🍪 Brownie Sandwich Cookies with Peanut Butter Frosting 🥜
Rich brownie cookies sandwiched with creamy peanut butter frosting – a dessert lover’s dream come true!
Ingredients:
Brownie Cookies:
1 cup dairy-free chocolate chips
1/3 cup vegetable oil
1 tsp instant coffee granules (optional)
2 large eggs (room temperature)
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 temperature)
1/4 tsp vanilla extract
1 cup powdered sugar
2–4 tsp plant-based milk
Directions:
Prepare the Brownie Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Melt the chocolate chips with vegetable oil in a microwave-safe bowl, stirring until smooth.
Add the instant coffee granules if using, and let the mixture cool slightly.
In a separate bowl, beat the eggs and sugar until thick and pale. Add the vanilla extract.
Sift together the cocoa powder, flour, baking powder, and salt. Gradually fold into the egg mixture.
Fold in the melted chocolate mixture until well combined.
Drop tablespoon-sized scoops of batter onto the prepared baking sheet, spacing them apart.
Bake for 7 minutes or until the edges are set but the centers are still soft. Let cool completely on a wire rack.
Make the Peanut Butter Frosting:
Beat the plant-based butter and peanut butter until creamy.
Add the vanilla extract and gradually beat in the powdered sugar.
Add plant-based milk, one teaspoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Sandwich Cookies:
Spread a generous amount of peanut butter frosting on the flat side of one cookie.
Top with another cookie to create a sandwich.
Repeat with remaining cookies and frosting.