I love making whoopie pies, and these cookie sandwiches are sort of a spin on that idea, and since they combine the flavors of brownies and cookie dough in one treat, I was pretty sure they couldn’t be anything but delicious. The recipe starts with intensely dark and rich chocolate cookies. They’re baked just until set on the edges which means they wind up relatively soft and chewy once cooled. They’re still sturdy enough though to support the filling without any problem. Speaking of the filling, it’s an eggless chocolate chip cookie dough that features a surprising ingredient – marshmallow creme. The creme holds the filling together and adds sweetness since the filling doesn’t otherwise have a lot of sugar. I used a cookie scoop to portion the dough so the cookies all baked to relatively the same size and were easy to pair up. The consistency of the filling made it easy to sandwich between the cookies without any problems either.
By Tracey
Brownie Cookie Dough Sandwiches
from Heat Oven to 350
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
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
Directions:
Preheat oven to 350 F. Line a baking sheet with parchment paper.
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.
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.
