I'm a HUGE lover of cookie dough. In fact, my dad and I were making chocolate chip cookie dough ice cream LONG before Ben & Jerry's came along and I'm convinced they stole our idea and still owe us royalties! ;-) When it comes to baking cookies in our house, we always have to make a double batch because half of the dough gets eaten before the oven is even done preheating! So when I was asked to bring a dessert to our home group bbq back in September, I thought it would be fun to incorporate my favorite dessert into a fun sandwich. Normally, I eat any cookie dough, but since I was sharing these cookies with others, I wanted to find an edible dough with out any raw eggs in it. I've had Love & Olive Oil's Lindsay Landis', The Cookie Dough Lover's Cookbook for years and knew this would be the perfect recipe to use. I'm glad I snapped a few pictures to post on our social media pages before I shared them at our bbq because they were long gone in a hurry! I have since gotten several requests for the recipe and realized I never shared it with you. So here you go! They are easily shareable, cut in half or quarters (which is what we did at our bbq), but to be honest, I could eat a whole one on my own no problem. Pour a glass of milk or cup of joe and you'll be in cookie dough-salted caramel-brownie heaven!
For the Brownie Cookies:
- 1 package brownie mix (I used Betty Crocker's fudge brownie) + the ingredients listed on the box to make them
For the Chocolate Chip Cookie Dough:
- 3/4 c (1 1/2 sticks) unsalted butter
- 1/2 c sugar
- 1/2 c brown sugar, packed
- 2-3 Tbsp whole milk or heavy cream (I used heavy cream, of course!)
- 1 tsp vanilla
- 1 1/2 c flour
- 1/2 tsp salt
- 1/2 c mini chocolate chips
For the Filling:
- Caramel Kitchen's salted caramel sauce
Making the Brownie Cookies:
- Preheat oven to 350 degrees.
- In a medium bowl, combine all of the needed ingredients on the back of the brownie mix box and stir to just combine.
- Using a medium scoop, drop even balls onto a parchment or silicone lined baking sheet.
- Bake for 8-10 minutes depending on your oven.
- Remove from oven and allow to cool completely.
Making the Chocolate Chip Cookie Dough:
- Using an electric mixer, on medium speed, beat the butter and sugars until light and fluffy, 2-3 minutes, scraping down the sides at least once.
- Add the milk and vanilla and continue to beat.
- Reduce your mixer speed to low and add the flour and salt and continue to beat until evenly incorporated.
- Hand stir in the chocolate chips.
- Chill the dough in the refrigerator for at least an hour.
- Scoop out the dough onto a piece of parchment paper, cover with another piece of parchment paper and use a rolling pin to roll into a thin layer, about 1/4 inch thick.
- Use a measuring cup slightly smaller than the diameter of your cookie and cut out cookie dough into disks.
- Place a cookie dough disk on the flattened side of a brownie cookie.
- Drizzle on a layer of salted caramel sauce and cover with the flattened side of another brownie cookie.
- Stack and cover sandwiches and keep refrigerated until ready to serve.
I used the cookie dough recipe from the The Cookie Dough Lover's Cookbook