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Double chocolate brownie cookie sandwiches with strawberry cheesecake filling



  • 2/3 cup all purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 16 ounces chopped dark chocolate, divided
  • 1/4 cup unsalted butter, cubed
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup strawberries, finely diced


  • 1-1/2 sticks (12 tablespoons) unsalted butter, room temperature
  • 1/2 cup icing sugar
  • 1 250 grams package cream cheese, room temperature
  • 1/3 cup strawberry jam


  1. Pre-heat oven to 350°F and line two baking sheets with parchment paper.
  2. In a large mixing bowl whisk together flour, cocoa powder, baking powder and salt and set aside.
  3. Using a double boiler (a metal or glass mixing bowl over a saucepan of simmering water) add half the dark chocolate and butter. Let the chocolate and butter melt completely, mix to incorporate and then remove from heat and set aside.
  4. In a large mixing bowl, whisk together eggs and both sugars. Slowly pour in the melted chocolate/butter mixture and vanilla and continue to whisk until everything is well combined. Switching to a silicone spatula or wooden spoon mix in the flour mixture. Once incorporated fold in the remaining dark chocolate pieces and diced strawberries.
  5. Use a heaping tablespoon to drop cookie dough onto prepared baking sheets 2” apart.
  6. Bake for 12-14 minutes. Remove the cookies from the oven and let cool on the baking sheets for five minutes before transferring them to a rack to fully cool.
  7. While the cookies are cooling, make the filling.
  8. In a stand mixer or a large mixing bowl, beat together butter and icing sugar until well incorporated. Add cream cheese and jam and continue to mix until the filling is uniform and smooth.
  9. To assemble scoop about a tablespoon of the filling onto the back of one cookie and top with a second cookie. Squish together slightly to spread the filling out. Enjoy!

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