Ingredients

The following ingredients have 9 Servings
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon coffee extract
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 tablespoons softened butter
  • 1/2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 3 teaspoons oil
  • Flakey sea salt for finishing

Instruction

  • In a small saucepan, melt butter and sugar together over medium heat, stirring until sugar is dissolved.  Cool slightly, then whisk in beaten eggs, 1/4 cup chocolate chips, vanilla extract, and coffee extract.  Set aside.
  • In a medium bowl, whisk flour, cocoa powder, salt and baking powder together.  Add butter mixture to the flour mixture and stir together until just combined.  Chill one hour.
  • Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment paper or Silpat, or grease the pan itself so the brownie cookies won’t stick.  Scoop 18 balls (about 2 tablespoons per cookie) onto your baking sheet (9 per sheet so they have room to spread) and bake for 11-12 minutes.  Transfer the brownie cookies to a cooling rack and cool completely before topping with peanut butter filling.
  • To make the filling, mix peanut butter, powdered sugar, softened butter and vanilla together until smooth in a medium bowl.  This can be done by hand, or with a hand mixer. Scoop 1 tablespoon of the peanut butter filling onto the center of each cookie, and then use an offset spatula or a butter knife to spread it nearly to the edge of the cookie.
  • Melt 1 cup of chocolate chips with 3 tablespoons of oil (I used avocado oil) and stir until smooth.  Be careful not to overheat the chocolate or the chocolate may seize up.  Pour the melted chocolate into a Ziploc bag and cut a tiny piece of the bottom corner off (or you can use a piping bag and small tip).  Drizzle chocolate over each cookie and sprinkle with sea salt flakes.  The chocolate on top of the cookies should set after a couple of hours so they can be stacked and stored.