Sunday, January 18, 2015

Chocolate Brownie Peanut Butter Sandwich Cookies

Remember Joe Louis? The wagon wheel cake lunchbox snacks. Two rounds of cake with a white as rice cream filling all dunked in fake chocolate?

I would bite around the edges first because the edges had the thickest layer of chocolate. Never save the best till last. Worst phrase ever.

Many things can happen while you are saving...
- that best part of a hot meal will get cold
- someone might eat it before you do
- you could get full eating all the other stuff that you won't want to eat any more
- seagulls

Eat the best part first! End of story.

These are not Joe Louis. They make me think of Joe Louis though. Why are they called Joe Louis? I think he's a boxer or something.

Two fudgy brownie cookies with a peanut butter filling.

Are you shocked?

A peanut butter and chocolate recipe on Scientifically Sweet is as shocking as finding a tissue in your pants pocket fresh from the washing machine. It's bound to happen. Lint everywhere. It was a dark wash. Awwwweesome.

These cookies have a texture like a brownie, but the recipe proportions sit somewhere between a cookie and a brownie. There's more flour than your typical brownie, and a bit of baking powder for some puff.

The technique is very much like a brownie. Melted chocolate meets melted butter. Then in with the sugar, vanilla, eggs and salt.

Finally the dry stuff goes in and the mixture gets chilled for 2 hours so that it is firm enough to holds its shape on the baking tray. This chilled batter is like fudge. Good luck not eating it all.

The crumb is coarse but still moist and fudgy when you bite into it. It's almost a trick.

Peanut Butter & Chocolate tastes better with friends so make sure you share this greatness.


Chocolate Brownie Peanut Butter Sandwich Cookies
Makes about 2 dozen 

1/3 cup (75g) unsalted butter
85g (3 oz) bittersweet chocolate (70% cocoa), chopped
3/4 cup plus 2 tbsp (175g) sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
3/4 cup (105g) all-purpose flour
¼ cup (25g) cocoa powder
¾ tsp baking powder
¼ tsp salt

For the filling:
150g cream cheese, softened
3 tbsp (42g) soft unsalted butter
½ cup (80g) icing sugar
1/3 cup smooth peanut butter

In a microwaveable bowl, combine butter and unsweetened chocolate. Microwave on 50% power for 1 minute, stir, then microwave again in 30 second intervals until chocolate is mostly melted. Stir to melt the remaining chunks. Transfer to a large mixing bowl and stir in sugar, eggs and vanilla extract.

In a separate bowl, sift together flour, cocoa, baking powder and salt. Sprinkle flour mixture over chocolate mixture and stir until well combined. Refrigerate at least 2 hours, or overnight.

Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Drop dough by heaping tablespoonfuls 2 to 3 inches apart. Bake 9-12 minutes, until edges are crackled and centres are just set. Remove and cool 5 minutes on baking sheet before transferring to wire racks to cool completely.

To make the filling, beat cream cheese in a medium bowl with an electric hand mixer until smooth and free of lumps. Beat in butter until well combined and creamy. Beat in icing sugar until glossy and whipped and then beat in peanut butter on medium-low speed until combined. Spread some filling over half of the cookies (the flat side, duh), and then sandwich another cookie on top. Store in an airtight container for 2 days at room temperature or in the fridge for up to a week.

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