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It’s the fifth day of sweet treats… The day is almost over, but I have one last goody that would be a perfect weekend treat! And of course, another late Christmas gift. Hehe. In my defense, these were for a friend/ex-coworker and I don’t see her very often, so I didn’t even decide on what to make her until I knew when I was going to see her. These cookie sandwiches seemed like a perfect treat for my chocolate chip cookie-loving friend, since she loves cookie dough, too, and I wanted to do something more than just plain old chocolate chip cookies! I also needed something amazing to compare to the cookie dough cream pie I made for her birthday!

She loved them, and everyone else who got to try one loved them, too! The cookies are perfect for making cookie sandwiches… They hold up well on their own, but are still nice and soft when you bite into them. And the filling is amazing with marshmallow creme. There is minimal sugar added so it’s not overly sweet, and the consistency is perfect for resting between two delicious cookies. 🙂 People really seemed to enjoy the little surprise chocolate chips in the filling, too. My only complaint is that I didn’t find them to have a very strong cookie dough flavor because the cookies seemed to overpower the cookie dough. But don’t get me wrong, these things are amazing and I will definitely be making them again and again! The cookies also make a great foundation for other cookie sandwiches combos… I’ll have to see what I can think up. 😉 Any suggestions?Brownie Cookie Dough Sandwiches
Yield: about 20 cookie sandwiches

Brownie Cookies:
1¾ cups all-purpose flour
1¼ cups unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temp
1 cup granulated sugar
¾ light brown sugar, packed
2 large eggs, at room temperature
1 teaspoon vanilla extract

Cookie Dough Filling:
1 cup (2 sticks) unsalted butter, room temp
2 tablespoons packed light brown sugar
2½ cups all-purpose flour
1 teaspoon baking soda
2 (7-ounce) jars marshmallow crème
1 teaspoon vanilla extract
½ teaspoon salt
½ cup mini chocolate chips

To make the cookies: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.

In a large mixing bowl, cream the butter, granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition; mix in the vanilla. With the mixer on low, gradually add the dry ingredients, beating until just combined.

Scoop the dough into 1 to 1½ tablespoon balls. Place on the prepared baking sheet, spacing them about 2 inches apart; slightly flatten the balls of dough with your fingers or the bottom of a drinking glass. Bake for 9 to 11 minutes, or until the edges of the cookies are set and the tops are puffed and cracked, but still soft. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes before removing them to the rack to cool completely.

To make the filling: In large mixing bowl, cream the butter and brown sugar on medium speed until fluffy, about 2 minutes. Mix in the flour and baking soda until incorporated. Add the marshmallow crème, vanilla, salt, and chocolate chips; beat until the mixture is smooth and thick.

To assemble the sandwiches: Match the cookies in pairs by size. Scoop about 2 to 3 tablespoons of the filling onto the flat side of one of the cookies in each pair. Put the other cookie on top and press until the filling reaches the edges.

Source: Very slightly adapted from Tracey’s Culinary Adventures and Heat Oven to 350