How To Make Brownie Cookie Sandwiches with Chocolate Cream Cheese Frosting
Soft and fudgy, these brownie cookie sandwiches are filled with a luscious chocolate and cream cheese filling. These are a choco lover’s dream dessert.
In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, set aside. In the bowl of an electric stand mixer, fitted with paddle attachment, whip together butter, granulated sugar, and light brown sugar for about 4 minutes, until pale and fluffy.
Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla.
Slowly add in dry ingredients and mix until combined.
Transfer dough to an airtight container and chill for about 2 hours, until firm enough to shape into balls.
Preheat oven to 350 degrees F during the last 10 minute of dough chilling.
Remove cookie dough from fridge, scoop dough out and shape into balls, about the size of a golf ball.
Transfer rolled balls to Silpat lined cookie sheets and bake in preheated oven for 10 to 11 minutes. Transfer dough balls that aren’t currently baking to the erefrigerator to chill until ready to bake.
Remove from oven and allow to cool several minutes before transferring to a wire rack.
Cool completely then spread frosting along bottom side of one cookie, then sandwich to the bottom side of another cookie. Store in an airtight container.
Chocolate Cream Cheese Frosting:
In a mixing bowl, using an electric hand mixer on medium speed, whip together the cream cheese and butter for about 1 minute until smooth and fluffy.
Add in vanilla and powdered sugar, then sift in cocoa powder and mix for about 1 minute until smooth and fluffy.
- Calories: 349.45kcal
- Fat: 14.45g
- Saturated Fat: 8.66g
- Trans Fat: 0.41g
- Monounsaturated Fat: 3.82g
- Polyunsaturated Fat: 0.70g
- Carbohydrates: 54.86g
- Fiber: 1.63g
- Sugar: 44.11g
- Protein: 3.36g
- Cholesterol: 61.65mg
- Sodium: 120.56mg
- Calcium: 39.95mg
- Potassium: 102.76mg
- Iron: 1.26mg
- Vitamin A: 129.43µg
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