Peanut Butter and Jelly Brownie Sandwich Cookies
By OcadoLife
Published on 28 March 2022
This is the ultimate form of a peanut butter and jelly sandwich: a rich chocolate brownie cookie and a simple peanut butter and jam filling. To get the proper texture for the cookies, watch your timings.Time and servings
40 minsTotal time
20 minsPrep time
20 minsCooking time
Ingredients
- 200 g of dark chocolate (65-75% cocoa solids), finely chopped
- 125 g of unsalted butter, diced, plus 35g at room temperature for the filling
- 130 g of plain flour
- 1 tsp of baking powder
- 0.5 tsp of fine sea salt, plus a large pinch for the filling
- 3 tbsp of cocoa powder
- 150 g of caster sugar
- 100 g of light brown sugar
- 2 large eggs
- 1 pinch of flaked sea salt, to sprinkle
- 25 g of salted peanuts, roughly chopped
- 150 g of smooth peanut butter, for the filling
- 150 g of icing sugar, for the filling
- 0.5 tsp of vanilla bean paste, for the filling
- 2 tbsp of whole or semi-skimmed milk, for the filling
- 100 g of strawberry or raspberry jam
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4 and line 2 large baking trays with baking paper. Place the chocolate and butter into a heatproof bowl and set over a pan of gently simmering water (don’t let the bowl touch the water, or the chocolate may ‘seize’ and go lumpy). Let the chocolate melt; stir occasionally. Remove from the heat; set aside. Put the flour, baking powder and salt into a bowl, sift in the cocoa powder and stir to combine; set aside.Step 2
Using either a freestanding mixer with a whisk attachment or an electric hand mixer, whisk together the sugars and eggs at a medium-high speed for exactly 5 mins. Pour in the melted chocolate and mix for 30 secs to combine. Tip in the flour/cocoa powder mixture and mix very briefly, just until combined. Use a spatula to give one last mix, scraping the bottom of the bowl to ensure everything is combined.Step 3
Use an ice-cream scoop (or two spoons) to create 20 cookies on the baking sheets; use approx. 2tbsp of mixture for each and space them out well. Sprinkle each with a little flaked sea salt and a few chopped peanuts, then bake for 9-10 mins. The cookies will be crinkled and slightly domed; they will collapse a little as they cool but this helps form a fudgy texture. Cool on the trays for at least 20 mins then transfer to a wire rack to cool fully.Step 4
For the filling, use your chosen mixer to combine the peanut butter and butter until smooth. Add the icing sugar, vanilla and salt, and beat again. Add the milk little by little, beating each time; add just enough to make a smooth, buttercream-like texture.Step 5
Turn over 10 of the cooled cookies and pipe a ring of the peanut filling onto each. Fill the centres with jam, then sandwich together with one of the plain cookies. They will keep in an airtight container for 2-3 days.