how to melt cocoa butter

PEANUT BUTTER BROWNIE SWIRL COOKIES

Indulge in the ultimate cookie experience! These Peanut Butter Brownie Swirl Cookies are a decadent treat that combines the rich, fudgy goodness of brownies with the creamy, nutty flavor of peanut butter. Each bite is a perfect balance of sweet, salty, and chewy, making them the perfect dessert for any occasion.

INGREDIENTS

For the Peanut Butter Dough:

  • 1/2 cup creamy peanut butter
  • 1/4 cup softened butter
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt

For the Brownie Dough:

  • 1/2 cup melted butter
  • 1 cup white sugar
  • 1/3 cup cocoa powder
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

INSTRUCTIONS

  • Make the Peanut Butter Dough: In a bowl, beat together the peanut butter, softened butter, and brown sugar until the mixture is light and fluffy. Add in the egg and vanilla extract, mixing until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Make the Brownie Dough: In another bowl, whisk together the melted butter and white sugar until well combined. Beat in the cocoa powder until smooth, followed by the egg and vanilla extract. Gently fold in the flour, baking powder, salt, and chocolate chips until no dry spots remain.
  • Chill the Dough: Refrigerate both doughs for 30 minutes to firm up.
  • Form the Cookies: Scoop 1-2 tbsp of each dough and place them side by side on a parchment-lined baking sheet. Using a toothpick or skewer, gently swirl the two doughs together to create a marbled effect.
  • Bake the Cookies: Preheat your oven to 350°F (175°C). Bake for 9-11 minutes, or until the tops are lightly crackled and the edges are set but the centers remain soft.
  • Cool: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy!

BROWNIE COOKIE SANDWICHES WITH COOKIE DOUGH BUTTERCREAM

These brownie cookie sandwiches are decadently rich and fudgy, filled with swirls of light, fluffy cookie dough buttercream. Bet you can’t resist!

INGREDIENTS

For Brownie Cookies

  • 8 tablespoons (113 g) unsalted butter
  • 9 ounces bittersweet chocolate chips (or chopped chocolate)
  • 3/4 cup plus 2 tablespoons (175 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla
  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 3/4 cup (95 g) bread flour, spooned and leveled (substitute with more all-purpose if needed)
  • 1/4 cup (25 g) Dutch-process cocoa powder, sifted
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda

For Cookie Dough Buttercream

  • 12 tablespoons (170 g) unsalted butter, room temperature
  • 1/2 cup (100 g) brown sugar
  • 2 1/2 cups (300 g) confectioners’ sugar, sifted
  • 1/2 cup (65 g) all-purpose flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3–4 tablespoons heavy cream

INSTRUCTIONS

To Heat-Treat Flour: Before baking, heat treat the flour for the buttercream. Spread it evenly on a clean, dry baking sheet, using 1/2 cup more than required to ensure you have enough. Bake at 300°F for 5-8 minutes, checking the temperature every 2 minutes with a digital thermometer. Stir the flour each time and rotate the pan in the oven. Continue baking until the temperature reaches 165°F, then remove from the oven and let it cool completely.

For Brownie Cookies: Place the chocolate and butter in a bowl and melt over a double boiler on medium heat, stirring often. Once melted, remove from heat and stir until smooth. Allow the mixture to cool slightly before transferring to a stand mixer fitted with the whisk attachment.

  • In a separate bowl, whisk together the all-purpose flour, bread flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • Once the chocolate mixture has cooled slightly, add the eggs, brown sugar, and granulated sugar. Mix on medium-low speed until fully combined. Add the vanilla and stir to incorporate.
  • Gradually add the dry ingredients to the chocolate mixture, mixing until the flour is fully incorporated. Avoid overmixing.
  • Cover the bowl with plastic wrap and chill the dough for 30 minutes.
  • Preheat the oven to 350°F. Line two baking sheets with parchment paper.
  • Using a small cookie scoop or a kitchen scale, measure out cookie dough balls. For consistency, each dough ball should weigh approximately 0.07-0.08 ounces. Space the dough balls 2 inches apart on the prepared baking sheets.
  • Bake for 8-10 minutes, or until the edges are set and the center of the cookies slightly puffs and cracks. Avoid overbaking.
  • Remove the cookies from the oven and, while they are still warm, gently nudge the edges inward using the inside arch of a fork or swirl a round cookie cutter around the edges to form uniform rounds. Allow the cookies to cool on the baking sheets for 8-10 minutes before transferring them to a wire rack to cool completely.

For Cookie Dough Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until light and fluffy.
  • In a small bowl, whisk together the confectioners’ sugar and flour. Add this mixture to the butter mixture in increments of 1/2 cup while mixing on low speed. Once all of the sugar and flour have been incorporated, increase the speed to medium and beat for one minute.
  • Add the vanilla and salt, mixing until combined.
  • Gradually add heavy cream, one tablespoon at a time, until the buttercream reaches your desired consistency. It should be smooth and fluffy, but firm enough to hold its shape when piped.

Assembling the Sandwiches

  • Pipe a swirl of cookie dough buttercream onto the flat side of one cookie.
  • Place another cookie, flat side down, on top and gently press together.
  • Optionally, sprinkle with flaky sea salt.
  • If needed, refrigerate the cookie sandwiches to set.
  • Serve chilled or at room temperature.

NOTES

  • Ensure the flour is heat-treated and cooled completely before using it in the buttercream.
  • Store the cookies tightly covered in a cool, dry place for up to 3 days.
  • To freeze, place cookies on a baking sheet and freeze for 1 hour (or until firm). Then wrap the cookie sandwiches in plastic wrap and store in a large freezer bag for up to 2 months.