Cream Cheese Brownie Sandwich Cookies

These cream cheese brownie sandwich cookies bring together the best parts of a fudgy brownie and a filled cookie. The dough is quick to mix in one bowl, then chilled briefly so you can roll it into neat balls that bake up crisp on the outside and soft in the center. A simple cream cheese filling turns them into little chocolate sandwich treats that feel special without any complicated steps.

• Place the dark chocolate and butter in a heatproof bowl set over a pot of simmering water or use the microwave, and melt them together, stirring constantly until smooth and combined. Let the mixture cool slightly.
• Beat the egg with the sugar until the mixture becomes pale and fluffy. Fold in the cooled chocolate mixture. Sift in the flour and mix it with the baking powder, then gradually add this dry mixture to the chocolate mixture.
• The dough will be sticky, so cover it with plastic wrap and refrigerate it for at least 15 minutes.
• Roll the chilled dough into balls of equal size, place them on a baking sheet lined with parchment paper, gently flatten the tops, and bake. Bake for about 15 minutes at 350°F (180°C). The main thing is not to overbake them: they should be crisp on the outside but still soft and tender inside.
• For the cream, first beat the room‑temperature butter with the powdered sugar until smooth, then add the cream cheese and beat again until creamy. Chill the cream in the fridge for about 30 minutes before spreading.
• Transfer the cream to a piping bag, pipe it onto half of the cookies, sandwich them with the remaining cookies, and enjoy.

Why you’ll love these brownie cookies

These cookies have a chewy, brownie‑like center with lightly crisp edges, so each bite feels rich but not heavy. The cream cheese filling adds a gentle tang and creaminess that balances the chocolate, making them perfect with coffee, tea or as a simple dessert after dinner.

Ingredients you need

You only need dark chocolate, butter, an egg, sugar, flour and baking powder for the brownie dough, plus butter, powdered sugar and cream cheese for the filling. Using dark chocolate keeps the flavor intense and prevents the cookies from becoming overly sweet once the cream is added.

How to melt the chocolate correctly

Melt the chocolate and butter slowly over a double boiler or in short microwave bursts, stirring well after each interval. The mixture should be smooth and glossy but not hot, so letting it cool slightly before mixing with the egg and sugar helps keep the texture of the dough just right.

Getting the right cookie texture

Chilling the dough for at least 15 minutes makes it easier to roll and helps the cookies keep their shape in the oven. Avoid overbaking, because the cookies should come out with firm edges but a soft, brownie‑like interior that sets as they cool.

Making the cream cheese filling

Beat softened butter with powdered sugar until light, then add the cream cheese and whip until completely smooth and lump‑free. Chilling the filling briefly in the fridge helps it firm up so it pipes neatly between the cookies and holds its shape.

Assembling the sandwich cookies

Pair the cookies by size, pipe a generous swirl of cream cheese filling onto the flat side of one cookie, then top it with another cookie. Press gently so the filling reaches the edges without squeezing out, creating a neat sandwich shape that looks great on a serving plate.

Serving ideas and variations

Serve these brownie sandwich cookies with coffee, hot chocolate or a glass of cold milk for a simple treat. You can also roll the edges in finely chopped nuts, mini chocolate chips or sprinkles to add texture and make them more festive for holidays or parties.

FAQ

Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate, but the cookies will taste sweeter and slightly less rich, so you may want to reduce the sugar a little.

How do I know when the cookies are done?

The cookies are ready when the edges look set and the tops are slightly firm but still soft in the center; they will continue to set as they cool on the tray.

What kind of cream cheese works best?

Use full‑fat block cream cheese for the best texture; whipped or spreadable cream cheese can make the filling too soft to hold its shape.