Peanut Butter Brownie Cookies
Deliciously thick and fudgy chocolate cookies that are infused with vanilla, taste just like brownies, and filled with a sweet and creamy peanut butter filling!
Servings: 10 sandwich cookies
Calories: 377kcal
Ingredients
For the Cookies
- ½ cup (60g) plain/all-purpose flour
- ¼ cup (25g) cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 7 oz (200g) 60% - 70% dark chocolate coarsely chopped
- ¼ cup (56g) unsalted butter
- 2 large eggs room temperature
- ¾ cup (150g) light brown sugar
- 1 teaspoon vanilla extract
For the Filling
- ½ cup (125g) smooth peanut butter
- 2 tablespoons (28g) unsalted butter melted
- ½ cup (62g) icing/powdered sugar
- ⅛ cup (30ml) double/heavy cream
- ½ teaspoon vanilla extract
Instructions
For the Cookies
- Preheat the oven to 180C/350F/Gas 4. Line 2 large baking trays with parchment paper or a silicone mat, and set aside.
- In a small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a microwave-safe bowl, add the chocolate and butter. Heat in 30 second intervals, stirring after each one, until melted and smooth. Set aside.
- Using either a hand mixer or a stand mixer fitted with the whisk attachment, beat together the eggs and sugar until pale, fluffy, and tripled in volume - about 5 minutes.
- Add the chocolate mixture and vanilla, and whisk until combined.
- Add the dry ingredients and fold in until smooth and combined. The batter will be very runny.
- Refrigerate for 15 minutes until thickened slightly, and resembles more like a thick brownie batter when mixed.
- Using a small cookie scoop, divide all of the batter out between the prepared baking trays.
- NOTE: Scooping out all of the dough at once onto baking trays is key to shiny, crinkly tops on all cookies.
- Bake for 10 - 12 minutes (one tray at a time) or until the tops are shiny and cracked, and the cookies have domed slightly.
- Allow to cool on the baking trays for at least 15 - 20 minutes (they will be very soft) before transferring them to a wire rack to cool completely.
For the Filling
- In a small bowl, mix together the peanut butter and butter until creamy and completely combined.
- Add the icing sugar, cream, and vanilla, and mix until light and fluffy.
- Frost the back of one cookie and sandwich with another. Repeat with all of the cookies.
Notes
Cookies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.
Cookies (without filling) also freeze well for up to 3 months. Thaw overnight in the fridge before filling and serving.
Nutrition
Serving: 1cookie | Calories: 377kcal | Carbohydrates: 43g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 95mg | Fiber: 2g | Sugar: 32g