Brownie and Peanut Butter Sandwich Cookies

Impressive fudge-y chocolate cookies with a filling of silky peanut butter frosting are a match made in heaven.
By Oana Olguta


I love baking my way through this time of the year. It’s still cold enough to turn on the oven, but warm enough to open the door to our tiny balcony and enjoy the fresh spring air. These cookies were impressive to be honest – the fudge-y chocolate cookies and the silky peanut butter frosting are a match made in heaven, especially if you like peanut butter as much as I do. These were the perfect treat during my photography hours later that day – when you’re in your tiny homemade studio, taking pictures for about 2 hours, you could literally use a tiny, sweet treat.

Peanut Butter Sandwich Cookies are the dream of every chocoholic who loves peanut butter as well. The brownie cookies are chewy, moist, fudge-y and they would be great by themselves, but the silky, delicate peanut butter frosting brings them up a notch and elevates their taste to something you can barely stop eating, that good they are!


Find more mouthwatering cookie recipes here.

Brownie and Peanut Butter Sandwich Cookies
Impressive fudge-y chocolate cookies with a filling of silky peanut butter frosting are a match made in heaven.
Recipe Type: Baking, Dessert
Brownie Cookies:
  • 200g (7 ounces) dark chocolate, chopped
  • 40g (1.4 ounces) butter
  • 2 eggs
  • 150g (5.3 ounces) white sugar
  • 1 teaspoon vanilla extract
  • 45g (1.6 ounces) all-purpose flour
  • ½ teaspoon baking powder
  • 50g (1.7 ounces) dark chocolate, chopped
  • 50g (1.7 ounces) salted peanuts, chopped
Peanut Butter Frosting:
  • 80g (2.8 ounces) powdered sugar
  • 140g (5 ounces) smooth peanut butter
  • 40g (1.4 ounces) butter, softened
  • 40ml (1.35 Fluid ounces)heavy cream
  • 1 teaspoon vanilla extract
Brownie Cookies:
  1. Mix the chocolate and butter in a heatproof bowl and melt them together over a hot water bath. Remove from heat and let the mixture cool down.
  2. Mix the eggs with sugar in a bowl and whip until triple in volume.
  3. Stir in the vanilla extract then add the melted chocolate.
  4. Fold in the flour, sifted with baking powder.
  5. Add the chocolate and peanuts then place the batter in the fridge for 1 hour.
  6. Spoon dollops of batter on a baking tray lined with parchment paper.
  7. Bake the cookies in the preheated oven at 350F for 10-15 minutes, but not more. They're not supposed to dry out - in fact, they will be incredibly soft when you remove them from the oven.
  8. Let the cookies cool in the pan.
Peanut Butter Frosting:
  1. Combine the peanut butter, powdered sugar, softened butter and vanilla in a bowl.
  2. Mix until fluffy, about 5 minutes, then stir in the cream and mix a few more minutes.
  3. Fill the cookies, two by two, with a dollop of peanut butter frosting.


Oana Olguta

I am a self-taught baker and pastry-school graduate and I have an affinity for food. But I especially love baking, taking pictures, exploring dessert cookbooks, entremets and writing. I focus on creative desserts and baking techniques that are aimed to both novices and experts in the kitchen and I truly believe that being a pastry chef is not about looking for innovative ways of making desserts, but about learning the basic techniques and then combining them into new, original desserts, relying on textures and flavors.

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