Brownie Sandwich Cookies with Chocolate Mousse are the ultimate indulgence—a fusion of two classic chocolate desserts in one elegant treat. Soft, chewy brownie cookies are paired with a smooth, airy chocolate mousse filling, creating a dessert that’s rich in flavor and irresistible in texture. Perfect for holidays, parties, or any time you want to elevate your baking game.

Why You’ll Love This Recipe

These brownie sandwich cookies are a chocolate lover’s dream. The cookies are intensely fudgy with a slightly crisp edge and a soft center, while the mousse adds a light, creamy contrast that melts in your mouth. This recipe is simple enough for beginner bakers but impressive enough to serve at special occasions. Plus, each bite delivers a luxurious combination of textures and deep chocolate flavor.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Brownie Cookies

unsalted butter
semisweet chocolate chips
granulated sugar
large eggs
vanilla extract
unsweetened cocoa powder
all-purpose flour
salt
baking powder

For the Chocolate Mousse Filling

heavy cream
semisweet chocolate chips
vanilla extract
pinch of salt

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small saucepan, melt butter and chocolate chips over low heat, stirring constantly until smooth. Remove from heat and let cool slightly.
In a mixing bowl, whisk in the sugar, eggs, and vanilla extract until fully combined.
Sift in the cocoa powder, flour, salt, and baking powder. Stir until a thick, glossy batter forms.
Scoop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and the centers remain soft. Let cool completely on a wire rack.
To make the mousse filling, heat heavy cream in a small saucepan until just simmering. Remove from heat and stir in chocolate chips, vanilla, and a pinch of salt.
Let the mixture sit for 2 minutes, then whisk until smooth. Chill for 30 minutes.
Once chilled, whip the mousse mixture with a hand mixer until light and fluffy.
Spread or pipe the mousse onto the flat side of one cooled cookie, then top with another cookie to form a sandwich. Repeat with remaining cookies.
Chill assembled sandwich cookies for at least 15 minutes before serving for best texture.

Servings and timing

Servings: 8 sandwich cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Calories: Approximately 290 kcal per sandwich cookie

Variations

Flavored Mousse: Add a drop of peppermint or orange extract to the mousse for a festive twist.
Nutty Crunch: Mix chopped toasted nuts into the cookie batter for extra texture.
Double Chocolate: Use dark chocolate chips in place of semisweet for a richer flavor.
Mini Versions: Make smaller cookies for bite-sized sandwich treats.
Fruity Layer: Add a thin layer of raspberry jam with the mousse for a tart contrast.
Gluten-Free: Use a gluten-free flour blend to make this recipe suitable for gluten-sensitive guests.
Salted Finish: Sprinkle a touch of flaky sea salt on top of the assembled sandwiches for a sweet-salty contrast.

storage/reheating

Storage: Store assembled sandwich cookies in an airtight container in the refrigerator for up to 3 days.
Make Ahead: Cookies and mousse can be made a day in advance and assembled just before serving.
Freezing: Freeze unassembled cookies and mousse separately. Thaw, whip the mousse again if needed, and assemble.

FAQs

Can I make the cookies ahead of time?

Yes, the brownie cookies can be baked up to two days in advance and stored in an airtight container until ready to assemble.

Is the mousse filling stable?

The mousse is stable enough to hold its shape when piped, but should be kept chilled for best results.

Can I use milk chocolate instead of semisweet?

Yes, but the cookies and mousse will be sweeter and less intense in flavor.

How do I make the mousse fluffier?

Whip the chilled chocolate cream mixture until soft peaks form. Make sure it is fully chilled before whipping.

Can I use store-bought mousse?

Yes, although homemade mousse offers a richer, more customized flavor.

What can I use instead of heavy cream?

For a lighter version, try using whipped coconut cream, though the texture may be less stable.

Can I make these dairy-free?

Use dairy-free butter and chocolate alternatives, and replace heavy cream with full-fat coconut cream.

How do I keep the cookies from spreading too much?

Chill the batter briefly before baking, or use parchment and space the scoops adequately.

Can I freeze the assembled sandwich cookies?

Yes, freeze them in a single layer, then transfer to a container. Thaw in the refrigerator before serving.

How do I prevent the mousse from being too runny?

Ensure the chocolate mixture is fully cooled and chilled before whipping. Do not overheat the cream.

Conclusion

Brownie Sandwich Cookies with Chocolate Mousse are an impressive, crowd-pleasing dessert that combines the best of two worlds—chewy brownie cookies and light, fluffy mousse. Whether you’re baking for a special celebration or treating yourself to something decadent, this recipe delivers a rich chocolate experience that’s as elegant as it is satisfying.

Brownie Sandwich Cookies with Chocolate Mousse

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Decadent chewy brownie cookies filled with light and airy chocolate mousse. These sandwich cookies combine rich textures and intense chocolate flavor for a show-stopping dessert.

Author: Mari
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Yield: 8 sandwich cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a saucepan, melt butter and chocolate chips over low heat, stirring until smooth. Remove from heat and let cool slightly.
Whisk in sugar, eggs, and vanilla extract until well combined.
Sift in cocoa powder, flour, salt, and baking powder. Mix until a thick batter forms.
Scoop tablespoon-sized mounds onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes or until edges are set and centers are soft. Let cool completely.
For the mousse, heat cream in a saucepan until just beginning to simmer. Remove from heat and stir in chocolate chips, vanilla, and a pinch of salt.
Let sit for 2 minutes, then whisk until smooth. Chill for 30 minutes, then whip until light and fluffy.
Pipe or spread mousse onto the flat side of one cookie, then sandwich with another cookie.
Repeat with remaining cookies. Chill assembled sandwiches for at least 15 minutes before serving.

Notes

Cookies can be made ahead and stored in an airtight container before filling.
Mousse filling can be flavored with espresso or orange zest for variation.
Chilling helps set the mousse and makes the sandwiches easier to handle.
Use a piping bag for a clean and even filling layer.

Nutrition

Serving Size: 1 sandwich cookie
Calories: 290 kcal
Sugar: 22 g
Sodium: 80 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 55 mg