Candy Cane Crunch Brownie Cookies

You may think that in these weeks leading up to Christmas I’ve been lazing around doing nothing but crunching down candy canes and putting off buying all my gifts till the last minute. This is only partially true.

For the past few weeks, I have been trying to learn how to make decent fudge. Of course, I know how to make the five minute kind, which is great of course. I just feel like I’m cooler if I can use a candy thermometer and all that fancy stuff.

I have been making smallish batches, but still. I think it’s getting a little out of hand. My mom said, “You are not allowed to make us any more fudge. You have to give all of this away.”

But then when I made more I was setting it on a plate to give to someone and she said, “What are you doing?!? We need that!”

So, I’m getting sort of mixed messages obviously, but I’m just going to take that as a green light to keep working on it for now.

In the meantime, you can make these cookies. They aren’t fudge, but they are pretty fudgy. Enjoy.

• • Candy Cane Crunch Brownie Cookies
    Makes about 8 huge cookies1 stick of butter
    1 cup of sugar
    2 large eggs
    1/2 tablespoon vanilla
    3/4 cup of cocoa powder
  • 3/4 cup all-purpose flour
    1/4 teaspoon salt
    1/2 teaspoon baking powder
    1 cup chocolate chips
  • 1/2 cup crushed candy canes (I put them in a plastic bag and used a hammer. Don’t worry about it being exactly 1/2 cup either.)
  • In a microwave save bowl, combine the butter and sugar. Microwave for a couple minutes or until it begins to bubble and is shiny, smooth, and white. Allow to cool slightly and add in the eggs and vanilla and beat until smooth. Mix together the cocoa powder, salt, baking powder, and flour and add to the butter mixture, mixing until smooth. Stir in the chocolate chips and candy canes just until combined (don’t over mix or the chocolate chips might melt). Chill the dough in the fridge or freezer until it’s pretty solid. Preheat the panggangan to 375ºF.  Scoop the dough out by about 1/3 cup (I have a scooper like this). Place on a lightly greased cookie sheet and flatten slightly. Sprinkle on some more crushed candy canes for garnish if desired. Bake for about 9-13 minutes or until the center is no longer gooey. Press some more chocolate chips into the top right when they come out of the panggangan for garnish if you want to.