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If you thought brownies couldn’t get more delicious, try brownie cookies! These brownie cookies have a crunchy exterior with a soft middle and are topped with a rich nut butter frosting that is sure to be a crowd pleaser.
1 package TruEats Brownie Mix
½ cup TruEats Zero Calorie Premium Sweetener
½ cup Vegetable Oil
½ tsp Salt
1 Tbsp Vanilla Extract
¼ cup Milk (or plant based milk of choice)
½ cup Chocolate Chips
1 cup creamy Peanut Butter (or creamy Nut Butter of your choice)
1 Tbsp coconut oil
¼ tsp salt
¾ cup TruEats Zero Calorie Premium Sweetener, ground (use coffee grinder)
Preheat the oven to 350˚F and line 2 sheet trays with parchment paper.
Whisk together the Sweetener, Oil, Eggs, Salt, Vanilla and Milk in a large bowl with a hand mixer or whisk, until fluffy.
Whisk in the Brownie Mix until evenly incorporated.
Fold in the Chocolate Chips with a rubber spatula.
Scoop the cookies using a portion scoop onto the tray, placing them about 2 inches apart. Flatten them slightly with your hands or a greased spatula before baking.
Bake for 8-10 minutes. (The cookies will be quite soft to the touch). Allow them to cool for 10 minutes on the tray and then place them on a cooling rack.
Cool the cookies completely before adding frosting.
Grind the Sweetener using a coffee grinder until it has the consistency of confectioner’s, or powdered sugar.
Whisk the Nut Butter, Salt and ground Sweetener together using a hand mixer until smooth.
Thin the frosting as needed with up to 1 Tbsp Coconut Oil and continue whisking. *
Spread or pipe the frosting onto the baked and cooled cookies.
Note: For vegan recipe, use egg replacer and plant based milk.
*Note: Various brands and types of nut butters will vary greatly in fat and texture. It is best to add the confectioner’s sugar to the nut butter and whisk to assess the texture of the frosting. Then add coconut oil, only as needed to thin the icing. If the icing still remains thick, add a splash of vanilla extract or milk (note that if the milk is very cold, it can seize the mixture. Plan to warm it up to room temp before using). This recipe was tested with Justin’s® Classic Peanut Butter.