In the next 48 hours, I will somehow pull it all together. I will work 21 hours, finish Christmas shopping, wrap everything, bake a few last-minute gifts, clean the apartment, do laundry, figure out why there is still a jar of salted caramel in my car, pack everything within reach, and drive 300 miles home for Christmas.
Until then, moments of stress stitched together with moments of pure Christmas magic.
And fat, pillow-y, soft-baked chocolate chip cookies stitched together with fudgy swirls of chocolate brownies and a handful of dark/mint chocolate chips.
Because buying wrapping paper is stressful and nothing is more real than that.
And it all starts here.
Dark chocolate and mint chocolate chips that I bought in November with no real intention of baking with. You could just as easily use a comination of semisweet/dark chocolate and white chocolate chips and spike the cookie dough with peppermint extract if these minty green morsels aren’t available to you. December just seems like the appropriate time for spiking cookie dough, if there ever was an appropriate time.
And by happened I mean… you only need 2 1/2 of these brownies. Yeah. You just made brownie-swirled mint chocolate chip cookies and you have brownies to offer up as last-minute holiday gifts. You are in there and getting it done!
Could we add a few drops of peppermint extract to the brownie mix before baking? I think that could easily become a thing too. I’d definitely leave that out for Santa with the banana bread.
Brownie-Swirled Mint Chocolate Chip Cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup Nestle Dark Chocolate + Mint Morsels
2 cups prepared brownies, cut into small cubes (about 2 1/2 large brownies)
Preheat oven to 350°F.
Place butter, brown sugar, and granulated sugar in the bowl of a stand or electric mixture, beating until light and fluffy. Add eggs and vanilla beating until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add to butter mixture, along with chocolate chips and brownie chunks, until just combined. The dough will be extra thick!
Using a cookie scoop, scoop dough in large tablespoon-sized balls onto a greased or silpat-lined baking sheet about 1-inch apart. Bake for 9 to 11 minutes or until cooked through. Let cool 5 minutes before transferring to a wire rack to cool completely.
Makes about 3 dozen cookies.
Source: Barely adapted from Picky Palate.