Peanut Butter Brownie Sandwich Cookies
Brownie cookies:
2 c. dark or semi-sweet chocolate chips (a 12-oz bag)
3 Tb. butter
2 eggs
1/2 c. sugar
1 tsp. vanilla
1/4 c. + 1 Tb. flour
1/4 tsp. baking powder
Peanut Butter Frosting
1/2 c. powdered sugar
1/2 c. natural, unsweetened peanut butter (smooth or chunky- your choice)
3 Tb. butter
1/2 tsp. vanilla
2 Tb. milk or cream
1. For the cookies: Heat oven to 350 degrees; melt the chocolate chips with the butter until semi-smooth with some lumps of chocolate remaining (it’s okay if it’s
totally melted and smooth, but leaving some of the chips unmelted creates little bursts of chocolate in the finished cookie) – either in a saucepan or microwave.
Let cool.
2. Whisk the eggs, sugar, and vanilla together in a stand mixer for 3-5 minutes. Add the remaining cookie ingredients, stirring until completely mixed. Let stand
for 10 minutes.
3. Line two cookie sheets with silicone or parchment. Using a small cookie scoop (or just under a tablespoon), drop the dough onto the sheets. Flatten a bit with
your hand – they won’t spread much, so you can space them fairly close.
4. Bake 7-8 minutes only – the tops will look cracked like brownies. Cool for 10 minutes on the trays before cooling completely on a wire rack.
5. For the frosting: Place all of the ingredients in the bowl of a stand mixer and beat until light and fluffy. If the frosting seems too stiff, add more milk or cream –
but only 1/2 tsp. at a time.
6. To assemble: Match up pairs of cookies roughly the same size and spread a couple of teaspoons of frosting on one half before topping with the other half.
Makes 18 sandwich cookies (36 single brownie cookies)
