American Classics: Peppermint Brownie Cookies
In my book, pumpkin spice is to fall as chocolate mint is to winter. So, with Thanksgiving come and gone, I'm ready to get my chocolate minty fix.
As far as I'm concerned there's always room for more ways to pair chocolate and mint. Mint hot chocolate? Love it. Peppermint mocha? Love that, too. Mint sticks? Bring it!
As I prepare for the annual Serious Eats cookie swap, I've got choco-minty goodness on the brain. These fudgy, cakey cookies are perfect for those of us who love brownies but perhaps don't trust ourselves around a full unguarded pan. My favorite thing about making my own homemade "bake and slice" logs is that it allows you to enjoy these cookies at their peak—fresh and warm from the oven—as you need them. Bake off a couple cookies for a midnight snack or the entire batch for your holiday party and don't forget the milk!
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.