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Chocolate Brownie Sandwich Cookies with Salted Caramel Buttercream


  • Author: Molly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12-14 sandwich cookies 1x

Ingredients

Scale

For the Cookies:

  • 6 oz semisweet chocolate
  • 2 tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 tablespoon instant espresso powder
  • 2 eggs
  • ¾ cup sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips

For the Filling:

  • 1 stick of unsalted butter, softened
  • 1 cup of powdered sugar
  • Sea salt, to taste
  • 24 tablespoons store-bought salted caramel sauce (Trader Joe’s caramel is great for this!)

 


Instructions

For the Cookies:

  1. Preheat the oven to 300°F and line a baking sheet with parchment paper. Set aside.
  2. In a small bowl, combine the chocolate and the butter. Microwave on low for 1 minute, stopping and stirring the mixture every 15 seconds. Stir until completely melted and smooth. Set aside.
  3. Whisk together the flour, baking powder, salt, cocoa powder, and instant espresso. Set aside.
  4. Using a stand or hand-held mixer, beat the eggs, sugar, water, and vanilla on high until well combined and frothy.
  5. Pour in the melted chocolate mixture and mix until it is thoroughly incorporated and the mixture is creamy and smooth.
  6. Add the dry ingredients in batches, mixing after each addition. Fold in the mini chocolate chips.
  7. Using a small ice cream or cookie scoop, scoop out the batter into roughly 1.5-inch balls and place on the prepared baking sheet. Bake for 18 minutes or until the cookies have puffed slightly and cracked. They will deflate slightly as they cool. Cool completely.

For the Filling:

  1. While the cookies are baking, make the filling by beating the butter until light and fluffy. Add the powdered sugar and beat the mixture until incorporated.
  2. Add the salt and caramel, tasting as you go, and mix until thoroughly combined. How much you add depends on your preference!

To Assemble:

  1. Spread about 1 tablespoon of the filling on the flat side of a cookie and then top with another cookie, pushing down slightly. Continue until all cookie sandwiches are made.
  2. Store in the fridge in an airtight container. I love these chilled, but if you do not, you can take them out of the fridge roughly 15 minutes before serving.

Notes

Cookie recipe lightly adapted from here.

  • Category: dessert

Keywords: chocolate brownie sandwich cookies, brownie cookies, fudgy espresso chocolate cookies, salted caramel buttercream, chocolate cookies with salted caramel buttercream