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Brownie Cookie Sandwiches with Peanut Butter Cup Buttercream

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These brownie cookie sandwiches combine fudgy, chewy brownie-like cookies with a creamy peanut butter cup buttercream filling. Easy to make and freezer-friendly, they’re the ultimate dessert mashup for chocolate and peanut butter lovers.

Ingredients

Scale
  • 1 cup (170g) semisweet chocolate chips or chopped chocolate
  • 1/2 cup (113g) unsalted butter, cubed
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder (Dutch-process or natural)
  • 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1/2 cup (90g) mini chocolate chips (optional)
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (120g) creamy peanut butter (not natural style)
  • 1 1/2 cups (180g) powdered sugar, sifted
  • 2 tbsp (30ml) milk or cream
  • 1/4 tsp salt
  • 1 cup (130g) mini peanut butter cups, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Set out butter and eggs to come to room temperature.
  2. In a small saucepan or microwave-safe bowl, melt 1 cup chocolate chips and 1/2 cup unsalted butter together, stirring every 30 seconds if microwaving. The mixture should be silky and just barely warm.
  3. In a large mixing bowl, whisk together granulated sugar and brown sugar. Add the melted chocolate-butter mixture and whisk until smooth. Beat in eggs and vanilla extract until shiny and thick.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  5. Gently fold the dry ingredients into the wet mixture using a spatula. If using, fold in mini chocolate chips. The dough will be sticky and thick.
  6. Scoop 1.5-tablespoon mounds of dough onto prepared sheets, spacing 2 inches apart. Bake 10–12 minutes until cookies look crackly and just set at the edges. Centers should still be a little soft. Rotate pans halfway through if baking two at once.
  7. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Cool completely before filling.
  8. For the buttercream: In a bowl, beat softened butter and creamy peanut butter until fluffy (about 2 minutes). Gradually add powdered sugar and salt. Add milk or cream, beating until light and spreadable. Fold in chopped mini peanut butter cups.
  9. Pair cookies by size. Pipe or spread a tablespoon of buttercream onto the flat side of one cookie. Gently press a second cookie on top to make a sandwich.
  10. Optional: Chill assembled sandwiches in the fridge for 10 minutes before serving to help the buttercream set.

Notes

For best results, do not overbake the cookies—pull them when the centers are just set for a fudgy texture. Use room temperature butter and eggs for smooth batter. Chill cookies before filling if your kitchen is warm. Cookies and buttercream can be made ahead and assembled later. For gluten-free, use a 1:1 gluten-free flour blend. For nut-free, use sunflower seed butter and chocolate chips instead of peanut butter cups.

Nutrition

Keywords: brownie cookie sandwiches, peanut butter cup filling, chocolate cookies, sandwich cookies, easy dessert, fudgy cookies, peanut butter buttercream, freezer friendly, bake sale, party dessert

Find it online: https://tempotaste.com/brownie-cookie-sandwiches-recipe-easy-peanut-butter-cup-filling/