Chocolate Peppermint Brownie Cookies

This time of year, chocolate and peppermint go hand-in-hand. There is nothing that says the holidays like cooling mint layered upon rich chocolate. These cookies are a cross between a brownie and shortbread—the less you cook them, the more brownie-like they are—and are even better the next day. To give them a leg-up look wise, we stamped them with lace fabric. Happy baking!

Chocolate Peppermint Brownie Cookies

Dough

3 cups flour

2/3 cup high quality unsweetened cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup unsalted butter, softened

1 1/2 cups light brown sugar

2 eggs

1 teaspoon vanilla extract

Glaze

1 cup confectioners sugar

2 tablespoons milk

Special Tools:

Lace

Circular cookie cutter

Directions: Sift flour, cocoa powder, salt and baking powder into a bowl—this will ensure that there are not lumps from the cocoa. In another bowl using an electric mixer, beat butter, brown sugar until fluffy, about 4 minutes. Add eggs and vanilla extract. Mix to combine. Let chill in the refrigerator for at least 30 minutes and preheat oven to 350 degrees. Line a baking sheet with parchment paper, set aside.

To assemble, roll out dough until it is 1/4 inch thick—you can go thinner if you like crunchier cookies. If you are are looking to achieve the lace print, gently, but firmly press lace onto rolled out dough to create an impression. Cut out cookies and place onto plan. Bake until cookies are set about 8 to 10 minutes, you want them to be slightly chewy, hence the name, brownie cookies. Let cook slightly on a cooling rack.

To glaze, mix sugar and milk into a small bowl, the consistency should be, as this recipe put it, like glue. Brush cookie with glaze and let set. Repeat until finished.

Recipe from Smitten Kitchen, with notes and inspiration from Apt 2 Baking Co.

Photography by Alison Engstrom