Dessert

Brownie Cookie Sandwiches with Cookie Dough Buttercream Recipe

ByGabriel Langdon February 11, 2026February 11, 2026

Introduction

These Brownie Cookie Sandwiches with Cookie Dough Buttercream combine the rich fudgy flavor of brownie cookies with a creamy, sweet buttercream filling studded with mini chocolate chips. Perfect for satisfying your chocolate cravings with a fun and indulgent twist.

A stack of three chocolate sandwich cookies with creamy white filling is shown on a white marbled surface. The cookies have a rich, dark brown color with a cracked texture on the top cookie, which is broken in half to reveal a soft, moist interior. The cream layer is thick and slightly spilling out between each cookie layer. Small chocolate chunks are scattered around the base of the stack. In the background, other similar cookies are blurred, adding depth to the image. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Brownie Cookies:

unsalted butter, melted
granulated sugar
large eggs
vanilla extract
unsweetened cocoa powder
all-purpose flour
salt
baking soda
semi-sweet chocolate chips

For the Cookie Dough Buttercream:

unsalted butter, softened
brown sugar
powdered sugar
vanilla extract
milk
mini chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, whisk together the melted butter and granulated sugar until smooth.
Step 3: Add the eggs and vanilla extract, mixing until fully combined.
Step 4: Stir in the cocoa powder, flour, salt, and baking soda until a thick batter forms.
Step 5: Fold in the semi-sweet chocolate chips.
Step 6: Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each dough ball with your fingers or a spatula.
Step 7: Bake for 10-12 minutes, until the edges are set but the centers remain soft.
Step 8: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9: For the buttercream, beat the softened butter, brown sugar, and powdered sugar together until light and fluffy.
Step 10: Mix in the vanilla extract and milk until creamy.
Step 11: Fold in the mini chocolate chips.
Step 12: Once the cookies are cool, spread a generous amount of the buttercream on the flat side of one cookie, then sandwich it with another cookie. Repeat with remaining cookies.

Tips & Variations

Try adding a tablespoon of peanut butter to the buttercream for a delicious nutty twist.
For softer cookies, slightly underbake and let them cool on the baking sheet.
Use parchment paper to prevent sticking and make clean-up easier.
Let the buttercream chill slightly if it becomes too soft to spread easily.

Storage

Store the brownie cookie sandwiches in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Bring to room temperature before serving or gently warm for a few seconds to soften the buttercream.

How to Serve

A close-up stack of three chocolate sandwich cookies with thick white cream filling between each two dark brown cookie layers, the top cookie has a bite revealing the soft, moist texture inside, with more similar cookies blurred in the white marbled background and a few chocolate chunks scattered at the bottom on the white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips in the buttercream?

Yes, regular chocolate chips work fine, but mini chocolate chips distribute more evenly and create a better texture in the buttercream.

Can I make the cookie dough and buttercream ahead of time?

Absolutely! The cookie dough can be refrigerated overnight before baking, and the buttercream can be made and stored in the fridge for up to 3 days. Bring both to room temperature before using.