Chewy, crackled brownie cookies with rich chocolate flavor are paired with airy whipped cream and a vibrant berry compote to create an indulgent dessert sandwich. These elegant, bakery-style treats offer the perfect balance of fudgy richness and fruity brightness, ideal for special occasions or a luxurious afternoon snack.
Why You’ll Love This Recipe
These sandwich cookies are a showstopper: deeply chocolatey cookies with a soft, brownie-like center, complemented by light whipped cream and a sweet-tart berry filling. The contrast in texture and flavor makes them irresistible. Despite their gourmet appearance, they’re simple to prepare and can be made in advance for entertaining or gifting.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the brownie cookies:
- 1/2 cup unsalted butter
- 7 oz (200g) dark chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- Pinch of salt
For the whipped cream filling:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the berry compote:
- 1 cup mixed berries (blueberries, blackberries, raspberries)
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a saucepan over low heat, melt the butter and chopped dark chocolate until smooth. Remove from heat and let cool slightly.
- In a mixing bowl, whisk the granulated sugar, brown sugar, eggs, and vanilla extract until pale and fluffy, about 2 minutes.
- Stir in the melted chocolate mixture until fully combined.
- Sift in the flour, cocoa powder, baking powder, and a pinch of salt. Mix until a thick batter forms.
- Drop heaping tablespoons of batter onto the baking sheet, spacing them well apart.
- Bake for 10–12 minutes or until cookies are glossy and crackled on top. Let cool completely on a wire rack.
- For the whipped cream filling, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- For the berry compote, combine berries, lemon juice, and maple syrup in a small saucepan. Simmer over medium heat for 5 minutes, stirring occasionally. Allow to cool before using.
- To assemble, spread or pipe whipped cream onto the flat side of one cookie. Spoon a small amount of berry compote over the cream, then gently press a second cookie on top to sandwich.
Servings and timing
Servings: 10 sandwich cookies
Prep time: 20 minutes
Cook time: 12 minutes
Total time: 32 minutes (plus cooling and assembly time)
Variations
- Chocolate ganache filling: Replace whipped cream with chocolate ganache for a richer version.
- Vegan option: Use dairy-free butter, chocolate, and whipped coconut cream. Substitute eggs with flax eggs.
- Citrus twist: Add orange zest to the whipped cream or compote for brightness.
- Nutty addition: Stir chopped toasted hazelnuts or almonds into the cookie batter.
- Different berries: Use strawberries, cherries, or a single berry variety based on preference or season.
storage/reheating
Store assembled sandwich cookies in the refrigerator in an airtight container for up to 2 days. For best texture, allow them to sit at room temperature for 10–15 minutes before serving. The brownie cookies alone can be stored at room temperature for up to 4 days. Whipped cream and compote should be kept chilled separately if prepping ahead. These cookies are not suitable for reheating.
FAQs
Can I make the cookies ahead of time?
Yes, the brownie cookies can be baked ahead and stored in an airtight container at room temperature for several days.
Can I freeze the cookies?
The individual cookies freeze well. Do not freeze assembled sandwich cookies, as the whipped cream does not freeze well.
How do I make the cookies chewier?
Avoid overbaking and ensure the batter is thick when scooping. Slight underbaking helps achieve a fudgy texture.
Can I use store-bought whipped cream?
Yes, but freshly whipped cream offers better flavor and structure for sandwiching.
Can I make the berry compote in advance?
Absolutely. Store it in the refrigerator for up to 4 days and bring to room temperature before using.
What kind of chocolate should I use?
Use high-quality dark chocolate (60–70% cacao) for best results. Chocolate chips can work but bars melt more smoothly.
How do I keep the filling from squeezing out?
Use a piping bag or spoon to control the whipped cream, and gently press the top cookie in place without overfilling.
Can I substitute other sweeteners?
Yes, you can replace maple syrup in the compote with honey or agave syrup.
Are these cookies very sweet?
They are rich but not overly sweet, thanks to the balance of dark chocolate, unsweetened cream, and tart berries.
Can I use frozen berries?
Yes, frozen berries work well for the compote—no need to thaw them beforehand.
Conclusion
Chocolate Brownie Sandwich Cookies with Whipped Cream and Berry Compote are a luxurious dessert that combines the deep flavor of chocolate with the lightness of cream and the brightness of fruit. Perfect for celebrations or a special treat, these cookies strike the ideal balance between richness and freshness, making them as delightful to look at as they are to eat.
Print
Chocolate Brownie Sandwich Cookies with Whipped Cream and Berry Compote
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 10 sandwich cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Decadent chocolate brownie cookies with a crackled crust, sandwiched around fluffy whipped cream and sweet-tart berry compote—an indulgent treat perfect for dessert or special occasions.
Ingredients
- 1/2 cup unsalted butter
- 7 oz (200g) dark chocolate, chopped
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- Pinch of salt
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract (for whipped cream)
- 1 cup mixed berries (blueberries, blackberries, raspberries)
- 1 tbsp lemon juice
- 1 tbsp maple syrup
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt butter and chocolate in a saucepan over low heat until smooth. Let cool slightly.
- In a mixing bowl, whisk granulated sugar, brown sugar, eggs, and vanilla until pale and fluffy, about 2 minutes.
- Stir in the melted chocolate mixture.
- Sift in flour, cocoa powder, baking powder, and salt. Mix until fully combined.
- Drop heaping tablespoons of batter onto the baking sheet, spacing them apart.
- Bake for 10–12 minutes until cookies are glossy and crackled. Let cool completely.
- For the whipped cream, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- For the berry compote, heat mixed berries, lemon juice, and maple syrup in a small saucepan over medium heat. Simmer for 5 minutes, then cool.
- To assemble, spread or pipe whipped cream onto the flat side of one cookie, spoon some berry compote over the cream, and sandwich with another cookie.
Notes
- Make sure cookies are fully cooled before assembling to prevent whipped cream from melting.
- Use stabilized whipped cream or mascarpone for a firmer filling if storing longer.
- Store assembled cookies in the refrigerator and consume within 1–2 days for best texture.
- Berry compote can be made ahead and refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 290
- Sugar: 20g
- Sodium: 80mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
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