Brownie Cookie Dough Sandwich Cookies



I love brownies, sandwich cookies AND chocolate chip cookie dough so when I saw this recipe on Tracey’s Culinary Adventures blog, I thought, “Heavenly, I must bake and EAT these cookies!”  Every Thursday night, I wind down from a busy week and bake my heart out.  On Friday afternoons,  I make the rounds around the office, say hello to my coworkers and hand out baked goods.  I’m still relatively new to New York and am somewhat of an introvert, so this is a fantastic opportunity for me to get to know people in a relaxed manner and enjoy good eats along the way.




Preheat oven to 350 F.

Line a baking sheet with parchment paper and prepare to make these yummy cookies.


Cookie Ingredients:

Brownie Cookies

1 1/4 cups unsweetened cocoa powder, sifted

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature

1 cup granulated sugar

3/4 packed light brown sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

In a medium bowl, whisk the cocoa powder, flour, baking powder, baking soda and salt together.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition.

Mix in the vanilla.

With the mixer on low, add the dry ingredients in two addition, beating until just combined. The batter will be very thick.

Portion the dough into 1 -1 1/2 tablespoon balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. With damp fingers, slightly flatten the balls of dough.


Bake for 9-11 minutes, or until the edges of the cookies are set and the tops are puffed and cracked (but still soft).


Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes before removing them to the rack to cool completely.


Cookie Dough Filling

1 cup (2 sticks) unsalted butter, at room temperature

2 tablespoons packed light brown sugar

2 1/2 cups all-purpose flour

1 13 oz container marshmallow creme

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup mini chocolate chips


To make the filling:

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy, about 1-2 minutes.

Add the brown sugar and beat until well combined.

Mix in the flour until incorporated (the filling will be almost crumbly).

Add the remaining ingredients and beat until the mixture is smooth and thick.


To assemble the sandwiches:

Match the cookies in pairs by size.

Scoop about 2-3 tablespoons of the filling onto the flat side of one of the cookies in each pair.

Put the other cookie on top and press to push the filling to the edges.

Makes about 20 sandwich cookies


I came up with 18 sandwich cookies.





About chacha

I'm a west coast transplant who lives in Brooklyn, NY. I love many outdoor and sporty activities including hiking, biking, running, cycling, walking and exploring New York. We have two dogs, a French Bulldog and a Pug. I enjoy cooking but baking is my passion. I'm no expert but I like to bake for friends and family, and love to try new recipes and bake new things. Thanks for reading!
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