Satisfy your sweet tooth with these Brownie Cookie Sandwiches! These rich, fudgy brownie cookies and fluffy peanut butter frosting melt in your mouth with every delightful bite. Prepare this simple recipe for any occasion and make your friends and family happy!
How do I know when the cookies are done baking?
Bake these brownie cookies for 10-12 minutes at 350ºF. You can determine visually that the cookies are done baking. The edges should look set, the top should be cracked, and the center should still look soft.
Can I use a brownie mix for the cookies?
This recipe hasn’t been tested with a brownie mix. I recommend you follow the recipe instructions and get a perfect brownie cookie sandwich, or you can find a recipe that calls for a brownie mix.
My cookies spread too much and became thin!
There can be a few reasons why your brownie cookies are spreading too much. Firstly, it may happen if you use the wrong amount of ingredients.
Secondly, the batter may be too warm, so you can chill it in the refrigerator until the batter sets. Also, if your baking powder is expired, cookies will spread more than expected and become thin.
How long can I store the finished cookies?
You can place leftover brownie cookie sandwiches in an airtight container and store them in the refrigerator for up to 3 days.
Fast Prep Peanut Butter Brownie Cookie Sandwiches: Your New Go-To Dessert!
Ingredients
For the Brownie Cookies:
- 1 cups all-purpose flour
- 4 tbsp cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- 1 ¾ cups dark chocolate chips
- ½ cup unsalted butter
- 3 large eggs, room temperature
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
For the Peanut Butter Filling:
- ¾ cup creamy peanut butter
- ¾ cup powdered sugar
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- ¼ tsp salt
- 3 tbsp heavy cream
Instructions
- Preheat the oven 350ºF. Grease or line with parchment paper a large baking sheet.
- In a bowl, mix together all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
- Add butter and chocolate chips to a microwave-safe bowl. Heat in the microwave in 30-seconds increments, stirring every time until melted and smooth. Set aside to cool.
- In a large mixing bowl, add eggs, light brown sugar, granulated sugar, and vanilla extract. Beat using an electric mixer for 2-3 minutes.
- Slowly add the cooled chocolate butter mixture. Whisk until combined. Stir in the dry ingredients until just combined using a rubber spatula. Don’t overmix.
- Using a cookie scoop or a spoon, scoop about 1 tbsp of batter and place it on the prepared baking sheet, leaving about 2 inches of space between each cookie. Work in batches.
- Bake in the preheated oven for 10-12 minutes or until the edges are set and the top is cracked. Remove from the oven and let cool on the baking sheet. Then, transfer to a cooling rack.
- Prepare the peanut butter filling. In a mixing bowl, beat peanut butter, powdered sugar, butter, vanilla extract, and salt for 2-3 minutes until creamy. Then, beat in the heavy cream for 1-2 minutes until fluffy. You can add more or less amounts of heavy cream to reach the desired consistency of the filling.
- Spread the peanut butter filling onto the flat side of the brownie cookies using a piping bag or a spoon. Top with the second brownie cookie to make a sandwich. Place in the refrigerator until ready to serve or eat immediately.
Nutrition
Frequently Asked Questions
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter instead of unsalted, but you should omit the amount of salt called for in the recipe. If you add both salted butter and salt, you will have too salty cookies.
The frosting is too soft to hold the cookies together. What can I do?
You can add less or more heavy cream to make the frosting firmer or softer. Also, you can chill the peanut butter frosting in the refrigerator until it hardens. Then, spread on the cookies.
The batter is too runny. What should I do?
One of the reasons why your batter is too runny can be the wrong measurements of ingredients. Try to add extra flour to thicken the batter or place it in the refrigerator for up to 30 minutes to allow it to firm up.
What can I substitute for eggs in the recipe?
I can’t recommend using egg substitution in this recipe, because the result will be different.
