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Brownie Cookie Sandwich with Peanut Butter Frosting

By:Nagi
101 Comments
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I can say with absolute confidence that this Brownie Cookie Sandwich 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!

It tastes like a brownie, in cookie form – PLUS peanut butter frosting!

A pile of Brownie Cookie Sandwiches with Peanut butter Frosting, with milk in background

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.

Brownie Cookie Sandwiches with Peanut butter Frosting, with milk bottle

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. 🙂

– Nagi

Closeup of a stack of Brownie Cookie Sandwiches with Peanut butter Frosting

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Brownie Cookie Sandwich with Peanut butter Frosting - fudgy, moist cookies that taste just like brownies filled with a fluffy peanut butter frosting.

Brownie Cookie Sandwich with Peanut Butter Frosting

Author: Nagi | RecipeTin Eats
Prep: 30 mins
Cook: 15 mins
Total: 45 mins
Sweet
4.89 from 18 votes
Servings10 - 20
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Brownie cookies sandwiched together with a fluffy peanut butter frosting! The cookie has a thin crackly surface (just like normal brownies!) and is soft and moist on the inside. Not dense and fudgey, not cakey, it lies in between. Possibly the most indulgent cookie I have ever had. The frosting is fluffy and creamy with a touch of salt which cuts through the richness. I made these quite large - around 3.5" / 8.5cm in diameter - and it makes 10. These are an extremely generous serving and quite rich so if you don't have a major sweet tooth, you may want to make them smaller (makes 20 cookies with a 2"/5cm diameter).

Ingredients

Brownie Cookie

  • 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

Peanut Butter Frosting

  • 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

Brownie Cookie

  • 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.

Peanut Butter Frosting

  • 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.

Assemble

  • Spread Peanut Butter frosting on a cookie, then sandwich with another cookie. Repeat with remaining cookies.

Recipe Notes:

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.
Brownie Cookie Sandwich Peanut Butter Frosting Nutrition_large
Nutrition assuming you are sensible and make 20 normal size cookie sandwiches.
Brownie Cookie Sandwich Peanut Butter Frosting Nutrition_normal

Nutrition Information:

Serving: 128gCalories: 627cal (31%)Carbohydrates: 69.1g (23%)Protein: 10.3g (21%)Fat: 39.4g (61%)Saturated Fat: 19.2g (120%)Cholesterol: 45mg (15%)Sodium: 288mg (13%)Potassium: 239mg (7%)Fiber: 2.1g (9%)Sugar: 53.5g (59%)Vitamin A: 500IU (10%)Calcium: 30mg (3%)Iron: 2mg (11%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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101 Comments

  1. Adele says

    3 stars
    I had the same issues as others. Although these did taste great, I found the batter really runny and had to add extra flour. Also, the buttercream was so soft that we couldn’t sandwich them together because it all squeezed out.. We just spread it on one half and ate them individually.

    Reply

  4. Michelle says

    When you say castor sugar in the cookie batter is that the same as confectioners sugar? Just wanted to clarify since I’ve never heard of using confectioners sugar in cookies.

    Reply

  6. Zia says

    Hi Nagi
    The batter whilst delicious and moist came out a bit runny despite adding the said amount of flour (3/4 cup) as stated in the recipe .
    I did add a bit more flour though the batter still doesn’t seem very firm
    Wondering where I went wrong .
    Baking a second batch and will probably add more flour to it

    Reply

  7. Therese says

    Hi Nagi!
    Just wondering if your tablespoons are 15mL or 20mL? I’ve noticed that US tablespoons are 15mL and Aussie ones are 20mL but thought I’d double check with you.
    Cheers.

    Reply
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