Fudge Brownie Cookies with Peppermint Buttercream

This is a family favorite in our home derived from a recipe that has been loved throughout five generations! This cookie is an amazing cross between a moist fudgy brownie and a chocolate cookie. We always make our own buttercream instead of using store-bought cake icing and add chips of crushed peppermint to it for that oh-so festive flavor! I hope you enjoy it!

For the Cookies:

2 - 1/4 cups All purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened cocoa powder (we use Nestle)

1 cup sugar

1 cup packed brown sugar

1 cup butter

2 eggs

2 tsp vanilla

2 cups chocolate chips.

1 cup coarsely chopped nuts (optional)

1. Preheat oven to 375

2. Mix your flour, baking soda, salt and cocoa powder in a small mixing bowl.

3. In a separate mixing bowl beat the butter and sugars until 'light and

fluffy'.

4. Add your eggs and vanilla to your butter and sugar mixture. Next, slowly add your flour mixture, beating until

blended. Lastly, stir in your chocolate chips and nuts if you opted for them.

5. Drop by rounded tablespoonfuls onto ungreased cookie sheets or wax paper. Our family usually doubles this recipe and makes larger cookies.

Bake for eight to ten minutes. Don't be alarmed if the cookies appear 'underdone' for your taste, this is what gives them that characteristic of being a brownie! If you prefer them to be a bit more done you can leave them for up to thirteen minutes. Be careful not to leave them in too long or they will definitely be too firm! Remove your baked cookies from the pan and allow to cool on fresh parchment or wax paper on your counter of a cookie rack if you have one. Once cooled completely you can add a whopping dollop of the buttercream recipe to the tops or sandwich two cookies together with it like we do!

Now onto the yummy buttercream frosting recipe!

We absolutely love this stuff and after making it for so long there is no way I'd ever buy cake frosting ever again! I hope you enjoy this recipe as much as our family has.

Peppermint Buttercream Frosting:

This recipe will yield two and a half to three cups of frosting. For icing cupcakes and cakes just omit the peppermint shavings and chips!

You'll need:

1/2 cup of solid vegetable shortening

1/2 cup (or one stick) of butter or margarine (softened)

1 tsp of CLEAR vanilla extract (Clear is important because it won't tint your white frosting light brown!)

4 cups (1 lb) of confectioners' sugar (unsifted)

1-2 tbsp of whole milk

1/8th cup crushed peppermint (red and green mixed together is our festive favorite!)

-In a large bowl, cream the vegetable shortening and butter together with an electric mixer until smooth. Next add the vanilla. Now you're ready to gradually add the sugar in. I recommend you do this 1/2 a cup to a cup at a time. Use your mixer to blend it all together, taking time out to scrape the sides of the bowl and push down any of the mixture that tries to escape you. Continue this route until you have blended all the sugar in and the mixture is light and fluffy. For most, this mixture will be thick so add your 1-2 tbsp of whole milk in until you reach your desired consistency. Once you're happy with the consistency add your crushed peppermint into the frosting. Add a dollop to the top of each cookie or simply sandwich two cookies together with the stuff! Can also be used for cake decorating and more!