Sue Quinn’s rye chocolate brownie and peanut butter cookie sandwiches

These luscious cookie sandwiches are a homage to Reese’s Peanut Butter Cups.

chocolate peanut butter cookie sandwiches
Yuki Sugiura

PREP 40 minutes, plus cooling time
COOK 20 minutes

120g unsalted butter, at room temperature
180g soft light brown sugar
1 large egg, lightly beaten
1 tsp vanilla extract
125g cocoa powder
35g plain flour
35g rye flour
1⁄2 tsp bicarbonate of soda
1⁄2 tsp fine sea salt

130g smooth peanut butter
2 tbsp unsalted butter
40g icing sugar, sifted
Pinch of salt, if needed

  1. Preheat the oven to 160C/140C fan/gas 3 and line a large baking sheet with baking paper. You will probably have to cook these in batches.
  2. Beat the butter and sugar together in a stand mixer or in a bowl with electric beaters until pale and creamy – this will take a good 5 minutes. Gradually add the egg and then the vanilla.
  3. Using a fork or balloon whisk, whisk the cocoa, both flours, bicarbonate of soda and salt together in a bowl. Add to the butter mixture in three or four additions, beating after each, but only just enough to incorporate the flour – overbeating could make the cookies tough.
  4. Roll tablespoons of the mixture into balls, about 15g each, and arrange on the prepared baking sheet with a 5cm gap between them. Flatten with your palm to make discs 3cm in diameter.
  5. Bake for about 8 minutes. The cookies will be soft but will firm up as they cool. Leave on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the rest of the mixture.
  6. While the cookies are cooling, beat all the filling ingredients together in a bowl or stand mixer until creamy and smooth, adding salt to taste (this will depend on the saltiness of the peanut butter you use). Chill until needed.
  7. When the cookies are completely cool, spread some of the filling over the smooth side of one cookie, then sandwich another one on top. Repeat with the rest of the filling and cookies.

Now buy the book!

Our recipes are from Cocoa: An Exploration of Chocolate, With Recipes by Sue Quinn, which is published by Quadrille, price £25. To order a copy for £22 until 28 February, go to or call 020 3308 9193. Free p&p on orders over £15.