Peanutbutter brownie cookies
I started making these while packing to go on my big trip to the US. I always pack way too early and end up having to unpack to use and wear things I need so in an attempt to hold off on the luggage I focused on something more beneficial… peanut meet chocolate.
In the US they seem to have a lot of things where salty and sweet meet so this could of possibly been a preparation for that. You can never be too prepared I say.
These brownie cookies are pretty indulgent so approach with caution or just a serious sweet tooth. This recipe makes up around 4 large brownie cookies or depending on how much you spoon onto the tray. I find that 1 is sufficient enough per person…. for the first round anyway.
Peanut butter filling
Place around 2/3rds of the chopped chocolate and the butter into a small saucepan and melt over a low heat until melted then set aside.
Using two spoons (one to scrape off the mixture from the other) spoon a tablespoonful of the mixture onto a baking tray lined with non-stick baking paper. Try to have them even in size because they will need to be sandwiched together with the frosting after baking.
Bake for 8–10 minutes or until the appear to be cracked. Leave them to cool completely on a rack while you make the peanut butter filling.
To make the peanut butter filling, place the sugar, peanut butter, butter and vanilla in a bowl and mix with an electric mixer or spoon until light and fluffy. Add the cream a little at a time and taste test, the filling needs to be somewhat thick to hold consistency. Spread half the cookies with the peanut butter filling and sandwich with the remaining cookies. Sorted
Makes 4 large biscuits
As always would be great to hear some feedback if you’ve used any of the recipes…. or just any feedback or tips in general.