Better than Brownie Cookie Peanut Butter Sandwiches

Posted on July 24, 2009 by kitchenbelle

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Yum, yum, yum, yum!  The classic combination of chocolate and peanut butter is successful yet again!  These cookie sandwiches are chewy, rich, and delicious.  Be wary of the urge to overfill–just a thin layer of peanut butter filling will do.  Overfill and you run the risk of (1) a treat that is too sweet and (2) the frosting squeezing out the sides. 

Enjoy!

Some notes:

–This cookie  recipe made about 55 small cookies (about 1/2 tablespoon of dough each), which I sandwiched together to make about 27 sandwich cookies.  (To make about 25 large cookies use about 1 1/2 tablespoons of dough for each.)

–Parchment paper or a silpat (a non-stick baking mat) are a must here. 

–I used a combination of dark chocolate and milk chocolate (about half and half) to yield a rich, yet not overpowering chocolaty flavor.

–I used a bit less baking powder than the recipe below indicates so that my cookies would be a little thinner and less poofy.

–I doubled the peanut butter filling recipe and ended up with some leftover. 

Better than Brownie Cookie Peanut Butter Sandwiches:

 Better than Brownie Cookies

  • 2 2/3 cups (466g) dark chocolate, chopped
  • 4 tablespoons unsalted butter, room temperature
  • 4 eggs
  • 1 1/3 cups sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 cup semi-sweet mini chocolate chips

Preheat the oven to 350ºF.  Line two large baking sheets with baking paper.

Melt the chopped chocolate with the butter in a small saucepan over low heat – stir constantly until smooth. Mix eggs, vanilla and sugar in a medium bowl. Combine thoroughly. Set aside.

Sift flour and baking powder together in a small bowl.

Add melted chocolate mixture to the egg mixture and slowly add dry ingredients. When combined, add the cup of chocolate chips and stir.

Scoop dough (more like batter!) onto prepared sheets. Bake for 10-12 minutes or until they are firm on the outside (dough loses its sheen). Leave to cool completely on sheets.

Peanut Butter Filling

  • 3 tablespoons butter, softened
  • 1 cup confectioners’ sugar
  • 1/2 cup smooth peanut butter
  • 2 1/2 tablespoons heavy whipping cream

In a stand mixer (or using a hand mixer) cream 3 tablespoons butter  with the confectioners’ sugar, 1/2 cup smooth peanut butter, and the cream. Fill the filling into a pastry bag and squeeze  filling onto half of the cooled cookies, then top with the other half to form sandwiches.

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Cookie recipe adapted from Culinography.  Peanut butter filling adapted from Savory Sweet Life.

Filed under: brownies, chocolate, cookies, Dessert, frosting, Peanut Butter | 16 Comments »

Peanut Butter Candy Bar Brownies

Posted on May 31, 2009 by kitchenbelle

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As far as desserts go, I enjoy making cakes and cupcakes most.  However, not all situations are cake and cupcake friendly.  When I need a sweet treat that must travel well I turn to bars.  Bars are usually pretty easy to make and they are very easy to  transport.  So when you have an occasion that calls for a no fuss (yet delicious!) dessert–say a picnic, a potluck, or an event to which you are going straight from work, I suggest you consider bars!

Let this be your warning: these Peanut Butter Candy Bar Brownie bars are addictive!  If you have a sweet tooth, these bars are definitely for you!  They are peanut buttery, chocolaty, chewy, and crunchy all at once! 

Peanut Butter Candy Bar Brownies:

  • 1  16 oz. package peanut-shaped peanut butter sandwich cookies (Nutter Butters), coarsely chopped
  • 1/2 cup butter, melted
  • 1  14 oz. can sweetened condensed milk
  • 1 /2 cup creamy peanut butter
  • 1 tablespoon vanilla extract
  • 5  1.5 oz. packages Reese’s peanut butter cups, coarsely chopped
  • 2  2.1 oz. Butterfinger candy bars
  • 1 cup semisweet chocolate morsels
  • 1/2 cup honey roasted peanuts

Combine crushed cookies and butter in a medium bowl.  Press crumb mixture into bottom of a greased aluminum foil lined 9 x 13 glass dish.  Allow foil to extend beyond ends of pan.  Bake at 350 F for 6-8 minutes.

Combine condensed milk, peanut butter, and vanilla in a medium bowl.  Stir until smooth.

Sprinkle chopped candy bars, chocolate morsels, and peanuts over crust.  Drizzle condensed milk mixture on top.

Bake at 350 F for 27 minutes or until lightly brown.  Remove dish and place on a wire rack to cool.  Lift foil from pan and pull foil away from uncut brownies.  Let cool completely then cut into bars.

Recipe adapted from myrecipes.com.

Filed under: brownies, candy, chocolate, Dessert, Peanut Butter | Leave a comment »