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.
PrintBrownie and Peanut Butter Sandwich Cookies
- Total Time: 30 minutes
- Yield: 12 sandwich cookies 1x
Description
These chewy, fudge-y brownie cookies are paired with a silky peanut butter frosting, creating an irresistible sandwich cookie for chocolate and peanut butter lovers.
Ingredients
- 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
- 1/2 teaspoon baking powder
- Pinch of salt
- 100g (3.5 ounces) creamy peanut butter
- 50g (1.8 ounces) unsalted butter, softened
- 100g (3.5 ounces) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Melt them together over a hot water bath, stirring occasionally until smooth. Remove from heat and let the mixture cool slightly.
- In a separate bowl, whisk the eggs and white sugar together until pale and fluffy. Stir in the vanilla extract.
- Gently fold the melted chocolate mixture into the egg mixture until well combined.
- Sift in the all-purpose flour, baking powder, and a pinch of salt. Fold gently until just combined.
- Drop spoonfuls of the batter onto the prepared baking sheet, leaving enough space between each cookie as they will spread.
- Bake in the preheated oven for 8-10 minutes, or until the edges are set and the tops are cracked. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For the peanut butter frosting, beat the creamy peanut butter and softened unsalted butter together until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue to beat until light and fluffy.
- Once the cookies are completely cooled, spread or pipe the peanut butter frosting onto the flat side of half of the cookies. Top with the remaining cookies to form sandwiches.
Notes
Store these cookies in an airtight container at room temperature for up to 3 days. For a richer flavor, use high-quality dark chocolate. You can substitute almond butter for peanut butter if desired. These cookies make a great treat for photography sessions or as a sweet snack during the day.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250
- Sugar: 18
- Sodium: 120
- Fat: 14
- Carbohydrates: 28
- Fiber: 2
- Protein: 4
- Cholesterol: 30
Frequently Asked Questions
What type of chocolate should I use for the brownie cookies?
You should use high-quality cocoa powder to achieve the fudge-y texture and rich chocolate flavor in the brownie cookies.
How can I achieve a silky texture for the peanut butter frosting?
Ensure that your peanut butter is smooth and creamy, and mix it well with softened butter and powdered sugar to create a silky consistency.
Can I make the brownie cookies without using eggs?
You can substitute eggs with a flaxseed meal or applesauce, but keep in mind that this may alter the texture slightly.
