Brownie Cookie Dough Sandwiches

I don’t know about any other new moms out there, but I have a big craving for desserts. The nurses tell us to consume 500 more calories a day while breastfeeding and although they tell us to make sure it is a healthy, nutritious 500 calories, all I want is sugar and chocolate. Those first few days after my son was born I had to have dessert after each meal and my mid-morning snack was a brownie and Kool Aid. I baked a brownie mix each week for the first three weeks of his life. Not good!

I have since started hitting a weight-loss plateau and go for daily walks with my baby in order to jump start the metabolism a little bit but that craving for chocolate is still there. I recently came across this recipe while reading another foodie blog. I pretty much had to make it that day. These cookies are awesome! I was worried that the brownie cookie would get hard and crispy and then when you bit into the sandwich, the filling would smoosh out the sides but that wasn’t the case at all. The cookies were soft and didn’t get too soft and mushy once filled and eaten a few days later. A warning, these are super sweet and rich. I had trouble eating a half of one. If I made them again, I would probably use half the amount of cookie dough filling in each sandwich.

Brownie Cookie Dough Sandwiches

Brownie Cookie:

1 cup unsalted butter

1 cup white sugar

3/4 cup 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 (I used a medium cookie scoop) and place on a silicone mat-lined baking sheet, about 5 per baking sheet. Flatten cookies slightly with the bottom of a drinking glass or your palm. (The dough was very sticky so I tried spraying either the glass or the tops of the dough with cooking spray before flattening. Spraying the dough directly actually worked better).

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.

Cookie Dough Filling:

1 cup (2 sticks) unsalted butter, softened

2 T brown sugar

2 1/2 cups flour

1- 14 oz container marshmallow fluff

1 tsp vanilla

1/2 tsp salt

1/3 cup mini chocolate chips

Directions for filling:

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.

Assembling the sandwiches:

Scoop about 3T of filling (I used a large cookie scoop) onto the bottom of a cooled cookie. Top with another cookie and eat.

Yield: About 17 cookie sandwiches.

Recipe from Heat Oven to 350

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