Brownie sandwich cookies recipe! A smooth and creamy chocolate filling sandwiched between two soft and delicious brownie-like cookies. The perfect snack for any occasion! You won’t be able to eat just one!
Prep time: 20 mins | Cook time: 10mins | Yield: 20
Ingredients:
For the Cookies:
- 220g (about 1 1/2 cups) semi-sweet chocolate, chopped
- 1/4 cup (55g) Unsalted butter
- 2 Eggs at room temperature
- 1/2 cup (100g) Brown sugar
- 1 tsp (5g) Vanilla extract
- 2/3 cup (80g) All-purpose flour
- 1 tsp (4g) Baking powder
- 1/4 tsp (1g) Salt
For the Chocolate Filling:
- 150g (about 1 cup) Semi-sweet chocolate, chopped
- 1/2 cup (150g) Sweetened condensed milk
- 1/2 cup (113g) Unsalted butter at room temperature (softened)
Video:
Directions:
For the Cookies:
- Melt the chocolate with the butter using a double boiler or microwave in 30-second intervals, stirring after each until smooth. Let it cool at room temperature for a few minutes.
- In a large bowl, place the eggs, sugar, and vanilla. Beat on medium speed for 3-5 minutes or until fluffy and light in color.
- Pour the melted chocolate mixture into the whipped eggs and whisk gently until smooth and shiny. Make sure to use room temperature eggs. Otherwise, the chocolate won’t mix properly.
- Sift the flour, baking powder, and salt over the mixture. Whisk until well combined.
- Let it sit at room temperature or refrigerate for a few minutes until it reaches a thick consistency that holds its shape.
- Line a large baking sheet with parchment paper.
- Preheat the oven to 350°F (180°C).
- Portion the dough using a 1-tablespoon sized scoop. Place the dollops onto the prepared baking sheet about 2-inches (5cm) apart from each other.
- Bake for about 8-10 minutes. Let the cookies set and cool at room temperature before removing them from the parchment paper.
For the Chocolate Filling:
- Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring after each until smooth.
- Stir in the condensed milk until well combined. Let the mixture cool completely at room temperature.
- Add the softened butter and beat on medium speed until creamy and smooth. Make sure the chocolate mixture is at room temperature. Otherwise, the butter will melt.
- Refrigerate for 20-30 minutes. Stir occasionally until thick enough to fill the cookies.
- Scoop 1 tablespoon of filling onto the flat side of half the cookies. Place the remaining cookies on top, and gently press on each to squeeze the filling to the edges.
- Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- If it’s a hot day, keep the cookies refrigerated and remove them from the fridge about 30 minutes before serving.
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No-Bake Chocolate Cheesecake (no gelatin)
Perfect Gluten-Free Chocolate Cookies
