Description
Indulge in the rich and decadent Brownie Cookie Sandwich with Peanut Butter Frosting, combining fudgy brownie cookies with a creamy peanut butter frosting in a delightful sandwich treat. Perfect for dessert lovers looking for a unique twist on classic brownies and peanut butter flavors.
Ingredients
Scale
Brownie Cookie Dough
- 1 stick / 1/2 cup / 115g unsalted butter, cut into chunks
- 10 oz / 300g dark chocolate chips (or buttons, melts, or block chocolate cut into chunks)
- 1 cup + 2 tbsp caster sugar
- 3 eggs
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup plain flour
- 1/2 cup dark chocolate chips
Peanut Butter Frosting
- 1 cup smooth peanut butter
- 1 cup confectioners’ sugar (icing sugar)
- 2.5 oz / 5 tbsp / 70g / 2/3 stick unsalted butter, softened
- 3/4 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup heavy cream (unwhipped pouring cream)
Instructions
- Melt Butter and Chocolate: In a heatproof bowl, melt the unsalted butter and dark chocolate chips together, either using a microwave in short bursts or a double boiler method, stirring frequently until smooth and fully combined. Set aside to cool slightly.
- Mix Brownie Cookie Batter: Whisk together the caster sugar and eggs until pale and fluffy. Add vanilla extract and mix. Gently fold in the cooled chocolate and butter mixture. Sift together cocoa powder, salt, baking powder, and flour, then fold these dry ingredients into the wet mixture. Finally, fold in the 1/2 cup of dark chocolate chips for added texture.
- Bake Brownie Cookies: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop spoonfuls of the brownie batter onto the sheets, spacing them evenly. Bake for 12 to 15 minutes or until the edges are set but the centers remain soft. Remove from oven and let cool completely on wire racks.
- Prepare Peanut Butter Frosting: In a mixing bowl, beat the softened butter and smooth peanut butter until creamy. Gradually add confectioners’ sugar and continue beating until fluffy. Mix in vanilla extract and salt. Slowly add heavy cream and beat until the frosting reaches a smooth, spreadable consistency.
- Assemble the Sandwiches: Once the brownie cookies have cooled, spread a generous amount of peanut butter frosting on the flat side of one cookie. Top with another cookie, flat side down, to form a sandwich. Repeat with remaining cookies.
- Serve and Store: Serve immediately or store the brownie cookie sandwiches in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
- Ensure brownie cookies are completely cooled before frosting to prevent melting the frosting.
- You can substitute peanut butter with almond or cashew butter for a different flavor.
- For a thicker frosting, chill it slightly before assembling the sandwiches.
- Use high-quality dark chocolate for the best rich flavor.
- The sandwiches can be frozen for up to 2 months; thaw before serving.
