The cookies are rich and incredible all by themselves. The filling mixture is a lot stickier than I would have expected, and to be quite honest I had a stomachache after eating just one of these cookie sandwiches. Oh well, it was worth it to try this recipe! I only made a half-batch of the filling, as I did expect it to be too rich for me. I would love to repeat this recipe using ice cream as the filling next time.
The husband enjoyed these sandwiches, and they kept for several days in the fridge.
Brownie Cookie Dough Sandwiches
from Heat Oven to 350
Ingredients:
Brownie Cookie:
1 cup unsalted butter
1 cup white sugar
3/4 packed brown sugar
2 eggs
1 tsp vanilla
1/2 tsp salt
1 1/4 cups unsweetened cocoa powder
1 3/4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
Directions for cookies:
1. Heat oven to 350 degrees.
2. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy.
Add the vanilla extract and then the eggs one at a time, beating well with each addition. Combine the salt, cocoa, flour, baking powder and baking soda and gradually stir into the creamed mixture.
3. Shape dough into 1 1/2 T sized balls and place on a baking sheet. Flatten cookies slightly with the bottom of a drinking glass or your palm.
4. Bake 8-10 minutes or until the cookies are puffy and the tops are cracked, but still soft. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients for filling:
1 cup (2 sticks) unsalted butter, softened
2 T brown sugar
2 1/2 cups flour
1 13 oz container marshmallow creme
1 tsp vanilla
1/2 tsp salt
1/3 cup mini chocolate chips
Directions:
1. With an electric mixer, cream butter until fluffy. Add sugar and beat well. Add flour and beat until all the flour is incorporated. Add remaining ingredients and beat until mixture is smooth. (It will be fairly thick).
Assembling:
1. Scoop about 3T of filling onto to bottom of a cooled cookie. Top with another cookie and eat.
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