Brownie Cookies + Pistachio Gelato Sandwiches

Friends, I have a problem.

Not like a life threatening one or one that really matters in the grand scheme of things but it’s one that does make me question what I’m doing in the blogosphere.

I’m having a problem with focus. I feel like no matter how hard I try to define who I am as a blogger and the things I blog about, it all ends up becoming sort of muddled. No clear focus.

Yes, I understand it’s perfectly fine to have different interests as long as there’s some sort of central theme tying everything together. But I’m not sure I even have that. And the saying,’Write what you know’? I have no idea what that would be. A whole mish mash of things.

Plus desserts.

I guess if there is ONE thing I know, it’s desserts.

Like these gelato sandwiches.

The dark chocolate brownie cookies paired with the intense pistachio gelato will bring a smile to the face of anyone with a sweet tooth.

But you don’t have to take my word for it. *

Photos by Arbine Villanueva-Hoapili

*Butterfly in the sky… I can go twice as high…

Brownie Cookies + Pistachio Gelato Sandwiches

Yield: About 15 sandwiches


  • ¼ cup plus 2 tablespoons granulated sugar
  • 2 tablespoons plus 2 teaspoons brown sugar
  • ½ cup all-purpose flour
  • ¼ cup dark chocolate cocoa powder (I used Hershey’s Special Dark)
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1 whole egg plus 1 egg yolk, lightly beaten
  • ½ teaspoon pure vanilla extract
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons cup mini chocolate chips (optional)
  • ¾ - 1 cup pistachio gelato


  1. To a large bowl add granulated sugar, brown sugar, flour, cocoa powder, baking powder, and salt. Whisk to combine.
  2. In a medium bowl whisk together the eggs, butter, and vanilla.
  3. Add wet ingredients to dry ingredients and stir to combine. DO NOT OVERMIX. If desired, fold in mini chocolate chips. Refrigerate dough 1-2 hours.
  4. Preheat oven to 350 degrees F.
  5. Remove dough from refrigerator. Scoop teaspoon sized portions of dough onto parchment lined baking sheets, about 1 ½ inches apart.
  6. Bake for 8-11 minutes. Cool on pan for one minute. Remove cookies from pan and cool completely on a wire rack.
  7. Scoop 1 tablespoon of gelato onto the flat side of one cookie. Top with another cookie and lightly press together. Repeat with remaining cookies and gelato.
  8. Place sandwiches on a parchment lined plate or baking sheet in the freezer for about 1-2 hours or until firm.

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