KitKat PB Cookie Brownies

I always forget about KitKats.

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They are amazing and like easily one of the best candy bars out there, but for some reason they are always foreshadowed in my mind by Reese's or Twix or bars with more pizazz. But I thought of them the other day and kinds just thought, "What if I put them in brownies?"

The rest is history.

And then THIS FROSTING. I've made cookies and cream frosting by blending up Oreos and mixing it into frosting. And then I thought, "What if I used different kinds of cookies?"

Enter: peanut butter cookies.

I made some peanut butter cookies and made them crispier than normal, and then blended them up and put them in frosting.

It was amazing.

Incredible. Amazing. Like a cookie. But as frosting. A little textured from the crumbs.

And then when you combine it with brownies stuffed with KitKats? Beautiful things happen.

And you want your kitchen to be filled with beautiful things.

-Audrey

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KitKat Brownies with PB Cookie Frosting

1 batch of your favorite brownie recipe (I recommend this) or box mix

1 bag mini KitKats or a 3 regular KitKat bars, chopped

1 recipe PB Cookie frosting (below)

Mix up the brownie batter and spread in a pan. Press KitKats into the top and bake for the time the recipe states. 

Wait until cool to frosting with PB Cookie Frosting

PB Cookie Frosting

For Peanut Butter Cookies:

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar, plus more for coating
1/3 cup packed light brown sugar
1 teaspoon pure vanilla extract
1 large egg
3/4 cup creamy peanut butter

For Frosting:

2 sticks butter, softened to room temperature

2 cups powdered sugar

Pinch salt, if needed

In a medium bowl whisk together flour, baking soda, salt, and nutmeg. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together butter and sugars on medium speed. Beat for about 3 minutes until light and fluffy. Stop the mixer and scrape down the sides of the bowl. Add the vanilla extract egg and beat on medium speed until combined, about 2 minutes. Add the peanut butter and beat until just combined.
Stop the mixer and scrape down the sides of the bowl, ensuring that all of the wet ingredients are thoroughly combined. Add the dry ingredients all at once. Beat on low speed until just combined. Remove the bowl from the mixer and finish mixing with a spatula. Cover and refrigerate for 30 minutes.
While the cookie dough chills, preheat the oven.
Place a rack in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Place about 1/2 cup granulated sugar in a small bowl for coating the dough. Spoon cookie dough by the tablespoonful into the palm of your hand. Gently roll into a ball and coat in sugar. Place on the prepared baking sheet and use a fork to mark the cookies with a cross-hatch pattern. Place cookies on the sheet about 1-inch apart.
Bake for 12-15 minutes until well-done and crispy. Remove from the oven and allow to rest on the baking sheet for 5 minutes until removing to a wire rack to cool completely.

When cool, put in food processor and blend into fine crumbs. Set aside.

For the Frosting:

Beat 2 sticks of butter until fluffy. Then add powdered sugar, 1 cup at a time, beating on slow and increasing speed as it incorporates, until it's well mixed. Then mix in cookie crumbs and beat until fluffy. Taste and mix in salt if needed.

Cookie recipe adapted from Joy the Baker