I’m finally feeling human these days. It’s such a relief. I swear the last 6 months have been really challenging for me, but I’m trying to be positive and keep going. I do apologize for the lack of blogging. I’m sorry I haven’t been around to comment on your blogs either. I can’t promise I will get better because when I have this baby in just a few months, I’m sure it will become even more challenging. Three kids will keep me very busy, I’m sure. ÂBut I’m not giving up my blog. I love it and I’m proud of it and I am just going to do the very best I can. I appreciate everyone’s support. Food bloggers are the best! Everyone has been so kind and supportive and it sure means a lot to me! :)
Anyways, you have to try these cookies. I’m sure there are dozens of recipes out there for them, but I had a mint brownie recently that was similar and I wanted to turn it into a cookie. And that is just what I did! They are divine in every sense of the word. I devoured many in a very short period of time. Am I ashamed? No, I just blame it on the baby. I can do that you know. And I’m probably going to finish them off pretty soon. So there! Give them a try if you have any willpower!
And just so you know all of you locals…I have been asked to come back to Studio 5! I know, I was a bit surprised too. But I’m really excited. I already did the so nervous you want to throw up bit and so now that is out of the way I can just look forward to it and I don’t have to worry so much. I know how it works and I can just focus on the experience. Be sure to tune in if you wish, one week from today. Thursday, March 5th at 11:00 a.m. Thanks everyone, have a great weekend!!!
Chocolate Mint Brownie Cookies
recipe by Stephanie
For the cookies:
2 cups all purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, room temperature
1 cup granulated sugar
1/2 cup milk
1 teaspoon vanilla extract
For the middle layer:
1 cup Guittard green mint chips, melted
For the frosting:
1/2 c. butter, at room temperature
1/2 c. unsweetened cocoa powder
4 1/2 c. confectioners’ sugar
1 tsp. vanilla extract
1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt. Set aside.
2. Using a mixer, cream the butter and sugar and mix until fluffy, about 2 minutes. Add egg, milk and vanilla. Slowly add the flour mixture until well combined.
3. Using a 2 inch ice cream scoop, scoop the dough onto a baking sheet lined with parchment paper. Bake at 350 degrees for 9-11 minutes or until firm. You don’t want to underbake or overbake these cookies. Let cool.
4. Spread a layer of the melted mint chips over the cookies. Put them into the fridge to let them set for about 10 minutes. Meanwhile, make the frosting.
5. Using a mixer, cream the butter. Whisk together the confectioners’ sugar and cocoa until well combined. Slowly add to the butter. Add the vanilla and a dash of milk at a time until the consistency is thick enough to spread on the cookies. Beat until smooth. Spread the frosting over the mint layer.