ArabianBakedChineseCuisineCurriesDessertsFrenchIndianItalianKoreanMainsPakistaniQuick & Easy

Brownie Cookie Sandwich with Peanut Butter Frosting

20 mins Cook
Scroll to recipe
Copy of NomNom Recipes 1 91

I can state without a doubt that this Brownie Cookie Sandwich stands as the most lavish cookie experience I’ve ever encountered. And I can’t help but revel in the fact that it emerged from my own kitchen. Imagine if this delight had graced the counters of an upscale patisserie? Their closely guarded recipe would forever remain beyond my grasp – a truly unfortunate circumstance!

 Cookie Sandwich Brownie Cookie Sandwich with Peanut Butter Frosting

This marvel presents the taste of a brownie, elegantly encapsulated within the form of a cookie. And to amplify the splendor, there’s a lavish layer of peanut butter frosting! Admittedly, baking isn’t my forte, as my palate leans more toward savory indulgences than sweet confections. So, the majority of my sweet creations fall within the “quick and easy” treat category.

However, this creation… it’s worth every single second invested. It exudes extravagant flavors and is absurdly delectable. The brownie cookie mirrors the characteristics of an actual brownie, encompassing both its texture and flavor profile. The cookie’s surface boasts the familiar delicate layer of crinkles. On the scale ranging from intensely dense and fudgy to cake-like, this cookie finds its place somewhere in between. Internally, it’s soft, moist, and delicately chewy. And the chocolatey essence is truly profound.

As for the frosting, it’s an absolute delight. It fluffs up into an irresistibly creamy concoction, marked by a distinctive peanut butter essence. While it carries a sweet note, a touch of salt cleverly weaves into its flavor profile, rendering the frosting exquisitely addictive.

Pair the brownie cookie with the peanut butter frosting, and you’ve unlocked the pinnacle of cookie perfection. The inception of this cookie sandwich concept hails from a recipe crafted by Donna Hay, a renowned culinary figure in Australia. Yet, my execution involved merging Jen’s Favorite Cookies’ brownie cookie recipe and a Peanut Butter Frosting concoction by the esteemed Ina Garten (also known as Barefoot Contessa), sourced from her cookbook “Barefoot Contessa at Home: Everyday Recipes You’ll Make Over and Over Again.”

Though the brownie cookie recipe relies on US measurements, my confidence in adapting it to Australian cups and teaspoons (with slight differences) paid off, given the “low risk” nature of this baking endeavor. My intuition proved accurate, and the outcome was nothing short of brilliant. Having prepared it twice, I can attest to its consistent perfection.

The cookies showcased in the photos adopt a grandiose size – slightly larger than my palm’s dimensions (admittedly, my hands are uncharacteristically petite). Their diameter spans around 3.5″/8.5cm. My rationale, albeit slightly irrational, led me to opt for these gargantuan proportions, as an alternative to succumbing to the guilt of indulging in two conventionally sized cookie sandwiches. Nevertheless, for those of a more conventional inclination, the option of crafting regular-sized treats is presented below.

Brownie Cookie Sandwich with Peanut Butter Frosting

Brownie Cookie Sandwich with Peanut Butter Frosting

I can state without a doubt that this Brownie Cookie Sandwich stands as the most lavish cookie experience I've ever encountered. And I can't help but revel in the fact that it emerged from my own kitchen. Imagine if this delight had graced the counters of an upscale patisserie? Their closely guarded recipe would forever remain beyond my grasp – a truly unfortunate circumstance!
prep time
10 mins
cooking time
20 mins
total time
30 mins




  • 1 stick / 1/2 cup / 115g unsalted butter , cut into chunks

  • 10 oz / 300g dark chocolate chips (or buttons, melts or block chocolate cut into chunks)

  • 1 cup + 2 tbsp caster sugar

  • 3 eggs

  • 2 tbsp cocoa powder

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 3/4 cup plain flour

  • 1/2 cup dark chocolate chips


  • 1 cup smooth peanut butter

  • 1 cup confectioners' sugar (icing sugar)

  • 2.5 oz / 5 tbsp / 70g / 2/3 stick unsalted butter , softened

  • 3/4 tsp vanilla extract

  • 1/4 tsp salt

  • 1/3 cup heavy cream (unwhipped pouring cream)




Begin by preheating the oven to 180°C/350°F.
Line two baking trays with parchment or baking paper.
In a large saucepan or small pot, pour about 1 inch (2.5cm) of water and set it over medium-low heat to bring it to a simmer.
Place a bowl over the simmering water and add the butter and 10oz/300g of chocolate chips. Stir the mixture until it becomes smooth.
While the chocolate is melting, take another bowl and combine the eggs, cocoa powder, and sugar. Use an electric beater or a stand mixer with the whisk attachment to beat this mixture on high for about 3 minutes.
Pour one-third of the melted chocolate into the egg mixture and mix thoroughly. Then pour in the remaining melted chocolate and mix again.
Integrate the vanilla, salt, and baking powder into the mixture and mix until everything is well combined.
Gradually add the flour and mix until just combined. It's important not to overmix.
Gently fold in 1/2 cup of dark chocolate chips. Refer to the image below for guidance on the batter consistency.
For larger cookies, drop 2 tablespoons of the mixture onto the baking tray, maintaining a spacing of about 2 inches (5cm) between each cookie. If you prefer normal-sized cookies, use 1 tablespoon of mixture per cookie. (Refer to Note 1)
Bake the larger cookies for 15 minutes for a very soft texture or 17 to 20 minutes for a firmer consistency. For the smaller ones, bake for 10 to 12 minutes for very soft cookies or 15 minutes for firmer ones. Regardless of the size, the cookies will retain their moistness.
Allow the cookies to rest on the baking tray for 5 to 10 minutes before transferring them carefully to a cooling rack.


In the bowl of a stand mixer, combine all the ingredients except for the cream, using the paddle attachment. Beat on high for approximately 5 minutes, or until a creamy texture is achieved. Remember to scrape down the sides of the bowl during the process.
Incorporate the cream into the mixture and continue to beat for an additional 2 minutes, or until the frosting reaches a fluffy consistency.
If you're using a handheld beater, the same process can be followed, but it might take a slightly longer duration.


Spread a layer of Peanut Butter frosting onto a cookie, then sandwich it with another cookie.
Repeat this process with the remaining cookies, creating delightful cookie sandwiches.


Employing an ice cream scoop emerges as the simplest technique for dolloping the batter onto the baking tray. While a touch of estimation is required, its convenience lies in the fact that upon pressing the lever, the scoop effortlessly releases all the batter onto the tray. The recipe for the Brownie Cookie hails from a blog named Jen's Favorite Cookies. This is one of those exceptional recipes that remain effective even when employing non-US measurements (as demonstrated by my experience in Australia using Australian cups and tablespoons). It stands as a notably "secure" recipe, tailored for crafting moist and fudgy cookies. The Peanut Butter Frosting for the cookies originates from the cookbook "At Home: Everyday Recipes You'll Make Over and Over Again" by the renowned Barefoot Contessa. These cookies can be stored within an airtight container for up to three days, although they truly shine when savored on the day of creation due to the frosting's peak fluffiness. In the event of warmer weather (27°C/80°F+), my suggestion is to refrigerate them (attributed to the butter and cream within the frosting), but remember to allow them to regain room temperature before serving (as frosting tends to firm up when chilled). The nutritional breakdown is based on crafting 10 sizable cookie sandwiches (equating to 20 individual cookies paired together for 10 sandwiched treats), mirroring my approach. Nutritional Composition - Giant Cookie Sandwiches with Brownie Cookie and Peanut Butter Frosting (Large Size) Nutritional Analysis - Standard Cookie Sandwiches with Brownie Cookie and Peanut Butter Frosting (Regular Size)
You may also like
ArabianBakedCuisineIndianItalianMainsPakistaniQuick & Easy

Lemon Tart

20 mins Cook
What gives this Lemon Tart its exceptional quality? It’s the lemon curd filling. It strikes a harmonious balance between sweetness and tartness, and its custard-like texture effortlessly dissolves in your mouth. This timeless French tart is both elegant and visually appealing, yet its filling is incredibly uncomplicated, consisting solely of eggs, sugar, butter, and fresh lemon!
ArabianCuisineFrenchIndianItalianQuick & Easy

Healthy Creamy Zucchini Soup

20 mins Cook
You don’t require a substantial amount of cream to create a Creamy Zucchini Soup because the natural consistency of cooked zucchini seamlessly transforms it into a rich and velvety soup. This delightful bowl of warmth not only pleases your taste buds but also boasts a modest calorie count of just 220 per generous serving, or a mere 98 calories if you opt to omit the cream!
ChineseCuisineDips and SaucesFrenchIndianItalianKoreanMainsQuick & Easy

Chinese Zucchini Pancakes

20 mins Cook
Chinese food for breakfast? Absolutely! I can assure you that breakfast in Asian countries is far more intriguing than a simple combination of toast and cereal, not to mention much more delightful!

Leave a Reply

Your email address will not be published. Required fields are marked *

ArabianBakedBreakfastsChineseCuisineDessertsFrenchIndianItalianKoreanMainsPakistaniQuick & Easy

Shortbread Cookie Sandwich With Dulce De Leche

20 mins Cook