Brownie Sandwich Cookies with Cookie Dough Frosting
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Brownie Sandwich Cookies with Cookie Dough Frosting
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Creamy, rich chocolate chip cookie dough frosting sandwiched between the chewy goodness of a brownie cookie. Or try just the frosting and make Cookie Dough Frosting Shots, easily adapted to be gluten free.
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Ingredients
BROWNIE COOKIES
- ½ cup butter salted or unsalted
- 2 cups semi-sweet chocolate chips
- 1 ½ cups flour all purpose, unbleached
- ¼ cup dutch processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tsp salt
- ½ cup light brown sugar packed
- ½ cup granulated sugar all-natural, cane
- 3 large eggs
- 1 Tablespoon vanilla extract
COOKIE DOUGH FROSTING
- 15 Tablespoons butter salted, softened
- ¾ cup light brown sugar packed
- ½ cup all purpose flour unbleached
- 1 cup powdered sugar
- 1 ½ teaspoon vanilla extract
- 2-3 Tablespoons cream ½ and ½, whipping cream or whole milk may be used
- 1 cup chocolate chips mini or regular
Instructions
- In a small microwave safe bowl, combine butter and 2 cups of chocolate chips. Microwave 30-45 seconds, stir well. Chocolate will continue to melt, keep stirring. If more melting is needed, heat at 15-30 second intervals, stirring well in between. Stir until mixture is smooth..
- Set aside, cool for 10-15 minutes. In the bowl of a mixer, whisk together flour, both sugars, cocoa powder, baking powder, soda and salt. Once chocolate mixture has cooled, pour into flour mixture and stir (mixer on low) to combine.Add eggs, one at a time, mixing 30-60 seconds after each egg addition.
- Mix well until the dough is thick and smooth. Stir in vanilla. Chill dough 30-45 minutes in fridge until it holds it's shape. If it gets too firm, allow to set at room temperature for 30 minutes, then scoop.
- Preheat oven to 325°F. Using a medium cookie scoop, about 1 tablespoon, scoop out dough and shape into balls (about the size of a walnut). Press down slightly on the tops. Bake 10-12 minutes until they look slightly dry on the top, the chewier the cookie the less time you should bake them. Allow to cool on the baking sheet for 4-5 minutes, then remove to a wire rack to cool completely.
Make the Frosting
- In the bowl of a mixer, whip together your butter and brown sugar. Whipping well until the mixture is play and fluffy, about 4 minutes. Next, mix in your flour, mix well. Omit if keeping gluten free.
- Add vanilla and 2 tablespoons of cream, blending until light and fluffy. Add powdered sugar, whip until smooth, if needed add additional 1 tablespoon cream if thinner frosting is desired. Stir in chocolate chips.
- Using the same scoop used for the cookies, scoop a generous dollop of cookie dough frosting onto half of your cookies. Top with the other half, gently pressing down. If not serving immediately, wrap sandwich cookies in plastic wrap or wax paper, freeze until ready to use.
- For frosting shooters, scoop frosting into piping bag fitted with large round piping tip. Pipe into small cups, decorate with sprinkles, a few mini chocolate chips and a white chocolate disc.
Equipments used:
Notes
- Copyright 2017 | This recipe for Brownie Sandwich Cookies with Cookie Dough Frosting was featured first on The Fresh Cooky
Nutrition Information
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Serving
1serving
Calories
356kcal
(18%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
56mg
(19%)
Sodium
223mg
(9%)
Potassium
139mg
(4%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
413IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24sandwich cookies
Amount Per Serving
Calories 356 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 356kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 56mg | 19% |
| Sodium | 223mg | 9% |
| Potassium | 139mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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