Peanut Butter Filled Brownie Cookie Sandwiches

Makes 32 cookies or 16 cookie sandwiches
Adapted from Donna Hay & Martha Stewart

For cookies:
2 cups semisweet chocolate chips (or chocolate of your choice)
3 tablespoons butter
2 eggs
2/3 cup sugar
2 teaspoons vanilla extract
1/4 cup flour
1/4 teaspoon baking powder

For peanut butter filling:
4 ounces cream cheese, room temperature
1/4 cup confectioners sugar
1/2 teaspoon salt
1/2 cup creamy peanut butter
1/2 teaspoon vanilla extract
1/4 cup heavy cream

Preheat oven to 350 F.  Line 2 baking sheets with parchment or silicone mats and set aside.

Place 1 cup of chocolate chips and butter in a glass bowl and place in the microwave for 30 second intervals, stirring between each one, until melted & smooth.  Set aside.

In an electric mixer fitted with the paddle attachment, combine eggs, sugar and vanilla & mix on medium speed until pale and creamy, 5-7 minutes.  Add in flour, baking powder, melted chocolate mixture, remaining chocolate chips and continue beating until fully incorporated.  Drop generously rounded tablespoons of the batter onto prepared baking sheets, spacing 1-2 inches apart.  Bake for about 9–11 minutes until cracked on top.  Cool cookies completely on wire racks.

While the cookies are cooling, make the peanut butter filling.  In an electric mixer fitted with the paddle attachment, beat cream cheese and confectioner's sugar together until pale and fluffy.  Add in salt, peanut butter & vanilla and mix until combined.

In a seperate bowl, whisk heavy cream until medium stiff peaks form.  Fold gently into the peanut butter cream cheese mixture. 

To assemble the cookie sandwiches, spread a generous dollop of peanut butter filling on the underside of one brownie cookie and place a second brownie cookie bottom side down on top.  Cookies can keep be stored chilled in an airtight container.
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