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.
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.