Peanut Butter Brownie Cookies

There’s a new cookie in town and this cookie has TWO versions!

This cookie had a few different points of inspiration. @mundosroastingco just created a new brownie cookie and oh my, it is so good. Then a friend of mine told me about a recipe she saw online for a peanut butter swirl brownie cookie and it got me thinking that I should try making my own.

For the cookie:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour (gluten free flour works well in this recipe too!)
3/4 cup cocoa (I used Dutch process)
1/2 tsp salt
1/2 tsp baking soda
1:2 cup dark chocolate chips, melted

For the peanut butter:
1/4 cup peanut butter
2 Tbsp powdered sugar

Method:
•Preheat oven to 350
•In a large bowl, mix together butter and sugar
•Add in eggs and vanilla and stir to combine
•Add in dry ingredients (flour, cocoa, salt, baking soda) and stir to combine
•Melt chocolate chips in the microwave in 15 second intervals until fully melted. Mix into dough and stir to combine

For the sandwich cookies:
• Use a mini cookie scoop (or use two spoons) to scoop small amounts of dough onto a cookie sheet. Bake for 6-7 minutes.
•While the cookies are baking mix together the peanut butter and powdered sugar (I like to slightly heat up the peanut butter to make it easier to stir and spread).
•Once the cookies have completely cooled, spread a small dollop of the peanut butter mixture between two cookies

For the traditional cookie:
•Use a traditional sized cookie scoop to portion dough into a cookie sheet
•Bake for 7-9 minutes
•While the cookies are baking, combine the peanut butter and powdered sugar
•Transfer the peanut butter mixture to a piping bag or a ziplock bag with a small hole cut in the corner. This will make it much easier to pipe the peanut butter onto the cookie.
•Once the cookie is fully cooled, pipe the peanut butter mixture onto the cookie in whatever design you want!