Brownie Sandwich Cookies
Happy almost Halloween! I was planning on posting these a little later in the week, however with “Frankenstorm” approaching our area, I wanted to make sure I got these up before our power (possibly) goes out. They are warning that it could be out for several days, or even up to a week, so I figured I better share these with you now!
So, in case you are looking for one more idea for a festive sweet treat, look no further than these brownie sandwich cookies. Now, these obviously can be made anytime of the year – I just used some orange food gel to tint the buttercream to make them extra fun for the holiday.
And let me tell you, there’s nothing not to love about these brownie sandwich cookies. The cookies are rich and fudgy, and taste oh so similar to ooey gooey brownies. The filling is a simple vanilla bean buttercream that is sweet yet doesn’t overpower the cookies themselves. And when you sandwich the two together, you get a sinful chocolate dessert.
I made my cookies a little on the larger size, so I only got about a dozen assembled sandwiches out of the recipe. Feel free to make them smaller to increase your yield. Either way, this is an easy, yet scrumptious cookie to whip up for any occasion.
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 cups semi-sweet chocolate chips, divided
- 4 tablespoons (½ stick) unsalted butter
- 3 large eggs
- ⅔ cup granulated sugar
- 2 teaspoons vanilla extract
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 ½ cups confectioners’ sugar, sifted
- ½ of a vanilla bean
- ⅛ teaspoon salt
- 2 teaspoons vanilla extract
- 2 tablespoons whole milk
- To make the cookies: In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- Set a heatproof bowl over a saucepan with barely simmering water. Add 2 cups of the chocolate chips and the butter. Stir frequently, until the mixture is completely melted and smooth (it will be thick). Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the eggs, sugar and vanilla extract. Beat on medium speed for about 3 minutes, until light and fluffy. Add in the chocolate mixture. Beat until well combined. Next, add in the flour mixture. Beat until just incorporated. Remove the bowl from the mixer and fold in the remaining chocolate chips. Place the batter in the refrigerator to chill for about 20 to 30 minutes, so that it can firm up.
- Meanwhile, preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Drop the dough on the prepared baking sheet using a large cookie scoop (about a heaping tablespoon), spacing them about 2 inches apart. Bake for about 12 to 15 minutes, until slightly firm and the tops are crackled. Let the cookies cool completely directly on the baking sheet. *If baking the cookies in batches, keep the dough in the refrigerator when not in use.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter. Beat on medium speed for about 2 minutes, until light and fluffy. With the mixer on low, slowly add in the confectioners’ sugar. Once incorporated, increase the speed to medium and beat until well combined. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the bowl, as well as the salt, vanilla extract and milk. Mix on low speed until incorporated then increase the speed to high. Beat for about 3 minutes, until fluffy. If needed, add additional milk (a little bit at a time), to thin out your frosting. Add additional confectioners’ sugar to thicken your frosting. Use food gel if desired to tint the buttercream.
- To assemble: Match up your cooled cookies by size (so that the two halves are as close in size as possible). Pipe (or spread) frosting on one cookie. Top with the second and press down lightly to form the sandwiches.
Cookies from Giada. Frosting adapted from this maple buttercream.