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+ servings

Brownies and Cream Sandwich Cookies

yield: 16 sandwich cookies
5 from 1 vote


For the Brownie Cookies

    (makes 32 cookies, enough for 16 sandwich cookies)

    • 12 oz. unsweetened chocolate (100% cocoa — I used Ghirardelli's), chopped into fine pieces and divided into 7 oz. and 5 oz. portions
    • 3 tablespoons unsalted butter, at room temperature
    • 2 eggs, at room temperature
    • 2/3 cup granulated sugar
    • 1 teaspoon vanilla
    • 1/4 cup all-purpose flour
    • 1/4 teaspoon baking powder

    For the Cream

      (makes about 1 1/2 cups, enough for 16 sandwich cookies or more)

      • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
      • 1/2 cup plus 2 tablespoons sweetened condensed milk
      • 1/4 "scant" teaspoon kosher salt
      • 3/4 cup confectioner's sugar, sifted


      For the Brownie Cookies

      • Preheat the oven to 350 (F), and line two cookie sheets with parchment paper or a Silpat mat.
      • Combine 7oz. of chopped unsweetened chocolate together with 3 tablespoons unsalted butter in a double boiler (or, use a heatproof bowl set over a pan of boiling water, making sure that the bowl's bottom does not touch the bottom of the pan). Use a heatproof spatula to gently stir together until melted and smooth. Set aside on a wire rack to cool.
      • Combine 2 eggs, 2/3 cup sugar, and 1 teaspoon vanilla in the bowl of a freestanding electric mixer with a paddle attachment and beat on medium speed for at least 5 minutes, until pale and creamy. Reduce the mixer's speed to its lowest setting, and add 1/4 cup flour, 1/4 teaspoon baking powder, the remaining 5 oz. of chopped chocolate, and the melted chocolate mixture (from the first step). Mix only until ingredients are just combined, and set aside to stand for 10 minutes.
      • Once the batter has set, use a one-tablespoon sized cookie scoop to scoop 1 tablespoon of batter for each cookie onto your parchment lined-baking sheets. The batter won't spread out too much, but I'd still recommend 2 inches between each cookie. Bake in the preheated oven for about 8 to 10 minutes, until puffy and cracked.
      • When the cookies have finished baking, set the cookie trays on wire cooling racks and allow to cool completely on the trays.

      For the Cream Filling

      • Once the cookies have cooled completely, make the cream filling. Combine 4 tablespoons unsalted butter, 1/2 cup plus 2 tablespoons sweetened condensed milk, and 1/4 scant teaspoon of kosher salt  in the bowl of a freestanding electric mixer fitted with a whisk attachment, and whisk on medium-high speed until smooth.
      • Once the mixture is smooth, lower the mixer's speed to its lowest setting and whisk in 3/4 cup confectioner's sugar a 1/4 cup at a time until combined. Once all the confectioner's sugar has been combined, whisk on high speed for a minute or so, until the filling is thick and smooth. Use immediately.

      Putting It All Together

      • Use a butter knife or an icing spatula to put a dollop of 1 1/2 teaspoons of cream filling on the center of the underside (that is, the flat side) of one brownie cookie. Place a second brownie cookie bottom side down on top of the frosting, and gently squish the two cookies together. There won't be any need to spread the frosting, the act of putting the cookies together will do the job for you. Repeat until you've got 16 sandwich cookies. Enjoy!