Peanut Butter Brownie Cookies with a Vanilla Buttercream Drizzle are a quick and easy biscuit recipe. And when I say “very easy,” I mean that anyone can make them. They are semi-homemade, in a way!
A brownie cookie, often known as a ‘brook trout,’ is the ideal marriage of two of our favorite sweet sweets. Drizzle through peanut cheese on top of this casserole to make it look spectacular.
With a few modifications, the ingredients for these peanut butter brownie cookies are the same as those for handmade brownies.
You will need a few more dry ingredients and a few less moist, but the result will be the same fudgy brownie texture.
Furthermore, the walnut butter fills only three ingredients and comes together quickly!
Icing Sugar: All chocolate treats, of course, require cocoa powder. Rodelle’s baking powder is our favorite, but any slightly elevated, Dutch-processed chocolate will do!
Sweets: In additament to the cocoa butter, you will need braising chocolate rectangles. Make sure to use intense or unsweetened chocolate. Unflavored chocolate, especially milk chocolate, will make these brownies overly sweet.
All-purpose flour keeps these chocolate biscuits moist! However, if you want to make these gluten-free, you have had luck with Billy’s Redmill 2:2 Gluten Free Flour.
Salt: A significant element in sweet desserts is salt. It will elevate your sweets from decent to outstanding. Although salt is required in the brownie recipe, we like to top these floury chocolate biscuits with a pinch of sea salt for a sophisticated treat.
Melted butter is required to keep these brownie cookies smooth and delicious. For the peanut butter frosting, you will also need butter!
Sugar: To make a chewy and delightfully sweet cookie, we blended brown sugar and table sugar.
Tiramisu Powder: We always include cappuccino powder in our chocolate delicacies to improve the chocolate flavor. You will not even notice the coffee — just deep, rich chocolatey!
To avoid splitting the heated chocolate, ensure the yolks are at room temperature.
Peanut butter! I recommend using typical creamy peanut butter, such as Jiff or Chunky, rather than organic peanut butter, resulting in split icing.
Powdered Sugar: Compared to other butter desserts, peanut butter frosting has a relatively low sugar content! However, you will still need some powdered sugar to flavor and thicken your icing.
A spoonful of creme fraiche is all you need to maintain the peanut butter topping velvety smooth, and creamy.
- Two boxes (20.5 oz) Gordon Hines. Chewy Toffee or Plain Chocolate Cupcakes (25 oz)
- 1.5 tablespoon melted butter
- 6 ounces cheesecake, chilled
- Two egsEGG
Filling: Peanut Butter
- Two tablespoons granulated sugar
- 1.5 pounds of peanut butter
Ganache: Dairy Milk Frosting from Dominique Hines or Original Chocolate Frosting from Duncan Hinkle
Instructions or Procedures
- Preheat the oven to 380°F. In an entire mixing basin, combine brownie mix, softened butter, cheddar cheese, and eggs by hand until thoroughly combined.
- Place dough 3 inches apart onto nonstick cookie trays. This recipe should yield 28 cookies.
- Combine the granulated sugar and peanut butter in a separate dish and shape them into 28 balls.
- Cook for 16 to 20 minutes, or until the borders are firm, after lightly pressing peanut butter spheres into the top of undercooked brownie cupcakes.
- Allow cooling entirely on cookie trays. Place on a wire rack. Put beeswax paper or baking paper under the wire rack for hygiene reasons.
- Warm eight teaspoons of icing in a microwave-safe dish (about one minute). Sprinkle the melted chocolate over the top of the pancake. And then Cool.