These peanut butter brownie cookie sandwiches pair two fudgy, crackly chocolate cookies with a thick layer of creamy peanut butter frosting in the middle.

The cookies bake up like brownies with chewy centers and shiny tops, and the frosting comes together in one bowl with a mixer. The recipe makes a dozen filled sandwiches, which is plenty for bake sales and gathering trays.

Melting the chocolate with the butter creates a dense, fudgy cookie that tastes like the edge of a brownie.

A small amount of flour keeps the cookies tender and soft rather than cakey.

Peanut butter frosting has a smooth, creamy texture and balances the deep chocolate with salty richness.

1 stick unsalted butter, 4 oz, cut into chunks
10 oz dark chocolate chips
1 cup plus 2 tbsp superfine sugar
3 large eggs
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp baking powder
3/4 cup all purpose flour
1/2 cup dark chocolate chips, for folding in
1 cup smooth peanut butter
1 cup powdered sugar
5 tbsp unsalted butter, softened
3/4 tsp vanilla extract, for the frosting
1/8 tsp salt, for the frosting
1/3 cup heavy cream

Dark chocolate. Use good quality chips or chopped chocolate, since it is the main flavor of the cookie.

Eggs. Three eggs give the cookies their chewy, fudgy structure.

Cocoa powder. It deepens the chocolate flavor without adding sweetness.

Peanut butter. Use a smooth, no stir style so the frosting stays creamy and does not turn oily.

Heavy cream. It loosens the frosting to a spreadable consistency.

1. Prepare the oven Heat the oven to 350 degrees F and line two baking sheets with parchment paper.

2. Melt the chocolate Melt the butter and 10 ounces of chocolate chips in a saucepan over low heat, stirring until smooth.

3. Add the sugar Remove from the heat and stir in the sugar.

4. Add the eggs Stir in the eggs one at a time, mixing well after each.

5. Add the dry ingredients Stir in the cocoa, vanilla, salt, baking powder, and flour until combined, then fold in the remaining chocolate chips.

6. Scoop and bake Scoop tablespoon sized mounds onto the sheets and bake for 10 to 12 minutes, until the edges are set. Cool completely.

7. Make the frosting Beat the peanut butter, powdered sugar, butter, vanilla, and salt until creamy, then beat in the cream until light and fluffy.

8. Fill the sandwiches Spread a generous spoonful of frosting on the flat side of one cookie, top with a second cookie, flat side down, and repeat with the remaining cookies and frosting.

Serve the sandwiches at room temperature so the cookies stay soft and the frosting stays creamy. Arrange them on a platter next to fudgy chocolate chunk brownies and red velvet brownies for a chocolate dessert board. If you want extra frosting to pipe on top, whip up a batch of creamy chocolate buttercream frosting, and add a strawberry blueberry kefir smoothie for a fruity contrast.

Store the sandwiches in an airtight container at room temperature for up to 3 days, with parchment between the layers. Refrigerate them for up to 1 week if your kitchen is warm, and let them sit at room temperature for 15 minutes before serving. Freeze unfilled cookies for up to 3 months and fill them after thawing.

Cool the cookies fully. Warm cookies melt the frosting and slide apart.

Stir gently. Mixing the batter just until combined keeps the cookies fudgy rather than cakey.

Do not overbake. Pull them when the edges look set, since they firm up as they cool.

Match the sizes. Use a small cookie scoop so pairs line up neatly.

Adjust the frosting. Add a little more powdered sugar for a thicker frosting, or a splash more cream for a softer one.

Add crunch. Stir chopped peanuts or extra chocolate chips into the frosting for texture.

Skip the raw dough. Do not eat the raw dough, because it contains raw egg and uncooked flour.

Food safety. For general guidance on storing leftovers safely, see the University of Minnesota Extension guide to storing leftovers.

Bake the cookies up to 2 days ahead and store them airtight, then fill them on the day you serve them.

The cookies were probably warm when filled, or the frosting was too thin. Cool the cookies fully and add a bit more powdered sugar.

Freeze the baked, unfilled cookies for up to 3 months, then thaw and fill them. Filled sandwiches are ideal when stored in the refrigerator.

Can I use crunchy peanut butter?

Yes, but smooth gives a silkier frosting.

Can I use milk chocolate?

Yes, though the cookies will be sweeter and less fudgy.

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Peanut Butter Brownie Cookie Sandwiches

Fudgy chocolate brownie cookies filled with creamy peanut butter frosting.

Print Recipe Pin Recipe

Prep Time 50

Cook Time 24

Total Time 1 14

Course Dessert

Cuisine American

Servings 12 sandwiches

Calories 615 kcal

Equipment

Baking sheets
Parchment paper
Saucepan
Electric mixer
Cookie scoop

Ingredients

Main Ingredients

4 oz unsalted butter 1 stick, cut into chunks, for the cookies
10 oz dark chocolate chips for the cookies
1 ⅛ cup superfine sugar 1 cup plus 2 tbsp, for the cookies
3 large eggs
2 tbsp unsweetened cocoa powder
1 tsp vanilla extract for the cookies
¼ tsp salt for the cookies
½ tsp baking powder
¾ cup all purpose flour
½ cup dark chocolate chips for folding in
1 cup smooth peanut butter for the frosting
1 cup powdered sugar for the frosting
5 tbsp unsalted butter softened, for the frosting
¾ tsp vanilla extract for the frosting
⅛ tsp salt for the frosting
⅓ cup heavy cream for the frosting

Instructions

Cooking

Melt. Heat the oven to 350 degrees F. Melt the butter with 10 ounces of chocolate chips over low heat and stir in the sugar off the heat.
Mix the dough. Stir in the eggs one at a time, then the cocoa, vanilla, salt, baking powder, and flour. Fold in the remaining chips.
Bake. Scoop tablespoon sized mounds onto lined sheets and bake for 10 to 12 minutes per tray, then cool completely.
Frost. Beat the peanut butter, powdered sugar, butter, vanilla, and salt, then beat in the cream until fluffy.
Assemble. Sandwich a spoonful of frosting between two cookies and repeat to make 12.