Chocolate Brownie Sandwich with Peanut Butter Filling
Is there any better flavour combination than chocolate and peanut butter? Rich, indulgent and delicious, these chocolate brownie sandwich cookies combine delicious chocolate brownie cookies with a sumptuous peanut butter buttercream filling for an indulgent twist on a cookie recipe. These tasty little treats are super quick and easy to make, and are sure to become a firm favourite!
These chocolate brownie sandwiches are perfect for those who canβt decide between a brownie or cookie (and letβs face it, should you ever have to make that choice?!).
Ingredients for Chocolate Brownie Sandwich with Peanut Butter Filling
To make these delicious desserts, you will need:
- 225Β gramsΒ semi-sweet chocolate chips
- 85Β gramsΒ unsalted butter
- 365Β gramsΒ brown sugar
- 50Β gramsΒ caster sugar
- 2Β eggsΒ room temperature
- 90Β gramsΒ plain flour
- 25Β gramsΒ cocoa powder
- ΒΌΒ teaspoonΒ salt
PEANUT BUTTER FILLING:
- 250Β gramsΒ peanut butter
- 85Β gramsΒ unsalted butterΒ softened
- 65Β gramsΒ icing sugar
- 1Β tablespoonΒ double cream
- 1Β teaspoonΒ vanilla extract
How to Make Chocolate Brownie Sandwich Cookies with Peanut Butter Filling
These bad boys are pretty easy to make, but to ensure a perfect bake every time itβs important to weigh the ingredients. I know a lot of brownie recipes call for things to be measured in cups, which is fine, but for extra accuracy I always bake by weighing my ingredients. It makes me feel a bit Severus Snape too when Iβm weighing and mixing.
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Chocolate Brownie Sandwich with Peanut Butter Filling
Equipment
- 2 Baking Sheet
- Greaseproof Paper
- Small saucepan optional
- Bowl
Ingredients
BROWNIE COOKIES:
- 225 grams milk chocolate chips
- 85 grams unsalted butter
- 365 grams brown sugar
- 50 grams caster sugar
- 2 eggs room temperature
- 90 grams plain flour
- 25 grams cocoa powder
- ΒΌ teaspoon salt
PEANUT BUTTER FILLING:
- 250 grams peanut butter
- 85 grams unsalted butter softened
- 65 grams icing sugar
- 1 tablespoon double cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking trays with greaseproof paper.
- Place the butter and chocolate chips in a microwave safe bowl. Microwave in 15 second intervals, stirring in-between, until the chocolate is fully melted and smooth. Alternatively you can melt the chocolate in a bowl over a pan of hot water β take care that the bowl doesn't touch the water or the chocolate will seize.
- Using a hand-held or stand mixer, mix the eggs and sugars for approximately 3 minutes on high-speed until they're light and creamy.
- Put the mixer on low and slowly begin to add the chocolate and butter mixture.
- Add the flour, cocoa powder, and salt and mix until the dough is smooth.
- Using a standard size cookie scooper or ice cream scoop, scoop the dough onto the tray. Spread the cookies 2 inches apart. Bake for approximately 10 minutes or until the cookies have cracked. The centre of the cookie should appear gooey. Allow the cookie to fully cool while making the peanut butter filling.
- For the peanut butter filling, combine the peanut butter and softened butter using a hand-held or standing mixer. Beat until creamy and then add the icing sugar, cream, vanilla extract, and salt until fluffy.
- Place the peanut butter filling into a piping bag and pipe the filling onto the back side of the cookie. Close the cookie sandwich with another cookie. Repeat the process with the remaining cookies and serve.
How to store cookie sandwiches
Because these are brownie cookie sandwiches they will stay soft and moist for days β hooray! They should keep for up to 5 days in an air tight container. The cookies are great to freeze β just wrap them up well and place in the freezer until youβre ready for them. When you fancy a sweet treat, take one out of the freezer and let it thaw at room temperature for an hour or so. Theyβll taste as delish as the day you made them!
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