Frosted Peppermint Brownie Cookies Special food for Christmas

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Frosted Peppermint Brownie Cookies

These are delicious and easy to make! I almost followed the directions to a tee. Two cups of powdered sugar just seemed like a lot for the icing, so I used 1 and 1/3. They are pretty sweet, but no one in my family thought they were too sweet- I must just be a light weight. I think one could reduce the sugar a little to let some of the other flavors shine through. The peppermint is so refreshing paired with chocolate and cream cheese. A beautiful Christmas cookie, thank you for sharing!

Ingredients

• 1/3 cup (74g) granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract
• 1/2 cup (4 oz) unsalted butter, diced into 4 pieces
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1 cup (6 oz) good quality semi-sweet chocolate chips
• 2 oz unsweetened baking chocolate , roughly chopped
• 1 1/4 cups (175g) all-purpose flour
• 1 large egg yolk
• 2/3 cup packed (148g) light brown sugar

Peppermint Cream Cheese Frosting

• 1/2 tsp peppermint extract
• 2 cups (236g) powdered sugar
• Crushed peppermint candy canes , for topping
• 4 oz cream cheese , softened
• 4 Tbsp unsalted butter , softened

Instructions

1. Frist, 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.
2. Then Meanwhile, in a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
3. Next, 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.
4. Using a wooden spoon, stir dry mixture into egg/chocolate mixture just until combined. 
5. Then Cover bowl with plastic wrap and chill until partially set, about 45 minutes (it should be easier to roll and chilling will reduce spread). 
6. Next, Preheat oven to 350 degrees during last 10 minutes of chilling.
7. Then 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:

1. FRist, In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. 
2. Then Add peppermint extract and powdered sugar and mix until pale and fluffy.
3. Then Recipe source: Cooking Classy
4. Enjoy It !

Recipes adapted from : shugarysweets.com