Peanut Butter Brownie Cookies

Cookies
December 9, 2020
Cookies
December 9, 2020

Peanut Butter Brownie Cookies

  • Prep time: 15 min
  • Cook time: 10 min
  • Total time: 45 min

If you’re looking for a decadent, peanut butter chocolate cookie then look no further. These peanut butter brownie cookie sandwiches

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Peanut Butter Brownie Cookies

If you’re looking for a decadent, peanut butter chocolate cookie then look no further. These peanut butter brownie cookie sandwiches are made with two super fudgy brownie cookies sandwiched together with dreamy peanut butter buttercream.

peanut butter chocolate brownie cookies

Peanut Butter Brownie Sandwich Cookies

Cookies?! For Christmas? Ground breaking. Hehe. But do you know what actually *is* ground breaking? These peanut butter brownie sandwich cookies. They’re rich. They’re fudgy. They’re filled with a dreamy peanut butter buttercream. They’re the cookie of my dreams – no, really, I dreamt of these peanut butter brownie sandwich cookies and then I brought them into the real world so we could ALL enjoy a lil’ pb chocolatey goodness every day if we want.

peanut butter brownie sandwich cookies

What are peanut butter brownie sandwich cookies?

Picture the *exact* dense, fudgy texture of a a homemade brownie, but in perfect cookie form. I know, I know, it sounds too good to be true, but these chocolate cookies seriously do taste just like your favorite brownie. Fill them up with a salty-sweet, creamy peanut butter filling and you’re in heaven.

stacks of peanut butter chocolate sandwich cookies

Ingredients for peanut butter brownie cookies

These peanut butter brownie cookies call for all the same ingredients you’d need to make homemade brownies with a few exceptions. You’ll need a little more dry ingredients and a little less wet, but you’ll get the exact same fudgy brownie texture.

Plus the peanut butter filling only requires 3 ingredients and comes together in a pinch!

  • Cocoa Powder: Of course all chocolate desserts need cocoa powder. We love Rodelle’s cocoa powder, but any high quality, dutch processed cocoa powder will work well!
  • Chocolate: In addition to the cocoa powder you’ll need squares of baking chocolate. Make sure you’re using a bittersweet or dark chocolate. Unsweetened chocolate, like milk chocolate, will be too sweet for these brownies.
  • Flour: All purpose flour will keep these chocolate cookies soft! We’ve also had success using Bob’s Redmill 1:1 Gluten Free Flour if you’re looking to make them gfree.
  • Salt: Salt is a key ingredient in sweet treats. It will take your desserts from good to great. You’ll need salt in the brownie batter, but we also love to top these fudgy chocolate cookies with a sprinkle of sea salt for a ~gourmet~ cookie.
  • Butter: You’ll need melted butter to keep these brownie cookies super soft and decadent. You’ll also need butter for the peanut butter icing!
  • Sugar: We used a combination of brown sugar and granulated sugar to give you a chewy and perfectly sweet cookie.
  • Espresso Powder: We always use espresso powder in our chocolate treats to enhance the chocolate flavor. You won’t taste the coffee at all – just deep, rich chocolate!
  • Eggs: Make sure your eggs are room temperature to prevent them from splitting the warm chocolate.
  • Peanut Butter: Obviously! We recommend using a traditional creamy peanut butter like Jiff or Skippy rather than a natural one which can lead to split icing.
  • Powdered Sugar: Peanut butter frosting is actually very low in sugar compared to other butter creams! You will still need some powdered sugar to help sweeten and stiffen your icing though.
  • Heavy Cream: You’ll only need a tablespoon of heavy cream to keep the peanut butter filling silky smooth and creamy.

peanut butter chocolate brownie sandwich cookies

Tips for making the best peanut butter brownie cookies

To ensure that every bite of these brownie cookies is as fudgy, chocolatey, and perfect as it should be, follow the recipe to a T and take our advice. We’ve made these fugdy chocolate cookies more than a few times. You can trust us 🙂

  • Work quickly: To ensure your cookies get that glossy, crackly top, signature brownie finish, it’s best to pop the brownie cookies in the oven as soon a you make the dough. In my book, this is preferable because there’s NO CHILL TIME. In other words, you can get cookies in your belly in 20 minutes from start to finish.
  • Use high quality chocolate: You’ll need a combination of cocoa powder and real chocolate to make these fudgy chocolate cookies. As with all chocolate desserts, we recommend you use high quality cocoa. For cocoa powder we love Rodelle. For chocolate, we love to bake with Ghiradelli, Guittard, Lindt, or another high quality brand.
  • Don’t forget the espresso powder: Espresso powder will enhance and deepen the chocolate flavor. So don’t worry about your cookies tasting like coffee. The only thing you’ll taste is scrumptious chocolate.
  • Do NOT over bake them: There are few things worse than over baked cookies. Make sure to take the brownies out as soon as they crackle when they are still raw and gooey in the middle. The cookies will continue to cook as they cool, and you’ll be left with perfectly gooey middles.
  • Don’t skimp on the peanut butter filling: Because the brownie cookies are so fudgy and rich, it’s important to load up the middle of these sandwich cookies on salty-sweet peanut butter icing to get the right ratio.

Head on over to the full recipe page for super fudgy brownie cookies for even more tips and tricks!

peanut butter chocolate brownie sandwich cookies

How to make the best peanut butter buttercream

Now if you’d ever tried to make peanut butter frosting before you might have found it to be just a smidge finickier than other frosting recipes. This is because peanut butter frosting calls for two different fats: peanut butter and butter. And unfortunately peanut butter can vary a lot by brand. Sometimes this can lead to your frosting splitting. Which is, like, a day ruiner in my opinion. Lucky for you we tested this peanut butter frosting a zillion times, so you can rest easy, knowing it’s going to turn out creamy and silky smooth every time 🙂

  1. Don’t use a natural peanut butter: We recommend using a traditional creamy peanut butter like Jiff, Skippy, or Peter Pan in this homemade peanut butter frosting. Natural peanut butters that need to be stirred tend to have a higher oil content and are a little more volatile in frosting. Some of them work, but more often than not we found they led to split icing.
  2. Make sure your peanut butter and butter are the same temperature: Room temperature butter and room temperature peanut butter will mix together seamlessly without any weird chunks of cold butter or melted peanut butter.
  3. Use heavy whipping cream: Milk, water, or any other liquid simply won’t cut it in this recipe. Just two Tablespoons of cream will keep your frosting light, fluffy, and extra creamy.
  4. Use the paddle not the whisk: We found the amount of air that the whisk attachment beats into the frosting led to split frosting. The paddle will consistently beat up a fluffy frosting that still holds it shape.
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Peanut Butter Brownie Cookies

5 from 1 reviews

If you’re looking for a decadent, peanut butter chocolate cookie look no further. These peanut butter brownie sandwich cookies are made with two super fudgy brownie cookies sandwiched together with dreamy peanut butter buttercream.

If you’re looking for a decadent, peanut butter chocolate cookie look no further. These peanut butter brownie sandwich cookies are made with two super fudgy brownie cookies sandwiched together with dreamy peanut butter buttercream.

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 10 sandwich cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 10 sandwich cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 10 sandwich cookies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

for the fudgy brownie cookies

  • 8 ounces bittersweet chocolate, chopped
  • 6 Tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 eggs, room temperature
  • 3/4 cup all purpose flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 2 teaspoons espresso powder

for the peanut butter filling

  • 1 cup peanut butter
  • 6 Tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • 1 Tablespoon heavy cream
  • 1 teaspoons vanilla extract

Instructions

  1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
  2. In a microwave safe bowl, combine the butter and finely chopped chocolate. Microwave in 15 second increments, stirring well between each until the chocolate is completely smooth and melted. Do not overheat the chocolate as this can burn it. Set aside.
  3. In a stand mixer fit with the whisk attachment, combine the eggs and sugars. Beat on high speed until light and pale yellow in color, about 3 minutes.
  4. With the mixer on low, slowly add in the chocolate and butter mixture, mixing until completely homogenous. Stop the mixer.
  5. Add the flour, cocoa powder, salt, and espresso powder. Mix until combined. The dough will be soft.
  6. To get the distinct glossy tops, do not let the dough sit! As soon as the dough is mixed, use a standard size cookie scoop to scoop out the cookies onto the prepared cookie sheets, dropped about 2 inches apart. Bake for 10 minutes or until the cookies have crackled and are set on the edges, but still gooey in the middle. Set aside to cool completely before assembling.
  7. While the cookies cool, make the peanut butter icing. In a stand mixer fit with the paddle attachment, combine the peanut butter and room temperature butter. Beat until creamy and completely combined, about 1 minute. Add the powdered sugar, cream, vanilla extract, and salt and beat on low speed until combined.
  8. Scrape down the bowl and beat on high speed until light and fluffy, about 2 minutes. Transfer the frosting to a piping bag.
  9. Frost the back of one cookie with about 1 Tablespoon of peanut butter frosting, placing the other cookie on top and pressing the cookies together to sandwich. Enjoy!

Keywords: peanut butter chocolate cookies, peanut butter chocolate sandwich cookies

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  1. Hi Sofi/Broma Bakery! Loved these – just wondering if there is a version of this recipe in grams?
    The cups in Ireland are different ratios and converters online sometimes omit differences in weight…
    Thanks a mill!

    • Hi Megan! I’m so sorry, but I don’t have the measurements in weight. Next time I make them I will take the measurements in grams!

    • Hi Jennifer! No–most brownie recipes do not have leavener. The acidity of the chocolate will give the cookies a natural rise but leave them nice and dense and fudgy.

      • Thanks for replying so fast. I followed the instructions and unfortunately ended up with delicious
        flat cookies. (still made good sandwich cookies) What do you think might have gone wrong?
        Also, the Peanut Butter Chocolate Macaron recipe that you have is magic!