Brownie Cookie Sandwiches with Peanut Butter-Cream Filling – a delicious recipe with brownie mix, semi-sweet chocolate chips, water, icing sugar, Cream Cheese, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat brownie mix, chocolate chips and water in bowl of mixer fitted with paddle attachment on medium-low speed until well blended.
2
Shape into 104 balls (or into 52 balls for trial recipe), using #50 scoop.
3
Coat with 1 qt.
4
(1 L) of the icing sugar (or 2 cups [500 mL] of the icing sugar for trial recipe).
5
Place, 3 inches apart, in parchment paper-lined sheet pans.
6
Bake in 300 degrees F-convection oven 10 to 12 min.
7
or until centres are set.
8
Cool 2 min.
9
in pans.
10
Remove to wire racks; cool completely.
11
Beat cream cheese in bowl of mixer fitted with paddle attachment on medium-low speed until creamy; scrape bowl.
12
Blend in peanut butter, cream and remaining 1 cup (250 mL) icing sugar (or remaining 1/2 cup [125 mL] icing sugar for trial recipe).
13
Fold in whipped topping.
14
Fill each of 2 cookies with about 1-1/2 Tbsp.
15
(22 mL) of the cream cheese mixture to make sandwich.
16
Keep refrigerated.
458
kcal
Calories
28
g
Fat
46
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/4 gal. brownie mix, 1 qt. miniature semi-sweet chocolate chips, 2 cups water, 1-1/4 qt. icing sugar, divided, and more.
Yes, Brownie Cookie Sandwiches with Peanut Butter-Cream Filling falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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