Brownie Cookie Sandwiches with Pistachio Cream Cheese Frosting

Our Pistachio Butter deserves a dessert as rich and luxurious as it is! These fudgy brownie cookies are sandwiched with a layer of tangy, nutty frosting, creating an indulgent treat for the holidays, a potluck, or whenever you’re feeling a little fancy.

Yield: 16 cookie sandwiches

INGREDIENTS

For the brownie cookies

• ⅔ cup semi-sweet chocolate chips or 4 oz. of semi-sweet baking chocolate
• ½ cup unsalted butter
• 2 large eggs
• 1 cup light brown sugar
• 1 tsp vanilla extract
• ½ cup cocoa powder
• ¾ cup all-purpose flour
• ½ tsp fine salt
• Flaky salt for garnish

For the pistachio cream cheese icing

• ¾ cup cream cheese, room temperature
• ¼ cup + 2 Tbsp Nuts to You Pistachio Butter (Peanut Butter is also delicious!)
• 1 cup powdered sugar
• Pinch of salt
• 1–2 tsp cream or milk

INSTRUCTIONS

For the cookies

1. Preheat oven to 350⁰F and line 2 large baking sheets with parchment paper.
2. In the microwave or using a double boiler set up, heat chocolate and butter until fully melted, stirring often. Set aside.
3. In a medium sized mixing bowl, add eggs, sugar, and vanilla extract. Beat using a hand mixer on medium speed for 3 to 4 minutes. The mixture should have doubled in volume and be a very light cream colour.
4. Pour in melted chocolate mixture and fold in using a spatula.
5. To this mixture, sift in cocoa powder, flour, and fine salt, then fold to combine. It will be a sticky mixture, so allow it to sit for 15 minutes to firm up.
6. Place 1 Tbsp dollops of the batter onto the baking sheets, leaving 2 inches between each cookie. Try to fit 16 cookies to a sheet, but you may need a third baking sheet if yours are not big enough. Sprinkle them with flaky salt.
7. Bake for 8 minutes, then allow to rest for 10 minutes before removing from the pan to fully cool.

For the sandwiches

1. Place cream cheese and pistachio butter in a medium sized mixing bowl and beat using a hand mixer on medium speed until combined.
2. Add icing sugar and salt, and beat on medium speed until smooth, about 2 minutes, making sure to scrape down the sides of the bowl halfway through. If the icing is too thick to spread easily, add 1 to 2 tsp of cream/milk and beat until smooth.
3. Match the cooled cookies in pairs of similar size. Spoon about 1 Tbsp of frosting onto the flat side of one cookie, then top with its pair. Gently press together to spread the frosting evenly and form a sandwich.
4. Leftovers can be stored in an airtight container in the fridge, and be brought to room temperature before eating. Enjoy within 3 days.

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