Peppermint Truffle Brownie Cookies

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Tis the season to deck the halls, drink eggnog, and make eat too many cookies.

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I was involved in not one, not two, but three cookie exchanges this year. I’m still debating if that’s a good thing. I have a freezer full of delicious cookies to show for it but it’s a freezer full of cookies, you know? I don’t have the best self control when it comes to the sugar…….

Thank God for jeggings.

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Lindsey of Love and Olive Oil and Julie of The Little Kitchenput together the first annual Great Food Blogger Cookie Swap. It went something like this. I bake three dozen cookies and send a dozen each to three assigned bloggers. In return I too get a dozen cookies from three assigned bloggers. Sound fun? Well it certainly was! I didn’t know any of the bloggers I sent cookies to and only knew of one that sent them to me. So to gain 5 “new” friends is all just bonus!

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After going back on forth on what kind of cookies to send, I settled on these peppermint truffle brownies bites because 1) they are deee-licious, 2) they travel well, and 3) I’ve made them before so I knew they’d turn out.

These cookies kind of happened by accident. I was making a salted caramel version when I ran out of chocolate caramel candies. I happened to have some of these Hershey candy cane kisses lying around and thought they’d make a good stand in. I was so right. But then again, when am I not right? (That one is for you honey.) You just can’t go wrong with peppermint and chocolate.

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I sent cookies to three ladies who call the south home. Sally from SallAboutMe, Leah from The Primrose Bird, and Jennifer from Such a Time as This. I heard from Sally that she got cookies so I hope the other ladies got them and loved them. If not, blame the postman.

We took a quick family vacation last week to southern California and all of my cookies arrived in the days we were gone. Good thing it was cold as she-ite in Utah last week. The cookies hung out in the outside refrigerator/freezer otherwise known as my mailbox. I was like a kid in a candy store ripping open what I knew to be my cookies. I got a beautiful assortment from three very talented bloggers. I got some lovely sunflower butter-chocolate chip cookies from Mary at The Food Librarian, aka, the bundt cake queen. I could spend days browsing through her bundt cake category. It’s unreal! Suzanne from KokoCooks sent the most gorgeous cookies I have ever seen, Lemon Almond Springerle. You must check her post today for pictures and the recipe. Honestly, I have never seen a more beautiful cookie. Last but certainly not least, Mackenzie from The Caramel Cookie sent me two kinds of molasses cookies: thin & crispy and soft & chewy. Both delicious and Mackenzie’s site is full of sweet treats so if you have a sweet tooth her blog is a must!

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Make sure to visit out my “new” friends and check back with Lindsey and Julie on Thursday as they’ll be doing a round up of all the bloggers that participated in the cookie swap this year. I think it was over a 100! I fun way to get some new recipes for any last minute baking you might want to do before the holidays!

Happy Monday to you all!!

Peppermint Truffle Brownie Bites

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened baking cocoa
  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 48 candy cane kiss candies, unwrapped

Baking Instructions:

Preheat oven to 375F degrees. Lightly grease 2 24 cup mini muffin pans and set aside. In a medium bowl, sift together flour, cocoa powder and baking soda; set aside. Combine butter, sugar, and brown sugar in a large bowl; beat at medium speed until creamy about 2 minutes. Add eggs and vanilla; continue beating until well mixed. Add flour mixture and beat on low just until combined. Shape dough into 48 1 inch balls. Place dough balls into prepared muffin pan cups. Bake for 7-8 minutes or until puffed and set. Don’t over bake. Remove pan from oven and place on cooking rack. Immediately press 1 candy into each cookie. Wait about 2 minutes and push candy around just enough so chocolate is melted on top. Cool in pan, on rack for about 10 minutes. Carefully, run a small sharp knife around the edge of cups to remove cookies. Remove to wire rack and completely.