Peanut Butter Brownie Fluff Cookie Sandwiches

by Jillian

Thick, soft, and peanut buttery brownie-like cookies filled with a fluffy cloud of marshmallow buttercream frosting! And guess what? They’re gluten-free!


Peanut Butter Brownie Fluff Cookie Sandwiches | A baJillian Recipes

Gluten-intolerant individuals (and those who don’t eat gluten because it’s trendy) can rejoice because I have another addictively delicious gluten-free treat that you AND your non-GF friends will go crazy for!

Peanut Butter Brownie Fluff Cookie Sandwiches | A baJillian Recipes

As a gluten-loving individual, these Peanut Butter Brownie Fluff Cookie Sandwiches have to be one of my favorite gluten-free treats I’ve ever eaten. Although it’s not really surprising seeing as it contains chocolate, peanut butter, and marshmallow buttercream filling. I mean, how could you ever go wrong with that??

They start out with a flourless chocolate peanut butter cookie made with only 6 basic ingredients–eggs, peanut butter, brown sugar, cocoa, baking soda, and vanilla–all of which is already in your pantry or fridge, I’m sure. These cookies also couldn’t be any easier to throw together since all of the ingredients are combined in one bowl, which means less clean-up for you! Whoopee!

Peanut Butter Brownie Fluff Cookie Sandwiches | A baJillian Recipes

Whether you scoop or roll the dough into balls before baking, I would recommend flattening the dough mounds ever so slightly (I used my middle three fingers) just to help them along as they bake in the oven. The cookies don’t spread very much in the baking process and this allows them to bake more evenly.

As the little dough mounds bake up in the oven, they transform into thick, chewy, yet ultra soft and incredibly peanut buttery cookies. I’d say that they’re a cross between a peanut butter cookie and a brownie…a peanut butter brookie, maybe?

Peanut Butter Brownie Fluff Cookie Sandwiches | A baJillian Recipes

Whatever you call them, they’re AMAZING. Perfectly moist from center to edge, and the cocoa and peanut butter provide a wonderful richness. Trust me, you won’t miss the flour AT ALL in these cookies.

Peanut Butter Brownie Fluff Cookie Sandwiches | A baJillian Recipes

Moving on to the marshmallow buttercream filling….

Peanut Butter Brownie Fluff Cookie Sandwiches | A baJillian Recipes

I know, the title alone is tantalizing enough. 

So how does one make this beautiful fluffy cloud of sweet, sugary ecstasy?

Peanut Butter Brownie Fluff Cookie Sandwiches | A baJillian Recipes

It’s simpler than you might think, actually. First, you melt the marshmallows with a little milk until smooth–cool completely. Then in a stand mixer, whip the butter until fluffy, add the marshmallow mixture, extracts, and salt. Finally, add the powdered sugar, and that’s it! Oh! And one thing I must mention. You need to allow the buttercream to sit for a few hours before filling the cookies. As the marshmallow buttercream sits (and cools), it firms up, making it much easier to pipe and fill the cookies. This is the reason why I recommend making the buttercream first. I’m sure refrigerating the buttercream will help speed up this process if you’re in a hurry. 

Peanut Butter Brownie Fluff Cookie Sandwiches | A baJillian Recipes

Just like those yummy fluffernutter (peanut butter + marshmallow fluff) sandwiches, this marshmallow buttercream is perfect sandwiched between the two densely chocolatey and intensely peanut buttery cookies. It’s so fluffy and creamy, yet not overly sweet. The marshmallows add the perfect dose of subtle sweetness, making these cookie sandwiches not too rich, nor sweet. (If there was ever such thing as too rich or sweet.)

Peanut Butter Brownie Fluff Cookie Sandwiches | A baJillian Recipes

If you ever needed an excuse to eat two cookies at once, here it is.

Peanut Butter Brownie Fluff Cookie Sandwiches | A baJillian Recipes

Peanut Butter Brownie Fluff Cookie Sandwiches

Thick, soft, and peanut buttery brownie-like cookies filled with a fluffy cloud of marshmallow buttercream frosting! And guess what? They're gluten-free!
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 18 Sandwiches

Ingredients
  

For the Marshmallow Buttercream

  • 1 ½ cup mini marshmallows
  • ½ cup milk
  • ½ cup unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • teaspoon almond extract (optional)
  • Pinch of salt
  • 1 cup powdered sugar

For the Brownie Cookies

  • 2 eggs
  • 2 cups peanut butter*
  • cup brown sugar packed
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon vanilla extract

Instructions
 

To make the Marshmallow Buttercream

  • In a medium saucepan over medium-low heat, combine the marshmallows and milk, and stir until smooth and melted. Set aside to cool completely.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy.
  • With the mixer on low, slowly pour in the marshmallow mixture, followed by the vanilla, almond extract, and salt.
  • While continuing to whip the frosting, gradually add the powdered sugar and whip until light and creamy. Allow buttercream to firm up before using.*

To make the Brownie Cookies

  • Preheat oven to 350ºF and line two baking sheets with parchment paper or spray with nonstick cooking spray.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the egg and peanut butter together until combined. Add the brown sugar, cocoa powder, baking soda, and vanilla, and continue mixing until fully incorporated.
  • Form dough into one-inch balls and place onto prepared baking sheet, about two-inches apart. Slightly flatten the dough balls by gently pressing down on each one.
  • Bake for 8-10 minutes. Cookies might look slightly undercooked, but they will firm up as they cool. Allow the cookies to cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
  • To assemble the cookies, pipe the buttercream on one side of the cookie. Place a second cookie on top and gently press down.

Notes

*I wouldn't recommend using really oily peanut butter brands, which can add too much liquid to the recipe. I used Skippy, but I'm sure Jif would also work as well!
*As buttercream sits, it will firm up. Mine thickened up enough to pipe at about 3 hours.
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4 comments

Lou Lou Girls January 28, 2016 - 6:24 PM

This looks so good! Pinned and tweeted. Thanks for coming to our party and sharing such an amazing recipe! I hope to see you next Monday @7 because we love to party with you! Happy Thursday! Lou Lou Girls

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Alicia January 26, 2016 - 1:02 PM

Sorry left the wrong website! 😉

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Alicia January 26, 2016 - 1:00 PM

oh my gosh! These look amazing & I saw your mint ones, too! I love mint everything!!! 🙂 I’m going to follow you on social media so I can watch all your sweet treats 🙂
-Alicia xo

Reply
Jillian January 26, 2016 - 9:57 PM

Thanks Alicia! The mint brownies are another GF favorite of mine for the main reason that they don’t taste GF! Both recipes are definitely must-tries 🙂

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