness in buttercream)
• 1/2 cup brown sugar (adds moisture and flavor)
• 2 1/2 cups confectioners sugar, sifted (sweetness and smoothness)
• 1/2 cup all-purpose flour (structure for buttercream)
• 1 teaspoon vanilla (flavor enhancement)
• 1/4 teaspoon salt (balances sweetness)
• 3-4 tablespoons heavy cream (for desired buttercream consistency)

Instructions

 

Preparation

• Begin by heat-treating the all-purpose flour for the buttercream. Spread it evenly on a baking sheet and place it in a preheated oven set at 300°F for 5-8 minutes until its internal temperature reaches 165°F. Let it cool completely.
• For the cookies, set up a double boiler and melt the unsalted butter with the bittersweet chocolate chips, stirring occasionally until fully melted. Allow to cool slightly.
• Combine the melted chocolate mixture with both sugars and the eggs, mixing well. Stir in the vanilla.
• In a separate bowl, whisk together the all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt.
• Gently combine the dry ingredients with the chocolate mixture without overmixing until all the flour is incorporated. Cover the dough and chill in the refrigerator for 30 minutes.

Baking

• Preheat your oven to 350°F and prepare baking sheets by lining them with parchment paper.
• Once the dough has chilled, use a cookie scoop to portion it onto the prepared sheets, leaving space for spreading.
• Bake for about 8-10 minutes until set around the edges but still soft in the center. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Buttercream Preparation

• In a mixing bowl, beat the butter and brown sugar until light and fluffy.
• Gradually add the heat-treated flour, alternating with heavy cream, until you reach your desired consistency. Ensure the buttercream is smooth.
• Use a piping bag or resealable plastic bag to pipe buttercream between two cookies.

Notes

For the best results, let the melted chocolate cool slightly before adding eggs to avoid curdling. Chill the dough well for better shape and texture. If piping, keep the buttercream thick yet smooth.

Keyword Baking Recipe, Brownie Cookies, Chocolate Cookies, Cookie Dough Buttercream, Easy Dessert