Peppermint Brownie Rounds

I made this other cookie to add to my cookie swap and its so festive & easy to do! Granted, this isn’t a ‘from scratch’ recipe and it has a touch of Sandra Lee, but these are great when you don’t have much time. I frosted these with a peppermint buttercream frosting. To add a bit of festive flair, I topped the cookies with some crushed peppermint candy…

Peppermint Brownie Rounds
original Joelen recipe

1 box devils food cake mix
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla

Heat over to 350 degrees F. In a large bowl, stir dry cake mix, oil, eggs and vanilla, using spoon, until dough forms.

Shape dough into 1 inch balls. On an ungreased cookie sheet, place balls about 2 inches apart.

Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutues.

While cookies are baking make some buttercream frosting. The buttercream frosting recipe I made doesn’t really have exact measurements… I just go by the texture or stiffness to determine if its done.


Peppermint Buttercream Frosting

2 sticks unsalted butter
1/2 tablespoon peppermint extract
half & half
powdered sugar
crushed candy canes

In a stand mixer, cream butter; Add peppermint extract.
Alternate adding a splash of half & half and a cup of powdered sugar.
The consistency to achieve for decorating cakes is a “stiff” frosting.
If you can invert your batter bowl with a spatula or spoon suspended in the frosting without it falling out, you’ve hit the stiff consistency.

Assembling Peppermint Brownie Rounds

Frost the cooled cookies with the peppermint buttercream frosting and sprinkle with crushed peppermint candies.

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One Response

  1. Ooo yum! These look great; I love the peppermint/chocolate combo. Plus, (especially with all the other holiday cooking) it’s nice to have a recipe that isn’t as labor intensive and is a little “Sandra Lee” in spirit 😉

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