Brownie Cookie Sandwich with Peanut Butter Frosting

Method15 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F.

2. 2

   Step 2: Line two baking trays with baking paper.

3. 3

   Step 3: Put water to a depth of 1 inch / 2.5 cm in a large saucepan or small pot. Bring it to a simmer over medium-low heat.

   Uses Water, to a depth of 1 inch / 2.5 cm in the saucepan

4. 4

   Step 4: Set a heatproof bowl over the simmering water, with its base above the water. Melt the 115 g cookie butter and 300 g melting chocolate in the bowl, stirring until smooth.

   Uses Simmering water bath · 115 g unsalted butter for the cookies, cut into chunks · 300 g dark chocolate chips for melting

5. 5

   Step 5: While the chocolate melts, put the three eggs, cocoa powder (2 tbsp) and the full 1 cup + 2 tbsp caster sugar in a bowl. Beat on high for 3 minutes using an electric beater or a stand mixer with the whisk attachment.

   Uses 3 eggs · 2 tbsp cocoa powder · 1 cup + 2 tbsp caster sugar

6. 6

   Step 6: Mix one-third of the melted chocolate-and-butter mixture into the beaten egg mixture. Add the remaining two-thirds and mix again.

   Uses Beaten egg, cocoa and sugar mixture · First one-third of melted chocolate mixture · Remaining two-thirds of melted chocolate mixture

7. 7

   Step 7: Add the separate 1 tsp cookie vanilla, ½ tsp cookie salt and baking powder (½ tsp). Mix until combined.

   Uses Chocolate and egg mixture · 1 tsp vanilla extract for the cookies · ½ tsp salt for the cookies · ½ tsp baking powder

8. 8

   Step 8: Add the plain flour (¾ cup) and mix just until combined, without overmixing.

   Uses Seasoned chocolate cookie mixture · ¾ cup plain flour

9. 9

   Step 9: Fold the separate ½ cup dark chocolate chips into the batter.

   Uses Cookie batter after adding flour · ½ cup dark chocolate chips, for folding into the batter

10. 10

    Step 10: For the large sandwiches, drop the batter in 2 tbsp portions onto the prepared trays, leaving 2 inches / 5 cm between cookies. Continue with the remaining batter; the source batch makes about twenty large cookies for ten sandwiches.

    Uses 2 tbsp batter per large cookie, repeated through the batch

11. 11

    Step 11: Bake the large cookies for 17–20 minutes for the firmer version, checking from 17 minutes, until the tops are crackly and the cookies are set but still moist inside.

    Bake large firmer cookies · 17 minUses Portioned large brownie cookies

12. 12

    Step 12: Rest the baked cookies on their trays for 5–10 minutes, until firm enough to lift carefully. Transfer them to a cooling rack and let them cool completely before sandwiching. Make the frosting while they cool.

    Rest cookies on their trays · 5 minUses Baked large brownie cookies

13. 13

    Step 13: Put the smooth peanut butter (1 cup), icing sugar, softened 70 g frosting butter, separate ¾ tsp frosting vanilla and ¼ tsp frosting salt in a stand mixer bowl fitted with a paddle. Beat on high for 5 minutes, until creamy, scraping down the sides as needed.

    Uses 1 cup smooth peanut butter · 1 cup confectioners’ / icing sugar · 70 g unsalted butter for the frosting, softened · ¾ tsp vanilla extract for the frosting · ¼ tsp salt for the frosting

14. 14

    Step 14: Add the unwhipped heavy cream (⅓ cup) to the creamy peanut-butter mixture. Beat for a further 2 minutes on high, until fluffy. A handheld electric beater can also be used, but may take a few minutes longer.

    Uses Creamy peanut-butter frosting base · ⅓ cup heavy cream, unwhipped pouring cream

15. 15

    Step 15: Spread the prepared peanut-butter frosting onto a completely cooled cookie and top with a second cookie. Repeat with the remaining cookies, pairing them into about ten large sandwiches.

    Uses Completely cooled large brownie cookies · Prepared frosting spread between cookie pairs