These Brownie Cookie Dough Sandwich Cookies are a decadent treat that combines the best of both worlds—brownies and cookie dough. With fudgy brownie cookies on the outside and raw, edible cookie dough in the middle, this dessert is rich, indulgent, and guaranteed to satisfy any sweet tooth. Perfect for a special occasion or just a weekend treat, these sandwich cookies are as fun to make as they are to eat.

Why You’ll Love This Recipe

What makes these sandwich cookies so irresistible is the combination of two favorite desserts—brownies and cookie dough. The brownie cookies are thick, chewy, and full of chocolate flavor, while the cookie dough center offers that nostalgic raw dough taste (that’s safe to eat!). The contrast in textures, plus the sweetness of the filling, creates the ultimate dessert experience. I love how these cookies bring together the best of both worlds in one bite!

Ingredients

For the brownie cookies:

• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips

For the cookie dough filling:

• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/4 cup mini chocolate chips
• 2 tablespoons milk

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Make the brownie cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, beating until well combined. In another bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined. Stir in the chocolate chips.
2. Shape the cookies: Using a tablespoon or cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball of dough slightly with the back of the spoon.
3. Bake the cookies: Bake for 8-10 minutes or until the edges are set but the center is still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
4. Make the cookie dough filling: In a medium bowl, beat together the softened butter, brown sugar, vanilla extract, and salt until smooth and creamy. Gradually add the flour, mixing until well combined. Stir in the mini chocolate chips and milk, adjusting the milk amount to achieve the desired consistency.
5. Assemble the sandwich cookies: Once the brownie cookies have cooled completely, spread a generous amount of cookie dough filling on the bottom side of one cookie. Top with another cookie to create a sandwich. Repeat with the remaining cookies and filling.

Servings and timing

This recipe makes about 12-15 sandwich cookies, depending on the size of your cookie dough scoops.

• Prep time: 20 minutes
• Cook time: 10 minutes
• Total time: 40 minutes

Variations

• Add more chocolate: If you’re a chocolate lover, try adding extra chocolate chips to the brownie dough or filling for an even richer taste.
• Nutty twist: Add chopped walnuts or pecans to the brownie dough for some added crunch and flavor.
• Gluten-free version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free dessert option.
• Flavored filling: Experiment with different extracts, like almond or mint, in the cookie dough filling to change up the flavor profile.

Storage/reheating

These brownie cookie dough sandwich cookies can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for a longer period, I recommend refrigerating them for up to a week. You can also freeze the cookies for up to a month. Just let them come to room temperature before serving.

FAQs

Can I make the cookie dough filling ahead of time?

Yes! The cookie dough filling can be made a day or two ahead and stored in the fridge. Just let it soften a bit before using it in the sandwich cookies.

How do I prevent the cookies from spreading too much while baking?

Make sure to chill the dough for 10-15 minutes before baking. This will help the cookies hold their shape during baking.

Can I use store-bought cookie dough for the filling?

While homemade cookie dough offers the best flavor, you can definitely use store-bought edible cookie dough as a filling for a quicker version of this treat.

Can I freeze the sandwich cookies?

Yes, these sandwich cookies freeze well! Place them in an airtight container or freezer bag and store them for up to a month. Let them thaw at room temperature before enjoying.

Can I make the brownie cookies without the chocolate chips?

You can skip the chocolate chips in the brownie cookies if you prefer a simpler flavor, but I highly recommend keeping them for extra richness and texture.

Conclusion

These Brownie Cookie Dough Sandwich Cookies are a delightful combination of chewy, fudgy brownie cookies and creamy, raw cookie dough. The texture contrast and rich chocolatey goodness make them an irresistible treat. Whether for a special occasion or just a sweet craving, these cookies are sure to impress. With easy steps and endless customization options, I’m sure they’ll become a new favorite in my dessert repertoire!

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