Chocolate Fudge Brownie Sandwich Cookies

These Chocolate Fudge Brownie Sandwich Cookies with chocolate filling are perfect for any occasion. I highly recommend making a double batch!

Chocolate Fudge Brownie Sandwich Cookies are one of my favourite cookie recipes to make for special occasions and holidays. They taste amazing and will impress your friends and family.

These cookies were originally made for cookie week which was an event I used to host. Those events are typically fun for participants but a bit stressful on the event planner so I decided not to host those types of things any more.

I'll never stop making cookies though. They help relieve stress, am I right?!

Honestly, I find baking so cathartic, especially during the holiday season. Getting in the kitchen is such a stress reliever for me.

Plus the house smells amazing while you're baking which is a huge perk. Not going to lie, I love the smell of chocolate cookies baking. So good!

These chocolate fudge brownie sandwich cookies are filled with an icing so every bite in a rich, creamy delight.

If I'm being honest, I had some while they were still warm, room temperature and cold. Let's just say they are good at any temperature and I now need to let out the waistline on all my pants.

I really hope you love these chocolate cookies as much we do. Let me know what you think of them!

Ingredients

• all purpose flour
• baking soda
• unsweetened cocoa
• salt
• butter
• dark brown sugar
• eggs
• vanilla extract
• buttermilk
• semi sweet chocolate
• light brown sugar
• milk
• confectioners sugar

Directions

For the cookie portion:

1. First, preheat oven to 350 degrees F.
2. Then, line two cookie sheets with parchment paper.
3. Sift flour, baking soda, unsweetened cocoa and salt together in a large bowl.
4. Next, add the butter and sugar together and mix until fluffy and pale.
5. Beat in the egg and vanilla extract.
6. Then, add half of the flour mixture and mix again.
7. Add the buttermilk and mix once again.
8. After that, add the second half of the flour mixture and beat until combined.
9. Then, add the chocolate and mix one last time.
10. Use a spoon to scoop out balls of batter onto the cookie sheet. You should get 36 pieces.
11. Next, pop the dough in the freezer for 30 to 60 minutes.
12. Remove the dough from the freezer and bake the cookies for 8 to 10 minutes.
13. Take the cookies out of the oven and allow to cool completely.

For the frosting portion:

1. Combine the chocolate, butter, brown sugar and milk in a medium saucepan.
2. Cook over medium-low heat until the sugar dissolves. Allow it to bubble for a couple of minutes.
3. Remove from heat and add confectioners sugar a little at a time. Whisk until smooth.

Putting it all together:

1. Spread a dollop of frosting in between two cookies so the flat sides are on the inside. Give it a little press together .
2. Serve, store or nosh 'em all!

Other great cookie recipes

• Peanut Butter and Nutella Swirl Cookies
• Pink Coconut Cookies
• S'mores Cookies
• Chocolate Coconut Cookies
• Glazed Lemon Sugar Cookies
• Chocolate Chip and Pistachio Cookies
• Double Chocolate Chip Skillet Cookie
• Momzie's Peanut Butter Cookies

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5 from 3 votes

Chocolate Fudge Brownie Sandwich Cookies

Chocolate Fudge Brownie Sandwich Cookies

Course Cookies

Cuisine American

Keyword chocolate fudge brownie sandwich cookies, chocolate sandwich cookies, sandwich cookies

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Cooling 5 minutes minutes

Total Time 25 minutes minutes

Servings 18 cookies

Calories 261kcal

Ingredients

For the Cookie Portion:

• 1 ¼ cups all purpose flour
• ¾ tsp baking soda
• ½ cup unsweetened cocoa
• 1 pinch salt
• ½ cup butter softened
• 1 cup dark brown sugar
• 1 large egg beaten
• 1 tsp vanilla extract
• 4 tbsp buttermilk
• 1 oz semi sweet chocolate finely grated

For the Frosting Portion:

• 3 oz semi sweet chocolate broken into pieces
• ¼ cup butter
• ½ cup light brown sugar
• 2 tbsp milk
• 1 ½ cups confectioners sugar sifted

Instructions

For the Cookie Portion:

• Preheat your oven to 350 degrees F.
• Line 2 cookie sheets with parchment paper.
• In a large bowl sift together the flour, baking soda, unsweetened cocoa, and salt. Set aside.
• In your stand mixer combine the butter and sugar, whisk until fluffy and pale. Beat in the egg and vanilla extract. Beat in half the flour mixture. Add the buttermilk and beat again. Beat in the rest of the flour mixture until everything is well combined. Stir in the chocolate.
• Use a teaspoon and scoop small balls of batter on the cookie sheets, leaving a gap for a bit of spread. You should be able to get about 36 bits.
• At this point I highly recommend popping the dough in the freezer for at least 30 minutes, but preferably 60 minutes. If you don't do this the cookies will spread too much and be too flat. You're call though. If you like flat sandwich cookies knock yourself out.
• Remove the cookie sheets from the freezer and pop them in the oven. Bake for about 8 to 10 minutes. Remove and allow to cool for about 5 minutes. Then remove them from the cookie sheet and let them cool on wire racks.

For the Frosting Portion:

• In a medium sized saucepan combine the chocolate, butter, brown sugar, and milk. Cook over medium-low heat to let the sugar dissolve. Then allow it to bubble for about 2 to 3 minutes. Remove from heat and then add the confectioners' sugar a little at a time. I just whisked mine in. Worked perfectly but you could do it with a stand mixer if you like.

Putting it all together:

• Spread a big dollop of the frosting on the inside of one cookie, take another cookie and place the inside down on the frosting. Give a little press. Shove in your piehole.
• Serve with a big old I love Chocolate Fudge Brownie Sandwich Cookie Smile!

Notes

Recipe slightly adapted from the cookbook Whoopie Pies recipe for Chocolate Fudge Brownie Whoopie Pies!

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