Brownie Sandwich Cookies are a delightful fusion of two beloved desserts—brownies and cookies. These indulgent treats consist of soft and chewy brownie cookies that are sandwiched together with a creamy filling, creating a delectable combination of chocolatey goodness and melt-in-your-mouth texture. With a perfect balance of sweetness and richness, these sandwich cookies are a true delight for anyone with a love for chocolate treats.
The origin of brownies can be traced back to the United States in the late 19th century. The first brownie recipe was published in a cookbook called “The Boston Cooking-School Cook Book” by Fannie Farmer in 1896. Brownies quickly gained popularity due to their fudgy texture and rich chocolate flavor, becoming a staple in American dessert culture.
As baking evolved, bakers and home cooks began experimenting with variations of brownie recipes, leading to the creation of brownie cookies. By incorporating the elements of brownies into cookie dough, they crafted a delightful hybrid dessert that offered the best of both worlds.
The brownie cookies used in this sandwich recipe feature a soft and chewy texture, resembling the fudginess of classic brownies. The addition of white chocolate chips and chocolate chips adds bursts of chocolatey goodness, elevating the taste and texture to a new level of indulgence.
The idea of sandwiching brownie cookies together with a creamy filling takes the concept to another level, turning them into a more decadent and visually appealing dessert. The creamy filling could be anything from a traditional buttercream to a rich ganache or even ice cream, offering endless possibilities for customizing the flavors and textures.
Today, Brownie Sandwich Cookies are enjoyed as a special treat for celebrations, parties, and even as a comforting indulgence at home. Their versatility and scrumptious taste have made them a favorite among dessert enthusiasts of all ages.
INGREDIENTS
COOKIES:
- 1 cup butter
- 1 1/4 cups dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1 cup uncooked rolled oats
- 1/2 teaspoon baking soda
- 1/2 tsp salt
- 1/4 teaspoon ground cinnamon
- 1 cup white chocolate chips
- 1 cup chocolate chips
BROWNIES:
- 1 cup white sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup butter melted and cooled
- 2 eggs
- 1 teaspoon vanilla
INSTRUCTIONS
COOKIES:
- In a medium saucepan, melt the butter until melted, over medium-low heat. Remove from the heat.
- Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. Remove the cookie dough from the refrigerator and stir in the eggs and vanilla.
- Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together with a spoon.
- Gently fold in the white chocolate chips and chocolate chips. Chill the dough until it is firm enough to be hand-rolled, about 30 minutes in the fridge. Roll by hand into 24 medium-size balls or use a scoop and place them on a parchment-lined cookie sheet.
- Refrigerate for 30 minutes or freeze for 10 minutes.
- While the dough is chilling, heat the oven to 325 degrees F.
- Bake the cookies for 12 to 14 minutes or until the edges just start to turn golden.
BROWNIES:
- Melt butter and set aside to cool slightly.
- Sift together all dry ingredients in a large bowl.
- In a medium bowl, beat two eggs with the vanilla. Gently add in the eggs and vanilla to the dry ingredients.
- Pour the melted butter into the brownie mixture and mix until just incorporated.
- Spread the batter in a prepared 8-inch square pan and bake for 20-26 minutes at 350 degrees.
Now, assemble the irresistible Brownie Sandwich Cookies by spreading a creamy filling of your choice between two delectable brownie cookies. These indulgent treats are sure to impress and satisfy any chocolate lover’s cravings. Enjoy them as a delightful dessert or share them with loved ones for a sweet and memorable experience.



