Peanut Butter Brownie Cookie Sandwiches
Fudgy chocolate brownie cookies filled with creamy peanut butter frosting.
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.
Notes
Substitutions: Use crunchy peanut butter or semi sweet chips if you prefer.
Tips: Cool the cookies completely before filling. Do not eat the raw dough.
Storage: Keep airtight at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze unfilled cookies for up to 3 months.