Brownies, in cookie form! They’re even better when there’s a sweet buttercream filling in between them. That’s what you get with today’s treat, these brownie sandwich cookies with eggnog buttercream, for day 5 of my 12 days of Christmas baking.
Who doesn’t love eggnog, brownies, or cookies?! I love all three! These brownie sandwich cookies with eggnog buttercream are a fun take on your classic cookies and cream sandwich cookie. A borrowed recipe from The Boy Who Bakes, combined with a classic holiday flavor, you can’t go wrong. I love how the eggnog flavor really comes through. And the cookie is fudgy and chocolatey, exactly as you’d want it for a brownie cookie.
Below’s the recipe for the brownie crinkle cookies. Let me know if you do and what you think! Now… if you missed yesterday’s recipe, go check it out. These crispy cookies are my new favorite go-to.
Brownie Sandwich Cookies with Eggnog Buttercream
Description
A holiday twist on the classic cookies and cream sandwich, with these brownie sandwich cookies with eggnog buttercream.
Ingredients
Brownie cookies
Eggnog buttercream frosting
Instructions
- For the cookies: Note: Temperature and timing are very important with this recipe so before you start get all the ingredients weighed out, two baking trays lined with parchment paper and the oven preheated to 180C (160C fan) 350F.
- Place the butter and chocolate into a heatproof bowl and set over a pan and gently simmering water. Allow to melt, stirring occasionally until fully melted. Remove the bowl from the heat and set aside for a moment.
- In the bowl of a stand mixer fitted with the whisk attachment, or using an electric hand mixer, whisk together the eggs and sugars, on medium-high speed, for exactly 5 minutes. Once the eggs have been mixed for exactly 5 minutes pour in the chocolate mixture and mix for a minute or so to combine.
- Meanwhile mix together the dry ingredients, sieving the cocoa powder if it has lots of lumps. Add the dry ingredients and mix very briefly just until combined. Use your spatula to give one last mix, scraping the bottom of the bowl to make sure everything is evenly combined. Use a small cookie scoop or scoop out about 1 tablespoon to form the cookies. The batter will be a little on the wet side, so invert the cookie scoop just above the baking tray to avoid spills. Make sure to leave plenty of space between each cookie as they will spread. Sprinkle each cookie with a little flaked sea salt before placing it into the oven and bake for 8 minutes. The cookies will come out of the oven with that wonderful crinkled look and slightly domed. They will collapse a little as they cool but this helps form that perfect fudgy center. The cookies will be very soft so allow them to cool on the baking trays for at least 20-30 minutes before removing them from the tray to cool completely.
- For the eggnog buttercream filling: In a medium bowl or the bowl of an electric mixer, combine butter, powdered sugar, and eggnog. Beat until smooth and fluffy. Add more sugar or eggnog as needed for a consistency easy enough to spread. Then add the buttercream to a piping bag. When ready to fill the cookies, cut the bag and fill in the cookies.
- To make the sandwiches: Pipe a dollop of eggnog buttercream onto the flat side of one cookie. Top with the flat side of another cookie and gently press them together. Top with a sprinkle of flakey sea salt if desired.
Notes
- The brownie cookies themselves will keep for 4-5 days but will be best within the first 3 days.
- The assembled sandwich cookies can be tightly covered in a cool, dry place for up to 3 days.
Recipe courtesy of The Boy Who Bakes. This site contains affiliate links, if you make a purchase through them, we receive a small commission.