Peanut Butter Brownie Cookies

For some, cookies are just a delicious dessert; for others they can be the perfect ending to dinner. As winter approaches, what better way is there to get your daily dose of love than by baking and eating these homemade brownies? The best part about this recipe is that it only has six ingredients!

If you want to make a peanut butter brownie cookie recipe, this is the one. It’s easy and delicious.

Look no farther if you’re seeking for a delectable peanut butter chocolate cookie. Two incredibly fudgy brownie cookies are sandwiched together with luscious peanut butter buttercream in these peanut butter brownie cookie sandwiches.

Cookies with Peanut Butter Brownie Sandwiches

Cookies?! What do you want for Christmas? This is a game changer. Hehe. But do you know what really constitutes “groundbreaking”? These cookies are made with peanut butter and sandwiched between two brownies. They have a lot of money. They’re a little gooey. They’re stuffed with a creamy peanut butter filling. They’re the cookie of my dreams – no, really, I dreamed up these peanut butter brownie sandwich cookies and then brought them to life so that we could all have a little bit of pb chocolaty bliss every day if we wanted.

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Peanut butter brownie sandwich cookies are what they sound like.

Imagine a cookie that has the *exact* thick, fudgy texture of a baked brownie, but in cookie shape. I know, it seems too wonderful to be true, but these chocolate cookies are surprisingly similar to your favorite brownie. You’ll be in paradise if you stuff them with a salty-sweet, creamy peanut butter filling.

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Peanut butter brownie cookie ingredients

With a few modifications, all of the ingredients for these peanut butter brownie cookies are the same as for handmade brownies. You’ll need a few more dry ingredients and a few fewer wet, but the fudgy brownie texture will remain the same.

Plus, the peanut butter filling simply only three ingredients and can be made quickly!

  • Cocoa Powder: All chocolate treats, of course, need cocoa powder. Rodelle’s cocoa powder is our favorite, but any high-quality, Dutch-processed cocoa powder will do!
  • You’ll also need baking chocolate pieces in addition to the cocoa powder. Make sure the chocolate is bittersweet or dark. These brownies will be overly sweet if you use unsweetened chocolate, such as milk chocolate.
  • All-purpose flour is used to keep the chocolate biscuits soft. If you want to make these gluten-free, we’ve had luck using Bob’s Redmill 1:1 Gluten Free Flour.
  • Salt is an important component in sweet desserts. It will elevate your sweets to new heights. You’ll need salt in the brownie recipe, but we also like to add sea salt on top of these fudgy chocolate cookies for a gourmet touch.
  • To keep these brownie cookies smooth and luscious, you’ll need melted butter. For the peanut butter frosting, you’ll also need butter.
  • Sugar: To make a chewy and delightfully sweet cookie, we used brown sugar and granulated sugar.
  • Espresso Powder: To improve the chocolate taste, we always include espresso powder in our chocolate delicacies. You won’t be able to taste the coffee at all; instead, you’ll be able to taste deep, rich chocolate!
  • To avoid splitting the heated chocolate, make sure the eggs are at room temperature.
  • Obviously, peanut butter! Instead of using a natural peanut butter like Jiff or Skippy, we advocate utilizing a standard creamy peanut butter like Jiff or Skippy.
  • Powdered Sugar: Compared to other butter creams, peanut butter frosting has a relatively low sugar content! However, you’ll still need powdered sugar to sweeten and thicken your icing.
  • Only a spoonful of heavy cream is needed to maintain the peanut butter filling velvety smooth and creamy.

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Make the greatest peanut butter brownie cookies with these tips.

Follow the recipe exactly and consider our advise to guarantee that every mouthful of these brownie cookies is as fudgy, chocolaty, and wonderful as it should be. We’ve made these obnoxious chocolate cookies many times. You can rely on us.

  • Work quickly: To create that glossy, crackly top, distinctive brownie finish, put the brownie cookies in the oven as soon as possible after making the dough. This is ideal in my opinion since there is NO CHILL TIME. To put it another way, from start to finish, you can have cookies in your stomach in 20 minutes.
  • Use high-quality chocolate: To create these fudgy chocolate cookies, you’ll need a mix of cocoa powder and genuine chocolate. We suggest using high-quality cocoa in this recipe, as with any chocolate sweets. Rodelle chocolate powder is our favorite. We like baking using Ghiradelli, Guittard, Lindt, or any high-quality chocolate brand.
  • Espresso powder will accentuate and intensify the chocolate taste, so don’t forget it. So don’t be concerned if your cookies taste like coffee. You’ll only be able to taste delicious chocolate.
  • Overbaking cookies is one of the worst things you can do to them. When the brownies begin to crackle, remove them while they are still raw and gooey in the centre. As the cookies cool, they will continue to cook, leaving you with deliciously gooey middles.
  • Because the brownie cookies are so fudgy and rich, it’s crucial to fill the centre of these sandwich cookies with salty-sweet peanut butter frosting to get the perfect ratio.

For even more ideas and methods, see the entire recipe page for ultra fudgy brownie cookies.

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What is the best way to create peanut butter buttercream?

If you’ve ever attempted to create peanut butter frosting before, you may have discovered that it’s a little more finicky than other frosting recipes. This is due to the fact that peanut butter frosting requires two fats: peanut butter and butter. Unfortunately, the quality of peanut butter varies greatly depending on the brand. It’s possible that your icing may split as a result of this. Which, in my perspective, is a day-ender. We tried our peanut butter frosting a billion times for you, so you can rest certain that it will come out creamy and silky smooth every time.

  1. Use a standard creamy peanut butter like Jiff, Skippy, or Peter Pan instead of natural peanut butter in this homemade peanut butter frosting. Natural peanut butters that need stirring have a greater oil content and are thus more volatile in icing. Some of them work, however we observed that they often result in split icing.
  2. Make sure your butter and peanut butter are at the same temperature: There will be no odd bits of cold butter or melted peanut butter when room temperature butter and room temperature peanut butter are combined.
  3. Heavy whipping cream is required for this recipe; milk, water, or any other liquid will not suffice. Your frosting will be light, fluffy, and exceptionally creamy with only two tablespoons of cream.
  4. Use the paddle instead of the whisk: We discovered that the quantity of air beaten into the frosting using the whisk attachment caused the frosting to split. The paddle will produce a fluffy frosting that retains its form over time.

Print

Look no farther if you’re seeking for a delectable peanut butter chocolate cookie. Two incredibly fudgy brownie cookies are sandwiched together with delicious peanut butter buttercream in these peanut butter brownie sandwich cookies.

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 10 minutes
  • Time spent: 25 minutes
  • 1 batch yields 10 sandwich cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 10 minutes
  • Time spent: 25 minutes
  • 1 batch yields 10 sandwich cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 10 minutes
  • Time spent: 25 minutes
  • 1 batch yields 10 sandwich cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

in order to make the fudgy brownie cookies

  • 8 oz. chopped bittersweet chocolate
  • 6 tblsp butter (unsalted)
  • 3/4 cup sugar (brown)
  • a quarter cup of white sugar
  • 2 room temperature eggs
  • 3/4 cup flour (all-purpose)
  • a quarter cup of cocoa powder
  • salt (1/4 teaspoon)
  • 2 tablespoons powdered espresso

in order to make the peanut butter filling

  • a pound of peanut butter
  • 6 Tablespoons softened unsalted butter
  • 1 cup sugar (powdered)
  • 1 tblsp cream (heavy)
  • 1 teaspoon extract de vanille

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit and prepare two cookie sheets with parchment paper.
  2. Combine the butter and finely chopped chocolate in a microwave-safe bowl. Microwave for 15 seconds at a time, swirling carefully in between, until the chocolate is entirely smooth and melted. Overheating the chocolate will cause it to burn. Remove from the equation.
  3. Combine the eggs and sugars in a stand mixer fitted with the whisk attachment. 3 minutes on high speed, beat till light and pale yellow in color.
  4. Slowly add the chocolate and butter mixture to the mixer on low speed, mixing until absolutely smooth. Turn off the mixer.
  5. Combine the flour, cocoa powder, salt, and espresso powder in a mixing bowl. Mix until everything is well blended. It will be a soft dough.
  6. Do not let the dough rest to achieve the unique glossy topping! Use a normal size cookie scoop to spoon out the cookies onto the prepared cookie sheets, spacing them out about 2 inches apart. Bake for 10 minutes, or until the sides of the cookies have cracked and are firm, but the inside is still mushy. Allow to cool fully before putting together.
  7. Make the peanut butter frosting while the cookies are cooling. Combine the peanut butter and room temperature butter in a stand mixer fitted with the paddle attachment. For approximately 1 minute, beat until creamy and totally blended. On low speed, mix in the powdered sugar, cream, vanilla extract, and salt until incorporated.
  8. Scrape down the sides of the bowl and beat on high speed for 2 minutes, or until light and fluffy. Fill a piping bag halfway with frosting.
  9. Frost the back of one cookie with approximately a tablespoon of peanut butter frosting, then sandwich the cookies together with the other cookie. Enjoy!

Peanut butter chocolate sandwich cookies, peanut butter chocolate cookies

Watch This Video-

This recipe is a peanut butter brownie crumbl cookie. The recipe has been adapted from the Joy of Cooking and it’s easy to make.

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