Cookie Dough Caramel Brownie Sandwiches

Cookie Dough Caramel Brownie Sandwiches

 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!

Ingredients:

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:

Directions:

Making the Brownie Cookies:

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine all of the needed ingredients on the back of the brownie mix box and stir to just combine.
  3. Using a medium scoop, drop even balls onto a parchment or silicone lined baking sheet.
  4. Bake for 8-10 minutes depending on your oven.
  5. Remove from oven and allow to cool completely.

Making the Chocolate Chip Cookie Dough:

  1. 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.
  2. Add the milk and vanilla and continue to beat.
  3. Reduce your mixer speed to low and add the flour and salt and continue to beat until evenly incorporated.
  4. Hand stir in the chocolate chips.
  5. Chill the dough in the refrigerator for at least an hour.
  6. 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.
  7. Use a measuring cup slightly smaller than the diameter of your cookie and cut out cookie dough into disks.

Assembly:

  1. Place a cookie dough disk on the flattened side of a brownie cookie.
  2. Drizzle on a layer of salted caramel sauce and cover with the flattened side of another brownie cookie.
  3. 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