Peppermint Brownie Cookies

It’s Christmas time and that means cookie exchanges are underway. I love baking cookies and other goodies this time of year, but in my current state of being 38 weeks pregnant, standing for lengths of time and finding the energy to bake is proving to be somewhat difficult, understandably so.
I’ve had this list going of tasty morsels I’ve been wanting to post for you and because I’m in the home stretch of my pregnancy, I’ve actually been putting it off because of how fatigued I’ve felt. Well, I got a huge burst of energy in the middle of the day and I ran with it! I quickly got out all of the ingredients I knew I needed and started before my weariness had a chance to catch up to me and I’m so glad I just went for it, because these cookies are so good! I ended up taking the whole batch to Josh’s holiday dinner party and they got rave reviews!

These cookies are not difficult to make, seeing as we’re taking help from a brownie mix, and there is just enough of a peppermint flavoring to get you in the Christmas spirit, plus they are just plain cute with their crushed candy cane topping.
I really think you should consider these cookies for one of your baked good exchanges. If you don’t, I can guarantee that you are missing out on some festive tastiness…and we wouldn’t want that would we! ;)
Peppermint Brownie Cookies
(Source: Cooking Classy)
Makes 3 dozen cookies
1 (18.3oz) pkg brownie mix
1 1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 tsp salt
2 large eggs
2 TB milk
1/2 cup unsalted butter, melted
1 tsp vanilla extract
1 tsp peppermint extract
1/2 cup crushed peppermint candy canes (Use Bob’s brand)
1 recipe vanilla cream frosting, recipe follows
Pre-heat oven to 350 degrees.
In a large mixing bowl, whisk together brownie mix, flour, brown sugar, and salt. Add in the eggs and milk and stir with a wooden spoon. Add in melted butter and both extracts, stirring until well combined.
Spoon dough, by heaping tablespoons onto greased cookie sheets and bake for 10 minutes. Remove from oven and allow to cool before frosting. Once cooled, frost each cookie and dip the frosted cookie into a small bowl filled with the crushed peppermint candy canes. (I found by doing it this way, you make less of a mess and the candy canes stick better to the frosting. )
Vanilla Cream Frosting
4 cups powdered sugar
1/2 cup unsalted butter, softened
6 TB heavy cream
1 tsp vanilla extract
1/4 tsp salt
In a large mixing bowl, whip together powdered sugar, butter, and cream until fluffy. Stir in vanilla and salt until blended. Add more heavy cream if the frosting seems a bit stiff until you reach your desired consistency.

This post is linked up to: Taste and Tell’s Thursdays


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