Chocolate Covered Peanut Butter Brownie Cookies

Hello everyone!

How is the new year going so far? Mine is going pretty well! Very occupied again, but very happy to be! Lots of fun stuff going on!

As you can see I didn’t have much time for the blog in the last few weeks and it might be like that until summer, but I have a delicious recipe for you today! In fact I was supposed to do mallows again with a twist but a couple of things went wrong so I turned around and made PB frosting instead of the marshmallows. My man was happy, he’s not really into marshmallows and even before things went wrong he asked me for PB instead (sabotage maybe?). But don’t worry, it’s as good, if not better, than mallows!

Chocolate Covered Peanut Butter Brownie Cookies
Yield : 48 cookies


For the brownie cookies

  • ½ cup butter
  • 14 oz semisweet chocolate, chopped
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 4 eggs
  • 1 1/2 cups sugar
  • 1 teaspoon espresso powder
  • For the Peanut Butter Frosting
  • 1/2 cup unsalted butter, softened
  • 1 cup creamy peanut butter
  • 3 tablespoons 35% cream
  • 2 cups powdered sugar
  • For the chocolate glaze

12 ounces semisweet chocolate
2 ounces vegetable oil


For the cookies

  • In a saucepan, melt chocolate and butter over low heat, stirring constantly. Let cool.
  • Preheat oven to 350°F. Line two cookie sheets with parchment paper.
  • In a small bowl, combine flour, baking powder, and salt. Set aside.
  • Beat together the eggs, sugar and espresso powder. Gradually add the dry ingredients, beating well.
  • Add the chocolate mixture and beat well.
  • Drop teaspoons of batter onto baking sheets. Leave a space of about 1/2 inch between each cookie.
  • Bake for about 10 minutes. The middle should be somewhat soft.
  • Cool slightly on baking sheet; remove to wire rack to cool completely.
  • For the Peanut Butter Frosting
  • Beat butter and peanut butter until incorporated.
  • Add the powdered sugar and mix well.
  • Incorporate cream and beat until fluffy.
  • For the chocolate glaze

In a double boiler, melt the chocolate and oil together.

To assemble

  • Pipe frosting on top of each cookie.
  • Line a cookie sheet with parchment paper.
  • One at a time, gently drop the frosting-topped cookies into the slightly warm chocolate glaze.
  • Lift out with a fork and let excess chocolate drip back into the bowl.
  • Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

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