Well, well, well…what have we here – peanut butter and chocolate? Sigh. What can I say? I’m a sucker, a magnet really, for anything that combines these two ingredients (no surprise for my long time readers, I bet). And you, my friends, will just have to suffer through my little foibles. Should we count the ways that I’ve loved these in the past?
There’s the Peanut Butter Swirl Bar ode to my childhood, a Peanut Butter Blondie (whole grain of course), another whole grain offering in Peanut Butter Chocolate Chip Bars, and my search for a soft pb cookie ended with Soft and Chewy Peanut Butter Cookies. You’ll find peanut butter in the frosting of Chocolate Topped Oatmeal Bars, and most of the time I use the peanut butter and mini chocolate chip versions of our staple Granola Bites and No-Bake Granola Bars.
But the most delectable is probably the awesome Peanut Butter-Chocolate Celebration Cake. Although if we’re celebrating an event or the combo of peanut butter and chocolate, it’s anybody’s guess.
So when I saw this recipe by Donna Hay, well, it was only a matter of time before I adapted it to add to my ‘collection.’ Part of that was upping the chocolate and decreasing the sugar, which makes these more of a dark chocolate brownie – if there is such a thing.
Oh, and I made the cookies a bit smaller, too, because these are rich when they’re all put together. And we are having two at a time after all, aren’t we?PRINT
Peanut Butter Brownie Sandwich 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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)