Welp… I win the award for most unprepared photographer today. I made these DELICIOUS brownie cookie sandwiches for My Santographer from Laura Winslow Photography’s 2013 Santographer, but sent them out before I got to take a picture of them!
I will share the recipe with you, but the photos won’t be here to tempt you. Maybe the name itself does the trick, no?
So, the original recipe is here. However, I try not to use packaged cake and cookie mix, so I used a different brownie cookie recipe, which can be found here. I wasn’t crazy about the brownie cookie recipe. The first batch I made came out completely flat, with the exception of humps where the dark chocolate chips sat. The second batch turned out better, because the batter had been sitting and thickened up a bit (of course that was the batch my Santographer got!).
However, I still think I would prefer my original brownie cookie recipe, so that is what I was going to include here today… BUT I CAN’T! Why you ask? Because it’s packed in one of the twenty boxes in our rental that we didn’t unpack! This recipe also happens to be the same recipe that was used for the Cookie Bar at our wedding. They are delish!
Will you settle for a recipe that is similar? The concept will be the same, you just find a brownie cookie recipe that you like best! 😉
1/4 c. creamy peanut butter
2 Tbsps. hazelnut spread
1 tsp. unsweetened cocoa
candy sprinkles, if desired.
1) Bake cookies as directed in recipe, let cool completely, about 20 minutes
2) Meanwhile in a small bowl, combine peanut butter, hazelnut spread and cocoa until smooth. Cover and refrigerate until the cookies are ready to be assembled.
3) When cookies are cooled, sandwich about 1 Tablespoon of spread between the flat sides of two cookies. I placed my cookies back in the refrigerator to let the spread set.
I enjoyed eating these most out of the fridge, as opposed to room temperature. Try it… see which you like best!