Brownie Cookie Sandwich with Peanut Butter Frosting Recipe

Bylilan Sage
Jump to Recipe

Introduction

These Brownie Cookie Sandwiches with Peanut Butter Frosting combine fudgy brownie cookies with a creamy, rich peanut butter filling. They’re perfect for anyone who loves a decadent treat that’s both chewy and smooth in every bite.

The image shows a stack of three chocolate sandwich cookies, each with two cracked-texture dark brown cookie layers and a thick middle layer of light tan creamy filling. The stack is placed on a piece of clear parchment paper on a white marbled surface. In the background, more cookies are visible, some resting on crumpled white cloth. A small white glass bottle with light cream liquid and a pink-and-white striped straw stands slightly out of focus behind the stack. The overall look is warm and inviting with a focus on the rich texture of the cookies and smooth filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 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
  • 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

  1. Step 1: Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
  2. Step 2: Pour about 1 inch (2.5 cm) of water into a large saucepan or small pot and bring it to a simmer over medium-low heat.
  3. Step 3: Place a heatproof bowl over the simmering water and melt the butter with the 10 oz (300 g) dark chocolate chips, stirring until smooth.
  4. Step 4: While the chocolate melts, combine the eggs, cocoa powder, and caster sugar in a bowl. Beat on high speed for 3 minutes using an electric mixer with a whisk attachment.
  5. Step 5: Pour one third of the melted chocolate into the egg mixture and mix well, then add the remaining chocolate and mix again until combined.
  6. Step 6: Add the vanilla extract, salt, and baking powder. Mix until fully incorporated.
  7. Step 7: Gently fold in the flour until just combined, taking care not to over mix the batter.
  8. Step 8: Fold in the 1/2 cup of dark chocolate chips.
  9. Step 9: Drop spoonfuls of batter onto the prepared trays. For large cookies, use 2 tablespoons each, spaced about 2 inches (5 cm) apart. For smaller cookies, use 1 tablespoon each.
  10. Step 10: Bake large cookies for 15 minutes for very soft centers or 17–20 minutes for firmer edges. Bake smaller ones for 10–12 minutes for soft cookies or about 15 minutes for firmer texture. Cookies remain moist either way.
  11. Step 11: Allow the cookies to rest on the trays for 5–10 minutes before transferring them carefully to a cooling rack.
  12. Step 12: For the peanut butter frosting, place the peanut butter, confectioners’ sugar, softened butter, vanilla extract, and salt in a stand mixer bowl with a paddle attachment. Beat on high for 5 minutes, scraping down the sides as needed.
  13. Step 13: Add the heavy cream and beat for another 2 minutes until fluffy. If using a handheld mixer, this may take a few minutes longer.
  14. Step 14: Spread the peanut butter frosting onto the flat side of one cookie and sandwich it with another. Repeat with all cookies to make sandwiches.

Tips & Variations

  • Use quality dark chocolate with at least 60% cocoa for richer flavor in the brownie cookies.
  • For extra crunch, add chopped peanuts to the peanut butter frosting.
  • To make the cookies gluten-free, substitute the plain flour with a gluten-free blend of the same quantity.
  • Chill the frosting briefly if it becomes too soft to spread easily.

Storage

Store the sandwich cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze assembled sandwiches for up to 2 months. Thaw in the fridge or at room temperature before serving. The frosting may firm up when chilled, so allow it to soften a bit before eating.

How to Serve

The image shows a stack of three sandwich cookies with dark brown, cracked tops and light yellow cream filling in between each cookie. Next to the stack, there is one sandwich cookie lying flat showing the cream in the middle, and a half-eaten cookie with cream visible, with some crumbs around it. On the right side, inside a white box lined with white parchment paper, five more sandwich cookies stand vertically, showing the contrast between the dark cookie and light filling. A glass bottle of milk with a pink and white striped straw stands on the lower right corner. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownie cookies without a double boiler?

Yes, you can melt the butter and chocolate together carefully in short bursts in the microwave, stirring frequently to avoid burning.

Can I substitute peanut butter in the frosting?

Absolutely. Try almond butter or sunflower seed butter for a different nutty flavor or to accommodate allergies, adjusting sweetness as needed.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Brownie Cookie Sandwich with Peanut Butter Frosting Recipe

★★★★★

4.6 from 143 reviews
  • Author: lilan
  • Total Time: 40 minutes
  • Yield: 12 sandwich cookies (24 cookies total) 1x
Print Recipe

Description

Delight in these luscious Brownie Cookie Sandwiches filled with creamy Peanut Butter Frosting. These indulgent treats feature rich, fudgy brownie cookies loaded with dark chocolate chips, sandwiched with a smooth and fluffy peanut butter frosting that strikes the perfect balance of sweetness and decadence. Ideal for dessert or a special snack, they combine the best of brownie texture and cookie charm.

Ingredients

Scale

Brownie Cookies

  • 115g unsalted butter, cut into chunks
  • 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)
  • 70g unsalted butter, softened
  • 3/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1/3 cup heavy cream (unwhipped pouring cream)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 180°C (350°F). Line two baking trays with parchment or baking paper to prevent sticking and ensure easy cleanup.
  2. Melt Butter and Chocolate: Pour about 1 inch (2.5 cm) of water into a large saucepan or small pot and bring it to a simmer over medium-low heat. Place a heatproof bowl over the simmering water (double boiler method) and add the unsalted butter and 300g dark chocolate chips. Stir continuously until smooth and fully melted.
  3. Mix Eggs, Sugar, and Cocoa: In a large bowl, combine the eggs, cocoa powder, and caster sugar. Using an electric mixer or stand mixer fitted with a whisk attachment, beat on high speed for 3 minutes until the mixture is light and creamy.
  4. Incorporate Melted Chocolate: Pour one-third of the melted chocolate mixture into the beaten egg mixture and mix well. Then add the remaining chocolate and blend thoroughly to combine all ingredients.
  5. Add Flavorings and Leavening: Mix in the vanilla extract, salt, and baking powder until evenly incorporated into the batter.
  6. Add Flour: Gently fold in the plain flour, mixing just until combined. Avoid overmixing to maintain a tender texture in the cookies.
  7. Fold in Chocolate Chips: Carefully fold in the 1/2 cup of dark chocolate chips to distribute them evenly throughout the batter.
  8. Portion Dough: For large brownie cookies, drop 2 tablespoons of batter onto the prepared baking trays, leaving approximately 2 inches (5 cm) of space between each. For smaller cookies, use 1 tablespoon per cookie.
  9. Bake Cookies: Bake large cookies for 15 minutes if you prefer very soft centers or 17 to 20 minutes for firmer texture. For small cookies, bake 10 to 12 minutes for soft centers or 15 minutes for firmer but still moist cookies. The cookies should remain slightly moist inside.
  10. Cool: Let the cookies rest on the baking trays for 5 to 10 minutes after removing them from the oven, then transfer carefully to a cooling rack to cool completely.
  11. Make Peanut Butter Frosting: In a stand mixer bowl fitted with the paddle attachment, combine peanut butter, confectioners’ sugar, softened butter, vanilla extract, and salt. Beat on high speed for 5 minutes until creamy and smooth, scraping down the sides occasionally. Add the heavy cream and continue beating for an additional 2 minutes until the frosting is fluffy and spreadable.
  12. Assemble Sandwiches: Spread a generous amount of peanut butter frosting onto the flat side of one cookie, then top with another cookie to form a sandwich. Repeat with remaining cookies until all sandwiches are assembled.

Notes

  • The double boiler method (melting chocolate over simmering water) prevents chocolate from burning and ensures smooth texture.
  • Do not overmix the batter after adding flour to keep the cookies tender and fudgy.
  • Baking times vary depending on cookie size and desired softness—adjust accordingly.
  • You can use creamy or chunky peanut butter depending on your frosting texture preference.
  • The frosting can be made with a hand mixer, though it may take a bit longer to achieve fluffiness.
  • Store assembled cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: brownie cookie sandwiches, peanut butter frosting, chocolate cookies, dessert sandwiches, chocolate peanut butter treats

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆