Brownie Cookie Sandwich with Peanut Butter Frosting
Prep
30m
Cook
15m
Total
45m
This delectable recipe combines rich, fudgy brownie cookies with a creamy peanut butter frosting for the ultimate sweet treat. The brownie cookies are studded with dark chocolate chips and sandwiched together with a luscious peanut butter frosting. Perfect for indulging your sweet tooth or impressing guests at a special occasion.
Ingredients
10 servingsBrownie Cookie
Peanut Butter Frosting
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 446kcal 22%
-
Fat 25g 38%
-
Saturated Fat 11g 55%
-
Carbohydrates 50g 16%
-
Fiber 3g 12%
-
Sugar 36g 72%
-
Protein 7g 14%
-
Cholesterol 68mg 22%
-
Sodium 229mg 9%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. I find the easiest way to drop the batter onto the baking tray is to use an ice cream scoop. It requires some estimation, but it's convenient because when you press the lever, all the batter is "scooped" out of the scooper onto the tray.
2. The Brownie Cookie recipe is from a blog called Jen's Favorite Cookies. This is one of those fantastic recipes that work even if you use non US measures (I am in Australia and this came out brilliantly using Australian cups and tablespoons). It's a pretty "safe" recipe because it is for a moist, fudgey cookie.
3. The Peanut Butter Frosting cookie is from Barefoot Contessa's cookbook "At Home: Everyday Recipes You'll Make Over and Over Again".
4. These cookies can be stored in an airtight container for up to 3 days but they are best served on the day because the frosting is at its fluffiest. If the weather is quite warm (27C/80F+), I recommend refrigerating them (because of the butter and cream in the frosting) but bring them to room temperature before serving (the frosting goes hard when cold).
5.Nutrition assuming you make 10 giant cookie sandwiches (ie. 20 cookies sandwiched together to make 10 cookie sandwiches), like I did.
Nutrition assuming you are sensible and make 20 normal size cookie sandwiches.
2. The Brownie Cookie recipe is from a blog called Jen's Favorite Cookies. This is one of those fantastic recipes that work even if you use non US measures (I am in Australia and this came out brilliantly using Australian cups and tablespoons). It's a pretty "safe" recipe because it is for a moist, fudgey cookie.
3. The Peanut Butter Frosting cookie is from Barefoot Contessa's cookbook "At Home: Everyday Recipes You'll Make Over and Over Again".
4. These cookies can be stored in an airtight container for up to 3 days but they are best served on the day because the frosting is at its fluffiest. If the weather is quite warm (27C/80F+), I recommend refrigerating them (because of the butter and cream in the frosting) but bring them to room temperature before serving (the frosting goes hard when cold).
5.Nutrition assuming you make 10 giant cookie sandwiches (ie. 20 cookies sandwiched together to make 10 cookie sandwiches), like I did.
Nutrition assuming you are sensible and make 20 normal size cookie sandwiches.
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