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Peanut Butter Brownie Cookies

These Peanut Butter Brownie Cookies taste like little chocolate clouds smothered in the creamiest peanut butter frosting -- they are perfect! The brownie cookie has three layers of chocolate: cocoa powder, melted chocolate and mini chocolate chips, a chocolate lover's dream. The super simple peanut butter frosting takes minutes to mix together. This recipe comes from Heather Mubarak's book Stuffed and these stuffed cookies are truly a dream! xx
5 from 7 reviews
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Prep Time: 20 minutes
Cook Time: 9 minutes
Course: Dessert
Cuisine: Cookies
Keyword: Brownie Cookies, Sandwich Cookies, Peanut Butter Frosting, Chocolate, Espresso
Servings: 12 Sandwich Cookies
Author: Heather Mubarak

Ingredients

For the Brownie Cookies

  • 1/2 cup + 2 tablespoons (80 g) all-purpose flour (how to measure flour)
  • 2 tablespoons (10 g) Dutch-process cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 7 ounces (200 g) good-quality semi-sweet chocolate (finely chopped)
  • 2 ounces (55 g) bittersweet chocolate (finely chopped)
  • 6 tablespoons (85 g) unsalted butter (room temperature)
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar (packed)
  • 2 large eggs (room temperature)
  • 2 tablespoons freshly-brewed espresso or strong coffee (slightly cooled; you can also use water)
  • 1 1/2 teaspoons real vanilla extract
  • 3 ounces (85 g) mini semi-sweet chocolate chips

For the Peanut Butter Frosting

  • 8 tablespoons (113 g or 1/2 cup) unsalted butter (room temperature)
  • 1 1/2 cups (440 g) creamy peanut butter (at room temperature; do not use all-natural peanut butter (see note))
  • 2 1/4 cups confectioners' sugar (sifted)
  • 2 to 3 tablespoons (30 to 45 g) heavy whipping cream (see note)
  • 2 teaspoons real vanilla extract
  • Pinch of sal (optional)

Instructions

For the Brownie Cookies

  • Preheat the oven to 325℉ (165℃). Line two baking sheets with parchment paper or silicon baking mats.
  • In a medium bowl, sift together the flour, cocoa powder, baking powder and salt. Whisk to combine and set aside.
  • Create a double boiler by filling a medium saucepan with 2 to 3 inches (5 to 7.5 cm) of water. Bring the water to a simmer over medium-low heat. Place a heatproof bowl over the pan, making sure the the bottom of the bowl does not touch the water below. Add the semi-sweet chocolate, bittersweet chocolate and butter and heat, stirring often. Do not overheat. Once melted, remove the bowl from the heat and stir until the mixture is smooth and shiny. Set aside to cool slightly.
  • In the bowl of a stand mixer fitted with the paddle attachment cream together the granulated sugar, brown sugar, eggs, espresso and vanilla until thickened, about 2 minutes. Add the chocolate mixture and blend on low speed until combined.
  • Add the flour mixture gradually and mix until barely combined. You should still see some streaks of flour in the batter. The batter will be soft, similar to cake batter. Remove the bowl from the mixer and gently fold in most of the chocolate chips, reserving 1 to 2 tablespoons for the tops of the cookies if desired. Do not overmix. Let the dough sit for 5 to 10 minutes at room temperature.
  • Use a 2 tablespoon cookie scoop to portion the cookie dough onto the prepared baking sheets, leaving 2 inches (5 cm) between each cookie. Bake in the center of the oven for 8 to 10 minutes, or until the edges are barely set and the centers of the cookies still look soft and fudgy. The cookies will continue to bake a bit once removed from the oven. As soon as the cookies are out of the oven, use the inside arch of a fork to nudge the edges of the cookie in toward the center, working your way around each cookie while they are still hot. This will help make the cookies more uniform in size and shape for the sandwiches.
  • Allow the cookies to rest for 6 to 8 minutes on the baking sheets before using a spatula to carefully transfer them to a wire cooling rack. Let cool completely before assembling the sandwiches.

For the Peanut Butter Frosting

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and creamy. Stop the mixer and scrape down the sides of the bowl. Add the peanut butter and mix on medium speed for 1 minute. Add the confectioners' sugar, 1/2 cup (60 g) at time while mixing on low speed. Once the sugar is incorporated, increase the speed to high and mix for 1 minute. Stop the mixer and scrape down the sides of the bowl. Add 2 tablespoons of heavy cream and the vanilla. Mix on medium-high speed until light and fluffy, 2 to 3 minutes. If the buttercream is too thick, add more heavy cream. Add salt, if using, and mix to combine.
  • Fill a piping bag with the frosting to use immediately or store tightly covered in the refrigerator for up to 2 weeks.

To Assemble

  • Using an offset spatula [or butter knife], place a generous swirl of the Peanut Butter Frosting on the flat side of a cookie. Top with a second cookie, flat-side down and gently press together. Repeat with the remaining cookies until all of the sandwiches are assembled. If the frosting is soft, place the cookie sandwiches in the refrigerator for 20 minutes to set.
  • Store tightly covered in the refrigerator for up to 4 days. The Peanut Butter Frosting may soften too much if kept at room temperature.

Video

Notes

Mixers

I used a hand-held mixer to make these in the photos and video. You can also use a whisk and your arms; just make sure you really whisk up the eggs and sugar (step 4 in the recipe).

Dark Chocolate

Use a nice dark chocolate that’s made for melting. Chocolate chips will work in a pinch but they resist melting because of their ingredients (they’re meant to hold their shape). If you have options, pick chocolate bars, callets or discs as they’ll melt the easiest.
I’m loving these baking chips and these are my most favorite Callebaut callets; I used the Callebaut (semi-sweet and bittersweet) when making this recipe (delicious chocolate, melts beautifully — LOVE).
Whatever chocolate you use, make sure it’s good quality and can handle melting.

Dutch-Process Cocoa Powder

 I love this Hershey’s Dark as it’s easy to find and yields beautiful flavor + color. I also love this King Arthur Flour unsweetened cocoa powder which is a gorgeous color and flavor (and definitely a splurge!).

Espresso

You can use water or decaf if you don't want the caffeine.

Peanut Butter Frosting

Don't use natural peanut butter. I used Jif Creamy Peanut Butter. 
The Peanut Butter Frosting recipe makes quite a bit (I had leftover). So don't be shy when adding it to the cookies! Leftovers would be so good smeared on graham crackers (or make more cookies!).

Heavy Whipping Cream

I needed to use more whipping cream to get my frosting smooth. It will depend on what peanut butter you use, as well as ambient humidity (it really does affect things!). If you need more, use it. Just add in 1 tablespoon increments so as not to add too much.

Shaping The Cookies

Heather notes in the recipe instructions to use the inner curve of a fork to shape your cookies (I love this!). You can also use the edge of a spatula or a round cookie cutter that is a little bit larger than the cookies (place it over the cookie and nudge it around). 

Want More Cookie Tips?

Head over to My 10 Favorite Tips for Better Cookies!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo