Brownie Cookie Sandwiches with Marshmallow Cream

Imagine sinking your teeth into a rich, fudgy brownie cookie, only to be met with a soft pillow of marshmallow cream and creamy vanilla ice cream in the center. These brownie cookie sandwiches are pure dessert joy, blending gooey chocolate with velvety sweetness and a hint of crunch. Whether you’re hosting a party or just want something unforgettable for movie night, this is the kind of treat that steals the spotlight.

Behind the Recipe

The idea for these brownie cookie sandwiches came from one of those lazy Saturday afternoons when all you want is something indulgent but easy to make. I had some leftover brownie batter and a jar of marshmallow cream, and instead of baking a whole pan of brownies, I thought—why not make them handheld? That spontaneous choice led to something magical. Once I added vanilla ice cream and crushed cookies on top, it was game over.

Recipe Origin or Trivia

Brownie cookies are a modern twist on two dessert classics: brownies and cookies. Combining the chewy texture of a cookie with the rich decadence of a brownie first gained popularity in the early 2000s among home bakers and food bloggers. Marshmallow cream, on the other hand, dates back to the early 1900s and was often used in whoopie pies. Bringing them together in one sandwich is like merging decades of dessert tradition into a single, glorious bite.

Why You’ll Love Brownie Cookie Sandwiches with Marshmallow Cream

These sandwiches are not just for the sweet tooth—they’re a whole experience.

Versatile: Make them big or small, add nuts or drizzle with chocolate sauce. They’re easy to adapt.

Budget-Friendly: All the ingredients are pantry staples or affordable finds at any grocery store.

Quick and Easy: The batter comes together in minutes, and baking takes just 10 to 12 minutes.

Customizable: Swap out the ice cream flavor, roll the edges in sprinkles or chopped nuts, or even make them gluten-free.

Crowd-Pleasing: Everyone loves them. From kids to adults, they’re always the first to disappear.

Make-Ahead Friendly: You can bake the cookies and freeze the sandwiches for later.

Great for Leftovers: Got extra cookies or ice cream? Use them in trifles, milkshakes, or just enjoy on their own.

Chef’s Pro Tips for Perfect Results

Getting that perfect brownie-cookie texture can make all the difference. Here’s how to nail it:

• Chill the batter for at least 30 minutes to prevent spreading.
• Use an ice cream scoop for evenly sized cookies.
• Don’t overbake—you want those soft centers.
• Let the cookies cool completely before assembling to prevent ice cream meltdown.
• Assemble and freeze for 15 minutes before serving for the best bite.

Kitchen Tools You’ll Need

Before diving in, gather these simple tools to make the process smooth:

Mixing bowls: For combining wet and dry ingredients.

Hand or stand mixer: Makes creaming butter and sugars easier.

Baking sheet: Line it with parchment paper for easy cleanup.

Cookie scoop or tablespoon: Ensures uniform cookie sizes.

Rubber spatula: Helps fold in those chocolate chips without overmixing.

Wire rack: For cooling cookies evenly.

Ingredients in Brownie Cookie Sandwiches with Marshmallow Cream

These ingredients come together to create something truly indulgent and perfectly balanced.

1. All-purpose flour: 1 cup. Adds structure to the cookies without making them too dense.
2. Unsweetened cocoa powder: ½ cup. Gives that deep chocolate flavor.
3. Baking powder: ½ teaspoon. Helps the cookies rise just slightly.
4. Salt: ¼ teaspoon. Enhances the chocolate flavor.
5. Granulated sugar: ½ cup. Provides sweetness and structure.
6. Brown sugar: ½ cup (packed). Adds moisture and a hint of caramel flavor.
7. Unsalted butter: ½ cup (1 stick), softened. Creates a tender, chewy texture.
8. Large eggs: 2. Help bind the ingredients and provide richness.
9. Vanilla extract: 1 teaspoon. Rounds out the flavors.
10. Mini chocolate chips: ½ cup. Adds bursts of chocolate in every bite.
11. Chocolate sandwich cookies: 4, crushed. For texture and added indulgence on the outside.
12. Marshmallow cream: 1 cup. Light, fluffy, and sweet—perfect for filling.
13. Vanilla ice cream: 1 pint. Adds creamy contrast to the chewy cookies.

Ingredient Substitutions

Sometimes you just need a little flexibility. Here are some handy swaps:

Butter: Coconut oil or vegan butter.

Flour: Gluten-free all-purpose blend.

Sugar: Coconut sugar or monk fruit sweetener.

Chocolate chips: White chocolate or peanut butter chips.

Vanilla ice cream: Chocolate, strawberry, or any favorite flavor.

Marshmallow cream: Whipped cream or dairy-free marshmallow spread.

Ingredient Spotlight

Unsweetened Cocoa Powder: This is what gives the cookies their rich chocolate taste. Make sure you use a high-quality brand for the best flavor.

Marshmallow Cream: Its fluffy texture melts just slightly between the cookies, adding a creamy sweetness that pairs beautifully with chocolate.

Instructions for Making Brownie Cookie Sandwiches with Marshmallow Cream

These sandwiches are surprisingly simple to make, and the result is nothing short of heavenly. Here are the steps you’re going to follow:

1. Preheat Your Equipment:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Combine Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then add vanilla extract. Gradually mix in the dry ingredients, then fold in mini chocolate chips.

3. Prepare Your Cooking Vessel:
Use a cookie scoop to drop rounded spoonfuls of dough onto your prepared baking sheet, spacing them about 2 inches apart.

4. Assemble the Dish:
Bake for 10 to 12 minutes, or until edges are set but centers still look slightly soft. Let cool on the pan for 5 minutes before transferring to a wire rack.

5. Cook to Perfection:
Once cookies are completely cool, flip half of them over and spread marshmallow cream on the flat side. Top with a scoop of vanilla ice cream.

6. Finishing Touches:
Press the remaining cookies on top to form sandwiches. Roll the sides in crushed sandwich cookies and mini chocolate chips.

7. Serve and Enjoy:
Serve immediately or freeze for 15 to 20 minutes for a firmer bite. These are best enjoyed slightly chilled.

Texture & Flavor Secrets

The contrast is what makes these special. The brownie cookies are soft and chewy with slightly crisp edges. Inside, the marshmallow cream adds light sweetness while the ice cream brings that cold, creamy texture. The crushed cookie and chip coating gives you that crunch with every bite.

Cooking Tips & Tricks

A few helpful notes to make this dessert even easier:

• Use parchment paper to prevent sticking and help cookies bake evenly.
• Let the cookies cool fully before assembling to avoid messy melts.
• Wrap leftovers individually for grab-and-go freezer treats.
• Slightly underbaking is the key to fudgy centers.

What to Avoid

These little tips will save you from cookie disasters:

• Overbaking: Will lead to dry, cakey cookies.
• Skipping chilling time: Batter spreads too thin when not chilled.
• Warm cookies for assembling: Causes the ice cream to melt instantly.
• Too much filling: Can make the sandwiches too slippery to hold.

Nutrition Facts

Servings: 8 sandwiches
Calories per serving: 410

Note: These are approximate values.

Preparation Time

Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour (including chilling and freezing)

Make-Ahead and Storage Tips

These are perfect for preparing ahead of time. Bake the cookies in advance and store them in an airtight container for up to 3 days. Assemble the sandwiches and freeze them wrapped in parchment and plastic wrap. They’ll keep well for up to 2 weeks. Let sit at room temp for 5 minutes before serving for the best texture.

How to Serve Brownie Cookie Sandwiches with Marshmallow Cream

Serve them as-is, or get fancy by drizzling with warm chocolate sauce or caramel. Add a few sprinkles on the sides for a pop of color. Pair with a glass of cold milk or even a scoop of extra ice cream for a dreamy dessert plate.

Creative Leftover Transformations

Turn extra cookies into:

• Crumbled brownie cookie parfaits layered with whipped cream and berries
• Ice cream sandwich bites (cut into quarters)
• Milkshake mix-ins
• S’mores-style dessert using graham crackers and a piece of the sandwich

Additional Tips

• For a cleaner look, freeze the sandwiches slightly before slicing.
• Dust with powdered sugar for a bakery-style finish.
• Use a serrated knife to slice through frozen sandwiches cleanly.

Make It a Showstopper

Presentation matters. Stack the sandwiches in a pyramid on a white cake stand. Sprinkle the top with crushed cookies or edible glitter. Add parchment liners between layers for that classic bakery feel.

Variations to Try

• Peanut Butter Swirl: Add a tablespoon of peanut butter to the marshmallow cream.
• Mint Chocolate: Use mint chip ice cream and add a drop of peppermint extract to the dough.
• Red Velvet: Add red gel food coloring and a hint of white chocolate chips.
• Cookies and Cream: Mix crushed chocolate sandwich cookies right into the dough.
• S’mores Version: Replace marshmallow cream with toasted marshmallow fluff and add graham cracker crumbs to the edges.

FAQ’s

Q1: Can I use boxed brownie mix for the cookies?
Yes, just reduce the liquid to make it thicker for cookie-style batter.

Q2: Can I make them dairy-free?
Absolutely. Use dairy-free butter and ice cream alternatives.

Q3: How long do they last in the freezer?
Up to 2 weeks if properly wrapped.

Q4: Can I make the cookies ahead of time?
Yes, up to 3 days ahead. Store them in an airtight container.

Q5: What’s the best way to store leftovers?
Wrap individually and keep in the freezer for quick snacking.

Q6: Do I need an electric mixer?
Not required, but it helps for creaming the butter and sugars.

Q7: Can I skip the marshmallow cream?
Yes, or replace it with whipped cream or a flavored spread.

Q8: Will the ice cream melt too quickly?
Not if you freeze the assembled sandwiches before serving.

Q9: Can I use regular-sized chocolate chips?
Mini chips are better for texture, but regular chips work too.

Q10: What if I don’t have cocoa powder?
You can substitute with melted dark chocolate, but reduce butter slightly.

Conclusion

These brownie cookie sandwiches with marshmallow cream are the kind of dessert dreams are made of. Fudgy, creamy, crunchy, and sweet in every bite. Trust me, you’re going to love this. Whether you whip them up for a party or enjoy them solo on a cozy night in, they’re worth every bite. Go ahead and treat yourself—you’ve earned it.

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