Imagine biting into a dessert that combines the rich, fudgy goodness of a brownie with the chewy, crisp edges of a cookie, all held together by a luscious layer of peanut butter frosting. That’s the magic of a Brownie Cookie Sandwich—a treat that’s as indulgent as it is irresistible. Whether you’re looking to elevate your baking skills or simply craving a homemade dessert, this recipe is sure to delight.
What Makes Brownie Cookie Sandwiches So Special?
There’s something magical about merging two dessert favorites—brownies and cookies—into one delicious creation. These sandwich cookies offer the best of both worlds: a slightly crisp exterior with a soft, melt-in-your-mouth interior. Add a creamy, slightly salty peanut butter frosting, and you’ve got a treat that feels gourmet but is simple enough for anyone to make.
Ingredients for Brownie Cookie Sandwich
Here’s what you’ll need for this recipe:
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Brownie Cookie
Ingredient | Quantity |
---|---|
Unsalted butter | 1 stick / ½ cup / 115g |
Dark chocolate chips | 10 oz / 300g |
Caster sugar | 1 cup + 2 tbsp |
Eggs | 3 large |
Cocoa powder | 2 tbsp |
Vanilla extract | 1 tsp |
Salt | ½ tsp |
Baking powder | ½ tsp |
Plain flour | ¾ cup |
Dark chocolate chips | ½ cup |
Peanut Butter Frosting
Ingredient | Quantity |
---|---|
Smooth peanut butter | 1 cup |
Confectioners’ sugar | 1 cup |
Unsalted butter (softened) | 5 tbsp / 70g |
Vanilla extract | ¾ tsp |
Salt | ¼ tsp |
Heavy cream | ⅓ cup |
Step-by-Step Instructions to Make Brownie Cookie Sandwich
1. Prepare the Oven and Baking Trays
Preheat your oven to 350°F (180°C) and line two baking trays with parchment paper.
2. Melt the Butter and Chocolate
- In a saucepan, bring 1 inch of water to a simmer. Place a heatproof bowl over the simmering water, ensuring it doesn’t touch the water.
- Add the butter and 10 oz of chocolate chips to the bowl. Stir until melted and smooth.
3. Mix the Eggs, Cocoa Powder, and Sugar
- In a separate bowl, beat the eggs, cocoa powder, and caster sugar on high speed for 3 minutes. Use a stand mixer with a whisk attachment or an electric hand mixer.
4. Combine the Wet Ingredients
- Gradually pour ⅓ of the melted chocolate mixture into the egg mixture and mix well.
- Add the remaining chocolate mixture and stir until fully combined.
5. Add Dry Ingredients
- Mix in the vanilla extract, salt, and baking powder.
- Slowly fold in the flour until just combined—be careful not to overmix.
- Gently stir in the remaining ½ cup of chocolate chips.
6. Scoop and Bake
- Drop 2-tablespoon mounds of batter onto the baking trays, leaving 2 inches between each cookie. For smaller cookies, use 1 tablespoon of batter per mound.
- Bake large cookies for 15–20 minutes or smaller ones for 10–15 minutes. Adjust the baking time based on your preference for soft or firm cookies.
- Let the cookies cool on the tray for 5–10 minutes before transferring them to a rack.
7. Make the Peanut Butter Frosting
- Combine peanut butter, confectioners’ sugar, softened butter, vanilla extract, and salt in a mixing bowl.
- Beat on high speed for 5 minutes until the mixture becomes creamy.
- Add the heavy cream and continue beating for 2 more minutes until fluffy.
8. Assemble the Brownie Cookie Sandwich
- Spread a generous layer of peanut butter frosting on the flat side of one cookie.
- Place another cookie on top to create a sandwich.
- Repeat with the remaining cookies and frosting.
Tips for Perfect Brownie Cookie Sandwiches
1. Use High-Quality Chocolate
The flavor of your cookies depends heavily on the quality of the chocolate. Opt for a rich, dark chocolate for the best results.
2. Avoid Overbaking
Brownie cookies should have a slightly soft and fudgy center. Keep an eye on them during baking to ensure they don’t become too crisp.
3. Chill the Frosting
If your frosting feels too soft to work with, chill it in the refrigerator for 10–15 minutes before assembling the sandwiches.
Variations to Try
1. Nutty Twist
Add chopped nuts like pecans, walnuts, or hazelnuts to the cookie batter for added crunch.
2. Chocolate Overload
Dip the assembled cookie sandwiches in melted chocolate and let them set for an extra indulgent treat.
3. Flavored Frosting
Experiment with flavored frostings, like a chocolate ganache or cream cheese filling, for a unique twist.
Serving and Storing Brownie Cookie Sandwiches
Serving Suggestions
- Pair with a cold glass of milk for the ultimate treat.
- Serve as part of a dessert platter for gatherings.
Storage
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 1 week. Allow the sandwiches to come to room temperature before serving.
- Freezer: Freeze individually wrapped cookie sandwiches for up to 2 months. Thaw before eating.
Nutritional Information
Nutrient | Per Sandwich |
---|---|
Calories | ~450 |
Protein | ~8g |
Carbohydrates | ~40g |
Fats | ~30g |
Sugar | ~25g |
Frequently Asked Questions (FAQs)
1. Can I use a different nut butter for the frosting?
Yes! You can substitute peanut butter with almond butter or hazelnut spread for a different flavor.
2. How do I prevent my cookies from spreading too much?
Chill the cookie batter for 20 minutes before baking to help them hold their shape.
3. Can I make the frosting dairy-free?
Absolutely. Use a dairy-free butter alternative and coconut cream instead of heavy cream.
4. Are there gluten-free options for these cookies?
Yes, you can substitute plain flour with a gluten-free all-purpose flour blend.
5. Can I freeze the cookies before assembling them?
Definitely! Bake the cookies, let them cool, and freeze them. Assemble the sandwiches once they’ve thawed.
6. What’s the best way to reheat the cookies?
Reheat individual cookies in the microwave for 10–15 seconds to bring back their fudgy texture.
Final Thoughts: Treat Yourself to Brownie Cookie Sandwiches
If you’re a fan of brownies, cookies, and peanut butter, this recipe combines all three in the most decadent way possible. Perfect for celebrations or as a weekend baking project, these Brownie Cookie Sandwiches are guaranteed to impress your family and friends. So why wait? Gather your ingredients, preheat your oven, and start baking your way to dessert bliss.
Decadent Brownie Cookie Sandwich: A Perfect Indulgence
Imagine the perfect dessert: rich, fudgy brownie cookies with crisp edges, sandwiching a creamy, peanut butter frosting. These Decadent Brownie Cookie Sandwiches are indulgent, irresistible, and surprisingly easy to make. Whether for a special occasion or a weekend treat, they’re guaranteed to impress.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 10–12 sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 stick (1/2 cup or 115g) unsalted butter
- 10 oz (300g) dark chocolate chips
- 1 cup + 2 tbsp caster sugar
- 3 large 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 (additional)
Peanut Butter Frosting:
- 1 cup smooth peanut butter
- 1 cup confectioners’ sugar
- 5 tbsp (70g) unsalted butter, softened
- 3/4 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup heavy cream
Instructions
Prepare the Oven and Baking Trays:
- Preheat the oven to 350°F (180°C).
- Line two baking trays with parchment paper.
2. Melt the Butter and Chocolate:
- In a heatproof bowl over simmering water (double boiler method), melt the butter and 10 oz chocolate chips. Stir until smooth, then set aside to cool slightly.
3. Mix the Eggs, Cocoa Powder, and Sugar:
- In a separate bowl, beat the eggs, cocoa powder, and caster sugar on high speed for 3 minutes using a stand mixer or hand mixer.
4. Combine the Wet Ingredients:
- Gradually mix 1/3 of the melted chocolate mixture into the egg mixture. Stir well, then add the rest of the chocolate mixture until fully combined.
5. Add the Dry Ingredients:
- Mix in the vanilla extract, salt, and baking powder.
- Fold in the flour until just combined, then gently stir in the additional 1/2 cup of chocolate chips.
6. Scoop and Bake:
- Drop 2-tablespoon mounds of batter onto the baking trays, leaving 2 inches between each cookie. For smaller cookies, use 1 tablespoon of batter per mound.
- Bake for 15–20 minutes for larger cookies or 10–15 minutes for smaller ones. Cool on the tray for 5–10 minutes before transferring to a wire rack.
7. Make the Peanut Butter Frosting:
- Beat the peanut butter, confectioners’ sugar, softened butter, vanilla extract, and salt on high speed for 5 minutes until creamy.
- Add the heavy cream and beat for an additional 2 minutes until fluffy. Chill if needed for easier spreading.
8. Assemble the Sandwiches:
- Spread a generous layer of frosting on the flat side of one cookie.
- Top with another cookie to create a sandwich.
- Repeat with remaining cookies and frosting.
Notes
- Chill the Batter: To prevent cookies from spreading too much, chill the batter for 20 minutes before baking.
- Use High-Quality Chocolate: For the best flavor, choose rich, dark chocolate.
- Customize the Frosting: Swap peanut butter for almond butter or hazelnut spread for a different twist.
- Storage:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep for up to 1 week; bring to room temperature before serving.
- Freezer: Wrap individually and freeze for up to 2 months.