Cookies and Cream Cookie Dough Brownie Sandwiches
Here we are, just 10 days until Christmas and we are very nearly at the end of our holiday goodie tray adventure. We have only two recipes to go, including today’s Cookies N’ Cream Cookie Dough Brownie Sandwiches. These look a bit like chunky, over stuffed Oreos – and they do have Oreos mixed into the filling – but these sandwich cookies have soft chewy brownie-like cookies with a cookie dough buttercream filling loaded with chocolate chips and crushed Oreos.
I’m afraid I don’t have any interesting anecdotes to share about these cookies. They are simply a mash-up of flavors and textures that I enjoy and they have remained one of my personal favorites for the decade plus that they have appeared on my holiday trays. They seem to be a bit of a crowd favorite as well, often one of the first cookie varieties to disappear from the trays when I was bringing them into the office.
I know that we aren’t supposed to eat raw cookie dough, but I have always loved tasting the cookie dough raw – from licking the beaters and bowls as a child right up to the cookies I made this weekend. It is something I look forward to every time I bake and I like to think of it kind of like quality control 🙂 I taste individual ingredients, I taste batters and doughs, I taste finished components and I taste the final product. I can assure you, anything that leaves my kitchen tastes good from beginning to end – if it doesn’t, well, then it doesn’t leave my kitchen!
The filling for these cookies does not have any eggs in it, it really is very much like a buttercream rather than a true cookie dough. However, it does have raw flour in it (you don’t really get the same flavor or mouth feel without the flour). If you have any concerns or doubt about consuming raw flour, you can heat treat the flour before using it in the filling. Just be sure to completely cool the flour again before using it.
Equipment
Ingredients
Method
- Heat oven to 350°F. Line baking sheets with parchment paper.
- In a large mixing bowl, cream together butter and sugars until light and fluffy. Add vanilla and eggs, one at a time, beating to incorporate after each addition.1 cup (226 g) unsalted butter, 1 cup (200 g) sugar, ¾ cup (165 g) brown sugar, 1 tsp (5 ml) vanilla, 2 eggs
- In a separate bowl, whisk together flour, cocoa, , baking powder, baking soda and salt; gradually add the dry ingredients into the creamed mixture, beating just to combine, do not over mix.1 ¾ cup (210 g) flour, 1 ¼ cup (120 g) cocoa, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt
- Scoop the dough into about 1” balls and place about 2” apart on the prepared baking sheets. Using the bottom of a glass, slightly flatten each ball.
- Bake 8-10 minutes until puffy and just set. Cool on pans for 5 minutes before moving to racks.
- In a large mixing bowl, cream butter, brown sugar and powdered sugar. Add flour, vanilla and salt; mix until well incorporated and the mixture is a smooth, spreadable consistency.16 tbsp (224 g) unsalted butter, 1 cup (220 g) brown sugar, 1/2 cup (60 g) powdered sugar, 1 cups (120 g) flour, 1 tsp salt, 1 tsp vanilla
- Fold in the mini chocolate chips and crushed Oreos just until evenly distributed. Spread, scoop or pipe the filling onto the flat bottoms of cooled cookies and top each with another cooled cookie, pressing down gently to form a sandwich.2/3 cup (120 g) mini chocolate chips, ½ cup (80 g) crushed Oreos
Notes
Private Notes
Nutrition
Tried this recipe?
Let us know how it was!More recipes you might enjoy:
About The Author
