Chocolate Brownie Cookies

These are my new favorite cookie; so soft and chewy and chocolatey! Next time I make them I plan on adding some white or semi-sweet chocolate chips and/or nuts, I think they would be even better, if that's even possible! Today though we made them into peppermint sandwich cookies that I would, will, and have, fought my husband for

A huge thanks to Our Best Bites for introducing us!

Chocolate Brownie Cookie

1 1/2C flour, spooned and leveled, not scooped
3/4t baking soda
1/4t table salt
1C semisweet chocolate chips
3/4C packed light brown sugar
5T butter
1T water
1 large egg lightly beaten

Frosting Ingredients

1/2C real butter (1 stick) - softened
2C powdered sugar
1/2t peppermint extract
milk, as needed for consistency - I used roughly 4t

To make cookies:

~ Preheat oven to 350 F degrees and prepare your baking sheet as desired or pop your stoneware in the oven to heat through

~ Melt chocolate chips, brown sugar, butter and water in a pan over low-medium heat until melted and smooth - there will still be grains of sugar though, don't worry about those!

~ Lightly beat an egg in your mixing bowl and then pour chocolate mix into said bowl. Mix well

~ Slowly add flour, baking soda and salt mixture (I know some like to combine in a bowl first, I combined it all in my big measuring cup and then pour it in, I don't want to dirty more bowls!) and mix until just combined

~ At this point the dough will still be pretty warm; let it sit for a few minutes on the counter or pop in the fridge to make it easier to handle

 ~ To make small sandwich cookies use a melon baller or teaspoon to make small balls. For larger cookies use a table spoon. Roll and squish the dough slightly and press just a little onto the baking sheet

~ Bake small cookies for 5 minutes or 8 minutes for larger cookies; they will still be soft and squishy in the middle but cooked on the edges and cracked on top

Frosting Ingredients

1/2C real butter (1 stick) - softened
2C powdered sugar
1/2t peppermint extract
milk, as needed for consistency - I used roughly 4t

~ Beat ingredients together in stand mixer adding milk one teaspoon at a time until a spreadable but not too soft consistency is reached

~ Place frosting in a zip-top bag and cut off corner or a frosting bag etc if you have one. Pipe onto one cookie and place another on top

~ Roll edges in crushed candy canes

I still had some frosting left so I made larger cookies, frosted the tops and sprinkled candy canes over the icing; I think I like them even more than the sandwich cookies!

Linking up with Somewhat Simple, It's Overflowing and Sew Much Ado WDW