Peppermint Brownie Cookies

As you can see, we like peppermint around here. My mom is in love with it and actually became a bit mad when I gave away all but 3 cookies to the neighbors. Usually I am the only one eating the sweets, so I tried to give away most of them but of course the one time I got rid of most, I get in trouble. Normal.

These cookies gave me a run for my money. I had to bake them twice as long as the recipe called for, and then I stuck them in the refrigerator because they were still a little gooey. However, by the next day, they were perfect and moist and ready to be frosted.

These cookies are moist and dense and have the perfect amount of peppermint. The frosting is smooth and creamy and the peppermint gives it a crunch.

Nom. Christmas in a cookie.

Peppermint Brownie Cookies
Adapted from Instructables


Cookies:
1 package brownie mix
1 1/4 cups flour
1/4 cup light brown sugar
1/4 tsp salt
2 large eggs
2 tbsp milk
1/2 cup unsalted butter, melted
1 tsp vanilla extract
3/4 tsp peppermint extract
Frosting (below)
Crushed up candy canes

Directions:
1. Preheat oven to 350°F. Pam a cookie sheet and set aside.
2. Mix brownie mix, flour, brown sugar and salt in a mixer.
3. Add eggs and milk and mix in.
4. Add melted butter, vanilla and peppermint and stir until well blended.
5. Spoon out appropriate amounts of dough, roll in palm of hand, place on cookie sheet and mash down slightly with bottom of glass so they are kind of flatish.
6. Bake for 15-20 minutes, check frequently. (The original says 10 min but mine weren’t ready then).
7. If they still seem a tiny bit not done but the outer rims of the cookies are a tiny bit crispy/seem done, take them out, peel off of cookie sheet carefully, and put in the refrigerator. BASICALLY: wing it.
8. Let cool completely and frost.

Frosting:
4 cups powdered sugar
1/2 cup unsalted butter, melted
7-8 tbsp heavy cream
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1/4 tsp salt

1. Mix all ingredients except salt and extracts in a large bowl. For the heavy cream, start with 6 tbsp.
2. Add the salt and extracts and mix on medium so that the ingredients whip together and you get the consistency you want. (You may need to add 1-2 tbsp heavy cream).
3. Frost the bottoms of the cookies for a smoother look, and sprinkle crushed candy canes on top.

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