Brownie Cookie Sandwich with Peanut Butter Frosting
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RecipeTin Eats
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  • /8.5 cm in diameter
  • in
  • 30 min
  • 15 min
  • 45 min
  • cookie
  • / 8.5 cm in diameter
  • 20 cookies
  • /5 cm diameter
  • 10 - 20 Ingredients Brownie Cookie 1 stick / ½ cup
  • / 115 g unsalted butter, cut into chunks 10oz / 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 ½ tsp salt ½ tsp baking powder ¾ cup plain flour ½ cup dark chocolate chips Peanut Butter Frosting 1 cup smooth peanut butter 1 cup confectioners' sugar (icing sugar) 2.5 oz / 5 tbsp / 70g / ⅔ stick unsalted butter, softened ¾ tsp vanilla extract ¼ tsp salt ⅓ cup heavy cream (unwhipped pouring cream) Instructions Brownie Cookie Preheat oven to 180C/350F. Line two baking trays with parchment / baking paper. Pour 1" / 2.5cm of water into a large saucepan or small pot and bring to a simmer over medium low heat. Place a bowl over the simmer water and melt the butter and 10oz/300g chocolate chips. Stir until smooth. While the chocolate is melting, place the eggs, cocoa powder and sugar in a bowl and beat for 3 minutes on high (using an electric beater or stand mixer). Pour ⅓ of the melted chocolate into the egg mixture and mix well, then pour the remaining melted chocolate in and mix again. Add the vanilla, salt and baking powder and mix until combined. Add the flour and mix until just combined - do not over mix. Fold in ½ cup dark chocolate chips. To make large ones like I did, drop 2 tbsp of mixture onto the baking tray, leaving 2"/5cm between each cookie. To make normal sized ones, use 1 tbsp of mixture per cookie. (Note 1) Bake large cookies for 15 minutes for very soft or 17 to 20 minutes for firmer cookies. Bake small ones for 10 to 12 minutes for very soft, or 15 minutes for firmer. (Either way it is still moist!) Allow to rest on the baking tray for 5 to 10 minutes before carefully transferring to a cooling rack. Peanut Butter Frosting Place all ingredients except the cream in a stand mixer bowl with the paddle attachment. Beat for 5 minutes on high, or until creamy. Scrape down the sides as you go. Add the cream then beat for a further 2 minutes, or until the frosting is fluffy. This can also be done using a hand held beater but it will take a few minutes longer. Assemble Spread Peanut Butter frosting on a cookie, then sandwich with another cookie. Repeat with remaining cookies. Notes 1. I find the easiest way to drop the batter onto the baking tray is to use an ice cream scoop. It requires some estimation, but it's convenient because when you press the lever, all the batter is "scooped" out of the scooper onto the tray.2. The Brownie Cookie recipe is from a blog called Jen's Favorite Cookies. This is one of those fantastic recipes that work even if you use non US measures (I am in Australia and this came out brilliantly using Australian cups and tablespoons). It's a pretty "safe" recipe because it is for a moist, fudgey cookie.3. The Peanut Butter Frosting cookie is from Barefoot Contessa's cookbook "At Home: Everyday Recipes You'll Make Over and Over Again".4. These cookies can be stored in an airtight container for up to 3 days but they are best served on the day because the frosting is at its fluffiest. If the weather is quite warm (27C/80F+), I recommend refrigerating them (because of the butter and cream in the frosting) but bring them to room temperature before serving (the frosting goes hard when cold). 3.2.2646
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