These cookies were part of a secret mission.
A delicious secret mission.
See, my dear friend Mike came home from Afghanistan. If you have been reading here for a while you can recall that when he left for Afghanistan last summer I made him a peppermint pattie cake. It was a huge hit.
Last Wednesday I saw this cookie recipe and knew in a heartbeat I had to make it for him. Not wanting to intrude on his first weekend home and his time with his lovely girl Bev, I decided to play ding dong ditch. It is actually one of my items on the list of 30 things I want to accomplish before I turn 30- #6 play ding dong ditch 6 times and leave behind tasty treats.
You know what ding dong ditch is right? You go to someone’s house, ring the doorbell, then run away (ditch) before they get to the door. Mostly it is done as a practical joke. I find it a fun way to unload excess baked goods.
The problem was these were so good they almost didn’t make it to his house. I had the thought several times of just eating them all myself since he would never know he didn’t get them. The brownie cookie is superb. Be sure to make them on the small side because they are quite rich. The frosting recipe only made enough to frost about two dozen cookies so either make extra or just enjoy the plain brownie cookies. That was our compromise actually- we kept the dozen that didn’t get frosted. They are perfect for breakfast. Honestly.
One final note- I am always learning things. The original recipe author had a hard time drizzling the chocolate so I opted to make a piping cone out of parchment paper to do my chocolate decorating. Problem was I had no idea how to make the paper piping cone. You tube came to rescue. I highly recommend watching the video and making your own. It made decorating the cookies SO easy. Then the leftover ganache went in my latte. Cause you know… That’s where it belongs.
Peppermint Pattie Cookies (makes 3 dozen cookies and frosting for 2 dozen)
Adapted from How Sweet It Is
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 sticks (12 tablespoons) of unsalted butter, melted and cooled
1 cup loosely brown sugar
1/2 cup granulated sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup dark chocolate chips
Peppermint Icing (increase by 1/2 if you want to frost all your cookies)
2 cups powdered sugar
1 1/2 tablespoons unsalted butter, softened
3 tablespoons evaporated milk
1/4 teaspoon vegetable oil
1/4 teaspoon vanilla extract
1/2 teaspoon peppermint extract
3 ounces dark chocolate, chopped
2 tablespoons heavy cream
Preheat oven to 350 degrees F. Mix the flour, cocoa, salt and baking soda in a bowl and set aside. In the bowl of your stand mixer, mix the cooled butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add in dry ingredients and mix until a dough forms – it will look crumbly at first, but it will come together. Fold in chocolate chips.
Roll dough into 1-1 1/2-inch balls (about 1 Tbs) and place on a nonstick baking sheet about 2 inches apart. Bake for 8-10 minutes, or until the middles are just set. Let cool completely.
While cookies are cooling, add powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extracts to the bowl of an electric mixer. Beat until smooth and creamy. Use a spatula and spread the peppermint cream over the top of each cookie evenly.
Once the frosting has had a chance to dry (about an hour) carefully microwave the dark chocolate and heavy cream till melted and smooth (I did it in 30 second increments). Either drizzle or pipe the chocolate decoratively over the cookies. Allow to harden.