I can say with absolute confidence that this is the most indulgent cookie I have ever had in my life. And boy am I glad that it came out of my kitchen. Imagine if I had this at a fancy patisserie? They’d never share the recipe with me – that would be tragic!
I don’t bake much because I am more of a savoury person than a sweet person. So most sweet things I make are “fast and easy” type treats.
But this….this is worth every second of effort. It is crazy indulgent and ridiculously scrumptious. The brownie cookie is just like a brownie in both texture and taste. The surface of the cookie has the familiar thin crinkly layer. On the brownie scale of super dense and fudgey through to cakey, this cookie lies somewhere in between. The inside is soft and moist and every so slightly chewy. And it’s really, really chocolatey.
The frosting is delightful. It is so fluffy and creamy with a distinct peanut butter flavour. It is sweet but also has a touch of salt which a key element of the flavouring that makes the frosting so insanely addictive.
So put the brownie cookie and peanut butter frosting together and you have perfection in a cookie.
The idea for this cookie sandwich came from a recipe by Donna Hay (an Australia celebrity cook) but I used a brownie cookie recipe by Jen’s Favorite Cookies and a Peanut Butter Frosting by Ina Garten (aka Barefoot Contessa), from her cookbook “Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again“.
The brownie cookie recipe is in US measurements but I was confident it would work using Australia cups and teaspoons (which are slightly different) because this is a “low risk” baking recipe. I guessed right, it worked brilliantly. I’ve made it twice now and both times it came out exactly the same.
The cookies you see in the photos are giant size – they are just a touch larger than the size of my palm (but mind you, I have abnormally small Baby Hands). They are around 3.5″/8.5cm in diameter. I made them gigantic because my irrational logic told me that was a smart move, instead of dealing with the guilt of having two normal sized cookie sandwiches. But if you are a normal person, by all means make them normal size. I’ve provided directions for both below. 🙂
- 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)
Preheat oven to 180C/350F.
Line two baking trays with parchment / baking paper.
Pour 1" / 2.5cm of water into a large saucepan or small pot and bring to a simmer over medium low heat.
Place a bowl over the simmer water and melt the butter and 10oz/300g chocolate chips. Stir until smooth.
While the chocolate is melting, place the eggs, cocoa powder and sugar in a bowl and beat for 3 minutes on high (using an electric beater or stand mixer with the whisk attachment).
Pour 1/3 of the melted chocolate into the egg mixture and mix well, then pour the remaining melted chocolate in and mix again.
Add the vanilla, salt and baking powder and mix until combined.
Add the flour and mix until just combined - do not over mix.
Fold in 1/2 cup dark chocolate chips. See image below for batter consistency.
To make large ones like I did, drop 2 tbsp of mixture onto the baking tray, leaving 2"/5cm between each cookie. To make normal sized ones, use 1 tbsp of mixture per cookie. (Note 1)
Bake large cookies for 15 minutes for very soft or 17 to 20 minutes for firmer cookies. Bake small ones for 10 to 12 minutes for very soft, or 15 minutes for firmer. (Either way it is still moist!)
Allow to rest on the baking tray for 5 to 10 minutes before carefully transferring to a cooling rack.
Place all ingredients except the cream in a stand mixer bowl with the paddle attachment. Beat for 5 minutes on high, or until creamy. Scrape down the sides as you go. Add the cream then beat for a further 2 minutes, or until the frosting is fluffy.
This can also be done using a hand held beater but it will take a few minutes longer.
Spread Peanut Butter frosting on a cookie, then sandwich with another cookie. Repeat with remaining cookies.
1. I find the easiest way to drop the batter onto the baking tray is to use an ice cream scoop. It requires some estimation, but it's convenient because when you press the lever, all the batter is "scooped" out of the scooper onto the tray.
2. The Brownie Cookie recipe is from a blog called Jen's Favorite Cookies. This is one of those fantastic recipes that work even if you use non US measures (I am in Australia and this came out brilliantly using Australian cups and tablespoons). It's a pretty "safe" recipe because it is for a moist, fudgey cookie.
3. The Peanut Butter Frosting cookie is from Barefoot Contessa's cookbook "At Home: Everyday Recipes You'll Make Over and Over Again".
4. These cookies can be stored in an airtight container for up to 3 days but they are best served on the day because the frosting is at its fluffiest. If the weather is quite warm (27C/80F+), I recommend refrigerating them (because of the butter and cream in the frosting) but bring them to room temperature before serving (the frosting goes hard when cold).
5. Nutrition assuming you make 10 giant cookie sandwiches (ie. 20 cookies sandwiched together to make 10 cookie sandwiches), like I did.
Nutrition assuming you are sensible and make 20 normal size cookie sandwiches.