Brownie Cookie Sandwich with Peanut Butter Frosting

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.