Have you ever had to make the impossible decision of choosing between baking cookies or brownies?
Well, may I tempt you with one of these delectable, scrumptious brownie cookies? That’s right, brownies and cookies combined into one dessert. No more tough decisions to make! These brownie cookies combine the best of both worlds; the chewiness and crinkly tops of brownies, but in a small, thinner, cookie form. I love biting into the cookie, enjoying the crackle of the tops, followed by the fudgy, chewy goodness of brownies, but also experiencing a slight crispness around the edges. And if that’s doesn’t sound good enough, now it’s time to add the peanut butter!
Oh yeah baby, peanut butter! Don’t get me wrong, the brownie cookies are great on their own, especially since they already contain peanut butter chips. However….I took it up a notch, and sandwiched these cookies around a fluffy, peanut butter frosting. Admittedly, they can be a bit messy to eat. You may find yourself licking peanut butter frosting off your fingers in between bites. Considering I sometimes eat peanut butter with a spoon (no shame), this doesn’t bother me so much.
Are you tempted yet?
Brownie Cookies with Peanut Butter Frosting
- 2 eggs
- 2/3 cup granulated sugar
- 1 tsp vanilla
- 7 oz dark chocolate
- 1/4 cup butter
- 1/3 cup flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp espresso powder
- 1/4 cup dutch-process cocoa powder
- 1/2 cup peanut butter chips
- 1/2 cup butter at room temperate
- 1 cup smooth peanut butter
- 1 tsp vanilla
- pinch of salt
- 1 and 1/2 cups icing sugar
- Preheat oven to 350 degrees F.
- Line a cookie sheet with parchment and spray with cooking spray.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, sugar and vanilla for at least 10 minutes. You want to obtain a meringue consistency. This step is required in order to get the crinkle tops on the cookies.
- In a separate bowl, combine dark chocolate and butter. Heat in the microwave for 20 second intervals, stirring in between each interval until all the chocolate has melted.
- Add the melted chocolate to the egg mixture and continue to whisk until combined.
- In a medium bowl, combine flour, baking powder, salt, espresso and cocoa powder. Stir to combine.
- Lower the mixer speed to slow. Add the dry ingredients into the wet ingredient and whisk until just combined. Stir in peanut butter chips.
- Let the batter rest for about 5 minutes. This will allow it to thicken and the cookies will hold their shape better.
- Scoop approximately 1 tbsp of batter for each cookie onto the parchment.
- Bake for 10-12 minutes. Allow cookies to cool for 5 minutes before transferring to a wire rack to cool completely.
- In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter, peanut butter, vanilla and salt until pale in color, about 3-5 minutes.
- Add in the icing sugar and mix until well combined.
- Once the cookies have cooled completely, scoop 1-2 tablespoons of frosting onto the bottom of a cookie. Top with another cookie for create a sandwich.
Nutritional calculation was provided by WP Recipe Maker and is an estimation only. For special diets or medical issues please use your preferred calculator
Adapted from Passion 4 Baking