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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.

Ingredients

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  • For the Brownie Cookies:
  • 1/2 cup unsalted butter
  • 1 cup semisweet chocolate chips
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • For the Chocolate Mousse Filling:
  • 1/2 cup heavy cream
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a saucepan, melt butter and chocolate chips over low heat, stirring until smooth. Remove from heat and let cool slightly.
  3. Whisk in sugar, eggs, and vanilla extract until well combined.
  4. Sift in cocoa powder, flour, salt, and baking powder. Mix until a thick batter forms.
  5. Scoop tablespoon-sized mounds onto the prepared baking sheet, spacing them 2 inches apart.
  6. Bake for 10-12 minutes or until edges are set and centers are soft. Let cool completely.
  7. 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.
  8. Let sit for 2 minutes, then whisk until smooth. Chill for 30 minutes, then whip until light and fluffy.
  9. Pipe or spread mousse onto the flat side of one cookie, then sandwich with another cookie.
  10. 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.

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