Brownie Sandwich Cookies with Peanut Butter Frosting: A Decadent Dairy-Free Delight
If you’re a fan of the rich flavors of chocolate and peanut butter, this recipe for Brownie Sandwich Cookies with Peanut Butter Frosting is bound to become your next favorite treat! These cookies combine the intense chocolatey goodness of a soft brownie with a creamy, peanut buttery filling that’s utterly irresistible. Best of all, this version is dairy-free, making it a wonderful option for those who follow a vegan diet or have dairy sensitivities.
Ingredients
For the Brownie Cookies:
- 1 cup dairy-free chocolate chips
- 1/3 cup vegetable oil (I used olive oil)
- 1 tsp instant coffee granules (optional to enhance chocolate flavor)
- 2 large eggs, room temperature
- 3/4 cup sugar (your choice of coconut or cane)
- 1 tsp vanilla extract
- 1/4 cup Dutch process cocoa powder
- 3/4 cup + 2 Tbsp all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Peanut Butter Frosting:
- 3 Tbsp plant-based butter, softened
- 3 Tbsp natural peanut butter, room temperature
- 1/4 tsp vanilla extract
- 1 cup powdered sugar
- 2-4 tsp plant-based milk
Directions
Make the Cookies:
- Preparation: Start by bringing your eggs to room temperature quickly by placing them in a glass of warm water for about 10 minutes.
- Melt Ingredients: In a microwavable bowl, combine the chocolate chips, oil, and instant coffee. Heat in 30-second intervals, stirring between each, until completely melted and smooth. Set aside to cool slightly.
- Mix Wet Ingredients: In a stand mixer with the whisk attachment, whip the eggs and sugar until thick, fluffy, and light in color, about 5 minutes.
- Combine Dry Ingredients: Sift together the cocoa powder, flour, baking powder, and salt in a separate bowl. Set aside.
- Combine Mixtures: Mix the vanilla into the egg and sugar mixture. Fold in the melted chocolate mixture gently, then incorporate the dry ingredients until just combined. Let the batter sit for 30 minutes at room temperature to thicken.
- Bake: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop tablespoon-sized portions of the batter onto the sheets. Flatten slightly if they don’t spread on their own. Bake for 5-7 minutes or until set. Allow cooling slightly before transferring to a cooling rack.
Make the Frosting and Assemble:
- Make Frosting: Beat together the plant-based butter and peanut butter. Add vanilla and powdered sugar, then milk a teaspoon at a time until it reaches the desired consistency.
- Assemble: Pipe the frosting on half of the cookies. Top with another cookie, pressing gently to spread the frosting to the edges.
- Serve or Store: Enjoy immediately, or store in an airtight container in the fridge for a chilled treat.
Recipe Notes
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Total Time: 57 minutes (includes cooling and thickening time)
- Calories: Approximately 250 kcal per sandwich cookie
- Servings: 16 sandwich cookies
This recipe not only delivers on flavor but also caters to various dietary needs without compromising on taste. Whether enjoyed right away or chilled for a late-night snack, these Brownie Sandwich Cookies with Peanut Butter Frosting are a delightful treat that will satisfy your sweet tooth in the most satisfying way!
Brownie Sandwich Cookies with Peanut Butter Frosting
- Total Time: 57 minutes
- Yield: 16 1x
Description
These Brownie Sandwich Cookies with Peanut Butter Frosting are a delightful treat for any chocolate and peanut butter lover. The rich, fudgy brownie cookies pair perfectly with the creamy, nutty frosting, creating a deliciously indulgent experience. Each bite is a harmonious blend of flavors and textures, making them an irresistible dessert for any occasion.
Whether you enjoy them fresh out of the oven or chilled from the fridge, these cookies are sure to impress. They are perfect for sharing with friends and family, or for enjoying as a special treat for yourself. With their beautiful presentation and mouth-watering taste, these brownie sandwich cookies are a must-try for anyone who loves a good dessert.
Ingredients
Brownie Cookies
1 cup dairy-free chocolate chips
1/3 cup vegetable oil (I used olive oil)
1 tsp instant coffee granules (optional)
2 large eggs, room temp
3/4 cup sugar (coconut or cane)
1 tsp vanilla extract
1/4 cup Dutch process cocoa powder
3/4 cup + 2 Tbsp all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
Peanut Butter Frosting
3 Tbsp plant-based butter, softened
3 Tbsp natural peanut butter, room temp
1/4 tsp vanilla extract
1 cup powdered sugar
2–4 tsp plant-based milk
Instructions
Make the Cookies:
Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
In a small, microwavable bowl, melt the chocolate chips along with the oil and instant coffee. Heat in 30 second intervals, stirring each time, until chips are melted and smooth; set aside.
In a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high until thick, fluffy, and light in color, about 5 minutes.
Meanwhile, in a medium bowl, sift the cocoa powder, flour, baking powder, and salt. Whisk until combined and uniform in color; set aside.
Once the egg/sugar mixture has fluffed up and thickened, whisk in the vanilla. Then add the melted chocolate mixture and gently fold it into the egg/sugar mixture until totally combined. Add the dry ingredients and mix until just combined.
The dough will be like a very sticky, thick brownie batter. Allow it to sit at room temperature, uncovered, for 30 minutes. This allows the batter to stiffen up a bit so you can scoop the dough balls.
Preheat your oven to 350°F and line two baking sheets with parchment paper. Scoop cookies, eight at a time, 1 Tbsp in size onto one baking sheet. Gently shape and smooth each dough ball (optional). The dough balls should spread/flatten a bit once they’re scooped. If not, go ahead and use your fingers to gently flatten the tops of the dough balls.
Bake the cookies at 350°F for 5-7 minutes or until the centers no longer look wet. Let cool on the baking sheet for 2 minutes before carefully transferring to a cooling rack.
Meanwhile (or while the cookies are baking), use the room temperature baking sheet to prepare another batch of dough for the oven. Continue until all cookies are baked. Allow your cookies to cool completely before making the frosting.
Make the Frosting + Assemble:
In a medium bowl beat together the butter and peanut butter. Beat in the vanilla and powdered sugar. Finally, beat in the milk 1 tsp at a time until the frosting comes together and is thin enough to pipe but thick enough to hold its shape.
Add the frosting to a piping bag or large ziploc bag fitted with a large, circular piping tip. Pipe the frosting onto half of the cookies, holding the bag upright in the middle of the cookie and applying a steady pressure until the frosting nearly reaches the edge.
Sandwich the frosted cookies and plain cookies together, pressing gently until the frosting reaches the cookies’ edges.
Enjoy right away or store cookies in an airtight container in the refrigerator and eat them chilled like I do!
- Prep Time: 20 minutes
- Cook Time: 7 minutes
Nutrition
- Calories: 250 kcal