So I’ve decided to take a little break from making Thanksgiving-themed recipes and bake some cookies. This is just for today though. I promise. Tomorrow I will be back at it again. For some reason unbeknownst to me, we ran out of sweets. I don’t know how this could have happened. I’m telling you, we NEVER run out. In order to resupply my stash, I decided to make some Halloween-themed goodies. I’ll let you in on a little secret. I don’t LOVE Halloween. I have never really enjoyed getting dressed up (except for my younger days). I do love the “sweet” part of it though, and I love to see the little ones really enjoying themselves. Also, I love a good theme. So here we are, and in celebration of Thursday’s festivities, I made brownie batter cookies. Brownie batter cookies = the most amazing, delicious, spectacular cookies on the entire planet. Why you ask? Because they combine cookies and brownies into one delicious treat. That’s why. We paired this with one delicious beer, and the two were a match made in heaven.
Weather: It’s a beautiful day once again. We’ve been really lucky here lately. It’s still apple picking weather. Unfortunately, we have yet to do this. Can someone please tell Zach that I really just want to go pick some apples…and possibly bake a pie from those apples!
What am I doing: It’s Saturday. Saturdays are lazy days. Let’s be honest, but we have some fun-filled events planned tonight for a good friend’s birthday. Here’s to not drinking too much beer!
Recipe Fun Facts:
This recipe is pretty straight forward. Again, let’s talk about altitude. It’s going to take me a LITTLE bit longer to bake my cookies, so start keeping an eye on your cookies at the 8-9 minute mark. One thing is for sure, you do not want to overcook a brownie cookie.
I used those super addicting White Chocolate Candy Corn M&Ms in this recipe. Yes, they are addicting. Half of them were gone before I actually put them in the cookie dough. I know. It’s a major flaw of mine, but it’s a flaw I’m willing to deal with. You don’t have to use these M&Ms and if you happen to be making these at a different time of year, you can always sub in your favorite candies. I like plain old chocolate chips, but the decision is 100% up to you!
Have I mentioned that we are super obsessed with Evil Twin. I am head over heels in love with them. I have yet to have a bad brew from them, and their stouts just keep on providing. Zach came home with Evil Twin Brewing’s Imperial Stout: Christmas Eve at a NYC Hotel Room. I can’t even begin to describe how spectacular this stout is. It is truly the perfect winter brew. I know I may be jumping ahead of myself, since we have yet to get through Fall, but I just couldn’t help it. It’s the perfect dessert beer, and even more perfect with chocolate. Hey, it’s possible that it could even be great IN chocolate. It’s smooth and sultry. It’s perfection in a bottle (also known as: Christmas in a bottle).
I hope everyone has a great weekend! Talk to you all tomorrow!
These Halloween-themed peanut butter and brownie batter cookies are fudgy and delicious.
- 1 cup unsalted butter, softened to room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup creamy peanut butter
- 2 ounces semi-sweet baking chocolate, melted
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons whole milk
- 1 package white chocolate, candy corn M&Ms (approx 9 ounces)
- In the bowl of your stand mixer, with paddle attachment fixed, (or with a hand mixer) cream together the butter, brown sugar and granulated sugar on medium speed until fluffy (about 1 minute). Add the peanut butter and the melted chocolate and mix again to combine. Add each egg, one at a time, mixing after each addition until combined. Now add the vanilla extract and mix again to combine.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Add the dry ingredients into the wet, and turn your mixer on low until most of the dry ingredients are absorbed; then crank up the speed to medium to mix thoroughly. A soft dough should have formed at this point. Add the milk to the dough and mix again until incorporated. Remove your bowl from the mixer and gently fold in the M&Ms. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
- Once your dough has chilled, preheat your oven to 350 degrees F and line 2 large baking sheets with parchment paper. Dollop tablespoon-sized portions of the cookie dough onto the baking sheets, only baking 9-12 per baking sheet. Bake for 12 minutes or until the cookies just begin to set, but are still soft in the center. Remove from oven, and bake the rest of your cookies. Let sit on the baking sheet for 5-6 minutes then transfer to a wire rack to cool the rest of the way. Serve and enjoy! Will keep for about a week.
Hardware: * Measuring Cups * Measuring Spoons * Stand Mixer (with paddle attachment fixed) or Hand Mixer * Large Bowl * Whisk * Rubber Spatula * Large Baking Sheets * Parchment Paper * Wire Rack *