Sweet and creamy peanut butter filling sandwiched between two moist brownie cookies. Grab a tall glass of milk, boo… It is on!
Let’s address the elephant in the room. I’ve been away. I took some me time, some relax time, some away from the blog time. Did you miss me? I missed you too, boo.
I baked you some cookies. Because… That is what how a good hostess rolls. You came to my house. It’s only fair I bake you some over the top cookie situations.
Flow with me… Let’s talk about these cookies.
These cookies, yo! They are soft baked…Fudge-a-licious… Moist… They have that crackly top one loves in these types of deals. This is pretty much the ideal brownie; except it’s in cookie form.
Are you following me so far?
On their own these brownie cookies are fantastical. They’re the shit cookie dreams are made of. And when you add a sweet, silky, peanut butter filling between two brownie cookies the end result is…
You need to bust out your aprons for this one.
Peanut Butter Brownie Sandwich Cookies
- For the cookies
- Unsalted butter, cut into 1 inch pieces - ½ cup (1 stick)
- Semi-sweet chocolate chips - 2 1/2 cups
- Flour, spooned then leveled - ¾ cup
- Salt - ½ teaspoon
- Baking powder - 1/2 teaspoon
- Eggs - 3 large
- Granulated sugar - 1 cup
- Light brown sugar, packed - 2 tablespoons
- Dutch processed cocoa powder - 2 tablespoons
- Vanilla extract - 2 teaspoons
- Milk chocolate chips - 1 cup
- For the peanut butter filling
- Creamy peanut butter - 3/4 cup
- Unsalted butter, softened - 1/2 cup (1 stick)
- Pinch of salt
- Powdered sugar - 1 cup
- Vanilla extract - 2 teaspoons
Bake the cookies:
Preheat oven to 350 degrees Fahrenheit and place rack in the middle section of the oven. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl combine the flour, salt, and baking powder. Set aside.
Place a small pot of water on the stove over low heat. Bring it to a simmer. Over the pot of simmering water, place a stainless steel bowl. Add the chocolate chips and butter, stirring occasionally until completely melted, smooth, and looks like pudding. Set aside to cool slightly.
Once the chocolate/butter mixture melts, combine eggs, sugars, and cocoa powder in a bowl of an electric mixer fitted with a whisk attachment. Mix on high until the mixture has doubled in volume and is very very thick, about 4-5 minutes.
Reduce the speed to medium and add the melted chocolate mixture to the eggs/sugar mixture and mix until combined. Add in the vanilla extract.
Reduce the speed to low and add flour mixture all at once. Mix until just combined. Fold in the milk chocolate chips.
With a cookie scoop (or a teaspoon), drop spoonfuls of dough onto prepared baking sheets.
Bake for 9-10 minutes, rotating the pan halfway through for even baking. Tops of cookies should appear crackled, but the interior will be soft and under-baked. While the cookies bake, make the filling.
Make the peanut butter filling:
In a mixing bowl fitted with a whisk attachment, combine the peanut butter and butter. Beat on high until creamy and smooth, about 2 minutes. Reduce the speed to low and add the powdered sugar and salt and beat until mostly combined. Add the vanilla extract and increase the speed to high and beat until light and fluffy, about 2-3 minutes. Spoon the filling into a piping bag fitted with a round tip and place in the refrigerator until ready to use. Alternatively, you can spoon the filling into a Ziploc bag and cut a hole in the corner of the bag when ready to use.
Assemble these bad boys:
Take half the cookies and flip them so the flat side is up. Pipe filling onto the flat side of the cookie. Be generous as hell with that filling. Take another cookie and place it on top of the filling. Press on the cookie to spread the filling to the edges of the cookie. Repeat with remaining cookies.