Chocolate Brownie Sandwich Cookies

Prep Time:

Bake/Cook Time:

7m - 8m

Yield:

12 sandwiched cookies

What’s better than a brownie? How about TWO fudgy chocolate brownie cookies sandwiched with your favorite filling? We've paired ours with marshmallow fluff, but there are countless possibilities. Peanut butter, strawberry jam, cream cheese frosting, or even banana whipped cream! You really can't go wrong. For a fun party idea, set out a "fillings bar" and let guests choose and assemble their favorites.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Chocolate Brownie Sandwich Cookies

3/4 cup + 2 tablespoons all-purpose flour*
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chocolate chips, about 50-53% cocoa mass
1/3 cup vegetable oil (any type)
2 large eggs
3/4 cup + 1 tablespoon Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons vanilla extract

Filling Ideas

1 container (7oz) marshmallow fluff
1/2 cup peanut butter
1/2 cup raspberry, mango, or strawberry jam

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Sift together flour, cocoa powder, baking powder, and salt. Set aside.
Combine chocolate and oil in a microwave safe bowl and heat in 20 second increments until melted but not hot. Set aside.
Whip eggs until well blended. Add sugar and vanilla. Whip until mixture is light and pale, this will take about 5 minutes.
Add melted chocolate. Once combined add dry ingredients. Mix until just combined.
Allow mixture to firm at room temperature, about 20 minutes.
Scoop in 2 tablespoon amounts and drop well-spaced on parchment lined cookie sheets.
Cover cookies with a sheet of plastic food film and using bottom of a glass, press flat into a 2 1/2-inch-wide disk. Remove plastic.
Bake for 7-8 minutes or until just set in middle. Center will still feel soft when touched with a finger, but should feel jelled.
Once cooled, in center of half of cookies, cut a design using a small cookie cutter.
Place selected filling in a piping bag fitted with a small round pastry tube.
Pipe filling on half of non-cut cookies ensuring to keep filling at least 1/4 inch away from edge. (Piping too close to edge will make filling droop out of cookies.)
Cover with cut out cookie. Fill center with additional filling.