Frosted Peppermint Brownie Cookies Recipes

FROSTED PEPPERMINT BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• In small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.

PEPPERMINT BROWNIE COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180˚C). Line 2 large baking sheets with parchment paper or nonstick baking mats.
• Bring a small pot of water to a simmer. Add the chocolate chips, butter, and peppermint extract to a medium heatproof bowl and place over the simmering water. Melt, stirring often until smooth, about 10 minutes. Remove the bowl from the heat and set aside.
• In a large bowl, sift together the flour, baking powder, salt, Dutch-process cocoa powder, and black cocoa powder. Whisk to combine.
• Add the eggs to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with an electric hand mixer and whip on high speed until foamy, about 1 minute. Continue mixing while slowly adding the granulated and brown sugar until the mixture is pale and falls into ribbons, about 9 minutes.
• Add the melted chocolate mixture to the whipped eggs and mix on low speed until just combined.
• Add the dry ingredients and mix again until smooth.
• Using an ice cream scoop, immediately scoop the cookies onto the prepared baking sheets and smooth the tops with your finger.
• Bake for 8 minutes, then remove the cookies from the oven and sprinkle the tops with crushed candy canes. Return the cookies to the oven and bake for another 4 minutes, until the tops are cracked and shiny. Remove from the oven and immediately smack the baking sheets against the countertop, then let the cookies cool completely on the pans.
• Note: If black cocoa powder is not available in your grocery store, cookies can be made using 3 tablespoons of Dutch-process cocoa powder; simply swapping the black cocoa for the Dutch-process.
• Enjoy!

PEPPERMINT BROWNIE COOKIES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper. Open box of brownie mix, and set chocolate pouch aside.
• In large bowl, beat sifted brownie mix, melted butter and egg until batter is smooth. Stir in peppermint crunch baking chips and semisweet chocolate chips.
• Shape dough into tablespoon-size balls. Place on cookie sheet.
• Bake 10 to 12 minutes or until cookies are puffed and cracked, but still appear a little shiny. Cool completely.
• In small bowl, stir together chocolate from brownie mix pouch and sifted powdered sugar. Drizzle over cooled cookies. Let stand 30 minutes.

PEPPERMINT COOKIES WITH PEPPERMINT FROSTING

Steps:

• In a large bowl, cream butter, cornstarch and powdered sugar until creamy.
• Mix in peppermint extract.
• Add the flour and mix until combined.
• Roll dough into a ball and slightly flatten the ball with the bottom of a glass or measuring cup before baking.
• Bake in a 350 degree oven for 10-12 minutes.
• Frost with The Best Peppermint Buttercream Frosting
• Decorate the cookies with Crushed Peppermint Candies

PEPPERMINT CRUNCH BROWNIE COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• Use a non-stick cookie sheet (or grease cookie sheet if needed) and set aside.
• In a large mixing bowl, whisk together brownie mix, flour, brown sugar, and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter, vanilla, and peppermint extract; stir until well blended.
• Spoon dough by heaping teaspoonfuls onto cookie sheet (I did 12 cookies per sheet). Bake for 9-10 minutes (don't overbake them- you want them soft and chewy like a brownie!).
• Remove from oven and allow them to cool completely before frosting (frosting recipe below). Once cool, frost each cookie and sprinkle with Andes Peppermint Crunch Baking Bits (or crushed candy canes are yummy too!).

FROSTED PEPPERMINT BROWNIE COOKIES

Steps:

• To a microwave safe bowl add chocolate chips, unsweetened chocolate and butter. Heat on HIGH power in 20 second increments, stirring between intervals until melted and smooth. Set aside to cool, about 25 - 30 minutes.
• Meanwhile, in a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
• In large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes. Mix in vanilla extract and peppermint extract. Mix in cooled chocolate mixture.
• Using a wooden spoon, stir dry mixture into egg/chocolate mixture just until combined. Cover bowl with plastic wrap and chill until partially set, about 45 minutes (it should be easier to roll and chilling will reduce spread). Preheat oven to 350 degrees during last 10 minutes of chilling.
• Scoop dough out about 2 - 2 1/2 Tbsp at a time (35g each) and shape into balls. Place dough balls on Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 8 - 11 minutes (cookies should look slightly under-baked they'll continue to cook slightly once removed from oven).
• Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely. Once cool frost with Peppermint Cream Cheese Frosting then sprinkle with crushed candy canes.
• For the frosting:
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.

PEPPERMINT FROSTED BROWNIE SUGAR COOKIES RECIPE

Steps:

• In the bowl of a stand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Add heavy cream, vanilla and peppermint. With mixing speed on low, add one egg, mix then add the other.
• In a medium size mixing bow, whisk together flour, cocoa powders, baking powder, and salt. With mixing speed on low, gradually add the dry ingredients mixing until no flour/cocoa "pockets" remain. Add the chopped chocolate and mix until incorporated. Wrap the dough in plastic and place in the refrigerator to chill for 1 hour.*
• Preheat oven to 350 degrees. Remove dough from refrigerator and roll out on a lightly floured surface to approximately ¼" thick. Cut into desired shapes, place onto a parchment-lined baking sheet for 8 to 10 minutes or until the edges are firm and the centers are soft and puffy. Remove from the oven and transfer to a wire rack to cool.
• While the cookies are cooling, prepare the frosting by beating all of ingredients in the bowl of a stand mixer fitted with the whisk attachment for 2-3 minutes or until light and fluffy. Spread onto cooled cookies and top with desired peppermint garnishes.