Black and White Brownie Sandwich Cookies

I’m not sure if retooling a recipe for another post is some kind of food blogger faux pas, but I did it. I couldn’t help myself and since we’ve established that I’m not very good at rules and such, I retooled those awesome brownie cookies from Monday into today’s awesome brownie sandwich cookies.

Brownie Sandwich Cookies | Bakers Royale

Along with that, we all know my issue with boredom, so I decided to turn what was left over of the cookies into something new. Something that could sandwich my chocolate malted buttercream and vanilla malted buttercream.

Brownie Sandwich Cookies | Bakers Royale

This is the kind of cookie that will make your inner fat kid scream with delight. In my case it’s that, along with the growing kid in me doing somersaults and fist pumps for more. Okay, so he might just be kicking, but the kid is wacky active—to the point, that I was concerned enough to call the doctor, who assured me that they never worry about an overactive baby. Phew!

Brownie Sandwich Cookies | Bakers Royale

He may have been slow to start on the sweets with all that nausea and dessert-aversion in the early months of this pregnancy, but lately it seems like he can’t enough sweets (okay, so I’ve totally subscribed a complete personality to him already). The way I see it, he might as well because once he’s on the outside—I’ve got news for you little dude, it’s gonna be all milk. . . Don’t say I didn’t warn ya.

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Black and White Brownie Sandwich Cookies

Yield: Makes 36 sandwich cookies

Ingredients:

Brownie cookie adapted from Better Homes and Gardens.

Brownie Cookie

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 12 ounce package (2 cups) semisweet or bittersweet chocolate pieces
  • 3/4 cup butter, softened
  • 1 1/2 cups packed brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup semisweet chocolate pieces or white baking pieces
Chocolate Malted Buttercream
  • ¼ cup chocolate malt powder
  • 2 tablespoon sweetened cocoa powder
  • ¼  teaspoon instant coffee granules
  • ¼ boiling water
  • 8 oz. dark chocolate, chopped
  • ½  cup dark brown sugar, (divided use)
  • ¼ cup milk
  • 2 sticks butter
  • 2 ½ cups confectioner sugar

Vanilla Malted Buttercream

  • 2 sticks butter, softened
  • 2-3 cups confectioner sugar
  • 1/2 cup malt powder, dissolved in 1/4 cup hot milk
  • 1 tablespoons vanilla extract

Directions:

To make brownie cookies:

Preparation heat oven to 350 degrees F.

  1. Combine and stir together flour, cocoa, baking powder, and salt;Set aside.
  2. In a medium heavy saucepan combine the 2 cups chocolate pieces and 2 tablespoons of the butter. Cook and stir over low heat until melted. Cool slightly.
  3. In a large mixing bowl beat remaining butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar; beat until combined, scraping sides of bowl occasionally. Beat in eggs, one at a time, scraping sides of bowl after each addition. Beat in the melted chocolate mixture and vanilla until combined. Add the flour mixture and beat on low speed until well combined. Stir in the 1 cup semisweet chocolate pieces.
  4. Drop dough by rounded teaspoons 2 inches apart onto parchment lined cookie sheets. Bake for 8 to 10 minutes or until edges are firm and tops are slightly cracked. Transfer to a wire rack and cool completely.

To make chocolate malted buttercream:

  1. Combine and stir malt powder, sweetened cocoa powder, instant coffee granules and boiling water; set aside.
  2. Place the ¼ cup brown sugar and ¼ cup milk in a pan an on medium heat, and whisk until the sugar has dissolved. Pour over chopped chocolate and let stand for a few minutes. Stir mixture and place over low heat, and whisk until chocolate has completed melted. Add melted chocolate mixture to malt mixture and  whisk until combined. Set aside to cool to room temperature
  3. In a stand mixer bowl, fitted with a paddle attachment, cream butter and remaining ¼ cup of brown sugar until light and fluffy, about 3 minutes. Turn down the speed and add the cooled chocolate mixture (scraped down bowl as needed). Gradually add the confectioner sugar and beat until smooth.

To make vanilla malted buttercream:

  1. Place butter in stand mixer bowl, fitted with a paddle attachment and beat until butter is light and fluffy. Slowly add 6 cups of confectioner sugar and beat on low until combined. Beat the dissolved malt powder into buttercream, then in vanilla extract. ( Add in remaining confectioner sugar 1 cup at a time (to achieve desired consistency) and beat on medium speed.

Assembly

  1. Fit a pastry bag with a 1M tip and fill it with the chocolate buttercream on once side and and the vanilla on the other side of the bag. Alternately you can fill a pastry bag with each and then snip off the end and place both together in a third pastry bag. Pipe buttercream onto underside of one cookie and place a second on top.

 

Note:

  • You may have more buttercream than you need, depending on how much you fill each sandwich cookie. If that is the case, store the buttercream the refrigerator. It will keep up to 2 weeks. To use, bring to room temperature and give it a quick beating with a whisk or in a stand mixer bowl with the paddle attachment to fluff.
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39 Responses to “Black and White Brownie Sandwich Cookies”

  1. #
    1
    Michela — April 11, 2014 @ 12:53 am
  2. #
    2
    Lisa Z — April 11, 2014 @ 1:35 am

    How do you recommend getting the buttercreams between the cookies? Yours look so pretty I think you used a pastry bag but can we just glop it on with a spoon? About how much per cookie? Do I need to freeze the cookies first like the cake mentioned?

    Reply

    • Naomi Robinson replied: — April 11th, 2014 @ 7:40 am

      Do not freeze the cookies first – sorry cut and paste error. I’ve updated the recipe to answer your question.

      And yes, I did you use a pastry bag, fitted with a 1M tip. As for how much to fill it with, that’s up to you. :)

      Reply

  3. #
    3
    Taylor @ Food Faith Fitness — April 11, 2014 @ 2:52 am

    I was just pondering some sandwich cookies and then you posted these….these are gorgeous! I love the swirled frosting. They are almost too pretty to eat…but only almost ;) Pinned!

    Reply

  4. #
    4
    Belinda@themoonblushbaker — April 11, 2014 @ 3:51 am

    The swirling insides are hypothesizing me. Choc and vanilla malt with brownies are seriously perfect Friday food.

    Reply

  5. #
    5
    DessertForTwo — April 11, 2014 @ 4:13 am

    Never apologize for more chocolate! bring it, baby! :)

    Reply

  6. #
    6
    Gaby — April 11, 2014 @ 4:48 am

    I want them all, no sharing!

    Reply

  7. #
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    Tieghan Gerard — April 11, 2014 @ 4:51 am

    Two frostings is always better than one and brownie cookies are the best for sandwiching. These look to die for. My Friday needs them! :)

    Reply

  8. #
    8
    Kevin @ Closet Cooking — April 11, 2014 @ 5:06 am

    I want some of these!

    Reply

  9. #
    9
    Chris @ Shared Appetite — April 11, 2014 @ 5:26 am

    Gorgeous photos. Like, really stunning!

    Reply

  10. #
    10
    Jocelyn (Grandbaby Cakes) — April 11, 2014 @ 5:39 am

    These cookies have stolen my heart!

    Reply

  11. #
    11
    Anna @ Crunchy Creamy Sweet — April 11, 2014 @ 5:55 am

    Love these! Gorgeous photos as always!

    Reply

  12. #
    12
    Annabelle — April 11, 2014 @ 6:37 am

    I’m confused. Two recipes (one cho. buttercream and one vanilla buttercream)
    Your picture shows a swirl of the two but to achieve that I would imagine you don’t mix them together but put them side by side in a decorating bag to make the dark stripe.

    Or do you only use one of the two to sandwich the cookie.

    Please help…more inforamation about the filling….also, what tip did you use to put the filling between? I want mine to be as beautiful as yours. Thanks so much for sharing this with us. A real PINNER.

    Reply

    • Naomi Robinson replied: — April 11th, 2014 @ 7:41 am

      Annabelle – You are right I did put them side-by-side but in just one bag. I used a 1M tip. I’ve updated the recipe for you to refer to.

      Reply

      • Annabelle replied: — April 12th, 2014 @ 6:07 am

        Thanks Naomi. Now it’s full speed ahead for me to make these delicious sounding cookies. Thanks again for your help.

  13. #
    13
    Julie @ This Gal Cooks — April 11, 2014 @ 6:52 am

    Do. Want. Now. Anything with chocolate and buttercream steals this gal’s heart.

    Reply

  14. #
    14
    Sophia @ NY Foodgasm — April 11, 2014 @ 7:25 am

    I love them and these cookies are so versatile you can do anything with them!

    Reply

  15. #
    15
    JulieD — April 11, 2014 @ 7:58 am

    Naomi, this looks amazing!!

    Reply

  16. #
    16
    Danielle @theCHARMITspot — April 11, 2014 @ 8:13 am

    What?? These look so so so good!!! I so want right now!! They sound so tasty! Thanks for sharing!

    Reply

  17. #
    17
    Denise | Sweet Peas & Saffron — April 11, 2014 @ 8:13 am

    Oh wow, those cookies are just beautiful! My favorite thing about sandwich cookies is that you get to eat double the cookies but it still only counts as one ;) {right?!}

    Reply

  18. #
    18

    Swirling two frostings into a brownie sandwich cookie is genius – totally gorgeous too! Hopefully your little guy will inherit some of your sweet-loving genes. :)

    Reply

  19. #
    19
    Lisa @ Simple Pairings — April 11, 2014 @ 9:13 am

    Ah these look amazing! That beautiful swirl of chocolate + vanilla looks to die for. I wish I had one right now! What a perfect treat for the afternoon :)

    Reply

  20. #
    20
    Phi @ The Sweetphi Blog — April 11, 2014 @ 9:16 am

    ummm, faux pax with something as gorgeous and delicious as this? I think not! I could totally see making these…and eating them all :)

    Reply

  21. #
    21
    Katrina @ Warm Vanilla Sugar — April 11, 2014 @ 11:39 am

    Yum!! These cookies look sooo good. LOVE this!

    Reply

  22. #
    22
    Jess @ Sweet Menu — April 12, 2014 @ 1:19 am

    Beautiful cookies! I love black and white themed treats!

    Reply

  23. #
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    Emmi — April 12, 2014 @ 11:10 am

    I have been going through your blog and just eanted to say that I really like it :) http://finestprocrastination.blogspot.co.uk/

    Reply

  24. #
    24
    Laura (Tutti Dolci) — April 12, 2014 @ 8:03 pm

    Absolutely love the malted buttercream swirl!

    Reply

  25. #
    25
    Hari Chandana — April 13, 2014 @ 3:28 am

    These are super cute and delicious.. awesome photography!!

    Reply

  26. #
    26
    Nicole — April 13, 2014 @ 6:19 am

    Oh these look delicious! I’ll have to try them when I’m done with my detox :)

    Reply

  27. #
    27
    Lisa | Je suis alimentageuse — April 13, 2014 @ 4:32 pm

    Hahah I think your idea of your baby’s personality is awesome. As for retooling recipes, I don’t see why not? I’m all for seeing what creative things you can do =)

    Reply

  28. #
    28
    marcie — April 14, 2014 @ 7:02 am

    These are absolutely beautiful, and I can tell they’re equally delicious! Pinning.

    Reply

  29. #
    29
    Jennie @themessybakerblog — April 15, 2014 @ 6:53 am

    I can’t get the image of the wee one doing Jersey Shore style fist pumps. Hilarious! Love these stuffed cookies.

    Reply

  30. #
    30
    Lokness @ The Missing Lokness — May 1, 2014 @ 2:15 pm

    I am huge fan of yours! Your recipes all look delicious! These sandwich cookies look irresistible. I love that chocolate malted and vanilla malted swirl buttercream. So pretty!

    Reply

  31. #
    31
    dina — May 1, 2014 @ 6:10 pm

    these look amazing!

    Reply

  32. #
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    Nancy — May 9, 2014 @ 3:51 am

    Hi, I just made these. Delicious! But . . my didn’t come out as flat as yours. Did I do something wrong? Should I have flattened them before baking? Great recipe. Thank you!

    Reply

  33. #
    33
    Leon Vilner — May 24, 2014 @ 1:34 pm

    IM MAKING THIS RIGHT NOW.

    Reply

  34. #
    34
    fred — June 6, 2014 @ 6:24 am

    Wooww its soo great! Im a fan..great to see you such a passion person ;)
    I will try it soon….tq so much for sharing…

    Reply

  35. #
    35
    Liz — June 16, 2014 @ 9:27 am

    I have a question. For the vanilla malted buttercream
    The ingredients say 2-3 cups confectioner sugar
    But in directions it says to slowly add 6 c. How much
    Sugar is needed. ? Thanks!

    Reply

  36. #
    36
    Jan — July 24, 2014 @ 12:45 pm

    These look great. Where would you suggest I find the malt powders?

    Reply

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