{"id":13756,"date":"2014-12-17T10:45:56","date_gmt":"2014-12-17T15:45:56","guid":{"rendered":"http:\/\/caloriecontrol.org\/?p=13756"},"modified":"2017-02-28T11:49:26","modified_gmt":"2017-02-28T16:49:26","slug":"peppermint-brownie-cookies","status":"publish","type":"post","link":"https:\/\/caloriecontrol.org\/peppermint-brownie-cookies\/","title":{"rendered":"Peppermint Brownie Cookies"},"content":{"rendered":"
Makes 12 Servings<\/strong><\/p>\n 1 Cup All-purpose flour Set oven rack in center of oven. Preheat oven to 350-degrees F. Line 2 large baking sheets with baking parchment, set aside.<\/p>\n In medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set dry ingredients aside.<\/p>\n In the bowl of a stand mixer, or using large mixing bowl and hand-held mixer, beat butter with Sugar In The Raw on medium speed until butter is pale and fluffy; mixture will be grainy. Beat in egg and Monk Fruit In The Raw just until combined. Add dry ingredients and mix until completely combined; dough will be dense and dry. Add milk, vanilla, peppermint extract and mix until dough is moist and sticky. Mix in chocolate chips by hand.<\/p>\n Place 30-inch piece of wax paper on work surface. Turn dough out onto paper and shape it into 10-inch disk. Wrap and refrigerate until dough is firm enough to handle, 1-2 hours. Dough may be refrigerated up to 24 hours and set at room temperature to soften slightly.<\/p>\n To shape cookies, break off walnut-size piece of dough and roll between your hands into a 1 1\/2-inch ball. Repeat with remaining dough, setting balls on prepared cookie sheets, 2 inches apart. With your fingers, flatten balls into 2-inch rounds. If desired, for shiny finish, moisten your fingers slightly with water and smooth cookie tops and sides.<\/p>\n Bake cookies, one sheet at a time, for 10-12 minutes, until edges are firm. If garnishing, immediately sprinkle tops of soft cookies with crushed peppermint candy, pressing gently. Cool cookies for 2 minutes on the pan, then transfer to wire rack. Repeat with the second pan of cookies.<\/p>\n Peppermint Brownie Cookies are best served warm. Leftovers can be stored in airtight container for up to 24 hours.<\/p>\n Calories: 224 <\/p>\n Makes 12 Servings Ingredients 1 Cup All-purpose flour 1\/2 Cup Unsweetened cocoa powder 1\/4 Tsp. Baking soda 1\/4 Tsp. Salt 10 Tbs. Unsalted butter, softened 1\/2 Cup Sugar in the Raw\u00ae 1 Large egg 1\/2 Cup Monk Fruit in the Raw\u00ae 2 Tbs. Whole milk 1 Tsp. Vanilla extract 1\/2 Tsp. Peppermint extract 8 Oz. […]<\/p>\n","protected":false},"author":1,"featured_media":13785,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[94,108,155,72,5],"tags":[],"class_list":["post-13756","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-holiday-events","category-holidays","category-monk-fruit","category-recipes"],"yoast_head":"\nIngredients<\/h2>\n
\n1\/2 Cup Unsweetened cocoa powder
\n1\/4 Tsp. Baking soda
\n1\/4 Tsp. Salt
\n10 Tbs. Unsalted butter, softened
\n1\/2 Cup Sugar in the Raw\u00ae
\n1 Large egg
\n1\/2 Cup Monk Fruit in the Raw\u00ae
\n2 Tbs. Whole milk
\n1 Tsp. Vanilla extract
\n1\/2 Tsp. Peppermint extract
\n8 Oz. Semi-sweet chocolate chips
\n1\/2 Cup Candy canes or mints, finely crushed for garnish (optional)<\/p>\nDirections<\/h2>\n
Nutritional Information<\/h2>\n
\nFat: 12g
\nSaturated Fat: 8g
\nCarbs: 26g
\nProtein: 3g
\nFiber: 2g
\nSodium: 148mg<\/p>\nRecipe courtesy of InTheRaw.com<\/a>.<\/h6>\n","protected":false},"excerpt":{"rendered":"