Creamy peanut butter butter cream is filled in between two soft and crumbly brownie sandwich cookies! The brownie sandwich cookies are not too sweet and are the perfect compliment to the sweet peanut butter buttercream.
😋 Taste and features
- Rich and moist chocolate cookies
- Sweet peanut butter filling
- An upgraded Oreo
- Combines two classic flavor combinations in one cookie
🛒 Ingredient notes
The best part about these cookies is that they’re made with basic pantry staples and don’t require any chocolate chips to get the chocolate flavor – just some cocoa powder!
- Flour : All you need is some plain old all purpose flour to create these cookies! If you do want these cookies to be extra crumbly feel free to add in a 1/2 tbsp of cornstarch into the batter.
- Baking Powder: You need baking powder to create lift in these cookies!
- Cocoa Powder: I used regular supermarket cocoa powder! This is what will give your cookies the chocolatey flavor!
- Egg: Just one to bind your ingredients together!
- Powdered Sugar: I used powdered sugar over granulated sugar to give these cookies an extra tender and crumbly bite.
- Peanut Butter: For the buttercream filling between the two cookies!
- Butter : Make sure to use unsalted butter!
Before you start: Heat oven to 375 F and prepare a sheet pan with a parchment paper and then greasing the parchment paper.
Step 1. Cream room temperature butter and sugar until light and fluffy for 3 minutes.
Step 2. Add in all purpose flour, baking powder, cocoa powder to the mixture until just combined and then add 1 egg.
Step 3. Weigh, divide and roll cookie dough into 16 balls and then place them in the freezer to chill for 10 minutes before baking. Don’t skip this step as this is what keeps the shape of the cookies.
Step 4. Make peanut butter cream by mixing room temperature butter, peanut butter and powdered sugar until combined. Then scoop buttercream into a piping bag or a freezer bag with a small corner cut off.
Step 5. Take cookie dough out of the fridge, place on a pan and Roll out bake for 13-15 minutes.
Step 6. Once cookies have cooked, pipe a dollop of peanut butter cream on one cookie and place another cookie on top.
👩🍳 Top tips
These cookies are easy to make but here are a few tips that can make sure you’re guaranteed perfect cookies!
- Room Temperature Ingredients: When ingredients are room temperature it makes them much easier to come together. If you want to learn more as to why this is important you can read this article.
- Weigh the Batter: I like to weigh my batter and then divide them by the amount of cookies I want. It ensures that each cookie should
- Freeze Cookie Batter: The batter will be very runny so you want to make sure that you freeze them! I like to divide them equally on a plate, freeze them and then roll them into balls before placing them on your baking pan. You want to roll out each ball so that they will bake in an even shape!
- Place Buttercream in the Center: You want to make sure that you place a little tower of butter cream primarily in the center of the cookies so that when you smoosh the cookies there is enough cream to meet the edge of the cookies!
You can jazz up your brownie peanut butter sandwich cookies by adding chocolate ganache in the center of the cookies and then filling the edge with the peanut butter buttercream. You could also roll mini chocolate chips on the edge of your cookies or dust a touch of powdered sugar on top of each sandwich!
🧺 Storage tips
- Fridge: I like to keep these in the fridge! You can place them in airtight container for up to 1 week.
- Cookie Dough: Roll cookie dough into individual balls before placing them in an airtight container or freezer safe bag. They will be good for up to 3 months but note the date of when it was made on the container! Thaw cookie dough for 20-30 minutes before baking and make buttercream while you wait for them to bake.
🔎 Related recipes
Want more peanut butter or chocolate recipes? I picked out a few for you to try out!
Brownie Peanut Butter Sandwich Cookies
- Electric Mixer
Brownie Sandwich Cookies
- 1 Cup All Purpose Flour (120 Grams)
- 1 Cup Powdered Sugar (120 Grams)
- 8 tbsp Unsalted Butter (113 Grams / 1 Stick)
- 1/2 Cup Cocoa Powder (50 Grams)
- 1 tsp Vanilla Extract
- 1/2 tsp Baking Powder
Peanut Butter Buttercream
- 4 tbsp Butter (57 Grams)
- 3 tbsp Creamy Peanut Butter
- 3/4 Cup Powdered Sugar (75 Grams)
- Heat oven to 375 F and prepare a sheet pan with a parchment paper and then greasing the parchment paper.
- Cream room temperature butter and sugar until light and fluffy for 3 minutes.
- Add in all purpose flour, baking powder, cocoa powder to the mixture until just combined and then finally add an egg.
- Weigh, divide and roll cookie dough into 16 balls and then place them in the freezer to chill for 10 minutes before baking. Don't skip this step as this is what keeps the shape of the cookies.
- Take out another bowl to make peanut butter buttercream. Mix room temperature butter, peanut butter and powdered sugar until smooth and scoop mixture into a piping bag or a freezer bag with a corner cut off.
- Take out chilled cookie batter and re-roll out cookie doughs into spheres.
- Bake cookies for 9-11 minutes – they should still look soft when they are out of the oven.
- Once cookies are completely cool add a dollop of peanut butter mixture in the center of cookies and then gently place the top on each to create a sandwich.