Brownie cookies are like a blank canvas. You can do anything with them! The frosting and the toppings are all up for you to decide. For the frosting, I just made a mint frosting using peppermint exctract. Then, for the toppings I used a hodge podge of different candies that I had left over from decorating other cookies like Red and Green M&M’s, crushed peppermint, chopped up Andes mints, you name it. You can do whatever you want with these cookies.
Are we still baking cookies yet? I’ve been kind of cookied out since last Saturday, but now I might be making some more this weekend. There are a few cookies that I have in mind but I am also going to be bring a dessert on Christmas Day. I was thinking about taking a French Silk pie. How good does that sound!?
It finally snowed here. I hate it when it snows because I’d rather drive when the roads are dry. I think they need to invent some type of flying car that kind of just hovers over the roads and stops at stop signs and red lights. That’s probably not going to happen until at least 2059.
Brownie Cookies with Peppermint Frosting
- 4 ounces baking chocolate (unsweetened or bittersweet)
- 2 cups granulated sugar
- 2 sticks salted butter, softened
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup plus 1 tablespoon cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Powdered sugar, for dusting
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
- Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
- Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix one final time until all combined.
- Scoop generous tablespoons of the dough onto the prepared baking sheet, then bake until the cookies are poufy and set, 11 to 12 minutes. Let them sit on the baking sheet for 1 to 2 minutes, then remove them to a wire rack to cool completely. Repeat with the remaining dough.
- Once cool, sprinkle generously with powdered sugar.
Recipe from Food Network