Chocolate Brownie Cookies Filled with Peanut Butter Buttercream
Prep time
Cook time
Total time
Soft brownie-like cookies filled with a lighter than air peanut butter buttercream.
Recipe type: Dessert
Cuisine: American
Serves: 15
  • 7½ oz bittersweet chocolate chips
  • 3 tablespoons salted butter
  • 2 large eggs
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon baking powder
  • ½ teaspoonkosher salt
  • ½ cup plus 2 tablespoons all purpose flour
Peanut Butter Buttercream
  • 1 stick (113 grams) butter, soft
  • ⅔ cup peanut butter
  • 1 cup confectioner's (icing) sugar
  1. Preheat your oven to 350°F/180°C
  2. Place the chocolate and butter into a small bowl, and microwave for 30 second intervals, stirring thoroughly after each 30 second interval. Continue until the butter and chocolate are completely melted. Set aside to cool slightly.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the eggs, sugars, and vanilla. Beat on medium for about 3 minutes, until the mixture is pale in color, and a bit foamy.
  4. Add the (slightly cooled) chocolate mixture to the egg mixture, and combine well.
  5. Whisk together the flour, salt, and baking powder and add this mixture to the chocolate mixture in 3 batches, mixing until just combined after each addition.
  6. Place the dough in the refrigerator for about 10 minutes and it will be easier to scoop.
  7. Line a baking sheet with parchment paper or a silicone liner (don’t skip this step; these cookies stick pretty fiercely, even with the silicone liner). Use a 2 teaspoon scoop to portion out cookies, about 2 inches apart on the sheet pan.
  8. Bake for about 10 minutes, until the surface of the cookies is cracked, and they are risen and just set.(they will deflate to flat)
  9. Allow the cookies to cool on the sheet pan for about 3-4 minutes, and then carefully move them to a cooling rack. Using a very thin, flexible spatula to move them will help keep them from falling apart!
Peanut Butter Buttercream
  1. Cream the butter and peanut butter on high speed in a mixer box fitted with the paddle attachment.
  2. On low speed mix in the sugar until combined and then on high speed until fluffy and smooth (about 3 more minutes)
  1. Match cookies by size and place a little more than a tablespoon of filling between them.
Recipe by Orgasmic Chef at