Fudgy brownie-style cookies sandwiched with fluffy whipped cream, dripping caramel, and crunchy roasted peanuts — rich, messy, and absolutely irresistible. These taste straight out of a specialty coffee shop bakery.
Makes about 8–10 large sandwiches
📝 Ingredients
Brownie Cookies
1 cup (2 sticks) unsalted butter
8 oz dark or semi-sweet chocolate, chopped
1 cup granulated sugar
½ cup brown sugar
3 large eggs
1 tsp vanilla
¾ cup all-purpose flour
¼ cup cocoa powder
½ tsp salt
½ tsp baking powder (optional)
Filling & Topping
2 cups heavy whipping cream (cold)
½ cup powdered sugar
1 tsp vanilla
¾–1 cup caramel sauce
½–¾ cup roasted peanuts (or cashews), chopped or whole
👩🍳 Instructions
1️⃣ Make the Brownie Cookies
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Melt butter and chopped chocolate together (microwave in short bursts or over a double boiler). Let cool slightly.
In a bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla.
Slowly mix in the melted chocolate mixture.
Fold in flour, cocoa powder, salt, and baking powder just until combined.
Scoop 2–3 tablespoons of dough per cookie, spacing them well apart.
Bake 9–12 minutes until tops are crackly and centers are soft. Do not overbake — they’ll continue setting as they cool.
Cool completely before assembling.
2️⃣ Make the Whipped Cream
In a chilled bowl, whip cold heavy cream with powdered sugar and vanilla until stiff peaks form.
For a more stable filling, beat in 8 oz softened cream cheese before whipping fully.
3️⃣ Assemble the Sandwiches
Pair cookies by size.
Pipe or spread whipped cream onto the flat side of one cookie.
Drizzle generously with caramel sauce and sprinkle with peanuts.
Top with a second cookie. For an extra indulgent look, drizzle more caramel and add additional nuts on top.
Optional: Lightly torch the top for a subtle toasted finish.
💡 Tips
Best enjoyed fresh.
Store in the refrigerator for up to 2 days.
Let sit at room temperature 10–15 minutes before serving for the best texture.